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.
Jennie says
Such a hearty, fabulous recipe, thank you! The family loved it.
Mike Hultquist says
Thanks, Jennie!
Jerry says
This is a very popular Tunisian dish commonly served in Palestine. It's so good! Thank you for sharing this recipe.
Mike H. says
You are welcome, Jerry!
Julie Johnson says
I need to transport this to a party. Can I put the sauce in a baking dish and bake it once I put the eggs on it?? I'm not much of a cook obviously!
Mike Hultquist says
Absolutely, Julie. You can make the sauce ahead, then transfer it to the pan with the eggs when you get there and bake it. Enjoy!
Banks says
Had this for brunch this morning and it was fantastic! We used a jalapeno and serrano and subbed crumbled goat cheese for serving as we didn't have feta on hand.
Mike Hultquist says
Glad you enjoyed it, Banks! Nice!
Halima says
OOOhhh my Greatness..... off to the shops for canned tomatoes, so doing this tonight. Yummo... Thanks Mike
Mike Hultquist says
Enjoy, Halima!
Dave Cearley says
So many of these ingredients sound Mexican or TexMex I think I'll try this using dried Mexican chilis, chop in some chorizo sausage and sprinkle with
cotija cheese. 🙂
Mike Hultquist says
You can definitely spin it that way, Dave! I love it! Enjoy!
Ed Moder says
I couldn't wait for dinner. So, while Connie was installing a new handrail for me by the back door, I made this recipe. I only had jumbo eggs, so I used 5. No fresh cilantro so Connie picked some fresh parsley from her garden. I used 2 whole jalapenos and sprinkled some red pepper flakes at the end but it wasn't too spicy. Maybe 1-alarm. For the tomatoes I used some cajun flavored tomato sauce she froze from her garden last year. I did have feta cheese, so I used plenty of that. For the crusty bread we used everything bagels.
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Connie said she has made this already but she baked it. I like the idea of poaching.
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Anyway, thanks for another delicious dish.
Mike Hultquist says
Nice! Glad you enjoyed it, Ed! Another winner for you!
Peter says
This a great meal!
I make it for breakfast, lunch, od dinner.
Also, I add 1 ¼ 2 tsp Harissa for more kick.
Thank you!
Mike Hultquist says
Awesome! Glad you enjoyed it, Peter!
Cindy says
I made this recipe last night. It was GREAT!! We'll be making it again!
Mike Hultquist says
Excellent! Glad you enjoyed it, Cindy!
gordon says
You are dead right every hotel in Israel has their slightly different variation of this dish recepie. I believe it became very popular in the early days of the State in their farm kibbutz. They rose early and needed nourishing simple food. However, as you said its found all over the Middle East & North Africa. I make as you do without the cheese and less eggs. I must say your photos are terrific. I adore & make spicy food like Indian curries and Moroccan tajines so have "signed up" from SW France. Regards
Mike Hultquist says
Thanks so much for sharing, Gordon. I greatly appreciate it!
Boo says
So scrumptious,the flavors all married producing a nice taste sensation, made for dinner and was very satisfying. I did roast the (spanish)onion, tomato, jalapeno, garlic, added some yellow and green pepper. Yum, I'm with Patty, this dish is fantastic any time of the day. I would like to add some meat, any ideas ? Thanks, Mike
Mike Hultquist says
Glad you enjoyed it! Yes, I love adding chorizo to mine, though you can add ground meats, bacon, or chicken.
Gillian says
This is absolutely one of our favourite dishes, we have it often and I notice you use the exact ingredients that goes into my dish. You can up the chilli heat to suit yourself and I use smoked paprika. I know this will be a winner. We serve it with couscous and flat bread.....delicious.
Mike Hultquist says
Glad you enjoyed it, Gillian! One of our favorites for sure.
Ramya says
Cant wait to make this soon for me can i use vegan feta and skip red bell pepper and spicy peppers and jalapenos as am not a big fan of red bell pepper and spicy peppers and jalapenos will use chili pepper flakes instead i never had shakshuka before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Thanks so much, Ramya. I appreciate it.