Traditional Shakshuka
This Traditional Shakshuka is a one-skillet recipe built from pantry staples including crushed tomatoes, bold spices, and eggs poached directly in the sauce. Ready in about 30 minutes and easy to make Whole30 compatible.
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Shakshuka is one of those recipes that taught me how to cook and reinforced the way I’ve always looked at making a meal. I’ve been developing recipes professionally since 2018, and eggs have always been a staple protein in my kitchen. They’re versatile, pantry-friendly, and shakshuka is one of the best arguments for keeping a well-stocked spice drawer. Pull down the paprika, cumin, and chili powder, open a can of crushed tomatoes, and breakfast, brunch, or dinner is essentially done.
This traditional shakshuka recipe is rooted in the North African and Middle Eastern dish that has been made for generations. The name translates loosely to “all mixed up,” which is fitting. The sauce comes together quickly, the eggs poach right in the pan, and the whole thing is on the table in about 30 minutes.
I developed this version to be Whole30 compatible from the start, which means the base recipe is clean and simple. The feta cheese and bread for soaking up the sauce are finishing touches that add a lot, but the dish is completely satisfying without them.
Serve this alongside my Make-Ahead Breakfast Potatoes for a more substantial meal, or try my green shakshuka if you want to explore a completely different flavor profile with the same technique.
What You Need for Traditional Shakshuka
One skillet, one pantry pull, about 30 minutes. Here is what goes into it.
- Olive oil: The base for sautéing the onion and pepper. About 2 tablespoons is enough for a standard skillet.
- Yellow Onion: Half a yellow onion, diced. It cooks down into the sauce and adds sweetness.
- Red bell pepper: Diced and cooked alongside the onion. Yellow or orange bell pepper can be substituted.
- Garlic: Two cloves, minced. Added after the onion and pepper soften, just long enough to bloom in the oil before the spices go in.
- Smoked paprika, ground cumin, and chili powder: This spice combination is the backbone of the sauce. The smoked paprika adds depth, the cumin adds warmth, and the chili powder brings a gentle heat. Adjust the amounts to your preference.
- Crushed tomatoes: One 28-ounce can, or 2 15-ounce cans. Crushed tomatoes give the sauce a rich, thick consistency. Whole peeled tomatoes that you roughly chop or blitz in a food processor work as a substitute.
- Kosher salt and black pepper: Season to taste once the tomatoes are in.
- Eggs: Four to six eggs. Plan on two eggs per serving. There’s plenty of sauce to nestle in half a dozen eggs.
For serving:
- Fresh parsley: Chopped and scattered over the top just before serving.
- Feta cheese: Optional, but adds a salty, creamy contrast to the spiced sauce. Skip for Whole30.
- Sliced avocado: Adds richness and helps balance the heat if you’ve been generous with the spices.
- Red pepper flakes: For extra heat at the table.
If you’re not doing Whole30, pair this with a loaf of crusty bread to soak up all of the spiced sauce.
How to Make a Traditional Shakshuka
Build the sauce base. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, until the onion is translucent and the pepper has softened. Add the minced garlic, smoked paprika, cumin, and chili powder. Stir and cook for about 1 minute, until the spices are fragrant and have coated the vegetables evenly.
Add the tomatoes. Pour in the crushed tomatoes and stir to combine. Bring to a simmer and taste. Season with kosher salt and black pepper. Let the sauce simmer for 5 minutes to let the flavors develop before adding the eggs.
Poach the eggs. Use the back of a wooden spoon or bottom of a measuring cup to create small wells in the sauce, one per egg. Carefully crack each egg into its well. Cover the skillet and cook for 6 to 10 minutes, depending on how set you like the yolks. Check at 6 minutes for runny yolks and at 10 minutes for fully set.
Finish and serve. Remove from heat. Top with fresh parsley, feta cheese if using, sliced avocado, and red pepper flakes. Spoon into bowls and serve with crusty bread for soaking up the sauce.
Tips, Substitutions & Variations
Shakshuka is one of the most flexible recipes you can pull together in a pinch. You can substitute canned or fresh ingredients for what you have on hand. Here are some ideas:
- Make it Whole30 compatible. The base recipe is Whole30 compatible as written. Skip the feta cheese and serve without bread. Pair with Make-Ahead Breakfast Potatoes for a complete Whole30 meal.
- Adjust the spice level. The chili powder amount keeps the heat approachable. Add a pinch more for a spicier sauce, or reduce it slightly for a milder version. A small squeeze of harissa stirred into the sauce is another way to add heat with more complexity.
- Add protein from the pantry. Drained and rinsed chickpeas or canned white beans stir in easily and add substance without changing the flavor profile. Add them with the crushed tomatoes and let them simmer into the sauce.
- Use what you have. Any color bell pepper works in place of red. A jar of roasted red peppers adds a layer of sweetness and richness if you want to build a deeper sauce. Whole peeled tomatoes, chopped or blitzed, substitute well for crushed tomatoes.
- Try a green version. For a completely different take on the same technique, my green shakshuka swaps red ingredients for green — think green tomatoes, zucchini, and Brussels sprouts. Same skillet, different flavor profile entirely.
- Eggs per serving. This recipe serves two to three people at two eggs per serving. Scale up the sauce easily for a larger crowd. The spice and tomato amounts double well, and a larger skillet or Dutch oven will accommodate more eggs.
This shakshuka is a crowd favorite, no matter how you customize it. Try it for your next weekend brunch with friends or add it to the menu for Meatless Monday.
Traditional Shakshuka
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 can, 28 ounces crushed tomatoes
- Kosher salt and black pepper, to taste
- 6 eggs, 2 eggs per serving
For serving
- Fresh parsley, chopped
- Feta cheese, optional (omit for Whole30)
- Sliced avocado
- Red pepper flakes
- Crusty bread, torn or sliced (omit for Whole30)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for about 5 minutes, until the onion is translucent. Add the minced garlic, smoked paprika, cumin, and chili powder. Stir and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and stir to combine. Bring to a simmer and season with kosher salt and black pepper. Simmer for 5 minutes.
- Use a wooden spoon to create wells in the sauce, one per egg. Crack each egg into its well. Cover and cook for 6 to 10 minutes, until egg whites are set and yolks are cooked to your preference.
- Top with fresh parsley, feta if using, sliced avocado, and red pepper flakes. Serve directly from the skillet with crusty bread for dipping.
Notes
- Whole30: The base recipe is Whole30 compatible. Skip the feta and bread. Serve alongside Make-Ahead Breakfast Potatoes for a complete meal.
- Egg quantity: Plan on 2 to 3 eggs per serving. This recipe serves 3 if you include 2 eggs per serving. There’s plenty of sauce to accommodate 6 eggs.
- Spice level: Increase the chili powder for more heat, or reduce for a milder sauce. A spoonful of harissa adds heat and complexity.
- Ingredient swaps: Yellow or orange bell pepper works in place of red. Whole peeled tomatoes, roughly chopped, substitute for crushed.
- Add protein: Stir in drained chickpeas or white beans with the tomatoes for extra protein and fiber.
- Green variation: Try my green shakshuka for a completely different take using the same technique.
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