Shakshuka is a one-pan dish of eggs cooked in a warmly spiced tomato and pepper sauce, served straight from the skillet with bread for dipping. It is popular in Israel and across North Africa and the Middle East, with many regional and family versions; this Israeli-style recipe keeps the sauce simple, savory, and easy to make at home.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 large red bell pepper, seeded and chopped, about 1½ cups (180 g)
- 3 garlic cloves, finely chopped (9 g)
- 1 tablespoon tomato paste (16 g)
- 1 teaspoon sweet paprika (2 g)
- 1 teaspoon ground cumin (2 g)
- ½ teaspoon ground coriander (1 g)
- ⅛ to ¼ teaspoon red pepper flakes (about 0.3–0.5 g), to taste
- 1 can crushed or diced tomatoes, 28 ounces (794 g)
- ¾ teaspoon fine salt (about 4.5 g), plus more to taste
- ¼ teaspoon freshly ground black pepper (about 0.5 g)
- 6 large eggs (about 300 g without shells)
- ¼ cup chopped fresh parsley or cilantro (about 10 g)
- ⅓ cup crumbled feta (about 50 g), optional
Instructions
- Prepare the vegetables. Finely chop the onion and bell pepper, mince the garlic, and measure the spices before heating the pan. Open the tomatoes and set the eggs nearby. Use a wide, lidded skillet, about 10 to 12 inches (25 to 30 cm) across, so the sauce is shallow enough for the eggs to cook evenly. A heavy skillet holds heat well, but any pan with a snug lid will work.
- 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 about 8 minutes, stirring every minute or two, until the onion is translucent and the pepper has softened. If the vegetables begin to brown quickly, lower the heat; the goal is tender vegetables, not charred edges.
- Bloom the aromatics. Stir in the garlic, tomato paste, paprika, cumin, coriander, and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant. Keeping this step brief prevents the garlic and ground spices from scorching. If the mixture sticks, add a spoonful of water rather than turning the heat higher.
- Simmer the tomato sauce. Add the tomatoes, salt, and black pepper, then stir well and scrape up any browned bits from the bottom of the skillet. Bring the sauce to a gentle bubble, reduce the heat to medium-low, and simmer uncovered for 12 minutes. Stir occasionally. The sauce should thicken enough to hold a shallow groove when you drag a spoon through it, but it should still be moist; a very thick sauce can leave the eggs sitting on top instead of nestled in it. Taste and adjust the salt or pepper.
- Make wells and add the eggs. Use the back of a spoon to make six evenly spaced wells in the sauce. Crack one egg into each well, taking care not to break the yolks if you want them intact. Cover the skillet and cook gently for about 9 minutes, checking that the whites are no longer clear. For food safety, USDA FSIS gives egg dishes a safe minimum internal temperature of 160°F (71°C); check an egg in its thickest part with an instant-read thermometer, without touching the pan, and continue cooking in short increments if needed. Reaching that temperature will produce fully set eggs rather than runny yolks.
- Finish and serve. Turn off the heat and scatter over the parsley or cilantro and, if using, the feta. Let the skillet stand for 1 minute so the sauce settles, then bring it to the table while hot. Set out a serving spoon and let each person lift an egg with plenty of sauce. The skillet handle will remain hot, so use a thick towel or trivet when carrying it.
Tips
- Choose the right pan. A broad skillet gives the eggs room and lets the sauce reduce without prolonged cooking. If your only pan is narrow, use fewer eggs or cook them in two batches; crowding them into a small area makes it harder for the whites to set evenly.
- Control the sauce thickness. Canned tomatoes vary in water content. If the sauce is still watery after 12 minutes, simmer it a few minutes longer before adding the eggs. If it gets too thick, stir in water 1 tablespoon (15 ml) at a time. Thickening the base first helps prevent overcooking the eggs while waiting for excess liquid to evaporate.
- Adjust the heat, not just the chili. Red pepper flakes provide direct heat, while paprika and cumin add warmth and earthiness. Start with ⅛ teaspoon of flakes for a mild skillet, then offer extra at the table. A pinch of sugar is not usually necessary; if canned tomatoes taste especially sharp, simmering the sauce a little longer often rounds it out.
- Use a substitute thoughtfully. If ground coriander is unavailable, leave it out or use a small pinch of ground caraway. The flavor will be less citrusy and slightly more earthy. Fresh tomatoes can replace canned ones when ripe: use about 2 pounds (900 g), chopped, and allow extra simmering time because they release more water.
Serving Suggestions
Serve shakshuka directly from the skillet while the sauce is hot. Warm pita, crusty bread, or challah is useful for scooping up the tomato sauce; toast or flatbread also works. For a fuller meal, add a simple cucumber and tomato salad, sliced cucumbers, olives, or a bowl of plain yogurt. These cool, fresh sides balance the rich, spiced sauce without competing with it.
For individual portions, spoon sauce and an egg into shallow bowls, making sure each serving gets some of the softened pepper and onion. Put extra feta, chopped herbs, and chili flakes on the table so diners can season their own portions. If serving bread, warm it while the eggs finish cooking, rather than leaving the completed skillet on the heat; continued cooking can make the eggs tougher.
Variations
Make it milder or hotter: Leave out the red pepper flakes for a gentle version, or add a small chopped fresh chili with the bell pepper for more pronounced heat. Taste the chili before using it, since its strength can vary. Smoked paprika can replace sweet paprika for a smokier flavor, although it changes the classic, clean tomato-and-spice profile.
Add greens: Stir in 2 packed cups (about 60 g) of baby spinach after the tomato sauce has simmered. Cook until wilted, then make the wells and add the eggs. Chopped kale can also be used, but add it earlier and simmer until tender. Greens release water, so let the sauce bubble until it thickens again before adding the eggs.
Try another topping: Feta is a convenient salty finish, but it is optional and is not required for the tomato base. Crumbled goat cheese gives a tangier, creamier result; a spoonful of labneh served alongside adds coolness. For a dairy-free skillet, simply omit the cheese and finish with herbs and a drizzle of olive oil.
Make a heartier pan: Fold in 1 cup (about 150 g) of drained, cooked chickpeas when you add the tomatoes. They make the sauce more substantial and take on its seasoning. Add a splash of water if the mixture becomes too thick, then continue with the eggs once the sauce is gently bubbling.
Storage and Reheating
Shakshuka is best served freshly cooked because egg yolks continue to firm as they cool. If you have leftovers, refrigerate them within 2 hours in a covered, shallow container and use them within 3 to 4 days. For the best texture, store the tomato sauce separately from the eggs when possible. If the eggs are already mixed into the sauce, portion them carefully so they do not break, and expect the yolks to be fully set after reheating.
Reheat the sauce in a covered saucepan over medium-low heat, stirring occasionally, until steaming hot. If it has thickened in the refrigerator, loosen it with a tablespoon or two of water. Add freshly cooked eggs for a better texture if you stored the sauce on its own. Leftovers containing eggs should be reheated to 165°F (74°C), as measured with a food thermometer. Avoid repeatedly warming and cooling the same portion; reheat only what you plan to eat. Freezing is possible for the tomato sauce alone for up to 3 months, but cooked eggs tend to become rubbery and watery when thawed.
Frequently Asked Questions
Is shakshuka Israeli? Shakshuka is strongly associated with Israel, where it is a popular home and café dish, but it is also part of food traditions across North Africa and the Middle East. Its precise origin is disputed, and recipes vary by place and household. This version is Israeli-style, not a claim that there is only one traditional way to make it.
Can I make the sauce ahead? Yes. Cook the tomato, pepper, and spice mixture, cool it, and refrigerate it in a covered container for up to 3 to 4 days. Reheat the sauce in the skillet until bubbling, then make wells and cook the eggs just before serving. This approach makes the meal faster while avoiding the texture changes that happen when cooked eggs are stored.
How do I know when the eggs are done? The whites should be opaque and set, with no clear or slippery-looking areas. For the USDA FSIS safe minimum for an egg dish, check that the thickest part reaches 160°F (71°C) with an instant-read thermometer. That temperature means the yolks will be set too. If you prefer a softer yolk, be aware that it does not meet the stated safe minimum.
Can I use fresh tomatoes instead of canned? Yes. Use about 2 pounds (900 g) of ripe tomatoes, chopped. If you like a smoother sauce, grate them on the large holes of a box grater and discard the skins. Fresh tomatoes can be juicier and less concentrated than canned tomatoes, so give the sauce additional simmering time until it is thick enough to support the eggs.
Why are my eggs cooking unevenly? Uneven wells, a pan that is too narrow, or sauce that is bubbling vigorously can leave some eggs runny while others overcook. Make wells spaced evenly across the pan, keep the heat low enough for a gentle simmer, and use a lid to trap heat. If one area of the skillet is hotter, rotate the pan once during cooking.
Can I make shakshuka without a lid? A lid helps the tops of the eggs cook through without needing to raise the heat. If you do not have one, cover the pan loosely with a baking sheet or another heat-safe cover that fits securely. Watch carefully so steam can escape safely, and allow extra time for the whites to set; still check the egg dish for the safe temperature.
Related
- Israeli Salad Dressing Recipe with Lemon and Herbs
- Israeli Falafel Recipe for Crisp, Herb-Filled Fritters
- Israeli Fish Recipe: Spicy Tomato-Simmered Fish Stew
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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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