Go Back
A skillet of traditional shakshuka with poached eggs in a spiced tomato sauce, garnished with fresh parsley, on a rustic wooden table

Traditional Shakshuka with Fresh Tomatoes

Kenshah K.
This traditional shakshuka recipe features poached eggs in a spiced tomato sauce. A hearty and satisfying breakfast for family holiday gatherings.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Breakfast & Brunch, Brunch
Cuisine Middle Eastern, North African
Servings 4 Servings
Calories 255 kcal

Equipment

  • Large cast-iron skillet or oven-safe frying pan for even heat retention and cooking
  • Cutting board for chopping vegetables and herbs
  • Chef’s knife for dicing onions, peppers, and mincing garlic
  • Wooden spoon or spatula for stirring the sauce
  • Measuring spoons for accurate spice quantities
  • Lid for the skillet to cover and poach eggs evenly

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 medium red bell peppers diced
  • 3 –4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ¼ tsp cayenne pepper optional, for heat
  • 1 can (14–15 oz / ~400 g) crushed tomatoes
  • 2 tbsp tomato paste
  • Salt to taste
  • Black pepper to taste
  • 6 large eggs
  • Fresh parsley or cilantro chopped (for garnish)

Instructions
 

Sauté the base:

  • Heat olive oil in a large cast-iron skillet over medium heat. Add diced onion and bell peppers, cooking for 5–7 minutes until softened. Stir in garlic, cumin, paprika, and cayenne; cook 1 minute until fragrant.
    A skillet of traditional shakshuka with poached eggs in a spiced tomato sauce, garnished with fresh parsley, on a rustic wooden table

Build the sauce:

  • Add crushed tomatoes, tomato paste, salt, and pepper. Stir well, reduce heat to low, and simmer uncovered for 10–15 minutes until thickened, stirring occasionally.
    A vibrant skillet of traditional shakshuka with poached eggs resting in a spiced tomato sauce, garnished with fresh parsley, presented on a rustic wooden table decorated for Christmas.

Create egg wells:

  • Use a spoon to make small indentations in the sauce. Crack one egg into each well, keeping yolks intact.
    A skillet of traditional shakshuka with poached eggs in a spiced tomato sauce, garnished with fresh parsley, on a rustic wooden table

Poach the eggs:

  • Cover the skillet and cook for 5–8 minutes, or until whites are set and yolks are cooked to your liking. For runnier yolks, check at 5 minutes.
    A vibrant skillet of traditional shakshuka with poached eggs resting in a spiced tomato sauce, garnished with fresh parsley, presented on a rustic wooden table decorated for Christmas.

Garnish and serve:

  • Remove from heat, sprinkle with chopped parsley or cilantro, and serve hot with crusty bread or pita for dipping.
    A skillet of traditional shakshuka with poached eggs in a spiced tomato sauce, garnished with fresh parsley, on a rustic wooden table

Notes

  • For a richer flavor, roast the bell peppers before adding them to the sauce.
  • Use fresh, ripe tomatoes in summer for a lighter, fresher taste instead of canned.
  • Adjust spice levels by increasing or reducing cayenne pepper or adding harissa.
  • Keep yolks runny for traditional shakshuka, or cook longer for firmer eggs.
  • Garnish variations include crumbled feta, avocado slices, or fresh mint.
  • Serve immediately with warm crusty bread, pita, or flatbread to soak up the sauce.
  • Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking eggs.
Keyword Best shakshuka recipe, easy shakshuka recipe for four, Shakshuka recipe ingredients, shakshuka with spices, Traditional shakshuka recipe with fresh tomatoes