Shakshuka is a popular North African and Middle Eastern dish of eggs poached in a spicy tomato sauce, perfect for breakfast or any time of day, a healthy, easy dish to make.
Eggs Poached in Spicy Tomato Sauce - Shakshuka
We're cooking up one of our favorite dishes here in the Chili Pepper Madness kitchen today, my friends! In my 30+ years of spicy cooking, this is a dish I turn to again and again.
This recipe can be served anytime of of day. It's perfect for breakfast, brunch, lunch, dinner, or even as a late night snack. Loaded with eggs cooked in a spicy tomato-pepper sauce, it's sure to satisfy.
It's called Shakshuka, and I know you're going to love it.
What is Shakshuka?
Shakshuka (also spelled "Shakshouka"), is a traditional North African and Middle Eastern dish of poached eggs in a spiced tomato sauce.
It is originally a North African dish, but has become hugely popular throughout the middle east, particularly Israel, where it is commonly served today as an anytime meal.
It may look complicated, but in reality is incredibly easy to make. The first time I tried Shakshuka eggs, I knew instantly I had to learn how to make it, and after many years of testing and remaking, this is my favorite way to make it.
You may have seen it called other names - "Eggs in Purgatory" or "Eggs in Hell". Both of those sound appropriate, depending on how spicy you want your sauce.
You can make the sauce ahead of time to enjoy it as a quick meal. I like to simmer my sauce a good 30 minutes to let the flavors really develop.
You don't have to simmer that long, though I recommend it. Savor the flavor.
Ingredients
- Olive Oil. For cooking.
- Vegetables. Onion, red bell pepper, spicy chili peppers, garlic, and tomatoes. You can use canned tomatoes for this recipe, or fresh.
- Spices. Smoked paprika (or sweet paprika), cumin, and salt and pepper. Add cayenne pepper for a bit more heat.
- Cilantro. For flavor and garnish.
- Large Eggs.
- For Serving. Crumbled feta cheese (or other crumbly white cheese) and fresh chopped herbs for topping, crusty bread (if desired).
How to Make Shakshuka
Cook the Onions and Peppers. Heat a 10-inch skillet to medium heat and add olive oil.
Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
Garlic and Spices. Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute.
This will let the spices bloom a bit in the pan.
Add Tomatoes. Add tomatoes and break apart with a wooden spoon.
Simmer the Shakshuka Sauce. Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
Add Cilantro. Stir in 2 tablespoons of the chopped cilantro.
Add the Eggs. With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover the pan.
Cook the Eggs Through. Simmer, covered, about 7-8 minutes, or until the eggs whites have set. Cook up to 15 minutes for harder eggs.
Let the Eggs Cook to Your Preference. Remove from heat and let sit a couple more minutes for the yolks to set to your preference. Garnish and serve.
What to Serve with Shakshuka
Top shakshuka with fresh chopped cilantro and crumbled feta cheese. Shakshuka is made for scooping, so I always start with something warm and bready to mop up that spicy tomato sauce and runny yolk, like crusty bread (I love sourdough), pita or naan, or my homemade flatbread.
For creamy add-ons, serve with roasted red pepper hummus, creamy white bean dip, or a spoonful of Greek yogurt to fit the vibe.
If you’re serving it for dinner, turn the skillet into a full meal by adding a simple grilled protein on the side, like kofta kebabs. Or keep it easy and veggie-forward with a tray of roasted vegetables.
For brunch, perhaps with a spicy Blood Mary or a sip of champagne.
Recipe Tips & Notes
Tomatoes. Any canned tomatoes will work for this recipe. I often like to make it with fire roasted tomatoes, though whole, diced, or peeled tomatoes are great here, as well as fresh tomatoes.
Simmering Time. You can serve this dish quickly, or let the sauce simmer longer to develop more flavor. You can also simmer the eggs as long as you'd like, depending on how done you prefer your eggs.
Spicy Shakshuka. Shakshuka is considered a mildly spicy dish, though you can spice it up even more if you'd like. Add chili powder with a heat level you enjoy, as well as red pepper flakes, crushed red pepper, or hot sauce, or hotter peppers in your base.
Shakshuka FAQs
Is shakshuka spicy?
It can be, but it doesn’t have to be. Traditional versions are more warmly spiced than “hot,” but you can easily control the heat with your choice of peppers, chili flakes, harissa, or hot sauce.
What kind of pan should I use?
A wide skillet is best so the sauce can simmer and the eggs can cook evenly. Cast iron is great, but any heavy-bottomed skillet works. A lid helps set the egg whites faster.
How do I keep the eggs from overcooking?
Keep the sauce at a gentle simmer (not a hard boil) and watch closely once the eggs go in. Pull the pan when the whites are set but the yolks are still a bit jiggly. Carryover heat will keep cooking them.
Can I make shakshuka without a lid?
Yes, but the egg whites will take longer to set. You can also spoon a little hot sauce over the whites as they cook, or place the skillet briefly under the broiler to finish.
Try Some of My Other Popular Breakfast Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Easy Shakshuka Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1-2 spicy peppers chopped – Use a couple jalapenos or spicy red peppers (optional, for extra spicy)
- 3 cloves garlic chopped
- 1 tablespoon paprika (use hot, sweet, or smoked - add cayenne pepper for extra spicy)
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 1 28- ounce can whole tomatoes (or equivalent of fresh tomatoes) chopped (fire roasted tomatoes are GREAT here)
- 3 tablespoons chopped cilantro
- 6 large eggs
- Crumbled feta (or other crumbly white cheese) cheese and fresh chopped herbs for topping, hot sauce to taste
- Crusty bread, for serving
Instructions
- Heat a 10-inch skillet to medium heat and add olive oil.
- Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
- Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute.
- Add tomatoes and break apart with a wooden spoon.
- Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
- Stir in 2 tablespoons of the chopped cilantro.
- With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
- Simmer, covered, about 7-8 minutes, or until the eggs whites have set. It could take longer.
- Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
- Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread. And hot sauce to taste!
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 12/22/25 to include new information, video, and photos. It was originally published on 1/20/17.
Jack Craig says
chili pepper madness never disappoints. every recipe I made off of here has been
Mike Hultquist says
Boom! Excellent! Thanks so much, Craig. I'm very happy you are finding recipes you enjoy. Thanks, man!
Diana says
Found this recipe to make for my hubby while he was outside digging us out of yet another dumping of snow! I surprised him when he came in from shoveling and he absolutely loved it! I used 4 eggs because I figured 6 would be too many for him but when he was done he said he could have eaten more (it was that good). He even saved some sauce for the fish he is making for dinner. Thanks so much!
Mike H. says
You are very welcome, Diana. Super happy you guys liked it!
Diana says
Not the first time I've made this dish and I always enjoy it. It may be the first time I made your version.
I skipped the jalapeño and cheese because I was running late on breakfast. Saved me time on slicing and shredding.
I used Spanish paprika for this. I was concerned it might be too much heat for my husband. But not enough concerned because my son and I like heat, so I used the hot pap anyway. It was not too much heat.
I used the whole tomatoes, which are a bit more work than diced. Anyway, it turned out beautifully. I got rave reviews from my table of three.
Mike Hultquist says
Wonderful, Diana! Glad everyone enjoyed it!! Cheers!
BART ALLEN says
just Great! I mean GREAT! On second batch, we added chopped potatoes
Mike Hultquist says
Nice! I love the potatoes! Thanks, Bart!
Diane Bergr says
I just made your spicy red pepper relish with a huge harvest of hot cherry peppers that I didn't know what to do with. It is delish! So I am a new fan and now I want to try this with an abundance of tomatoes we have growing. How many large tomatoes do you think I would use. Also, I love making things with our harvest to enjoy throughout the rest of the year. Could I make this sauce and freeze it for later use? What step would you stop at for freezing?
Mike Hultquist says
Thanks, Diane! I love to hear it. For this recipe, it calls for 28 ounces tomatoes. That would be roughly 4-6 or 7 large tomatoes, depending on how LARGE they are. It's best to use a kitchen scale if you can. And yes, you can definitely make the sauce ahead and freeze it. Stop at STEP #5. I do this every year, as we grow a lot of tomatoes.
Christa says
I've never had Shakshuka before but have been meaning to make it for several years. Last night on a whim, I pulled up your recipe, realized I had all the ingredients, and decided to make it for brunch today. OMG, I'm so glad I did because it's absolutely delicious! I added ground chicken, cayenne pepper, ginger, tumeric, and nutritional yeast. Will be making this on the regular! Hats off and much appreciation to CPM for another amazing recipe!
Mike Hultquist says
Excellent! Great to hear! I'm very happy you enjoyed it, Christa. Thanks for sharing this!
Richard says
Great recipe. I used Rocoto and Chocolate Ghost chillis so there was a good amount of heat, but the flavours came through nicely, and the feta was a nice addition. I also used a bit of fresh mint leaves to garnish.
Mike Hultquist says
Perfection!! Thanks, Richard! I love the mint finish.
Sherry says
I love love this recipe! Going to make it again this week. Thank you!
Mike H. says
I am happy to hear that, Sherry. Thank you!
Jennie says
Such a hearty, fabulous recipe, thank you! The family loved it.
Mike Hultquist says
Thanks, Jennie!