Real Recipes From Real Home Cooks ®

easy shakshuka recipe

Recipe by
Beth Pierce
Old Monroe, MO

Enjoy this tasty and easy Shakshuka Recipe of eggs poached in a slightly spicy smoky flavorful tomato sauce with onions, garlic, and sweet red bell pepper all topped with fresh parsley and Feta Cheese. To complete the meal serve with toasted pita or crusty bread.

yield 6 serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For easy shakshuka recipe

  • 1 1/2 Tbsp
    olive oil
  • 1
    medium onion chopped
  • 1
    red bell pepper seeded and diced
  • 1
    small jalapeno seeded, veins removed, minced
  • 2 clove
    garlic minced
  • 1 Tbsp
    smoked paprika
  • 1 tsp
  • 1-2 pinch
    cayenne pepper
  • 1
    (28 ounce) can crushed tomatoes
  • 6
    large eggs
  • 2 Tbsp
    chopped fresh parsley
  • 1/4 c
    feta cheese
  • crusty bread or toasted pita bread (optional)

How To Make easy shakshuka recipe

  • 1
    Heat olive oil in a large skillet over medium heat. Add the onions and cook until lightly browned on the edges and starting to soften; about 5 minutes. Add the red bell peppers and jalapeno. Cook until the peppers and the onions are soft. Reduce the heat to low and add the garlic, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute; stirring constantly.
  • 2
    Stir in the crushed tomatoes and bring the mixture to a simmer. Let it simmer for 5-10 minutes.
  • 3
    Make small wells in the sauce using a spoon and drop the eggs into the hot mixture spacing them as evenly apart as possible. Cover and let the eggs simmer on low until the whites are set. Uncover and sprinkle with fresh parsley and crumbled feta. Serve with crusty bread or toasted pitas.
  • 4
    NOTES If you are heat sensitive you don’t have to add the jalapeno. However it does add delicious dimension to the recipe, blends well with the other flavors, and if picked properly does not add much heat. Please see below for choosing the best jalapenos. Use good quality crushed tomatoes like Cento. Choose high-end smoked paprika and Feta Cheese as well. Cover the dish and simmer the eggs on low. It can take a few minutes for them to set. As an alternative to simmering the eggs cook everything in an ovenproof skillet. After adding the eggs carefully transfer the skillet to the oven and cook for about 10 minutes or until the eggs are set. Be very careful and use oven mitts when removing the skillet from the oven as everything is hot including the handle to the skillet. I prefer to make this recipe in a non cast-iron skillet. As acidic tomato dishes that simmer for a while can pick up metallic flavors from the cast iron. Serve this yummy dish with toasted crusty French baguettes or toasted pita bread. With traditional shakshuka the dish is served when the eggs have runny yolks. However if this is not your preference than cook them all the way through.