Shakshuka is one of those beautiful one-pan dishes that feels like comfort and celebration all at once. Originating in North Africa and beloved across the Middle East, it brings together eggs gently poached in a fragrant tomato and pepper stew—spiced, saucy, and endlessly scoopable with warm bread.

For Lykkers who love cozy meals with vibrant character, this guide walks you through every delicious step of making shakshuka from scratch, with a relaxed, flexible approach.

Part 1: How to Make Shakshuka

You’ll simmer tomatoes and peppers with warming spices, then eggs right into the sauce to poach gently. Add herbs, feta, or extras as you like—it’s made to be yours.

The Ingredients You’ll Need

(Serves 2–3)

For the base:

Olive oil – 2 tbsp

Onion – 1 medium (about 100g), finely chopped

Red bell pepper – 1 large (about 120g), diced

Garlic – 3 cloves, minced

Canned chopped tomatoes – 400g

Tomato paste – 1 tbsp

Ground cumin – 1 tsp

Smoked paprika – 1 tsp

Ground coriander – 1/2 tsp

Salt – 1 tsp

Black pepper – to taste

Eggs – 4

Fresh parsley or cilantro – a handful, chopped

Optional: crumbled feta, chili flakes, spinach leaves

Step-by-Step Process

Step 1: Start the Flavor Base

In a wide pan, heat the olive oil over medium heat. You’ll add the chopped onion first and sauté it for 4–5 minutes, until soft and slightly golden. Stir in the diced bell pepper and let it cook down for another 3–4 minutes.

Step 2: Add Garlic and Spices

Next, you stir in the garlic, cumin, smoked paprika, and coriander. Toast the spices for about a minute—it’ll smell amazing. This step is key for building a rich, layered flavor in the sauce.

Step 3: Simmer the Sauce

Now pour in the chopped tomatoes and add the tomato paste, salt, and pepper. Give it a stir and reduce the heat to low. Let the sauce simmer uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly.

Step 4: Add Extras (Optional)

If you’re using spinach or crumbled feta, stir them in now. You want the spinach to wilt a bit and the cheese to just begin melting into the sauce.

Step 5: Poach the Eggs

Using a spoon, make small wells in the sauce and carefully put one egg into each. Cover the pan with a lid and let the eggs cook for 5–7 minutes, or until the whites are just set and the yolks are still a little runny (or longer if you prefer firmer yolks).

Step 6: Garnish and Serve

Once the eggs are cooked to your liking, take the pan off the heat. Sprinkle chopped herbs over the top and a pinch of chili flakes if you like heat. Serve hot with crusty bread, flatbread, or warm pita for scooping up all that sauce.

Part 2: Tips, Variations, and Serving Ideas

Why Shakshuka Works Anytime

It’s light yet satisfying, spicy yet gentle. Whether for brunch, lunch, or a weeknight dinner, shakshuka delivers flavor and warmth with very little effort.

Make It Your Own

Add canned chickpeas or cooked lentils for extra heartiness. Want it greener? Throw in kale or zucchini. Like it creamy? Stir in a spoonful of yogurt right before serving.

No Eggs? No Problem

You can swap the eggs for tofu cubes, added just before the final simmer, or skip them altogether for a chunky, stew-style shakshuka.

Leftovers and Storage

Shakshuka is best fresh, but leftovers keep well. Store the sauce (without eggs) in the fridge for up to 3 days, then reheat and add fresh eggs when ready to serve.

Shakshuka brings warmth and depth in every bite, with its saucy tomatoes, soft eggs, and blend of spices. It’s an easy, impressive dish that invites customization and works any time of day.

So Lykkers, grab a skillet, a few eggs, and let the spices do their thing. Want to try a green shakshuka or spicy harissa twist next? Let’s keep the pan simmering.