Name: 30 Minute Shakshuka
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 16oz jar roasted red peppers, drained; 1 tbsp olive oil; 1 small/medium onion, diced; 3 cloves garlic, minced; 1/2 tsp smoked paprika; 1/2 tsp harissa spice blend; 1/4 tsp turmeric; 1/4 tsp cumin; Salt & pepper; 1 14oz can fire roasted diced tomatoes; Eggs (2-3 per serving); 2oz crumbled feta; Fresh herbs for garnish

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Shakshuka is one of my absolute favorite meals, any time of day, any day of the week. It’s an easy 30 minute meal, it’s vegetarian, and it’s truly the best way to eat eggs! Shakshuka is a dish that traditionally comes from the Middle East or North Africa, and my method of making it is a simplified version of the traditional dish using some pantry staples!

a bowl of shakshuka, a skillet full of shakshuka and eggs, and a side of toasted bread

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What is Shakshuka?

Shakshuka is a dish that consists of eggs poached in a flavorful tomato sauce, usually made with bell peppers, onion, spices, and tomato. The flavors reflect the Middle Eastern and North African roots of this dish. It’s Italian cousin, “Eggs in Purgatory,” includes a spicy, garlicky tomato sauce and is topped with fresh basil. Shakshuka is typically served as a breakfast or brunch dish, but I’ve always been a big “breakfast for dinner” fan, so I like to make this as a quick and easy weeknight dinner, too!

This recipe can be adapted to your taste, too! Keep scrolling for some of my tips for recipe substitutions and variations if you’d like to switch it up a bit.

Why you’ll love this recipe

It’s the perfect 30-minute meal. Seriously, it comes together so quickly, cleanup is fairly minimal, so you can get breakfast, brunch, or dinner on the table in no time.
It’s vegetarian. Because we love swapping out meat-filled meals once in a while for a veggie-friendly alternative!
Great for camping. You can literally prep the sauce ahead of time, then reheat it when you get to camp and poach your eggs for a breakfast that comes together in under 15 minutes at camp!
It’s a freezer-friendly recipe. Make it in bulk and store some in the freezer for another time!
It’s customizable. Swap out the cheese, use diced red pepper instead of roasted red pepper, fresh tomatoes instead of canned, add in a few different spices… the possibilities are endless!

Shakshuka Ingredients

Roasted red peppers. Blend these up for a smooth, red pepper-y sauce!
Fire roasted diced tomatoes: A must for shakshuka! You can use regular diced, but fire-roasted adds a nice smoky bite.
Onion: Yellow or white works perfectly here
Garlic: You can never have enough!
Spices: I used a combination of smoked paprika, cumin, turmeric, and harissa powder (I get my Harissa powder–and so many of my other spices–from Thrive Market! Sign up for $30 off your first order + a free gift). You can also use harissa paste instead of powder.
Eggs: Obviously!
Feta: I love adding feta to my shakshuka, but you can also do goat cheese!
Parsley: Fresh parsley is a great garnish, but dill is incredible, too.

How to Make Shakshuka

This is an overview (with photos!) explaining how to make my easy shakshuka recipe, but scroll down to find the detailed step-by-step recipe with measurements!

Blend the roasted red peppers: Drain the jar of roasted red pepper and add them to a blender. Blend until you have a smooth puree.
Cook onion & garlic: Heat oil in a skillet over medium heat, then cook the onion for about 4-5 minutes until translucent and fragrant. Add minced garlic and cook for another minute.
Stir in spices: Add in your harissa powder, smoked paprika, cumin, and turmeric. Stir to coat the onions in all the spices and toast the spices slightly.
Add in tomatoes and red peppers: Pour in the can of fire roasted diced tomatoes and the roasted red pepper puree. Stir and bring to a simmer.
Cook the eggs: Create wells in the sauce, then carefully crack the eggs into the wells. I like to make about 2-3 eggs per person, and this recipe makes enough sauce for about 4 people (I like to save the leftovers if I’m only serving myself and my partner). Sprinkle some crumbled feta on top, then cover your skillet and cook for 3-5 minutes until the yolks are cooked to your liking.
Garnish and serve: Top with fresh chopped parsley or dill, then serve with some toasted pita or crusty bread!

adding roasted red peppers to a blender — Drain the jar of roasted red peppers, then add to a blender

a blender full of roasted red pepper puree — Puree the roasted red peppers

Onions cooking in a skillet — Heat oil in a skillet over medium heat, then add onion and cook until translucent

adding garlic to a skillet with cooked onion — Add garlic and cook for another minute

onions in a skillet cooking with garlic, harissa, smoked paprika, and turmeric — Season with salt and pepper and add paprika, harissa, and turmeric

diced tomatoes cooking in a skillet with seasoned onion and garlic — Pour in a can of fire roasted diced tomatoes

blended roasted red peppers poured into a skillet with onion and diced tomato — Pour in the blended roasted red pepper

eggs poaching in tomato sauce — Create wells in the sauce with a spoon and crack eggs into the sauce

Feta and eggs poaching in a red pepper tomato sauce — Add crumbled feta

shakshuka in a skillet with eggs, feta, and fresh parsley — Top with chopped fresh parsley

Recipe Variations and Substitutions

Use fresh produce instead of canned. You can use fresh tomatoes and bell peppers instead, but it’ll take a bit longer to cook! My method is a fast, pantry-friendly version of this popular dish.
Switch up the spices. I used a blend of harissa powder, smoked paprika, turmeric, and cumin, but you can also add some heat with cayenne pepper or chili powder, or use harissa paste instead of powder for even more of a kick!
Swap out the cheese. Not a feta fan? Use goat cheese instead, or serve with a side of grilled Halloumi! OMG!
Sprinkle fresh herbs. Instead of parsley you can use fresh cilantro or dill.
Add your favorite toppings. A drizzle of tahini sauce or some thinly sliced avocado!

Storing and Reheating

In the freezer: That’s right, you can make and store this shakshuka recipe in the freezer for a halfway-prepped meal in the future! Before cooking the eggs or adding feta and herbs, let the sauce cool before storing in a freezer-safe container for up to 3 months. Then defrost overnight in the refrigerator and heat it up in a skillet before adding feta, eggs, and fresh herbs!
In the refrigerator: Every time I make this, unless I’m serving a crowd, I will have some leftovers. So I store leftover shakshuka in an airtight container in the refrigerator. When I’m ready to eat it up, I pour what I want into a sauté pan and bring it to a simmer, add some eggs and more feta, then voila! Breakfast (or dinner) is ready in minutes.
Reheating: Always reheat on the stovetop so you can crack in some fresh eggs, just like you would if you were making a fresh batch of shakshuka.

FAQs

Is shakshuka spicy?

This shakshuka recipe is not too spicy. The spices I use are smoked paprika, harissa powder, cumin, and turmeric. I also find that harissa powder is a bit more mild than harissa paste. It’s more of a spicy flavor rather than “make you sweat” kind of heat. You can always add things like chili powder, cayenne pepper, or more harissa paste to increase the heat when you make this for yourself!

Can I use fresh ingredients instead of canned?

Absolutely! While I personally love the convenience of canned ingredients, fresh ingredients are delicious in their own way. The cook time will increase if you’re using fresh ingredients. You can either dice and sauté the red peppers or roast them yourself. You can simmer quartered or diced Roma tomatoes or even cherry or grape tomatoes until they soften and turn into a sauce. You’ll need about 2 pints of tomatoes or 10-12 Roma tomatoes if you plan to use fresh ingredients.

How do I prevent runny egg whites?

Nobody likes runny egg whites! The eggs should cook fully just by simmering in the sauce for about 5-8 minutes. You can also add a lid to the pan to speed up the cooking process and allow the steam to cook the tops of the eggs. You can also finish off your shakshuka in the oven, which is a great option if you don’t have a lid for your pan and want to ensure the tops of the eggs are cooked. Just preheat your oven to 350ºF, then transfer the skillet to the oven and cook for 7-12 minutes until egg whites are set and yolks are cooked to your liking (runny, jammy, or hard!)

What do I serve with shakshuka?

I personally love a thick slice of sourdough bread, toasted and buttered. I also love toasted pita! If you’re making this as part of a brunch spread for guests, consider other middle-eastern inspired sides and dips, like Tzatziki or my bright and bold Beet Hummus recipe!

More Healthy Breakfast Recipes

Sweet Potato Hash to front-load your morning with lots of healthy veggies
Meal-Prep Breakfast Burritos which are perfect for meal prep or camping meals
Yogurt and Granola Bowl for a quick no-cook breakfast loaded with your favorite toppings

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