Shakshuka Recipe: Easy North African Poached Eggs Skillet 2026

Shakshuka is a North African specialty of eggs gently poached in a warmly spiced tomato and pepper sauce. It looks impressive on the table, yet it comes together with everyday ingredients you probably already have in your kitchen.

The only slightly unusual item is harissa, a chili pepper paste typical of Maghrebi cooking. You can make it yourself, buy it in the international aisle of most large supermarkets, or simply leave it out if you prefer a milder dish.

Serve it straight from the pan with plenty of warm pita bread. That bread is the perfect tool for mopping up the thick, savory sauce and the soft, liquid yolks.

Ingredients for Shakshuka

This makes 4 servings.

• 1 large onion
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon cilantro seeds
• 1 tablespoon cumin seeds
• 1 teaspoon sweet paprika
• 1 teaspoon ground cinnamon
• 1 tablespoon harissa paste
• 800 g crushed tomato
• 4 eggs
• Salt
• Fresh cilantro

How to Make Shakshuka Step by Step

1. Sauté the Onion and Garlic

Thinly slice 1 onion and cut 1 garlic clove into thin slices. Sauté them for a few minutes over medium heat in a wide skillet or shallow casserole with 2 tablespoons of extra virgin olive oil.

2. Add the Peppers

Cut 1 red bell pepper and 1 green bell pepper into strips and add them to the onion once it turns translucent. Keep softening the vegetables for about 10 minutes.

3. Toast the Cilantro and Cumin Seeds

While the vegetables cook, toast 1 tablespoon of cilantro seeds and 1 tablespoon of cumin seeds for 5 minutes over low heat, stirring so they do not burn.

4. Grind the Spices

When the spices start to release their aroma, transfer them to a mortar and grind them.

5. Season the Sofrito

Add the toasted spices to the skillet along with 1 teaspoon of sweet paprika, 1 teaspoon of cinnamon, 1 tablespoon of harissa paste and a good pinch of salt. Stir well so the sofrito absorbs all the flavors.

6. Add the Tomato

Add 800 g of crushed tomato and let it simmer over low heat for 10 more minutes.

7. Poach the Eggs

Once the stew is ready, all that is left is to poach 4 eggs. Using the back of a spoon, make four wells in the surface of the sauce and crack one egg into each well so it does not spread across the whole skillet. A good trick to keep shell pieces out of the pan is to crack each egg into a small bowl first and then slide it into its well. Sprinkle a pinch of salt on each egg, cover with a lid and cook over low heat for about 5 minutes more, until the eggs are set but the yolks are still runny.

8. Garnish and Serve

Chop a little fresh cilantro, sprinkle it over the shakshuka and serve immediately.

Tips for the Best Shakshuka

Make It Your Own

As with any international dish adopted by many countries, there are countless versions of shakshuka. You can add vegetables such as eggplant or zucchini, legumes, or even yogurt or feta cheese to cool things down if you make it very spicy.

About the Harissa

Harissa is a chili pepper paste typical of Maghrebi cuisine, and it is what gives this dish its authentic character. You can make it at home easily, buy a jar in the international section of larger supermarkets, or simply omit it if you prefer a milder shakshuka.

Serve It with Pita Bread

Do not forget to serve the shakshuka with good pita bread. It is the perfect, essential companion for mopping up the delicious sauce and the perfectly set egg yolks.

30 Favorite Recipes I Keep Coming Back to at Home

Maybe you're a lot like me and like having a stash of cozy comfort dishes, tried-and-true international favorites, and desserts that please a crowd.

On nights when I'm after something indulgent and rich, my picks tend to be this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And whenever a fruity, comforting dessert is calling my name, this timeless French Tarte Tatin recipe is the one I reach for.

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Even More Tasty Recipes to Cook for the Family

After years of testing and tweaking recipes in my own kitchen, I've come to believe the greatest dishes are built on simplicity, dependable methods, and serious flavor.

The recipes gathered here are the ones I genuinely keep coming back to—whether I'm putting together a fast meal just for me or making something memorable for friends and family.

When dessert is on my mind, the rich, silky Orange Chocolate Mousse Recipe is a go-to for those times I want something elegant without much fuss. The caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake, is another sweet favorite. If baking is your thing, knowing how to make syrup for better dessert texture comes in handy, and my Inverted Sugar Recipe walks through exactly how I do it at home.

On days when I want something light and fresh, I'll usually make the timeless Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For comfort cooking with more heft, the filling Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the fast weeknight go-to One Pot Pasta Recipe are ones I recommend often.

I'm also a big fan of passing along dishes from kitchens around the world, such as the genuine Sorropotún de Bonito Fish Stew Recipe, crunchy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another area I turn to often, since it cuts down on time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and deeply comforting without any gluten.

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