Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the pan. It works brilliantly as a hearty breakfast, brunch, or light dinner, and this one-pan method keeps everything simple and deeply flavorful. The sauce is rich, aromatic, and slightly tangy, while the eggs cook gently to jammy perfection, making it a genuinely useful recipe for any home cook.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, thinly sliced (about 1 ½ cups / 200 g)
- 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Feta cheese, crumbled (optional, for serving)
- Warm crusty bread or pita, for serving
Instructions
- Heat the olive oil in a large (10-12 inch / 25-30 cm) frying pan or skillet over medium heat. Add the sliced onion and bell pepper, and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes.
- Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the crushed tomatoes and add the sugar (if using). Stir well to combine. Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low-medium and let it cook uncovered for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. The sauce should be thick enough that a spoon drawn through it leaves a clear path.
- Using the back of a spoon, make 6 small wells in the sauce. Carefully crack one egg into each well. Try to keep the yolks intact.
- Cover the pan with a lid (or a large baking sheet if you don’t have a lid) and cook over low heat for 5-8 minutes, or until the egg whites are set but the yolks are still soft and runny. For firmer yolks, cook 2-3 minutes longer. If you prefer your eggs fully cooked, cook until the yolks are firm. Remember, egg dishes should reach a safe minimum internal temperature of 160°F (71°C) as recommended by USDA FSIS, but many people prefer them soft; if you are serving vulnerable individuals, cook them through.
- Remove the pan from the heat. Sprinkle with fresh parsley or cilantro and crumbled feta, if using. Serve immediately, straight from the pan, with warm crusty bread or pita for dipping.
Tips
- Use a wide pan: A 10-12 inch skillet is ideal. If your pan is too small, the eggs will crowd and may not cook evenly. If you only have a smaller pan, reduce the recipe by half or use fewer eggs.
- Adjust the heat: Keep the sauce at a gentle simmer before adding the eggs. If the heat is too high, the eggs will overcook on the bottom and the sauce may splatter. Low heat under a lid is your friend.
- Substitutions: No red bell pepper? Use a green or yellow one, or add a chopped chili for extra heat. You can also swap the crushed tomatoes for an equal amount of diced tomatoes, but you may need to cook the sauce a few minutes longer to thicken.
- Common mistake: Don’t stir the sauce after adding the eggs. This will break the yolks and turn the dish into a scramble. Let them sit and poach gently.
Serving Suggestions
Shakshuka is traditionally served in the pan it was cooked in, with plenty of bread for dipping. Warm pita, challah, or a crusty sourdough are all excellent choices. For a more substantial meal, serve with a side of hummus, a simple green salad, or some roasted potatoes. A dollop of plain yogurt or labneh on the side adds a cool, creamy contrast.
Variations
- Add greens: Stir in a few handfuls of fresh spinach or kale into the sauce just before adding the eggs, letting it wilt.
- Spice it up: Add a chopped fresh chili (like serrano or jalapeño) with the onion, or increase the cayenne. A pinch of smoked paprika also adds depth.
- Cheese lovers: Besides feta, you can add crumbled goat cheese, shredded mozzarella, or even slices of halloumi on top before covering the pan.
- Meat version: Brown some ground lamb or beef before sautéing the onions, then proceed with the recipe. This makes it a heartier dinner.
- North African style: Add a pinch of harissa paste to the sauce for an authentic North African kick.
Storage and Reheating
Shakshuka is best enjoyed fresh, but leftovers can be stored. Let the pan cool completely, then transfer to an airtight container and refrigerate within 2 hours. It will keep for up to 3-4 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or tomato juice to loosen the sauce. You can also reheat individual portions in the microwave, but the eggs may become rubbery. Avoid freezing, as the texture of the eggs will suffer.
Frequently Asked Questions
Can I make shakshuka without a lid? Yes. If you don’t have a lid that fits, you can cover the pan with a baking sheet or a piece of aluminum foil. The goal is to trap steam to cook the egg whites. Alternatively, you can finish the dish under the broiler for the last 1-2 minutes, watching carefully.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be soft and slightly jiggly if you like them runny. If you prefer firmer yolks, cook for an additional 2-3 minutes. The total cooking time will depend on your pan and stove.
Can I use fresh tomatoes instead of canned? Absolutely. Use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. You may need to cook the sauce longer (up to 20-25 minutes) to reduce the excess liquid. Canned tomatoes are more consistent and convenient.
My sauce is too watery. What should I do? If your sauce is thin, let it simmer uncovered for a few more minutes before adding the eggs. You can also add a tablespoon of tomato paste to help thicken and intensify the flavor.
Is shakshuka spicy? It can be, but it doesn’t have to be. The base recipe is mildly spiced with cumin and paprika. The heat comes from the cayenne or fresh chilies, so you can adjust or omit them entirely to suit your taste.
Can I prepare the sauce ahead of time? Yes, the sauce can be made up to 2 days in advance and kept refrigerated. When ready to serve, reheat the sauce in the pan, then proceed with poaching the eggs. This makes it a great option for entertaining.
Related
- Matoke vs Plantain: Cooking Guide & Recipes
- Menemen vs Shakshuka: Two Egg Breakfasts Compared
- Matoke Recipe Uganda: Authentic Steamed Green Bananas
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).