This shakshuka recipe is a nourishing one-pan meal featuring poached eggs nestled in a rich, simmering tomato sauce. It’s ideal for breakfast, brunch, or a casual dinner when you want a saucy, savory, and satisfying meal that comes together in one skillet.
If you enjoy egg-forward dishes, try other recipes like Shirred Eggs with Chili Oil, TikTok Egg Boil, or Kale and Mushroom Egg Bites for more inspiration and variety.
This content originally appeared on Whisper of Yum.
Shakshuka feels like a warm, communal hug: a bubbling tomato base studded with perfectly poached eggs. It’s the kind of dish that invites people to gather around the table, tear off crusty bread, and scoop up spoonfuls of sauce and egg yolk. Adding spicy Italian chicken sausage in this version lends a smoky, savory heat that contrasts beautifully with the sweetness of bell peppers and the tang of crumbled feta.
This recipe is approachable and flexible, so you can tailor the spice level, cheese, or protein to your preferences. A cast iron skillet is recommended because it transfers easily from stovetop to oven and develops a concentrated flavor in the sauce, but any oven-safe skillet will work.
Why This Shakshuka Recipe Works
- Easy to Make – Uses affordable ingredients and straightforward techniques for a flavorful result.
- Perfect Anytime Meal – Works for breakfast, brunch, or a cozy dinner, delivering both comfort and nutrition.
- Great for Sharing – A one-skillet, shareable dish that’s ideal for family meals or entertaining friends.
What is Shakshuka?
Shakshuka is a classic North African and Middle Eastern dish consisting of eggs poached in a spiced tomato sauce. The name translates roughly to “a mixture,” reflecting its simple method of cooking several ingredients together in one pan. Typical aromatics include onions, garlic, cumin, and paprika, which all meld into a rich, fragrant base that makes the eggs shine.
Tools You’ll Need
- Cast iron skillet – ideal for even heat distribution and easy oven transfer. Any heavy, ovenproof skillet will also work.
Ingredients You Will Need for Shakshuka
Below are the ingredients used in this shakshuka. Exact measurements are listed in the recipe card included with the instructions.
- Ghee or avocado oil – a neutral, high-smoke-point fat for sautéing.
- Italian chicken sausage links – removed from their casings and crumbled for texture and spice.
- Vegetables – onion and red bell pepper soften and add sweetness to balance the spices.
- Garlic cloves – finely sliced to infuse the sauce with aroma.
- Seasonings – ground cumin, smoked paprika (pimentón), cayenne, kosher salt, and freshly cracked black pepper.
- Crushed San Marzano tomatoes – create the rich base that simmers down into a thick, flavorful sauce.
- Feta cheese – crumbled on top for tangy creaminess that melts slightly in the oven.
- Large eggs – gently poached in the tomato sauce with set whites and runny yolks for dipping.
- Cilantro – chopped and sprinkled on top for a fresh finish.
- Baguette – crusty bread is essential for soaking up the sauce.
How To Make Shakshuka
A concise overview of the cooking steps follows. See the recipe card below for exact quantities and timing.
- Preheat the oven to 375°F (190°C).
- Heat the ghee or oil in a cast iron skillet over medium-high heat. Remove the sausage from its casing and crumble it into the skillet; cook until browned.
- Reduce the heat to medium. Add the sliced onion and bell pepper and sauté until softened, about 8–10 minutes. Add the garlic and cook briefly until fragrant.
- Stir in the cumin, smoked paprika, and cayenne and cook for about one minute to bloom the spices. Add crushed tomatoes, season with salt and pepper, and simmer until the sauce thickens, roughly 8 minutes.
- Make small wells in the sauce and gently crack the eggs into them. Sprinkle crumbled feta over the top. Transfer the skillet to the oven and bake until the egg whites are set but yolks remain soft, about 8–10 minutes.
- Remove from the oven, scatter chopped cilantro over the shakshuka, and serve immediately with warm baguette or pita for dipping.
Tips and Tricks for the Best Shakshuka
- Use cast iron for even heat. It helps develop flavor and allows easy transfer to the oven.
- Don’t skimp on spices. Cumin and smoked paprika are keys to depth; adjust cayenne to control heat.
- Handle eggs gently. Crack them into a small dish first if you’re worried about shells or broken yolks, then slide them into the sauce.
- Adjust spice level to taste. Reduce cayenne or choose milder sausage for a gentler heat.
- Serve with crusty bread. A baguette or sourdough is perfect for mopping up sauce and runny yolks.
Variations
- Cheese – Substitute goat cheese, mozzarella, or cheddar for a different texture and flavor.
- Meat – Swap the chicken sausage for spicy chorizo, cubed ham, or ground lamb to change the character of the dish.
- Green shakshuka – Replace tomatoes with a sautéed mix of spinach, kale, and Swiss chard, and add green chilies for heat.
- Spicy twist – Stir in a spoonful of harissa for a deeper North African flavor and extra heat.
What to Serve with Shakshuka
Shakshuka pairs well with a fresh green salad or roasted vegetables to balance the rich tomato sauce. Serve it with crusty bread, pita, or warm naan for dipping. For a heartier meal, add roasted potatoes, couscous, or a simple grain salad on the side.
Frequently Asked Questions
Which country is shakshuka from?
Shakshuka has roots in North Africa, particularly Tunisia, and is also widely associated with Palestinian and Israeli cuisines. It has become popular across the Mediterranean and beyond.
Is shakshuka spicy?
The heat level depends on the spices and sausage you use. Traditional spice blends add warmth rather than overpowering heat. Adjust cayenne or choose a milder sausage to reduce spiciness, or add extra chili or harissa for more heat.
What is traditionally served with shakshuka?
Traditionally, shakshuka is served with crusty bread or pita to scoop up the sauce and eggs. It’s also commonly accompanied by a simple salad, plain yogurt, olives, or a sprinkle of fresh herbs like parsley or cilantro.
Looking for More Breakfast and Brunch Recipes?
- Strawberry Dutch Baby Recipe
- Mini Cinnamon Rolls
- Daikon Congee with Braised Pork Belly
- How to Make Egg Bites
- Easy Salmon Gravlax Recipe
- Buttermilk Pumpkin Spice Waffles
Loving this Shakshuka Recipe?
If you try this recipe, leave a comment and share how it turned out. Tag your photos and note any personal twists you made—we love hearing about substitutions, timing adjustments, and serving suggestions. Happy cooking and enjoy every saucy bite!
Shakshuka
Equipment
- Cast iron skillet
Ingredients
- 2 tablespoons ghee or avocado oil
- 2 hot Italian chicken sausage links (from butcher), casings removed
- 1 large onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 3 garlic cloves, finely sliced
- 1¼ teaspoon ground cumin
- 1 teaspoon pimentón (or smoked paprika)
- ¼ teaspoon cayenne
- 1 28-ounce can crushed San Marzano tomatoes
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 cup feta cheese, crumbled
- 4 large eggs
- Cilantro, chopped
- Baguette
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a cast iron skillet over medium-high heat. Remove sausage from casings and crumble into the skillet; cook until browned.
- Lower heat to medium and add onion and bell pepper. Cook about 10 minutes until softened, then add garlic and sauté until fragrant.
- Stir in cumin, pimentón, and cayenne and cook 1 minute. Add crushed tomatoes, season with salt and pepper, and simmer until thickened, about 8 minutes.
- Make wells in the sauce and gently crack the eggs into them. Sprinkle crumbled feta over the top. Transfer skillet to the oven and bake until eggs are just set, about 9 minutes.
- Top with chopped cilantro and serve with warm baguette.
Notes
If the eggs are not set after about 10 minutes in the oven, lightly cover the skillet with foil and continue baking for another 3–7 minutes until done to your liking.
eggs in tomato sauce, how to make shakshuka, shakshuka recipe, what to serve with shakshuka