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A close-up photo of shakshuka in a skillet. The various colours and textures are apparent.

Shakshuka – Eggs in a Spicy Tomato Sauce

  • Author: Riz | Chocolates & Chai
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 5 1x


Shakshuka, or shakshouka – eggs baked in a spicy tomato sauce. Does it get any beter? Yes, it does. This vegetarian recipe uses only one skillet!


  • 2 tbsp Olive Oil
  • 1 medium Onion, diced
  • 1 large Red Bell Pepper, chopped
  • 3 cloves Garlic, minced
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • ½ tsp Turmeric
  • Chilli Flakes, to taste
  • 650g Crushed Tomatoes (Diced will also work)
  • 2 tbsp Tomato paste
  • 2 tsp Harissa paste (or to taste)
  • 1 tsp Sugar
  • Salt, to taste
  • Pepper, to taste
  • 5 Eggs
  • Feta cheese, crumbled; for garnish
  • Parsley, for garnish
  • Coriander, for garnish


  1. Heat olive oil in a medium to large pan over medium heat. Add onions, cook until onions soften.
  2. Stir in Bell Pepper, and continue to cook until softened. Add garlic. Stir.
  3. Add cumin, paprika, turmeric, and chilli flakes; mix well.
  4. Add crushed tomatoes, tomato paste, harissa paste, and sugar. Mix well. Season with salt and pepper and allow to simmer for 10-15 minutes over medium heat in order to reduce the sauce. (Add more chilli flakes and/or harissa paste for a spicier sauce!)
  5. Create five small divots in the reduced sauce and crack one egg into each. Cover the pan and simmer for 10-15, or until eggs are almost completely cooked. Remove pan from the heat, eggs will continue to cook in the heat of the sauce.
  6. Garnish with coriander, parsley, and crumbled feta.
  • Category: Breakfast & Brunch
  • Cuisine: Middle Eastern

Keywords: Shakshuka, Shakshouka, Shakshuka, eggs in tomato sauce, shakshooka