This is the easiest and best Shakshuka you will ever make!

The next question you may be asking is “what’s Shakshuka”? Shakshuka (also spelled Shakshouka) is a heavenly dish cooked in a sauté pan with aromatic tomato sauce, eggs, and spices. Not only was it the easiest dish to make, but your kids will go nuts for it.

Shakshuka has existed in Mediterranean countries for centuries and there are different variations on it depending on where it’s served. In some countries, you will find ground lamb cooked into the sauce, but we like to make it vegetarian. The dish itself is unbelievably satisfying and filling, too. There is plenty of vegetables in the sauce and protein coming from the eggs.

You might not realize it, but Shakshuka is a total one-pan meal. How do you get even more flavor into it? Here are a few variations I’ve tried that all double down on its delectable quality:

  • Add sliced avocado (just a few slices of avocado make it even richer and more satisfying)
  • Serve with plenty of toasted bread or pita to mob up each bite of egg and sauce
  • To get in more greens, stir a handful or two of fresh spinach to wilt into the sauce before cracking in the eggs
  • If you’re serving it at dinner time, add a side of hummus
  • Serving 4 people or more? Cook the tomato sauce in an extra-large saucepan and crack 8 eggs

Whether you’re making it for breakfast, brunch, lunch, or even dinner Shakshuka is a 20-25 minute meal that you will be adding to your regular meal plan stat.


Prep Time 2 mins
Cook Time 28 mins


  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 clvoes garlic, dicied
  • 1 red, orange or yellow bell pepper, diced
  • 1/2 tsp koshe salt
  • 1 tsp smoked papika
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 3 tbsp tomato paste
  • 1 28 ounce can, crushed tomatoes
  • 1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
  • 4 large eggs
  • 1/4 cup feta cheese, crumbled
  • Bread or pita, toasted for serving
  • Avocado, sliced for serving


  • Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.
  • Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to med the flavors.
  • Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.
  • Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet.