Can I make shakshuka ahead of time?

Absolutely! The tomato-pepper base can be made up to two days in advance. When ready to serve, reheat the sauce in your skillet, then add the eggs and finish the dish as usual. This makes it perfect for entertaining or meal prep.

What if I don’t like spicy food?

No worries—just reduce or omit the chili flakes and paprika for a milder version. The underlying flavors will still shine without overwhelming heat.

Which cheese is best for shakshuka?

A combo of mozzarella (for that melt factor) and feta (for its creamy, tangy punch) works wonders. But if you prefer, stick with just one or substitute with goat cheese, ricotta, or even a sprinkle of sharp cheddar.

Can I use fresh tomatoes instead of canned?

Yes! Use ripe, juicy tomatoes—just dice them and cook until they break down and turn saucy. It may take a tad longer, but the result will be extra fresh and vibrant.

Easy Shakshuka Recipe

Name: Easy Shakshuka Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 3 medium sized green peppers, finely diced (Anaheim, Poblano or bell peppers); 2 tbsp minced garlic; 1 to 1 1/2 tsp salt; 1 tsp pepper; 1 to 2 tsp paprika; 1 to 2 tsp chili flakes; 1/2 tsp cumin; 1 (28 oz) can crushed tomatoes; 5-6 large eggs; Shredded mozzarella cheese (to taste); Crumpled feta cheese (to taste); Cilantro or parsley for garnish; Turkish bread (pide) or toasted French Baguette

Description

This easy Shakshuka recipe combines vibrant green peppers, aromatic spices, and rich tomatoes for a comforting Middle Eastern breakfast or brunch. Topped with eggs poached directly in the spicy tomato sauce and finished with mozzarella, feta, and fresh herbs, it’s a hearty dish best enjoyed with crusty bread for dipping.

Ingredients

Scale

Vegetables & Aromatics

3 medium sized green peppers, finely diced (Anaheim, Poblano or bell peppers)
2 tbsp minced garlic

Spices & Seasonings

1 to 1 1/2 tsp salt
1 tsp pepper
1 to 2 tsp paprika
1 to 2 tsp chili flakes
1/2 tsp cumin

Tomato Base

1 (28 oz) can crushed tomatoes

Eggs & Toppings

5–6 large eggs
Shredded mozzarella cheese (to taste)
Crumpled feta cheese (to taste)
Cilantro or parsley for garnish

To Serve

Turkish bread (pide) or toasted French Baguette

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Instructions

Prepare the base – Heat 3 tbsp of olive oil in a large skillet over medium heat. Sauté the diced green peppers for 5-7 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Add Spices – Stir in the salt, pepper, paprika, chili flakes, and cumin. Let the spices cook with the vegetables for 1-2 minutes, allowing their flavors to bloom and infuse the oil.
Add Tomatoes – Pour in the crushed tomatoes, stirring well to combine. Bring to a simmer, then reduce the heat and let the sauce cook for about 10 minutes, allowing it to thicken and the flavors to meld.
Make Wells and Add Eggs – With a spoon, make small wells or indentations in the sauce. Crack the eggs directly into the wells, spacing them apart. Cover the pan with a lid and cook for 5-7 minutes, or until the eggs are cooked to your preferred doneness (set whites, runny yolks recommended).
Add Cheese and Finish – Once the eggs are almost done, sprinkle shredded mozzarella and crumbled feta over the top, letting them melt gently into the hot sauce.
Garnish and Serve – Remove from heat and garnish with chopped cilantro or parsley. Serve immediately with Turkish bread or toasted French baguette for dipping.

Notes

Customize the spice level to taste by adjusting paprika and chili flakes.
You can substitute or mix in other bell peppers for a sweeter flavor profile.
Try adding a pinch of sugar if your tomatoes are too acidic.
For a richer dish, swirl in a little heavy cream just before serving.
Best served hot, directly from the pan.

Nutrition

Serving Size: 1/4 of pan
Calories: 240
Sugar: 8g
Sodium: 870mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 13g
Cholesterol: 220mg