Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the skillet with crusty bread for dipping. This version, inspired by the popular New York Times recipe, balances sweetness from bell peppers and onions with heat from jalapeño and paprika, creating a sauce that is both comforting and vibrant. It works because the eggs cook gently in the simmering sauce, absorbing flavor while their yolks stay runny, and the whole dish comes together in one pan in under an hour.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, thinly sliced (about 2 cups / 300 g)
- 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
- 1 jalapeño, seeded and finely chopped (optional for heat)
- 3 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- 1/2 teaspoon (1 g) ground coriander
- 1/4 teaspoon (0.5 g) cayenne pepper (adjust to taste)
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 6 large eggs
- Fresh cilantro or parsley, chopped, for garnish
- 4–6 slices of crusty bread, for serving
Instructions
- Heat olive oil in a large skillet (12-inch / 30 cm) over medium heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
- Add the jalapeño (if using), garlic, cumin, paprika, coriander, and cayenne. Stir and cook for 1 minute until fragrant.
- Pour in the tomatoes with their juices. Use a spoon or spatula to break the tomatoes into smaller pieces. Add sugar, salt, and pepper. Bring to a simmer, then reduce heat to medium-low and let the sauce cook, stirring occasionally, until thickened and flavorful, about 15–20 minutes. The sauce should be thick enough to hold a spoon’s trail.
- Taste the sauce and adjust seasoning. If it’s too acidic, add a pinch more sugar. If too thick, splash in a little water or broth.
- Make six small wells in the sauce with the back of a spoon. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
- Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 5–8 minutes. If you prefer firmer yolks, cook 2–3 minutes more. The safe minimum internal temperature for egg dishes is 160°F (71°C) as per USDA FSIS; check with a food thermometer if you’re unsure.
- Remove from heat, sprinkle with fresh cilantro or parsley, and serve immediately with crusty bread for dipping.
Tips
- Use a wide skillet: A 12-inch pan gives the eggs room to cook evenly without crowding. If your pan is smaller, use 4 eggs instead of 6.
- Adjust the heat: Keep the sauce at a gentle simmer when adding eggs; too high heat will make the whites rubbery and the yolks overcook.
- Substitutions: No jalapeño? Use 1/2 teaspoon red pepper flakes. Out of fresh tomatoes? Canned are best here for consistent texture; avoid fresh tomatoes unless they’re very ripe and flavorful.
- Make it ahead: The sauce can be made up to 2 days ahead and refrigerated. Reheat gently before adding eggs.
Serving Suggestions
Shakshuka is traditionally served for breakfast or brunch, but it’s hearty enough for lunch or dinner. Pair it with warm pita, challah, or sourdough for dipping. A side of Greek yogurt or labneh adds creaminess, and a simple green salad with lemon vinaigrette balances the richness. For a complete meal, serve with roasted potatoes or a grain like couscous.
Variations
- Cheese: Crumble feta over the top before covering in step 6, or add cubes of halloumi for a salty contrast.
- Greens: Stir in a handful of spinach or Swiss chard in the last 2 minutes of sauce simmering.
- Spicier: Add a chopped serrano pepper or a teaspoon of harissa paste with the spices.
- Meat: Brown 1/2 pound (225 g) of ground lamb or beef before adding the onions, then proceed. Cook ground meat to 160°F (71°C) safe minimum.
- North African twist: Add a pinch of cinnamon and a handful of raisins for a sweet-savory flavor.
Storage and Reheating
Leftover shakshuka (without eggs) can be refrigerated in an airtight container for up to 4 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water if too thick. If eggs are already cooked, reheat them in the sauce until heated through, but note that yolks will firm up. For best texture, store sauce separately from eggs if possible. The sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use canned diced tomatoes instead of whole? Yes, but whole peeled tomatoes are preferred because they break down more evenly. If using diced, the sauce may be slightly chunkier; just simmer a bit longer to thicken.
How do I know when the eggs are done? The whites should be set and opaque, while the yolks should still jiggle when the pan is shaken. For a firmer yolk, cook until the yolk is just set at the edges but still soft in the center. Use a thermometer if you want to be precise: 160°F (71°C) for safety.
Can I make this without a skillet? Yes, use a wide, shallow saucepan or a Dutch oven. The key is having enough surface area for the eggs to sit in the sauce without overcrowding.
What if I don’t have cumin or paprika? You can substitute with a teaspoon of curry powder or garam masala for a different flavor profile, but the dish will not taste the same. Cumin and paprika are essential for the classic shakshuka character.
Is shakshuka gluten-free? Yes, the base recipe is gluten-free. Serve with gluten-free bread or over rice if needed.
Can I use fewer eggs? Absolutely. If you’re cooking for two, use 3–4 eggs and keep the sauce amount the same—just make fewer wells. The sauce will be extra saucy, which is fine.
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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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