Shakshuka is a classic North African dish of poached eggs in a spiced tomato-based sauce. This is a mild, kid-friendly version that is perfect for a busy weeknight dinner or relaxing weekend brunch.
Top with avocado, feta, coriander (cilantro) or parsley and serve with crusty bread for a nutritious, quick and easy meal that the whole family will love. You can also customise this dish by adding chickpeas, lentils, beans or your favourite vegetables to the sauce (zucchini/courgettes or spinach leaves work well).
What add-ins are suitable for Shakshuka?
Try adding a can of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – baby spinach leaves or shredded zucchini (courgette) are delicious!
Is Shakshuka suitable for leftovers?
This Shakshuka recipe is best made and eaten immediately. Leftovers can be refrigerated in an airtight container for up to 2 days but the eggs will stiffen once reheated.
Shakshuka
“This meal was delicious! Quick and simple – the whole family loved it!” Share PrintIngredients
- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 red capsicum (bell pepper), finely diced
- 1 tbsp freshly minced garlic
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 400 g (14 oz) canned crushed tomatoes
- 1 tsp sea salt flakes, plus extra to serve
- ½ tsp freshly cracked black pepper, plus extra to serve
- 1 tsp sugar
- 5 eggs, or more if you prefer
- 1 avocado, sliced, to serve
- 75 g (½ cup) crumbled feta, to serve
- 25 g (½ cup) finely chopped fresh coriander (cilantro) or flat-leaf parsley, to serve
- Crusty bread, to serve (optional)
Instructions
- Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 3–5 minutes until softened.
- Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
- Use your wooden spoon to make wells in the sauce, crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5–6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don’t worry if they still appear a little bit watery.
- Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta and finely chopped coriander or parsley. Serve with crusty bread.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Magsalena says:
So easy, so quick, and just soooooo delicious! Thanks for this fantastic recipe!
Nicole says:
Thanks so much, Magsalena! Glad to hear you enjoyed it. Nic x
lkschneider47 says:
Wasn’t sure how this one was going to go over with my family because my husband isn’t a big tomato fan and my three little boys can sometimes be unpredictable with what they like but I went for it anyway and everyone loved it! Served it with some bread and roasted veggies to dip in the sauce. I even had to go back and add more eggs because everyone wanted seconds.
lisaforsyth says:
This meal was delicious! Quick and simple – the whole family loved it!