Shakshuka is a North African and Middle Eastern dish of eggs gently cooked in a spiced tomato and pepper sauce, usually served straight from the pan with bread. Versions differ from region to region and household to household; this approachable stovetop recipe balances sweet peppers, cumin, paprika, and a little heat for a hearty meal at breakfast, brunch, or dinner.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 large red bell pepper, stemmed, seeded, and diced, about 1½ cups (180 g)
- 3 garlic cloves, finely chopped, about 1 tablespoon (9 g)
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ¼ teaspoon (0.5 g) cayenne pepper, or less to taste
- 1 tablespoon (15 g) harissa paste, optional; use ¼ teaspoon (0.5 g) red pepper flakes instead for a simpler, less complex heat
- 1 can (28 ounces/794 g) crushed tomatoes, preferably with no added herbs
- ½ teaspoon (3 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 flat-leaf parsley or cilantro
- ¼ cup (60 g) crumbled feta, optional
- 4 to 6 slices crusty bread or 4 pieces pita, for serving
Instructions
- Prepare the vegetables, about 15 minutes. Chop the onion, dice the pepper, and mince the garlic before heating the pan. Measure the spices and open the tomatoes so they are ready to add. Having everything at hand matters because the garlic and ground spices cook quickly and can scorch if left unattended.
- Soften the onion, 7 minutes. Set a wide, deep skillet with a lid over medium heat and add the olive oil. When it shimmers, stir in the onion. Cook for about 7 minutes, stirring every minute or two, until it is soft and translucent but not browned. If the onion starts sticking, reduce the heat slightly rather than adding a large splash of oil.
- Cook the pepper, 7 minutes. Add the diced bell pepper and stir to coat it with oil. Cook for about 7 minutes, stirring occasionally, until the pieces soften but still hold their shape. A wide skillet gives the vegetables room to cook evenly; a crowded, narrow pan can make them steam and take longer.
- Bloom the aromatics, 1 minute. Stir in the garlic, cumin, paprika, cayenne, and harissa if using. Cook for about 1 minute, stirring constantly, just until fragrant. Do not let the garlic turn dark brown, which can make the sauce taste bitter.
- Simmer the tomato sauce, 15 minutes. Add the crushed tomatoes, salt, and black pepper. Stir well, bring the mixture to a gentle bubble, and lower the heat so it simmers without splattering. Cook uncovered for 15 minutes, stirring a few times, until the sauce thickens enough to leave a brief trail when you draw a spoon across the pan. Taste and adjust the salt or cayenne. If the sauce becomes too thick before it tastes balanced, stir in water 1 tablespoon (15 ml) at a time.
- Add the eggs and cook, about 10 minutes. Use the back of a spoon to make four shallow wells in the sauce, spaced apart. Crack one egg into each well. Cover the skillet and cook over low heat for about 8 to 10 minutes. Check near the end: the whites should be opaque and set, and the yolks should no longer look liquid. For food safety, verify that the egg dish reaches the USDA FSIS safe minimum internal temperature of 160°F (71°C) with a food thermometer; place the probe into the cooked egg-and-sauce area without touching the pan. If needed, cover and cook another minute or two, then check again.
- Finish and serve. Remove the skillet from the heat as soon as the eggs reach the safe temperature. Scatter parsley or cilantro over the top and add feta if you like. Serve promptly with bread for scooping up the sauce.
Tips
- Choose a skillet with room. A 10- to 12-inch (25- to 30-cm) skillet with a lid works well for four eggs. If your pan is smaller, the sauce will be deeper and the eggs may take longer to cook; use the temperature and doneness checks rather than relying only on the clock.
- Adjust the heat gradually. Harissa varies in intensity and saltiness. If you are unsure how hot yours is, begin with half a tablespoon (7 g), taste the simmered sauce, and add more only if needed. Without harissa, red pepper flakes add heat but not the same rounded chili flavor.
- Keep the sauce at a gentle simmer. A hard boil can make the sauce splatter and cook unevenly around the eggs. Lower the heat if bubbles are vigorous, and keep the lid on while the eggs cook so the tops set without needing to flip them.
- Use the right tomato texture. Crushed tomatoes make a spoonable sauce without requiring extra chopping. Diced tomatoes also work, though their pieces remain more distinct; break them up with a spoon and allow a little extra simmering if the sauce seems watery.
Serving Suggestions
Bring the pan to the table on a trivet and let everyone spoon sauce and an egg onto their plate. Warm pita, crusty bread, or toasted sourdough is useful for scooping, while a simple cucumber and tomato salad adds a cool, crisp contrast. For a more substantial meal, serve shakshuka with roasted potatoes, couscous, or a small bowl of olives. A spoonful of thick plain yogurt can soften the chili heat; add it to individual plates rather than stirring it into the skillet.
For brunch, pair the dish with fruit and coffee or tea. At dinner, a green salad dressed with lemon and olive oil keeps the meal fresh without competing with the spiced tomato sauce. Set out extra chopped herbs, feta, and chili flakes so diners can finish their own portions. Since the eggs are cooked through for food safety, serve them soon after cooking; they will continue to firm as the hot sauce stands.
Variations
Make it milder or hotter: Omit the cayenne and harissa for a gentler sauce, or add extra harissa a little at a time. A pinch of red pepper flakes is a convenient substitute, although it gives a sharper, simpler heat than harissa, a chili paste often associated with North African cooking.
Add greens: Stir in 2 packed cups (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 work, but add it earlier and simmer until tender. The greens release some moisture, so simmer the sauce until it is thick again before adding the eggs.
Try another cheese or herb: Feta brings salty, tangy flavor, but it is optional. Crumbled fresh goat cheese gives a softer, creamier finish; use a little less if it is especially rich. Parsley and cilantro are both suitable garnishes, and you can use a mixture if you enjoy their different flavors.
Use a different pepper: Green bell pepper is an easy replacement for red and makes the sauce less sweet. A mild long green pepper can add a more traditional peppery character where available. If using a hot pepper, remove its seeds and start with a small amount because the heat can vary considerably.
Storage and Reheating
Shakshuka is best just after cooking, when the eggs are tender and the sauce is hot. Refrigerate leftovers within 2 hours in a covered, shallow container. For the best texture, store the tomato sauce and cooked eggs separately if you can; otherwise, place them together and expect the yolks to firm further. Cooked leftovers keep for 3 to 4 days in the refrigerator.
Reheat a portion in a covered skillet over low heat, adding a tablespoon or two of water if the sauce has thickened. Stir the sauce around the egg rather than breaking it up if you want to keep the pieces intact. Heat leftovers to 165°F (74°C), checking with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and check the center temperature. Avoid reheating the same portion repeatedly. You can freeze the tomato and pepper sauce by itself for up to 3 months for best quality, then thaw it in the refrigerator and cook fresh eggs in it when ready to serve.
Frequently Asked Questions
Where does shakshuka come from?
Shakshuka is widely associated with North Africa and is also popular across the Middle East. Its precise origins are debated, and recipes vary by region and family. This version uses a tomato and pepper base with cumin and paprika, a familiar style rather than a claim to one definitive recipe.
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 in a skillet until bubbling gently, make the wells, and cook the eggs fresh. The recipe’s stated cooking time is for making the sauce and eggs in one session, not for reheating prepared sauce.
How do I keep the eggs from overcooking?
Use low heat, cover the pan, and begin checking before the full 10 minutes have passed. The egg size, sauce depth, and skillet all affect timing. For this recipe, cook the eggs to the USDA FSIS safe minimum of 160°F (71°C), so they will be more firmly set than the runny-yolk versions sometimes served.
What can I use instead of harissa?
Use ¼ teaspoon (0.5 g) red pepper flakes for a straightforward chili heat, or leave the harissa out and season with cayenne to taste. Harissa contributes more than heat: it often has a rounded, savory flavor from chilies and spices. If you substitute, taste the sauce before adding extra salt because some harissa pastes are already salty.
Can I make shakshuka without a lid?
Yes. Covering the skillet helps the egg tops cook, but you can use a baking sheet or a large heat-safe plate as a temporary cover if it safely spans the pan. Without a cover, keep the heat low and spoon a little hot sauce over the egg whites to help them set; check the temperature and doneness carefully.
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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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