Save on Pinterest


Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
  • 2 medium tomatoes, chopped
  • 4 large eggs
  • Chopped fresh cilantro
  • Whole pita breads, toasted


  • In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
  • With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Shakshuka Tips

What ethnicity is shakshuka?

Shakshuka’s ethnicity is Middle Eastern, Israel in particular, where it was introduced by Jewish immigrants from Tunisia, Morocco, Algeria and Libya.

What do you serve with shakshuka?

Shakshuka can be served with any breakfast potato or vegetable. Check out our collection of breakfast potatoes, including loaded breakfast potatoes and potato pancakes.

How long does shakshuka last in fridge?

Shakshuka leftovers will keep for 7 days in the fridge, so plan on doubling the recipe to use throughout the week! Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts
1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1.500 fat, 1 medium-fat meat, 1 vegetable.

Recommended Video


Click stars to rate
Average Rating:
  • Lori
    Oct 12, 2020

    It was not the recipe submitter that said this dish's origin, it was a reviewer. Relax people!

  • Ashraf
    Jul 7, 2020

    This is a classic Arabic dish from Morocco to Yemen. All middle Easterns grew up eating it like fool and falafel and shawerma ... Etc It is a classic Arabic / middle Eastern Dish

  • mlinder
    Apr 4, 2020

    My husband makes shakshuka sauce by the gallon and we freeze in small contianers just right for the 2 of us. Makes breakfast so easy! My personal fav way to eat is this: oatmeal (1/4 cup with half cup water), grated sharp cheddar cheese, the shakshuka. Cook 2 min in microwave and pop a fried egg on top. Delicious and filling!

  • JOHN
    Feb 8, 2020

    As this recipe was thankfully submitted from Calgary Canada , a cultural melting pot . Please refrain from trying to claim a certain country of origin . Yes , it is delicious and has ingredients that can be found in every corner of the world and made to certain tastes ,with substitute spices. It is clearly a Canadian comfort food , made with love for family . But in origin , it is obviously Latin with Eastern African , Mediterranean , Asian , Israeli , German , European , Icelandic , West Indian , East Indian , West and East Pacific Island along with Alien overtones . Get my point please . It's just good food ....enjoy !

  • Maria
    Sep 30, 2019

    No comment left

  • Judith
    May 12, 2019

    Added diced red bell pepper which I cooked with the onion, increased the garlic to three cloves, and used Hungarian paprika instead of hot pepper sauce. It made a lovely breakfast, served with fresh yogurt, pita, and a variety of olives.

  • Ezra
    Feb 22, 2019

    Lol "southeast asia" lets give credit where credit is due... "An Israeli dish" pls.

  • Asher
    Nov 8, 2018

    Sriracha? In Shakshuka? What are you? some kind of monster?!?!

  • Susanksue
    Jun 21, 2018

    So easy and delicious. I made this for dinner as directed using heirloom tomatoes and served it with warm sprouted wheat pita. This will be on regular rotation in my house.

  • Julia
    Jun 3, 2018

    Easy healthy and filling