Easy Shakshuka Recipe - Allrecipes.com
Easy Shakshuka Recipe
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Easy Shakshuka
Eggs gently poached in a robust tomato-pepper sauce. See more
  • READY IN 45 mins

Easy Shakshuka

Recipe by  

"This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
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  • Cook's Note
  • The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2010

Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern grocery store sprinkling with Za'atar spice mix really makes it so tasty... Or you can make your own as well... This recipe is awesome on its own but you should try the more traditional way sometime just for fun!

Most Helpful Critical Review
Feb 08, 2015


Nov 23, 2010

This is a variation of a very old Italian dish my Grandmother made. Of course, she used left over pasta sauce from Sundays dinner & served it with crunchy italian bread toast!

Aug 25, 2011

I am a big fan of shakshuka but like this recipe, I like to improvise on just about any recipe I read. Just some options for you all... I make it a few ways but my favorite is made by using 28oz can of fire roasted tomatoes w green chilies. I add baby Bella mushrooms, heads of asparagus and onions to the sauce along with garlic, cumin and spicy paprika. I have even used okra in place of asparagus if you want to go another route. If I am unhappy with spice level I will add some chipotle to give it some kick or throw some dried chilies into the mix. Salt and pepper to taste. Add parsley on top and enjoy.

May 13, 2010

I thought this was very good - a nice change of pace breakfast dish that works exceptionally well for those "breakfast for dinner" days! I cut down to two servings, using a 14 oz. can of diced tomatoes. The paprika, which I normally don't like, added a nice background flavor. Only other change was to add a teeny pinch of sugar to the tomatoes to cut the acidity. I liked this a lot and will make again! Thanks, Lisa!

Jan 11, 2010

Just made this dish for the second time this morning. It is awesome...my husband and I love it. I used one can of stewed/seasoned tomatoes (oregano, celery, basil) and one can of diced tomatoes (no salt or seasoning added). This provided just the right amount af seasoning for us.

Jan 11, 2011

I made this for dinner last night. It was very simple and tasty but not as spicy as I would have liked. I did use regular jalapenos since I couldn't find pickled. I will make again and play around with some spices.

May 24, 2010

This was very good. If you like eggs with salsa you'll like this dish. I served mine with flour tortillas as I didn't have time to make pita bread. I had trouble getting the egg to cook on top though and finally had to cover the pan after more than five minutes of cooking and the whites on top were still transparent. I didn't have whole tomatoes so I used chunky crushed tomatoes. I diced up my onion and peppers very small as I prefer them that way. I will definitely make this again, it was very very good. Thanks for sharing this wonderful recipe, what a great dish!


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 186 mg
  • 62%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 13.1 g
  • 26%
  • Sodium
  • 654 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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