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Make this beginner-friendly recipe for egg Shakshuka and turn it into a meal with some crusty bread.

Read on because this delicious Egg Shakshuka is easier to make than to pronounce! One skillet and simple ingredients are everything you need to serve this terrific meal for breakfast, lunch, or dinner.

What is Shakshuka

Mom, what's for dinner? Shakshuka! "What? Mom, that's not even a word!" This was the response from my son the first time I made this meal at home. So, what is Shakshuka? For me, it is more of a fond kitchen memory than just a meal.

Shakshuka is a traditional Mediterranean dish made with red bell peppers, tomatoes, and aromatics, all mixed in a skillet and topped with eggs. It’s a super tasty meal that can be served for breakfast with toast, for lunch with a salad, or over rice for dinner!

Every time I make this delicious and simple Egg Shakshuka recipe, I'm reminded of my grandmother's cooking in Spain, where she creatively turned her fresh yard eggs and my grandfather's abundance of peppers from their garden into incredible meals.

What Does Shakshuka Taste Like?

Shakshuka is packed with delicious flavors from tomato and bell pepper, mild spiciness from chili powder and paprika, and earthy notes from cumin. All this goodness is topped with runny eggs. Yummy!

overhead view of large skillet of shakshuka

Ingredients

Making this Shakshuka is a way to make eggs the star of our meal without feeling like we are eating fried eggs, once again. You'll find the measurements to this recipe in below, but before you make any swaps here are the essentials:

Olive oil: for cooking the onion and bell pepper.
Aromatic veggies: onion, red bell pepper, and garlic. You’ll add them chopped.
Seasonings: chili powder, cumin, paprika, salt, and pepper.
Sugar: optional for cutting the tomato acidity.
Tomato: your favorite canned petite diced tomatoes.
Eggs: it’s not authentic Shakshuka without them!

How to Make Egg Shakshuka

This Egg Shakshuka recipe comes together from start to finish in an oven-safe skillet, so there’s very little clean-up! Just combine everything as I explain in the following steps and this delicious meal will be waiting for you before you notice it!

Prep
Preheat the oven to 375F, chop the veggies, and measure the seasonings.
Cook
Sauté onion and bell pepper, stirring frequently, until the onion is soft and translucent and the bell pepper has softened. Add garlic, spices, and canned tomatoes, and keep stirring. Once combined, cook for 10 minutes.
Add the eggs
You’ll make small wells in the sauce and crack each egg into the space.
Bake
Now, place the skillet in the oven and bake until the eggs are set.
Add bread
If you want to serve the Egg Shakshuka with bread (highly recommended!), move the pan to one side of the oven and place the whole, round loaf of bread in the oven for the last 5 minutes of cooking to warm it up.

If this is your first time cooking Egg Shakshuka, watch this quick video where I show you how easy it is to make.

What to Serve with It

The runny eggs and the tomato and bell pepper mixture make this meal one you can enjoy at any time and serve in many different ways! I like to serve Egg Shakshuka for breakfast with toast, pita, or crusty bread.

I've also made it many times for my family on nights when I need a quick weeknight meal that everyone is going to eat. I serve it over rice, quinoa, or roasted veggies. When I crave it for lunch, a salad makes a terrific side. Always with bread, it’s a must!

Easy Egg Shakshuka Recipe

Servings: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

Make this beginner-friendly recipe for egg Shakshuka and turn it into a meal with some crusty bread.

4.98 from 39 votes

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Watch how it’s made:

Ingredients

1 tablespoon olive oil
1 medium onion (½ cup), chopped
1 red bell pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder, mild
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon sugar, optional
½ teaspoon salt
¼ teaspoon pepper
2 cans (14oz each) petite diced tomatoes
8 large eggs

Instructions

Prep:

Preheat the oven to 375F.
On a cutting board, chop the onion, bell pepper, and garlic. In a small bowl, combine the seasonings so you don't have to measure while you cook.

Cook the veggies:

Heat a large skillet or oven-safe pan over medium heat. Once hot, heat the oil and distribute it around the bottom. Add diced onion and bell pepper. Cook for 5 to 7 minutes, stirring frequently until the onion is soft and translucent and the bell pepper has softened.
Add the minced garlic and the spices into the pan and stir to toast the spices and mix them with the peppers. Add the canned tomatoes (with the liquid) and stir to combine. Reduce the heat to medium-low and cook for 10 minutes.
Make small wells with the back of the spoon on the sauce and crack each egg into the space. Depending on the size of the pan, you can usually fit up to 8 eggs, sometimes more.

Bake the eggs:

Place the skillet in the preheated oven and bake until the eggs are set, for about 8 minutes. Remove the Shakshuka from the oven.
If serving it with bread, move the pan to one side of the oven and place the whole, round loaf of bread in the oven for the last 5 minutes of cooking to warm it up. Remove it from the oven and then slice it using a serrated knife on a cutting board.