Shakshouka is a beloved North African dish made of gently poached eggs nestled in a rich, spiced tomato and pepper sauce. Simple yet deeply flavourful, it is enjoyed across countries such as Tunisia, Libya, Morocco, and Algeria, with each region adding its own subtle variations. Traditionally served straight from the pan, shakshouka is a comforting, communal meal that brings people together around the table.
In North Africa, shakshouka is commonly eaten for breakfast or brunch, but it is equally popular as a light lunch or dinner. Its appeal lies in its simplicity: everyday ingredients transformed into a hearty and satisfying dish through careful seasoning and slow simmering. Fresh bread is essential, used to scoop up the sauce and perfectly cooked eggs.
This shakshouka recipe stays true to its North African roots, delivering bold flavour, vibrant colour, and a warming aroma while remaining easy enough for home cooks of all skill levels.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Tomato Sauce
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ground coriander
¼–½ teaspoon chilli flakes (optional, to taste)
1 can (400g) chopped tomatoes
1 tablespoon tomato paste
Salt and black pepper to taste
For the Eggs
4–6 large eggs
For Garnish (Optional)
Fresh parsley or coriander, chopped
Extra olive oil drizzle
Step-by-Step Instructions
- Heat the oil.
Warm the olive oil in a wide pan or skillet over medium heat. - Cook the vegetables.
Add the chopped onion and bell pepper. Cook for 5–7 minutes, stirring occasionally, until softened. - Add the garlic and spices.
Stir in the garlic, cumin, paprika, coriander, and chilli flakes. Cook for 30 seconds until fragrant. - Build the sauce.
Add the chopped tomatoes and tomato paste. Stir well to combine. - Simmer the sauce.
Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens. - Season.
Taste and adjust with salt and black pepper as needed. - Create wells for the eggs.
Use a spoon to make small indentations in the sauce. - Add the eggs.
Crack one egg into each well. - Cover and cook.
Cover the pan and cook for 5–8 minutes, until the egg whites are set but the yolks remain slightly runny. - Finish and serve.
Remove from heat, garnish with fresh herbs if desired, and serve immediately.
Cooking Tips & Variations
Use ripe tomatoes or high-quality canned tomatoes for the best flavour.
For a thicker sauce, simmer uncovered for a few extra minutes.
Add harissa paste for a more traditional Tunisian heat.
For extra richness, crumble feta cheese over the shakshouka before serving.
Shakshouka is naturally vegetarian and gluten-free when served without bread.
Add spinach or kale during the final minutes for a vegetable boost.
What to Serve With Shakshouka
- Crusty bread or flatbread
- Warm pita or sourdough
- Simple cucumber and tomato salad
- Olives or pickled vegetables
Bread is essential, as it allows you to enjoy every bit of the sauce.
Storage & Reheating
Shakshouka is best enjoyed fresh, but leftover tomato sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop and add fresh eggs when ready to serve. Reheating cooked eggs is not recommended, as they can become rubbery.
Frequently Asked Questions
Is shakshouka spicy?
Shakshouka is mildly spiced, but the heat level can be adjusted by adding or omitting chilli.
Can I make shakshouka ahead of time?
Yes. The sauce can be prepared in advance and reheated before adding the eggs.
What is the origin of shakshouka?
Shakshouka originated in North Africa and spread throughout the Mediterranean and Middle East.
Final Thoughts
This authentic North African shakshouka recipe showcases how simple ingredients can create a deeply comforting and flavourful dish. With its rich tomato sauce, perfectly poached eggs, and warm spices, shakshouka is ideal for relaxed breakfasts, weekend brunches, or quick evening meals. It’s a timeless recipe that deserves a place in any global kitchen.
