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shakshuka eggs with smoked paprika

Shakshuka eggs in a sweet, smoky sauce made of tomatoes, onions, peppers, aubergine and subtly spiced with smoked paprika, cumin & chilli.

Shakshuka eggs is a really delicious brunch dish and as anyone who knows us, or reads our blog knows, we enjoy a good brunch!

Brunch for Michelle and I almost always contains fresh eggs from Michelle’s chooks and this dish is no exception.

Our shakshuka eggs are popular as they are a relatively inexpensive dish to cook. Shakshuka is a great way to use up leftover bits and pieces of vegetables that you might have in the fridge.

Furthermore, whilst a great brunch dish, we happily enjoy shakshuka for both lunch and dinner also. Add a dressed green salad if you want to add a little extra to the dish!

Where does shakshuka originate?

Shakshuka is a dish originating in North East Africa in the Tunisian/Libyan region, as is believed to have been brought to Israel by Tunisian Jews. However, some historians believe that shakshuka originated in Yemen.

Wherever its origins, this dish is popular across North Africa and also in the Middle East, with dishes varying a little across the different countries.

Shakshuka eggs are traditionally served in a cast iron pan, or in Morocco a tajine.

How to make shakshuka – recipe steps:

Sliced onions and peppers with diced aubergine ready to cook down as a base for adding eggs for a baked dinner.
Pour the olive oil into a non-stick frying pan . Add the onions and peppers to the pan and saute for 5 minutes. Now add in the garlic and aubergine and continue to saute for a further minute.
Peppers, onions and aubergines cooking in a fry pan with spices and tomatoes.
Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until all the vegetables has softened.
Now add in the tinned tomatoes along with water, bayleaf, salt and sugar. Lower the heat on the hob and simmer gently for 20 minutes. You want a thick consistency but not too dry!
Eggs added to cooked spicy vegetables to bake for a perfect brunch dish.
Split the mixture between 4 small pans, cast iron ones work best if you have these. Make a well in the centre of the vegetables and crack the egg into it. Season the egg with salt and black pepper.
Cover the pan with a lid and with the heat on low, cook for 10-12 minutes until the egg is cooked through.
Shakshuska topped with fresh coriander before serving.
Sprinkle over some crumbled cheese, paprika flakes, fresh herbs and a spoonful of thick Greek yogurt and serve immediately.

Recipe ingredients and substitutions:

  • Vegetables: we have used a combination of peppers, onion, aubergine and garlic in our shakshuka eggs, as that is how we enjoy this dish. However, you can add any vegetables that you wish, courgette, mushrooms, sweet potato and butternut squash could all be substituted into this dish.
  • Spices: this dish is flavoured with hot smoked paprika and cumin. However, if you don’t want too much heat, simply swap the hot smoked paprika for some sweet smoked paprika instead.
  • Lancashire cheese: is crumbled over the top of this dish and adds a nice hint of creamy saltiness. You could also use feta cheese or Wensleydale.
  • Herbs: we have used chopped flat leaf parsley and coriander leaf to garnish the top of this dish and to add a lovely fresh, herbal flavour. However, if there is a herb you don’t enjoy then simply leave it out.
  • Paprika flakes: are a new addition to our spice racks and perfect to add a hit of smokiness to a dish, we like to use it in much the same way you would a crack of black pepper to finish a dish. However, do not worry if you don’t have these, you can simply leave this off the dish!

Hints & Tips:

  1. Can you reheat shakshuka eggs? Technically yes, however you will overcook the egg doing this. The joy of eating this baked egg dish is that you enjoy it fresh, where the runny yolk with ooze over the spicy vegetables! This dish is best served fresh!
  2. For added creaminess to this baked eggs shakshuka dish, top with a spoon of thick Greek yogurt.
  3. If you want to add something extra to this dish, add some warm pitta breads, a slice of crusty bread or toasted bread – perfect to dip into that runny egg yolk!
  4. Smoked paprika is a fantastic spice and one used a lot by us both in our cooking. Our kitchens are never without La Chinata smoked paprika, both the sweet and hot varieties.
  5. If you don’t have a cast iron pan, please don’t worry. Simply use a small frying pan instead.

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Additional recipe suggestions:

If you like this recipe then try some of our other great breakfast and brunch recipes!

Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.

Shakshuka Eggs

Fresh eggs poached in a smoky tomato sauce with onion, peppers and aubergine that’s gently spiced with cumin and chilli. 
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 243kcal


  • 1 tbsp olive oil
  • 1 onion (sliced)
  • 2 peppers (sliced)
  • ½ aubergine (cubed)
  • 4-5 cloves garlic (crushed)
  • 2 tsp hot smoked paprika
  • 2 tsp ground cumin
  • 400 g tin chopped tomatoes
  • 200 ml water
  • 2 bay leaves
  • 2 tsp sugar
  • 4 eggs
  • black pepper
  • 1.5 tsp salt
  • 80 g lancashire cheese (or other crumbly cheese such as feta, wensleydale)
  • sprinkle of La Chinata Smoked Paprika Flakes
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp chopped coriander leaf


  • Place the olive oil in a large non stick frying pan over a medium heat, add the onion and peppers and saute for 5 minutes until starting to soften. Add in the garlic and aubergine and continue to fry for the further minute.
  • Add the smoked paprika and cumin to the vegetables and continue to cook for a few minutes over a medium heat until the vegetables have become soft.
  • Add the tinned tomatoes along with the water, bayleaves, salt and sugar, lower the heat and simmer for 20 minutes. You want a thick consistency but do not dry out.
  • Split the mixture between 4 small pans, make a small well in the middle and crack an egg into each pan and season with black pepper. With the heat on low, cover each pan and cook for 10-12 minutes until the egg is cooked through.
  • Sprinkle over the crumbled cheese, some paprika flakes and fresh herbs. Serve immediately.


We have used hot smoked paprika, and hot paprika smoked flakes but you may prefer to use sweet smoked paprika instead.
Feel free to experiment and use whatever herbs and spices you have to hand and that you enjoy.
Nutrition Facts
Shakshuka Eggs
Amount Per Serving
Calories 243 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 184mg61%
Sodium 1187mg52%
Potassium 595mg17%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 12g24%
Vitamin A 1220IU24%
Vitamin C 62.6mg76%
Calcium 216mg22%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Brunch, Lunch, Main Course
Cuisine : Mediterranean
Keyword : Brunch, Eggs, Onepot
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Recipe Rating

5 from 2 votes (2 ratings without comment)

24 of the Best Breakfast Egg Recipes – Feast Glorious Feast

Friday 7th of February 2020

[…] Shakshuka – Lost in Food […]

alisa moore

Saturday 29th of April 2017

The Smoked Paprika Mixed Gift Set as we use both hot and sweet, but would love to try the smoked olive oil most though.

Emma Davison

Saturday 29th of April 2017

The hot fix set

Rebecca Miller

Saturday 29th of April 2017

I'd go with the mixed set. Me and hubby love spice. But the kids not so much. So everyone's a winner!

Clare Davies

Friday 28th of April 2017

smoked paprika set sounds fab! :) x

5 from 2 votes (2 ratings without comment)