I crafted an Authentic Shakshuka Recipe with a clever stovetop method and a pantry secret you won’t expect.

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I still get a little impatient when I make shakshuka, like it should be ready faster than it is. My Best Shakshuka Recipe (Easy & Traditional) is loud, direct, not fussy but not lazy either.

There is a skillet full of spiced sauce, pockets where the eggs sit and cook just how I like them, and a few unexpected twists that keep it from being boring. People call it everything from Authentic Shakshuka Recipe to a staple in Shakshuka Recipes, and every time I taste it I wonder how something so simple can feel so wildly satisfying.

Ingredients

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Eggs pack protein, runny yolks add creamy richness and makes it hearty.
Tomatoes give vitamin C fiber and bright acidity, they balance the spices.
Red pepper brings sweetness vitamin A and a crunchy fresh texture.
Onion adds savory depth, carbs for body slightly sweet when cooked down.
Olive oil gives healthy monounsaturated fats rounded flavor and silky sauce.
Cumin and paprika bring warm earthiness and smoky sweet heat little goes far.
Feta adds salty tang a bit of protein and creamy crumbly contrast.

Ingredient Quantities

4 large eggs (room temp if you got time)

2 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 28-oz can crushed tomatoes (or about 4 cups chopped fresh ripe tomatoes)

2 tbsp tomato paste

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika (optional)

1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes, adjust to taste

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tsp granulated sugar or honey (optional, to balance acidity)

2 tbsp chopped fresh cilantro or parsley, plus extra for garnish

1/3 cup crumbled feta cheese (optional but highly recommended)

How to Make this

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1. If you got time bring the 4 large eggs to room temp; chop the onion, dice the red bell pepper, mince the garlic, crumble the feta and chop the cilantro or parsley.

2. Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and diced pepper with 1 tsp kosher salt and cook, stirring now and then, until soft and slightly golden about 7 to 8 minutes.

3. Stir in 3 cloves minced garlic and 2 tbsp tomato paste, cook about 1 minute to deepen the flavor. Don’t let the garlic burn.

4. Add 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp smoked paprika if using, 1/4 tsp cayenne or 1/2 tsp red pepper flakes, and 1/2 tsp freshly ground black pepper. Stir constantly for 30 seconds so the spices bloom.

5. Pour in the 28 oz can crushed tomatoes (or about 4 cups chopped fresh tomatoes) and add 1 tsp granulated sugar or 1 tsp honey if the tomatoes taste too acidic. Bring to a gentle simmer, then lower the heat and simmer uncovered until the sauce thickens and slightly reduces about 10 to 15 minutes. Taste and add more salt if needed.

6. Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into each well, keeping the yolks intact. Sprinkle a little kosher salt over each egg and a pinch of black pepper.

7. Cover the skillet and cook on low until the whites are set but yolks are still runny, about 5 to 8 minutes. If your lid is leaky or you want more even cooking you can add a tablespoon or two of water to the pan before covering to create steam, or finish in a 375 F oven for 6 to 8 minutes.

8. Once the eggs reach the doneness you like, remove the pan from the heat. Scatter 2 tbsp chopped cilantro or parsley over the top and crumble 1/3 cup feta across the sauce.

9. Let it sit for a minute so flavors settle, then serve straight from the skillet with crusty bread or pita to scoop. Don’t overcook the eggs, you’ll ruin the yolks, and remember the tomato paste was the trick so don’t skip it.

Equipment Needed

1. Large oven safe skillet with lid, about 10 to 12 inch
2. Cutting board
3. Chef’s knife, sharp enough to dice the pepper and chop the onion
4. Wooden spoon or sturdy spatula for stirring and making wells for the eggs
5. Measuring spoons and a 1 cup measuring cup for tomato paste, spices and sugar
6. Can opener for the crushed tomatoes
7. Small bowl to crack each egg into first (less mess this way)
8. Oven mitts or pot holders and a slotted spoon or spatula for serving

Dont forget to have a plate or tray nearby for the chopped ingredients, it makes the cooking flow a lot easier.

FAQ

4 large eggs (room temp if you got time)

2 tbsp extra virgin olive oil

1 medium yellow onion, finely chopped

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 28-oz can crushed tomatoes (or about 4 cups chopped fresh ripe tomatoes)

2 tbsp tomato paste

1 tsp ground cumin

1 tsp sweet paprika

1/2 tsp smoked paprika (optional)

1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes, adjust to taste

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 tsp granulated sugar or honey (optional, to balance acidity)

2 tbsp chopped fresh cilantro or parsley, plus extra for garnish

1/3 cup crumbled feta cheese (optional but highly recommended)

Q: Can I make shakshuka ahead of time and reheat it? A: Yes, make the sauce in advance and refrigerate. Reheat on low, then add eggs and poach just before serving so they stay runny.

Q: What if I want vegetarian but no feta? A: That is totally fine. Just skip the feta, or stir in dollops of labneh, yogurt, or a splash of cream for richness.

Q: How do I know when the eggs are done? A: Whites should be set and opaque, yolks should still wobble if you want them runny. Covering the skillet helps cook the whites without overcooking yolks.

Q: Can I use fresh tomatoes instead of canned? A: Yes, use about 4 cups chopped ripe tomatoes. You might need to cook the sauce a bit longer to thicken and concentrate flavors.

Q: My sauce tastes too acidic what should I do? A: Stir in 1 tsp of sugar or a little honey, or a splash of water, then simmer a few minutes. A small pinch of baking soda also works but use very sparingly.

Q: Any good add ins or variations? A: Try adding spinach, cooked chickpeas, merguez sausage, or roasted eggplant for variation. Adjust spices if you add meat so it all balances.

Best Shakshuka Recipe (Easy & Traditional) Substitutions and Variations

Eggs → Vegan option: 14 oz firm tofu, drained and cubed or 1.5 cups canned chickpeas. Tofu soaks up the sauce but it wont set like eggs; chickpeas give a nice protein bite.
28-oz crushed tomatoes → 2 cups tomato passata or two 14-oz cans diced tomatoes blitzed briefly. Passata gives a smoother, slightly sweeter base.
Red bell pepper → 1 roasted red pepper from a jar or 1 poblano pepper, seeded and diced. Roasted jarred peppers save time; poblano adds mild smokiness.
1/3 cup crumbled feta → 1/3 cup crumbled goat cheese or 1/4 cup ricotta for a creamier finish. Goat cheese keeps the tang if you skip feta.

Pro Tips

1. Let the eggs warm up on the counter for like 20 minutes before you cook them they set more evenly and you’re way less likely to end up with rubbery whites while the yolks stay cold.

2. Don’t skip frying the tomato paste and toasting the spices a little it sounds dumb but that short browning adds a ton of depth, try to stir constantly so the garlic wont burn.

3. Get the sauce thickness right before the eggs go in if it’s too watery simmer it longer, if it’s already too thick add a tablespoon or two of water when you cover it to create steam and cook the tops without overcooking the yolks or use a hot oven for a few minutes for even results.

4. Finish off-heat with the herbs and feta and taste for salt after you add them feta is salty so you may not need much more, and serve with good crusty bread to really make the dish sing.

Best Shakshuka Recipe (Easy & Traditional)

Recipe by Bob Jones

0.0 from 0 votes

I crafted an Authentic Shakshuka Recipe with a clever stovetop method and a pantry secret you won't expect.

Servings

servings

Calories

240

kcal

Equipment: 1. Large oven safe skillet with lid, about 10 to 12 inch
2. Cutting board
3. Chef’s knife, sharp enough to dice the pepper and chop the onion
4. Wooden spoon or sturdy spatula for stirring and making wells for the eggs
5. Measuring spoons and a 1 cup measuring cup for tomato paste, spices and sugar
6. Can opener for the crushed tomatoes
7. Small bowl to crack each egg into first (less mess this way)
8. Oven mitts or pot holders and a slotted spoon or spatula for serving

Dont forget to have a plate or tray nearby for the chopped ingredients, it makes the cooking flow a lot easier.

Ingredients

4 large eggs (room temp if you got time)
2 tbsp extra virgin olive oil
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 28-oz can crushed tomatoes (or about 4 cups chopped fresh ripe tomatoes)
2 tbsp tomato paste
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp smoked paprika (optional)
1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes, adjust to taste
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 tsp granulated sugar or honey (optional, to balance acidity)
2 tbsp chopped fresh cilantro or parsley, plus extra for garnish
1/3 cup crumbled feta cheese (optional but highly recommended)

Directions

If you got time bring the 4 large eggs to room temp; chop the onion, dice the red bell pepper, mince the garlic, crumble the feta and chop the cilantro or parsley.
Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and diced pepper with 1 tsp kosher salt and cook, stirring now and then, until soft and slightly golden about 7 to 8 minutes.
Stir in 3 cloves minced garlic and 2 tbsp tomato paste, cook about 1 minute to deepen the flavor. Don’t let the garlic burn.
Add 1 tsp ground cumin, 1 tsp sweet paprika, 1/2 tsp smoked paprika if using, 1/4 tsp cayenne or 1/2 tsp red pepper flakes, and 1/2 tsp freshly ground black pepper. Stir constantly for 30 seconds so the spices bloom.
Pour in the 28 oz can crushed tomatoes (or about 4 cups chopped fresh tomatoes) and add 1 tsp granulated sugar or 1 tsp honey if the tomatoes taste too acidic. Bring to a gentle simmer, then lower the heat and simmer uncovered until the sauce thickens and slightly reduces about 10 to 15 minutes. Taste and add more salt if needed.
Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into each well, keeping the yolks intact. Sprinkle a little kosher salt over each egg and a pinch of black pepper.
Cover the skillet and cook on low until the whites are set but yolks are still runny, about 5 to 8 minutes. If your lid is leaky or you want more even cooking you can add a tablespoon or two of water to the pan before covering to create steam, or finish in a 375 F oven for 6 to 8 minutes.
Once the eggs reach the doneness you like, remove the pan from the heat. Scatter 2 tbsp chopped cilantro or parsley over the top and crumble 1/3 cup feta across the sauce.
Let it sit for a minute so flavors settle, then serve straight from the skillet with crusty bread or pita to scoop. Don’t overcook the eggs, you’ll ruin the yolks, and remember the tomato paste was the trick so don’t skip it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.