Name: Classic Shakshuka with Smoked Paprika
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large yellow onion, finely chopped (about 1 ½ cups); 1 large red bell pepper, seeded and chopped; 3 large garlic cloves, minced; 1 tablespoon tomato paste; 1 ½ teaspoons ground cumin; 1 ½ teaspoons smoked paprika; ¼ teaspoon crushed red pepper flakes; 1 (28-ounce/794g) can crushed tomatoes; 1 teaspoon fresh lemon juice; ½ teaspoon kosher salt, plus extra for the eggs; ¼ teaspoon freshly ground black pepper, plus extra for the eggs; 6 large eggs; ¼ cup coarsely chopped fresh parsley; ¼ cup coarsely chopped fresh cilantro

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Jump to Recipe

Cooking an easy shakshuka recipe at home hinges on a thick, deeply savory spiced tomato sauce that clings easily to warm bread. Making it all in one skillet keeps the morning unhurried and the cleanup light.

Why Crushed Tomatoes Work Best

A Mediterranean eating style often leans on simple whole ingredient swaps, and using crushed tomatoes instead of whole peeled ones is the main shortcut here. Crushed tomatoes give you a dense, scoopable base right out of the can without spending ten minutes mashing them by hand. The sauce thickens up in just 10 minutes of simmering, making the entire dish a reliable 35-minute meal. The lid does the rest of the heavy lifting, trapping steam to set the egg whites fast while leaving the yolks runny.

How to Make an Easy Shakshuka Recipe

The foundation of a classic shakshuka recipe is a quick sauté of chopped yellow onion and red bell pepper. I let them soften over medium heat until the onions are translucent. You want them very tender so they melt right into the base later.

Blooming the Spices

Push the vegetables to the edges to clear a hot spot in the middle of your pan. Drop in the minced garlic, tomato paste, cumin, smoked paprika, and crushed red pepper flakes. Stir them constantly for about 1 minute. I always watch for the tomato paste to darken to a rust color, which tells me the raw flavor is cooked out and the spices have released their oils. Pour in the crushed tomatoes, lemon juice, salt, and black pepper, then turn the heat down to medium-low for a 10-minute simmer.

Poaching the Eggs

Once the mixture is thick enough to hold an indentation, use a spoon to press six shallow wells into the sauce. Crack an egg into each spot, season them with salt and pepper, and cover the skillet tightly. Let it cook for 4 to 6 minutes. I check them right at the four-minute mark because the yolks go from runny to hard very fast. Pull the pan off the stove the second the whites look completely opaque but the yolks still jiggle when you shake the handle. Scatter fresh parsley and cilantro over the top right before eating.

Since we are making a one pan shakshuka, I usually serve it straight from the stove with a stack of warm pita and a creamy Mediterranean Hummus on the side for a little extra protein.

Skillet Choices and Storage

Skillet choice: I learned to avoid raw cast iron for eggs in tomato sauce after accidentally stripping the pan’s seasoning and getting a metallic taste in the food. Stick to a stainless steel or enamel-coated skillet for the most reliable flavor.
Cheese finish: If you like a salty bite, try scattering a handful of crumbled sheep’s milk feta over the sauce right before you cover the pan. It melts beautifully, much like the topping in a Mediterranean Feta Dip.
Storage and reheating: You can keep leftover sauce in the fridge for up to four days. It is much easier to make fresh eggs each time, so just reheat the cold tomato base on the stove and drop in a new egg to poach.

A Final Word on Breakfast

I share the nutrition estimates below as a general cooking guide, but since I am a researcher rather than a medical professional, it is always best to run specific health choices by your doctor. Enjoy the warm bread and the quiet morning.

Kristina

Kristina Hanson is an independent wellness researcher and the founder of DailyZests. She specializes in translating nutritional science into simple, delicious recipes that fit into real life. When she isn’t in the kitchen, you’ll find her hiking the trails or enjoying a slow morning coffee with her Golden Retriever, Barnaby. Read her full story.