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cooked shakshuka in a pan with a side of bread

Authentic Shakshuka

Eggs simmered in a spicy, tomato-y shakshuka sauce for a one-pan dinner that everyone will love.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast
Cuisine Libyan, Mediterranean, Middle Eastern
Servings 2
Calories 270 kcal


  • 4 large eggs
  • 3-4 plum tomatoes peeled, diced
  • 2 tbsp olive oil
  • 1 tsp harissa paste
  • 1 jalapeno or chilli pepper of your choice
  • 1 garlic clove finely chopped
  • 1 tsp ground caraway or Libyan baharat optional


  • Add the chopped tomatoes, garlic, harissa, chilli peppers into a frying pan.
  • Turn the heat on medium bring to a light simmer. Cover the pan ⏤ cook for 10 minutes or until the tomatoes can be easily crushed with the back of your spoon.
  • After 10 minutes of light simmering, the tomatoes should be very soft & red. Break them with the back of a spoon, add caraway and stir. Then make four holes in the sauce and add the eggs.
  • Cover with a lid and cook until the eggs are set to your liking.
  • Meanwhile, heat your bread and set your table. Once the eggs are finished, remove from the heat, uncover and let slightly cool.
  • 1# Traditional serving method for a family breakfast: Keep the shakshuka in the pan & place it on a trivet. Set the table with olives, cheeses, lots of crispy bread and pickles.
  • 2# Traditional serving method: Make a sandwich. Cut open a baguette, spread a spoonful of harissa inside, break up the eggs into smaller pieces and then scoop the mixture into the baguette. Serve with olives, cheese and pickles.


Additional Ingredients: 
  • Try thinly slicing 2-3 green onions and adding them to the tomato mixture
  • Add one tablespoon of finely diced parsley to the top of the eggs before serving.
Libyan Baharat: 
  • 1 tablespoon caraway, ground
  • 2 teaspoons coriander, ground
  • 1 teaspoon turmeric powder
  • 1 teaspoon 7-spice
Keyword 30 minute recipe, authentic shakshuka, easy egg recipe, shakshuka