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One Skillet Shakshuka

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1 tablespoon olive oil

1 small yellow onion, chopped into small pieces

4 cloves of garlic, minced

1 red bell pepper, chopped into small pieces

1 good-sized tomato, diced

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon basil

1/2 teaspoon tarragon

1/8 teaspoon cayenne pepper

Salt to taste

Black pepper to taste

6 large eggs

Chopped fresh parsley for garnish, if desired

Shakshuka is a delicious vegetarian dish that originated in Tunisia and is very popular in the Middle East and North Africa. When you’re looking to cook something new, our shakshuka with eggs recipe is a great one to try!

The hearty vegetables, aromatic spices and tasty egg all come together to make one delicious dish. You can cook shakshuka for any meal, too! Cut up some fresh, warm bread and dip it into the dish to eat it for breakfast. It makes a great lunch or dinner, also. Serve it with a freshly chopped salad or rice, or eat it by itself!

This is a delicious, healthy meal your entire family will love. Your kids won’t even realize how many vegetables they’re eating because it tastes so good! After you make it the first time, be ready to make it again and again. But you won’t mind — it’s easy to whip up. Plus, since you only use one skillet, you can enjoy your meal knowing you don’t have much cleanup afterward.

When you’re ready to make homemade one skillet shakshuka, be sure to use our recipe below!


  1. Heat a large, deep skillet over medium heat. Warm the olive oil in the pan briefly, then add the onion and garlic. Saute until the onion gets soft, and the garlic begins to brown. Add the bell pepper and saute the mixture until the bell pepper is also soft.
  2. Add the diced tomatoes and tomato paste. Stir until the mixture is well combined. Add the chili powder, cumin, paprika, basil, tarragon, cayenne pepper, salt, and black pepper. Stir in the spices and let the mixture simmer for about 6 minutes. It should begin to reduce.
  3. Crack the eggs overtop the tomato mixture, seasoning each with salt and pepper. Space them apart as evenly as you can, too.
  4. Cover the skillet and allow the eggs to cook for about 10 to 12 minutes. The whites should be set, but the yolks will still be a little bit runny. The sauce will be slightly reduced when the eggs are finished cooking.
  5. If desired, garnish the top of the shakshuka with the chopped parsley.

When you’re learning how to make shakshuka, make sure you use the freshest ingredients available. You always want to serve your family delicious meals with top-quality ingredients. When you cook with Sauder Eggs, you never have to worry about quality.

Use our store locator to find a store near you. Happy cooking!

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