Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.


The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.

I spent two weeks traveling throughout Israel (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you an authentic, Tel Aviv-inspired rendition.

Is Tel Aviv the Shakshuka Capital?

Tel Aviv, which I’ll talk about more in a future post, is a bustling, vibrant, hip, outdoor cafe-vibe kind of city. I didn’t know what to expect with Tel Aviv, but I can tell you this, it blew me away. There’s a youthful energy to the city and I encountered some of the friendliest, most hospitable people.

There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.

The photo below is one shakshuka I enjoyed in Tel Aviv. How adorable is that single-serving portion served up in a mini sauté pan? Shakshuka with fresh squeezed juice and a side of fruit, yes please! But as this may be a new recipe for many of you, let’s answer some basic questions about shakshuka.

What is Shakshuka?

Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

Is Shakshuka Spicy?

Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

Shakshuka in a pan on a table.

How Do You Make Shakshuka

It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well). Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. Stir the veggies for about 5 minutes or until the onions become translucent.

Then add the garlic and spices and stir for another minute until they’re nice and fragrant. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top.

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

Use your spatula to make little holes for the eggs, then crack an egg into each hole. I used 6 eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking.

Before serving, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!

For More Healthy Breakfast Recipes

Watch How Easy it is to Make Shakshuka

If shakshuka is new to you, make sure to watch my tutorial video. I’ll walk you through the process step-by-step (it’s super easy). You’ll have it mastered in no time!

Shakshuka in a pan on a table.

Shakshuka Recipe (Easy & Traditional)

4.96 from 211 votes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 servings
Author: Lisa Bryan
Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!


  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, seeded and diced
  • 4 garlic cloves, finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 28-ounce can whole peeled tomatoes
  • 6 large eggs
  • salt and pepper, to taste
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped


  • Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
  • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
  • Garnish with chopped cilantro and parsley.

Lisa's Tips

  • If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.
  • Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.


Calories: 146kcal, Carbohydrates: 10g, Protein: 7g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 256mg, Potassium: 409mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1371IU, Vitamin C: 40mg, Calcium: 80mg, Iron: 3mg
Course: Breakfast, Main Meal
Cuisine: Mediterranean, Middle Eastern
Keyword: shakshuka, Shakshuka recipe
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Disclaimer: I visited Israel in partnership with Vibe Israel, a non-profit group bringing awareness to all that Israel has to offer. I had an amazing time on their wellness tour and I’m happy to share my experiences. All opinions are my own.

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543 comments on “Shakshuka”

  1. Amazing! Super simple dish with so much flavor.5 stars

  2. I made this for my son who is recovering from a broken jaw. I left out the red pepper but everything else was the same. He loved it. I will be making this again for sure!5 stars

  3. I’ve made shakshouka before but this recipe and video were very clear and helpful! I appreciated the lack of ads too…5 stars

  4. Hello,
    I was wondering how many fresh tomatos would I need to make this recipe.

    Thank you Elin5 stars

  5. I added jalapeños and a serrano pepper to kick it up a notch. So good garnished with feta cheese and eaten with homemade pita bread. Incredibly filling and so healthy!5 stars

  6. Dear Lisa – please let me know – the calories are referring to what amount of the food? 100g or 1 porsion or any other? I cannot find it anywhere on your blog. Thank you!

    • The nutritional information will always be per serving, and this recipe has 6 servings (which is stated in the recipe card!).

  7. How do I make one serving of this shakshuka? Thx

    • Hi Maureen – I’d recommend making the entire batch of the sauce and storing it in the fridge. When you’d like to enjoy it, use a portion of the saue in a small skillet and continue the recipe with one egg. Enjoy!

  8. This is a great recipe. Easy to follow directions for a really delicious meal. I add sriracha sauce for a little added spice. I’ve made it several times now. 5 stars

  9. My 13 yr old son was inspired to make this after watching a youtube video, we found your recipe
    and made it for breakfast!  So good.  And fun to eat right out of the pan 😃5 stars

  10. Yum! Simple and delicious. 5 stars

  11. I made this for dinner tonight and was pleasantly surprised how good it was!5 stars

  12. Love this .
    Added chirzo sausage which gave it another dimension! Served with bacon and capsicum pesto on top with the herbs.5 stars

  13. Love this! Have made this a few times now for a quick, satisfying and delicious lunch. Love the richness from the tomatoes and spices! Pairs perfectly with a slice of crusty sourdough bread :)5 stars

  14. I am making this for lunch today. Can’t wait.  Will be back comment. ❤️

  15. Fantastic!

    I’d never even heard of shakshuka until a couple of months ago. Finally got around to trying to make it and went with this recipe. Very glad I did!

    Been trying to transition to a much healthier way of eating, cutting out all the processed crap I’ve learned on out of convenience for far too long.

    This was so good and surprisingly filling! Going to work this into regular meal rotation at home now.5 stars

    • Thrilled to hear your first time making a shakshuka was a success! This is definitely one to add into your weekly rotation when you need a fast yet delicious meal.

  16. I made this today for breakfast. It was so good my daughter had seconds.

  17. DEEEEEEEEEEELICIOUS!!!!! Just came back from my first time in Israel and ate tons of this dish. So now I am craving it big time !! Followed your recipe to a T and it came out perfect. Thank you !!!!!

  18. Oh my God Amazing! My vegetarian daughter talked me into making this. I’m so glad she did!

  19. Just tried this recipe last night for the first time and it was a success! My boyfriend and I loved it 😊 we used 2 peppers instead of one and we didn’t have cilantro. We ate it with bread, but I can imagine it’s also delicious with rice or pasta. Very easy and quick to make, we’ll be repeating for sure! Thank you!5 stars

  20. This was fantastic. We had it for dinner with some gluten free French Bread and it really hit the spot on this cloudy day. Used smoked Paprika and added ground chicken for added protein.5 stars

  21. I’ve enjoyed this dish out many times in the past but never had the confidence to make it at home until now. I found this recipe and decided to give it a try. At my surprise, it was absolutely delicious and very flavorful without being too spicy. I would recommend it to anyone for the ease of preparation and its delicious exotic flavor. I cooked it in my very seasoned cast iron skillet because that’s all I had to use, and it didn’t seem to affect the many years of seasoning.5 stars

  22. I added canned sardines to it (mashed em up right before putting em in) and just used rotel diced tomatoes (i think it comes with onions and green bell pepppers) and yuuummm

  23. My Sicilian grandmother used to make a version of this. No bell pepper, cumin, or paprika.  Instead garlic, basil, oregano, and parsley. And she used fontanelle cheese. 

  24. Made this for tea tonight, it was delicious. I added Chorizo so only used 1tsp of paprika and crumbled Feta cheese on top just before serving. Had it with crusty bread
    Will definitely be making it again.
    I took a photo but not sure how to add it.
    Thank you5 stars

  25. would love to know if its sweet or smoked paprika you are using here. 
    so excited to try this, I had Shakshuka out at a cafe once, it regularly became my favourite but always seemed to magical and hard to make, like I would never be able to understand how to make something so flavourful. its so nice that you have explained what spices in particular you use, as lots of recipes just say, “now add whatever spices you like” – which doesn’t help when you don’t have too much knowledge on spices yet.

  26. I was very impressed by the ease you had in putting this recipe together. I can’t wait to cool It for my vegan friend. I’ll have avocado and pita with it.

  27. This can also be made with baked sweet potatoes instead of tomato. Scoop out and mash the potatoes. Use the tomato and onions mixture to put over the dish at serving time. Same recipe just with potato as the base. Crispy toast squares as a side. 

  28. I’ve been wanting to make Shakshuka for a long time (never have), and I love this video! It simplifies what I always thought was a complicated dish. Looks so yum! Also, I’ve spent time in France since I was a teenage and was so surprised to learn that there, too, sometimes eggs are for dinner, too. Great video!5 stars

  29. Hi the ingredients are listed but I don’t see the portion size for the Sauce with and without egg or eggs

  30. Every time I make this dish I have to put my second helping aside because my son eats the entire skillet. A family favorite!5 stars

  31. Thanks for specifying that shakshuka very much originated in North Africa. Food appropriation is a real thing and I’m glad to see your disclaimer that you were sponsored by an Israeli group, so at least I’m aware of the reason behind you mentioning it so much in the post, despite the very rich North African history of this dish. 

  32. I once did the pre-made Trader Joe’s shakshuka in my 6″ cast iron skillet and it stripped at least half of the seasoning down to bare metal. This was a very well-seasoned pan with years of use. 

    Anyway, I made shakshuka in a non-stick pan and it came out so good. Also the pan was not destroyed. 

  33. It was indeed easy to make and very good. Thank you5 stars

  34. Made this for breakfast this morning. Thanks for another delicious recipe, Lisa!5 stars

  35. So simple and delicious! Thank you for sharing, I love your recipes cause they always turn out great ! 5 stars

    • Perfect recipe! Easy to make, easy to add to and great to eat! On permanent rotation.. thank you for sharing! 🙌 💞5 stars

  36. In tuscany Italy we call it “papparino” or at least my grandmother called it this way when I was a child. For children is prepared without pepper and paprika and no cumino.
    She used to ask me if I want in the plate the “eye of the cow” , that mean the egg yolk entire , or not, that mean scrambled egg. I always asked scrambled because this eye looking at me from yhe plate was a little bit frigtening. :-)

  37. I love it very much! It’s semm so be delicious5 stars

  38. Thank you for using organic ingredients and showing us how to make this amazing dish. Wondering if this is served with pita to sop up the juices?

  39. How long will this keep?

  40. Didn’t expect to love this as much as I do! Whole family approves! Had it with sliced avocado on the side, YUM! I’ve made it a couple times now, I think next time I’ll try diced tomatoes. Cheaper, and as the tomatoes break down anyway?5 stars

  41. Yum! I’m going to try fer sure!5 stars

  42. Made this tonight for 3 people, used the recipe for 6 and we loved it thankyou. ( one egg each though)

  43. DELICIOUS! added several mushrooms & used all peppers for addition al colour. Recommended to all who are looking for an easy dinner.5 stars

  44. May be a dumb question… Do you use ground cumin? Or cumin seeds

  45. No potatoes? Really??

  46. Added a small jalapeno and a few shakes of red pepper flakes as another poster suggested. Other than that, I followed the recipe exactly. Mine turned out way juicier, probably just because of the brand of canned whole tomatoes, but still very, very good. Definitely a keeper. Thanks! 5 stars

    • Mine turned out juicier too..I think you’re right about the canned tomatoes. Still was a HUGE hit in my house! :)5 stars

    • I think that a few whole tomatoes in a blender are a better option than the canned tomatoes. Mix in a little tomato paste with the oil as your onions and peppers saute and it’s a hit.5 stars

  47. My go to breakfast meal for the past months ! Totally bursting with flavors and budget friendly 😊 I live alone, so I make a big batch with 6 eggs that I eat during the week.

    My add-ons :
    -a toasted slice of gluten free bread under the eggs
    – half avocado sliced with lime juice and sea salt
    – small portion of oven cooked sweet potatoes
    – feta cheese
    – cilantro or basil

    😊5 stars

  48. Ever since I picked up an RTE from Trader Joe’s, I’ve been craving it!
    It’s a keeper!
    I used half regular paprika & half smoked paprika, as well as Chipolte chili powder to amp up the smokiness & heat.5 stars

  49. Made this recipe for my birthday this morning, as I’m missing the Middle East (spent 17 months in Qatar). Varied the recipe slightly by adding chopped jalapeños and mushrooms. This tasted just like I remember having it, for the first time and then every subsequent morning, at a resort in Salalah, Oman. Thanks for making my day!5 stars

    • Love the idea of adding mushrooms and jalapenos into the mix! Hope this got your birthday morning off to a great start Nancy, and Happy Birthday :)

  50. Looks great. If I want to use fresh tomatoes over canned, how many would you recommend?