Shakshuka Recipe with Tomato, Pepper and Eggs

Name: Shakshuka Recipe with Tomato, Pepper and Eggs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: North African-inspired
Ingredients: 1 tbsp olive oil; 1 whole medium onion, diced; 1 whole red bell pepper, diced; 2 cloves garlic, minced; 400 g crushed tomatoes; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp fine salt; 1/4 tsp black pepper; 4 whole large eggs; 2 tbsp chopped parsley

Eggs gently cooked in a spiced tomato and bell pepper sauce.

By Savva LoginovUpdated October 5, 2026

Total 40 minMakes 4 servings

Jump to Recipe

This shakshuka simmers sweet peppers and tomatoes with cumin and paprika, then cooks eggs directly in the sauce. Make small wells for the eggs and cover the pan so the whites set while the yolks remain soft. Heat oil in a skillet. Cook onion and pepper 7 minutes until softened. Stir in garlic for 30 seconds. Add tomatoes, cumin, paprika, salt and pepper. Simmer uncovered 10 to 12 minutes until thick. Make four wells in sauce and crack an egg into each. Cover and cook 5 to 8 minutes until whites are set. Scatter parsley over the pan and serve hot with bread.

Shakshuka Recipe with Tomato, Pepper and Eggs

How to tell when it is ready

Egg whites are set; cook longer if a firm yolk is preferred.

Tips

Measure ingredients before you begin.
Cut ingredients into even pieces.
Taste and adjust seasoning near the end.
Cool leftovers promptly and refrigerate covered.

Troubleshooting

If the mixture is too thick, add liquid gradually.
If browning too quickly, reduce the heat.

Substitutions

Use a suitable neutral oil if needed.
Choose a compatible broth or dairy alternative.

Variations

Adjust herbs or spices to taste.
Add a squeeze of lemon for brightness.

Serving suggestions

Serve with a crisp green salad.
Offer fresh herbs at the table.
Pair with bread or a suitable grain.
Add a simple seasonal vegetable side.

Make ahead

Measure ingredients ahead; refrigerate perishable components and cook shortly before serving.

Storage

Refrigerate leftovers within 2 hours and use within 3 days.

Food safety

Contains egg. Cook until whites are set; use pasteurized eggs if serving runny yolks to higher-risk diners.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store shakshuka with peppers and eggs?

Refrigerate leftovers within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Shakshuka Recipe with Tomato, Pepper and Eggs