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Shakshuka

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Shakshuka is a classic North African dish of poached eggs in a spiced tomato-based sauce. This is a mild, kid-friendly version that is perfect for a busy weeknight dinner or relaxing weekend brunch.

Shakshuka

Top with avocado, feta, coriander (cilantro) or parsley and serve with crusty bread for a nutritious, quick and easy meal that the whole family will love. You can also customise this dish by adding chickpeas, lentils, beans or your favourite vegetables to the sauce (zucchini/courgettes or spinach leaves work well).

What add-ins are suitable for Shakshuka?

Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!

Is Shakshuka suitable for leftovers?

This Shakshuka recipe is best made and eaten immediately. Leftovers can be refrigerated in an airtight container for up to 2 days but the eggs will stiffen once reheated.

Shakshuka

Shakshuka

Author: Nicole
5 from 3 votes
“This meal was delicious! Quick and simple – the whole family loved it!”
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Making a wonderful breakfast or brunch, this Shakshuka recipe features eggs cooked with onion, garlic and capsicum (bell peppers) in a flavoursome tomatoey sauce. The dish is then topped with sliced avocado, crumbled feta and herbs. Crusty bread is the perfect accompaniment to mop up the sauce in this easy dish that comes together in under 20 minutes. 
Prep 8 minutes
Cook 11 minutes
Total 19 minutes
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 brown onion, finely diced
  • 1 red capsicum (bell pepper), finely diced
  • 1 tbsp freshly minced garlic
  • 1 tbsp sweet paprika
  • 1 tsp ground cumin
  • 400 g (14 oz) canned crushed tomatoes
  • 1 tsp sea salt flakes, plus extra to serve
  • ½ tsp freshly cracked black pepper, plus extra to serve
  • 1 tsp sugar
  • 5 eggs, or more if you prefer
  • 1 avocado, sliced, to serve
  • 75 g (½ cup) crumbled feta, to serve
  • 25 g (½ cup) finely chopped fresh coriander (cilantro) or flat-leaf parsley, to serve
  • Crusty bread, to serve (optional)

Instructions

  • Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 3–5 minutes until softened.
  • Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
  • Use your wooden spoon to make wells in the sauce, crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5–6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don’t worry if they still appear a little bit watery.
  • Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta and finely chopped coriander or parsley. Serve with crusty bread.

Nutrition information

Nutrition Facts
Shakshuka
Amount per Serving
Calories
348
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
15
g
Cholesterol
 
221
mg
74
%
Sodium
 
1037
mg
45
%
Potassium
 
736
mg
21
%
Carbohydrates
 
18
g
6
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
13
g
26
%
Vitamin A
 
3096
IU
62
%
Vitamin C
 
57
mg
69
%
Calcium
 
191
mg
19
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Optional add-ins – Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!

MAKE AHEAD

This recipe is best made and eaten immediately.

MAKE AHEAD

Leftovers can be refrigerated in an airtight container for up to 2 days, but the eggs will stiffen once reheated.

Tried this recipe?

Let us know how it was!
Course Breakfast, brunch, classic, eggs
Cuisine Middle Eastern

  1. 5 stars
    So easy, so quick, and just soooooo delicious! Thanks for this fantastic recipe!

    • Thanks so much, Magsalena! Glad to hear you enjoyed it. Nic x

  2. 5 stars
    Wasn’t sure how this one was going to go over with my family because my husband isn’t a big tomato fan and my three little boys can sometimes be unpredictable with what they like but I went for it anyway and everyone loved it! Served it with some bread and roasted veggies to dip in the sauce. I even had to go back and add more eggs because everyone wanted seconds.

  3. 5 stars
    This meal was delicious! Quick and simple – the whole family loved it!

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.