Average: 4.8 (5 votes)
Active time
20 minutes
Total time
40 minutes
6 Servings

1 tablespoon olive oil

1 small yellow onion, diced

1 clove garlic, minced

1 red bell pepper, diced

2 (14 ounce) cans no-salt diced tomatoes, or about 4 cups ripe diced tomatoes

2 tablespoons tomato paste

½ teaspoon mild chili powder

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper, or more to taste

Pinch of sugar (optional, to taste)

Salt and pepper, to taste

6 eggs

1 tablespoon minced fresh parsley, for garnish 


  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about a minute more. Add the diced bell pepper and cook until softened, about 7-10 minutes.
  2. Add the tomatoes, tomato paste, and spices to the skillet and bring to a simmer. Add a little bit of spice at the beginning so you can adjust to your preference. Reduce the heat to low and simmer for about 5 minutes, until the sauce begins to reduce. Adjust the spice and other seasoning to taste. 
  3. For the eggs, create space in the sauce for each egg with a ladle or large spoon. Rest the spoon in the sauce and crack the egg on top. Gently remove the spoon and allow the egg to settle in the space left behind. Repeat for the remaining 5 eggs. Cover and simmer for 10 to 15 minutes, checking regularly, until the eggs are cooked to your liking. Garnish with minced parsley and serve. 

Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. 


Calories: 140
Total Fat: 2g
Saturated Fat: 2g
Sodium: 100mg
Carbohydrate: 10g
Fiber: 2g
Total Sugar: 6g (Added Sugar: 0g)
Protein: 8g

Yield: 6 Servings

How'd it Taste?

I love Shakshuka! This is a staple meal in our family.
Linda Wilson
I once had an Italian landlady who made a dish that sounds like this. She plopped eggs on top and served it before the eggs got hard like boiled eggs. Very rich dish. Delicious and Italian in flavoring, although I never discussed the details with her.
Your experience is a good reminder of how so many food traditions are mirrored with similar traditions in different parts of the Mediterranean! Yum.
We were shocked at how good this was. Will make again for sure.
My daughter learned this recipe in an online school class taught by a parent volunteer during the pandemic—our family was also shocked at how good it was! One minor yet important difference: using Spanish smoked paprika instead of regular paprika. It’s now one of our family-favorite recipes.
Highly recommended! I also originally learned recipe using Spanish smoked paprika (in place of regular paprika) which really adds depth and unique flavor.
I make this regularity and we love it! I vary the spices sometimes but it always turns out beautifully!
Shawn B
Extremely good, at the risk of it tasting more Latin than African I use cilantro instead of parsley. But good lord does it make the dish explode with flavor.

Review this Recipe