Mini shakshuka is a scaled-down version of the beloved North African and Middle Eastern dish of eggs poached in a spiced tomato-pepper sauce. This recipe is perfect for a solo breakfast, a cozy brunch for two, or a quick weeknight dinner. It delivers all the rich, savory flavor of the full-sized version in a single skillet, with minimal prep and cleanup.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1/2 medium yellow onion, finely chopped (about 1/2 cup / 75 g)
- 1/2 red bell pepper, diced (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 can (14.5 oz / 400 g) crushed tomatoes
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (0.5 g) black pepper
- 4 large eggs
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish
- 4 tbsp (60 g) crumbled feta cheese (optional, for serving)
- Warm pita bread or crusty bread, for serving
Instructions
- Heat the olive oil in a small (8-inch / 20 cm) oven-safe skillet or sauté pan over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, smoked paprika, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, salt, and black pepper. Stir to combine. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning if needed.
- Using a spoon, make 4 small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet with a lid (or a piece of foil) and cook over low heat for 5–7 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 8–10 minutes.
- Remove from heat and let rest for 1 minute. Sprinkle with fresh cilantro or parsley and feta cheese, if using. Serve hot with warm pita or crusty bread.
Tips
- Use a small skillet: An 8-inch (20 cm) skillet is the perfect size for 4 eggs. If your skillet is larger, the sauce will spread too thin and the eggs may not sit in the wells properly.
- Don’t overcook the eggs: The eggs continue to cook from the residual heat after you remove the skillet from the stove. Pull them off the heat when the whites are just set but the yolks still jiggle slightly.
- Make it ahead: You can prepare the tomato sauce up to 2 days in advance and keep it refrigerated. When ready to serve, reheat the sauce in the skillet, then add the eggs and cook as directed.
- Substitute the tomatoes: If you don’t have crushed tomatoes, use 1 can (14.5 oz / 400 g) of diced tomatoes and blend them briefly, or chop them finely. The sauce will be slightly chunkier but still delicious.
Serving Suggestions
Serve the mini shakshuka directly from the skillet, with warm pita, naan, or a slice of crusty sourdough for dipping into the runny yolks and sauce. It also pairs well with a simple green salad, some sliced avocado, or a dollop of plain yogurt on the side. For a heartier meal, serve it over couscous or with roasted potatoes.
Variations
- Spicy harissa shakshuka: Stir 1–2 teaspoons of harissa paste into the sauce along with the tomatoes for extra heat and depth.
- Add greens: Fold a handful of fresh spinach or kale into the sauce just before adding the eggs, and let it wilt.
- Cheese lover’s: In addition to feta, add a sprinkle of shredded mozzarella or crumbled goat cheese on top before covering the skillet.
- Meat version: Brown 1/2 cup (125 g) of ground lamb or beef in the skillet before cooking the onions, then proceed with the recipe. Cook the meat to a safe minimum internal temperature of 160°F (71°C) (USDA FSIS).
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a small skillet over medium-low heat, cover, and warm gently until the eggs are heated through. Alternatively, microwave individual portions in 30-second intervals until hot. Note that the yolks will be fully set upon reheating, which is fine. The sauce can also be frozen separately for up to 3 months, but the eggs are best eaten fresh.
Frequently Asked Questions
Can I make this in a regular skillet without an oven?
Yes, this recipe is made entirely on the stovetop. You only need a lid to cover the skillet while the eggs cook. No oven required.
What if I don’t have smoked paprika?
Use regular sweet paprika, or add a pinch of chili powder for a different flavor. The smoked paprika gives a subtle smokiness, but the dish will still be delicious without it.
Can I use egg whites only?
Yes, you can use 6 egg whites instead of 4 whole eggs. The cooking time will be slightly shorter, about 4–5 minutes, so keep an eye on them.
How do I know when the eggs are done?
The whites should be opaque and fully set, while the yolks should still be soft and runny. If you prefer firmer yolks, cook 2–3 minutes longer. For food safety, egg dishes should be cooked to a safe minimum internal temperature of 160°F (71°C) (USDA FSIS), but many people prefer soft yolks; if you choose to eat soft yolks, use pasteurized eggs to reduce risk.
Can I double this recipe?
Yes, simply double all ingredients and use a larger skillet (12-inch / 30 cm). The cooking time may increase by a few minutes, so check the eggs regularly.
What can I use instead of feta?
Crumbled goat cheese, shredded mozzarella, or a dollop of labneh or Greek yogurt all work well. For a dairy-free version, simply omit the cheese.
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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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