Smokey Shakshuka (Shakshouka)

Here is an easy and spicy shakshuka recipe that features a delicious tomato sauce and runny poached eggs made in one pan which is perfect for the family.

Alternatively, you can also use this recipe to prep the spicy tomato sauce which means your shakshuka can be made in 5 minutes on a busy morning by simply reheating the sauce and just making poached eggs.

What Is Shakshuka

In case you are wondering, Shakshuka originates from North Africa and the Middle East, and it is essentially a mixture of poached eggs in a spicy and delicious tomato sauce.

You seriously need to give this a try if you have never had one of these before and it is easy to follow the cooking instructions.

Traditionally, it is often associated with and listed as a breakfast recipe, but in our opinion, you can eat this any time of the day.

For example, there are variations in case you want to add more protein, vegetables, or spices.

This recipe is all about the red peppers and spices but we have in the past experimented with ground beef, lentils, and feta.


Freshly made shakshuka in a saucepan

Smokey Shakshuka Recipe

Shakshuka originates from North Africa, and it is essentially a mixture of poached eggs in a spicy and delicious tomato sauce. This recipe features red bell peppers and extra spices.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine North African
Calories (per serving)278.58 kcal



  • Heat the olive oil in a large saucepan pan and add the onions, garlic and red bell peppers. Cook for around 5 minutes and stir until fragrant.
  • Add the chopped tomatoes and all the seasoning's. Stir and cook for a few minutes. Cover and allow to cook in medium heat for 25-30 minutes. 
  • With your wooden spoon, create individual pockets to crack each egg into. Season with a pinch of salt and black pepper. On low heat, cover and allow the eggs cook for 8-10 minutes, or when you see eggs well done. Finish off by adding chopped coriander.


  • For meal prep purposes, refrigerate up to four days and use baked eggs.


Serving: 1servingCalories: 278.58kcalCarbohydrates: 17.39gProtein: 15.55gFat: 17.24gSaturated Fat: 4.21gPolyunsaturated Fat: 2.88gMonounsaturated Fat: 8.98gTrans Fat: 0.04gCholesterol: 372mgSodium: 1857.19mgPotassium: 680.58mgFiber: 3.78gSugar: 7.57gVitamin A: 1038.13IUVitamin C: 32.76mgCalcium: 162.56mgIron: 4.92mg
Read more nutritional information values.

Data source: USDA

Keyword Shakshuka, Shakshuka Meal Prep
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Shakshuka Ingredients

  • Eggs
  • Chopped tomatoes
  • Red Bell Pepper
  • Various spices
  • Garlic
  • Onion
  • Fresh cilantro or parsley

Shakshuka Meal Prep

You can indeed make ahead or batch cook your shakshuka by simply replacing the poached eggs with baked eggs or boiled eggs. Here is a video we made.

Here are some tips:

  • Prep the sauce: You can use this recipe to prep just the spicy tomato sauce which can be used for other recipes or to make a fresh shakshuka. For example, reheat the tomato sauce in the morning and make your poached eggs fresh to serve immediately. That is a breakfast made in 5 minutes.
  • It is fine to reheat: We get asked this a lot and this meal is totally fine to reheat. In fact, I would recommend up to four days of experience.

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