How to Make Shakshuka – An Authentic Shakshuka (Recipe Guide)

Our full recipe guide on how to make Shakshuka one of the most popular dishes in the Middle East and Africa.

Shakshuka is a North African and Middle Eastern dish of poached eggs in a sauce of tomatoes, chili peppers, onions, often spiced with cumin, paprika, cayenne pepper, and nutmeg.

Shakshuka is typically served for breakfast or brunch, but it can be enjoyed any time of day. Here’s how you can make an authentic Shakshuka.

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How to Make Shakshuka

Shakshuka Recipe Ingredients

2 tablespoons olive oil
1 onion
1 red bell pepper
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper (adjust according to heat preference)
1 can (28 ounces) whole plum tomatoes (crushed by hand or roughly chopped)
Salt and pepper
4-6 large eggs
1 small bunch fresh cilantro (or parsley)
Feta cheese (optional)

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Step By Step How to Make Shakshuka

Step 1 – Sauté the Vegetables

Heat the olive oil in a large skillet on medium heat. Add the diced onions and bell peppers and sauté until they begin to soften, about 5 minutes. Add the minced garlic, cumin, paprika, and cayenne pepper. Cook for another 1-2 minutes until the garlic is fragrant and the spices are evenly distributed.

Step 2 – Prepare the Tomato Sauce

Pour in the can of tomatoes with their juices, breaking up the tomatoes with a spoon if they are whole. Let the tomato mixture simmer for about 10-15 minutes over medium heat, until it reduces slightly and the flavors meld together. Season with salt and pepper during this stage.

Step 3 – Poach the Eggs

Make small wells in the sauce with the back of a spoon. Crack an egg into each well. Sprinkle a bit of salt and pepper over each egg if desired. Reduce the heat to low, cover the skillet with a lid, and cook for about 5-10 minutes, or until the eggs are done to your liking.

Step 4 – Garnish and Serve

Once the eggs are cooked, sprinkle the shakshuka with chopped cilantro or parsley and feta cheese if using. Serve the shakshuka directly from the skillet with warm, crusty bread or pita on the side for dipping into the sauce and egg yolks.

Tips To Make Shakshuka

Adjust the spices and seasonings to your taste. If you prefer a thicker sauce, let it reduce for longer before adding the eggs. Some like their yolks runny, while others prefer them well set.
Shakshuka is best enjoyed fresh, but the tomato sauce can be prepared ahead of time and then reheated when ready to poach the eggs.

How Many Calories Has A Shakshuka

2 tablespoons of olive oil is around 240 calories. Onion is about 46 calories, Red Bell Pepper is about 37 calories, Garlic is 13 calories, Canned Tomatoes is around 90-100 calories and each egg is 70-80 calories.

A single serving of Shakshuka could range from approximately 500 to 600 calories per serving.