Shakshuka is a popular Israeli breakfast and brunch dish with North African roots: eggs cook in a warmly spiced sauce of tomatoes, peppers, and onion, then go straight to the table in the pan. This easy version uses everyday ingredients and one skillet, and its tomato-rich sauce is especially good with bread for scooping. Families and regions make shakshuka in different ways, so treat the seasoning and garnishes as flexible.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, diced (about 150 g)
- 1 medium red bell pepper, diced (about 150 g)
- 1 medium green bell pepper, diced (about 150 g)
- 3 garlic cloves, finely chopped (about 9 g)
- 1 teaspoon ground cumin (2 g)
- 1 teaspoon sweet paprika (2 g)
- ¼ teaspoon red pepper flakes (about 0.5 g), or more to taste
- 1 can crushed tomatoes, 28 ounces (794 g)
- ½ teaspoon fine salt (about 3 g), plus more to taste
- ¼ teaspoon ground black pepper (about 0.5 g)
- 4 large eggs (about 200 g without shells)
- 2 tablespoons chopped fresh parsley (8 g)
- ½ cup crumbled feta (75 g), optional
- 4 to 6 pieces crusty bread or pita, for serving (about 250–350 g total)
Instructions
- Prepare the vegetables. Dice the onion and bell peppers into pieces roughly ½ inch (1 cm) wide, and chop the garlic. Keeping the vegetables a similar size helps them soften evenly. Set the spices, tomatoes, salt, and pepper beside the stove so they are ready to add.
- Soften the onion and peppers. Set a large, deep skillet with a lid over medium heat and add the olive oil. When it shimmers, add the onion and both peppers. Cook for 8 minutes, stirring every minute or two, until the onion is translucent and the peppers are softened but not browned. If the vegetables begin to stick, lower the heat slightly; avoid adding extra oil unless the pan is genuinely dry.
- Bloom the garlic and spices. Stir in the garlic, cumin, paprika, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Keep the garlic moving so it does not scorch, which can make the sauce taste bitter.
- Simmer the tomato sauce. Pour in the crushed tomatoes and stir in the salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 12 minutes, stirring occasionally, until the peppers are tender and the sauce has thickened enough to hold shallow wells. If the sauce bubbles vigorously or splatters, turn the heat down. Taste carefully and adjust the salt or pepper before adding the eggs.
- Add the eggs. Use the back of a spoon to make four evenly spaced wells in the sauce. Crack one egg into each well, taking care not to break the yolks. Cover the skillet and cook over low heat for about 9 minutes. Check that the egg portions have reached 160°F (71°C), the USDA FSIS safe minimum for egg dishes, using an instant-read food thermometer without touching the hot pan. If they have not reached that temperature, cover and continue cooking in 1-minute increments, checking again. The whites and yolks will be set when safely cooked.
- Finish and serve. Turn off the heat, uncover the pan, and scatter parsley and feta over the top if using. Let the skillet stand for 2 minutes so the sauce settles, then bring it to the table with bread or pita. Serve each person an egg along with a generous scoop of the pepper-and-tomato sauce.
Tips
Choose the right skillet. A 10- to 12-inch (25- to 30-cm) skillet with a lid gives the sauce room to simmer and keeps the eggs from crowding. Stainless steel, cast iron, and nonstick pans all work. If you do not have a lid, use a large baking sheet placed carefully over the skillet; avoid sealing the pan tightly with foil, which can trap steam unevenly.
Adjust the sauce before adding eggs. The eggs cook quickly once they are in, so taste the tomato mixture first. If it is very tart, simmer it a few minutes longer to mellow the flavor. If it becomes too thick, stir in 1 tablespoon (15 ml) water at a time. If it looks watery, leave it uncovered for a few more minutes so excess liquid can evaporate.
Keep the heat moderate. A gentle simmer cooks the vegetables without scorching the bottom. High heat can make tomato sauce spit and can overcook the edges of the eggs before their centers reach a safe temperature. Stir the sauce before making the wells, but do not stir after adding the eggs.
Use convenient swaps thoughtfully. Two fresh, peeled, chopped tomatoes can replace about 1 cup (240 ml) of canned tomatoes, but the sauce may need longer to soften and reduce. If you cannot find sweet paprika, use mild paprika; smoked paprika will add a noticeable smoky note rather than the familiar rounded pepper flavor. Aleppo pepper is a traditional-style option in some versions, but red pepper flakes are a practical substitute and are usually sharper, so begin with a small amount.
Serving Suggestions
Bring the skillet to the table while the sauce is hot, and serve with warm pita, challah, or crusty bread for soaking up the tomato juices. A simple cucumber and tomato salad, sliced cucumbers, or a plate of olives makes a fresh counterpoint to the rich, gently spiced sauce. For a larger brunch, add hummus, labneh, or a bowl of fruit and let everyone build a plate around the eggs.
For a more filling meal, serve each portion with a small side of cooked rice or roasted potatoes. A squeeze of lemon over the finished pan can brighten the tomatoes, while feta adds a salty, creamy accent. If serving guests, put extra parsley, feta, and red pepper flakes on the table so people can customize their portions without changing the whole pan.
Variations
Make it milder or hotter: Leave out the red pepper flakes for a gentle family-style sauce, or add a pinch more for extra heat. A chopped fresh chile can also be cooked with the peppers; its heat varies, so start with a small amount.
Add greens: Stir 2 packed cups (about 60 g) of baby spinach into the sauce just before making the egg wells. Cook until wilted, then add the eggs. Chopped chard works too, but its stems need several extra minutes in the pan with the onion and peppers.
Try chickpeas: Stir in 1 drained can of chickpeas, 15 ounces (425 g), with the tomatoes for a heartier, egg-free addition. The chickpeas make the sauce thicker and more substantial; add a splash of water if needed before creating the wells.
Make a dairy-free version: Simply leave off the feta. The dish is still flavorful without it, and chopped parsley or cilantro supplies a fresh finish. For another common variation, use chopped cilantro instead of parsley or add a little ground coriander with the cumin.
Storage and Reheating
For food safety, refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow airtight container and refrigerate for 3 to 4 days. The eggs will continue to firm as they cool, so the leftovers will not have the same texture as freshly cooked shakshuka. If you expect leftovers, you can refrigerate the tomato sauce separately and cook fresh eggs in it when you are ready to eat.
Reheat a portion in a covered skillet over low heat, adding a tablespoon (15 ml) of water if the sauce has thickened. Stir the sauce gently around the egg rather than breaking it up unless you prefer a scrambled texture. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: use a microwave-safe dish, cover loosely, heat in short intervals, and check the temperature in more than one spot. Freeze leftover sauce without eggs for up to 3 months for best quality; thaw it in the refrigerator and bring it to a simmer before adding and cooking fresh eggs.
Frequently Asked Questions
Is shakshuka Israeli?
Shakshuka is especially popular in Israel, where it is commonly served for breakfast or brunch, but it has North African roots and is also eaten across parts of the Middle East and North Africa. Its exact history and the details of its earliest versions are not settled. Ingredients, spice levels, and garnishes vary among households and regions.
Can I make the tomato sauce ahead?
Yes. Cook 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 until simmering, make the wells, and cook the eggs to 160°F (71°C) just before serving. This is a useful way to shorten brunch preparation without sacrificing freshly cooked eggs.
How do I know when the eggs are done?
For this recipe, use a food thermometer and cook the egg portions to 160°F (71°C), the USDA FSIS safe minimum for egg dishes. The yolks and whites will be set. Egg size, skillet material, and the temperature of the sauce can all affect the cooking time, so rely on the temperature rather than the clock alone.
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds (900 g) of ripe tomatoes, peeled if you prefer a smoother sauce and chopped into small pieces. Fresh tomatoes often contain more water and vary in ripeness, so expect to simmer the sauce longer until it is thick enough to support the eggs. Taste and adjust salt after reducing.
What can I use if I do not have a skillet lid?
A wide baking sheet can cover a skillet while the eggs cook; place it carefully and use oven mitts when removing it because steam escapes. You can also transfer the sauce to a covered oven-safe dish, but adjust the timing and monitor the eggs closely. Whatever method you use, check the egg temperature rather than assuming a particular cooking time guarantees doneness.
Related
- Israeli Breakfast Shakshuka Recipe for the Skillet
- Israeli Cheesecake Recipe for a Light, Creamy Finish
- Israeli Salad Dressing Recipe with Lemon and Herbs
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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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