Easy Shakshuka Recipe

Shakshuka, eggs poached in a tomato-based sauce, is perfect for breakfast, lunch, or dinner. This easy shakshuka recipe features bell peppers and harissa, a spicy chili pepper–based paste. With simple ingredients, this dish is a cinch to pull together, but it looks impressive. I love making this when family or friends are visiting. It’s a “nothing-in-the-cupboard” go-to dish that is always a crowd-pleaser. Feel free to replace the pepper with eggplant or zucchini, or any other vegetables you have on hand. Serve with crusty whole-wheat bread to mop up the sauce and yolk.

Easy Shakshuka Recipe

Course Breakfast, Main Course
Keyword mediterranean, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Abbie Gellman


  • 1 ½ tablespoons extra virgin olive oil divided
  • 2 tablespoons Harissa
  • 1 tablespoon tomato paste
  • ½ onion diced
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 28- ounce can no salt added diced tomatoes
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 2 to 3 tablespoons basil chopped or chiffonade (cut into ribbons)


  1. Preheat oven to 375 degrees F.
  2. In a 12-inch cast iron pan or oven proof skillet over medium heat, add oil. Add harissa, tomato paste, onion, and pepper and sauté approximately 3 to 4 minutes. Add garlic and cook till fragrant, approximately 30 seconds. Add diced tomatoes and salt and simmer approximately 10 minutes.
  3. Make 4 depressions or “wells” in the sauce and gently break one egg into each. Transfer to oven and bake until whites are cooked and yolks are set, approximately 10 to 12 minutes.
  4. Allow to cool 3 to 5 minutes, garnish with basil, and carefully spoon onto plates.
  5. Serve with some crusty whole wheat bread to soak up the sauce and yolk.

Recipe Video

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