Shakshuka is a popular Israeli breakfast of eggs cooked in a warmly spiced tomato and pepper sauce, often served straight from the skillet with bread for dipping. It has North African and Middle Eastern roots, and recipes vary by region and household; this version keeps the sauce simple, savory, and easy to make at home.
The method is straightforward: soften onion and pepper, simmer them with tomatoes and spices until the sauce thickens, then cook the eggs right in the pan. For food safety, this recipe cooks the eggs until firm rather than leaving the yolks runny.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely diced (about 150 g)
- 1 medium red or green bell pepper, seeded and diced (about 150 g)
- 3 cloves garlic, finely chopped (about 9 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ¼ teaspoon (0.5 g) ground coriander
- ⅛ teaspoon (0.3 g) cayenne pepper, or less to taste
- 1 can crushed tomatoes, 28 ounces (794 g)
- ¾ teaspoon (4.5 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 4 large eggs (about 200 g without shells)
- 2 tablespoons (8 g) chopped fresh cilantro or flat-leaf parsley, for serving
- ¼ cup (25 g) crumbled feta, optional
Instructions
- Prepare the vegetables. Dice the onion and bell pepper, chop the garlic, and measure the spices. Set out a wide, lidded skillet, ideally 10 to 12 inches (25 to 30 cm) across. A broad pan gives the sauce room to simmer and makes it easier to space the eggs. The listed 15 minutes of prep includes this chopping and measuring.
- Soften the onion and pepper. Set the skillet over medium heat and add the olive oil. When it shimmers, add the onion and bell pepper. Cook for 8 minutes, stirring every minute or two, until the onion is translucent and the pepper has softened. If the vegetables begin to brown before they soften, lower the heat slightly.
- Bloom the garlic and spices. Stir in the garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute, stirring constantly, just until fragrant. Avoid letting the garlic darken; burnt garlic can make the whole sauce taste bitter.
- Simmer the tomato sauce. Add the crushed tomatoes, salt, and black pepper. Stir well, scraping up any spices or vegetables stuck to the pan. Bring the sauce to a gentle bubble, then reduce the heat to medium-low and simmer uncovered for 17 minutes. Stir occasionally. The sauce is ready when it has thickened enough that a spoon drawn across the pan leaves a brief trail before the tomatoes flow back together. Taste and adjust the salt or cayenne.
- Add the eggs. Use the back of a spoon to make four shallow wells in the sauce, spaced apart. Crack one egg into each well, taking care not to break the yolks. Cover the skillet and cook over low heat for 10 minutes. Check that the whites and yolks are firm and use a food thermometer in the thickest part of an egg; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for egg dishes. If an egg has not reached that temperature, cover the pan and cook for another minute or two, then check again. The exact time varies with the pan, egg size, and how cold the eggs were.
- Finish and serve. Take the skillet off the heat and let it stand for 1 minute. Sprinkle with cilantro or parsley and, if using, feta. Bring the pan to the table on a heat-safe surface, and serve while hot with bread for scooping up the sauce.
Tips
- Choose a wide pan. A wide skillet makes a shallower layer of sauce, so the eggs can cook evenly without the bottom scorching. If you only have a small pan, make the sauce in it and cook the eggs in batches, or use a larger oven-safe skillet on the stovetop.
- Adjust the heat gently. A lively boil can break up the sauce and cook the egg bottoms too quickly. Once the tomatoes bubble, turn the burner down so the surface simmers steadily but does not splatter. A lid helps the tops of the eggs cook through.
- Use what is available for the spice. Aleppo pepper is a common choice in some shakshuka versions, but it can be hard to find. The recipe’s small amount of cayenne adds more direct heat; for a milder, fruitier substitute, use ½ teaspoon (1 g) sweet paprika plus a pinch of cayenne. Smoked paprika also works, though it gives the sauce a noticeable smoky flavor.
- Keep the sauce from getting watery. Canned crushed tomatoes vary in thickness. If yours look especially loose, simmer the sauce a few extra minutes before adding the eggs. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time. Season only after it has reduced, since simmering concentrates the salt.
Serving Suggestions
Serve shakshuka hot in the skillet with pita, challah, crusty bread, or another sturdy loaf. Tear off pieces and use them to scoop up both the eggs and tomato sauce; the bread is a practical part of the meal, not just a garnish. A simple chopped cucumber and tomato salad, olives, or sliced avocado can make the table feel more complete without competing with the spiced sauce.
For a fuller breakfast or brunch, put out labneh or plain yogurt, feta, and extra herbs so everyone can add what they like. If you are serving several people, keep the accompaniments separate and bring the skillet out once the eggs have finished cooking. The eggs continue to firm slightly from the residual heat, so serve promptly for the best texture.
Variations
Make it milder or hotter. Omit the cayenne for a gentle sauce, or add a pinch of red pepper flakes with the spices. If you want extra heat at the table, offer hot sauce on the side rather than making the entire skillet spicy.
Add greens. Stir in a few handfuls of baby spinach after the tomato sauce has simmered. Cook until the leaves wilt, then make the egg wells. Chopped chard can also work; add it earlier and simmer until tender. Greens release moisture, so give the sauce time to thicken again before adding the eggs.
Use fresh tomatoes when they are ripe. Replace the canned tomatoes with about 2 pounds (900 g) ripe tomatoes, grated on a box grater or peeled and chopped. Fresh tomatoes can release more liquid and vary in sweetness, so simmer until the sauce is thick and taste for salt before adding the eggs. Canned crushed tomatoes are a reliable year-round option.
Try a richer finish. Feta is optional, and its salty tang contrasts with the tomato. You can leave it out, or finish with a spoonful of thick yogurt. These toppings are serving variations rather than required parts of the sauce.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow, covered container and refrigerate for 3 to 4 days. Shakshuka with cooked eggs is safe to store this way, though the eggs will become firmer and may turn a little rubbery when reheated. For the best texture, store leftover tomato sauce separately from the eggs when possible and cook fresh eggs when you serve it again.
Reheat leftovers in a covered skillet over low heat, stirring the sauce gently and turning the eggs carefully if they are whole. Heat until the center reaches 165°F (74°C), checking with a food thermometer. You can also reheat a portion in the microwave in a covered, microwave-safe dish, pausing to stir the sauce and checking the temperature in more than one spot. If reheating only the sauce, warm it until steaming, then add freshly cooked eggs.
The tomato sauce freezes better than the finished dish. Cool it promptly, pack it in a freezer-safe container with room for expansion, and freeze for up to 3 months for best quality. Thaw it in the refrigerator, reheat it thoroughly, and cook the eggs fresh. Do not leave cooked shakshuka at room temperature for extended storage.
Frequently Asked Questions
Is shakshuka an Israeli dish?
Shakshuka is strongly associated with Israeli breakfasts, but it is also part of wider North African and Middle Eastern food traditions. Its precise origins are not settled, and versions vary from place to place and from household to household. This recipe is an accessible Israeli-style breakfast version, not a claim that there is only one correct formula.
Can I make the tomato sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Reheat it in a skillet until bubbling, make the wells, and cook the eggs just before serving. This makes breakfast easier and helps you avoid reheating eggs until they become tough.
Why are my eggs taking longer to cook?
The timing depends on the temperature of the eggs, how deep the wells are, how thick the sauce is, and how well the skillet holds heat. Keep the pan covered over low heat and give the eggs more time rather than turning up the burner, which can scorch the sauce. Check the thickest part with a food thermometer and cook to 160°F (71°C).
Can I make shakshuka without a lid?
Yes, but the tops of the eggs may take longer to cook. If you do not have a lid, loosely cover the skillet with foil, keeping it clear of the burner, or use a baking sheet that safely spans the pan. Check the temperature of the eggs rather than relying on appearance alone. A lid traps steam and usually gives the most even result.
What should I do if the sauce tastes too acidic?
First let it simmer a few more minutes, since reducing the tomatoes can round out their flavor. Taste again before changing the seasoning. A small pinch of sugar can soften sharpness if needed, but use very little; the goal is to balance the tomatoes, not make the sauce sweet. A little extra olive oil can also make the sauce feel less sharp.
Can I make shakshuka for one or two people?
Yes. Halve the ingredients and use a smaller skillet, keeping the onion and pepper pieces similar in size so they soften evenly. The sauce may reduce a little faster in a smaller batch, so start checking it a few minutes before the full simmer time. Cook each egg until it reaches the same safe temperature, even when making a smaller portion.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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