Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce. It works beautifully because the sauce is deeply flavorful and hearty, while the eggs cook right in it, creating a satisfying meal that’s perfect for breakfast, brunch, or dinner. This one-pan recipe is simple, budget-friendly, and endlessly customizable.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 190 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (28-ounce / 794 g) can crushed tomatoes
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- ¼ cup (15 g) fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese, for serving (optional)
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan (12-inch / 30 cm) over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the minced garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
- Add the crushed tomatoes, tomato paste, and sugar (if using). Stir to combine. Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust seasoning.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Be careful not to break the yolks.
- Cover the skillet and cook over low-medium heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 2-3 minutes longer. For food safety, ensure the egg whites are fully set and the yolks are cooked to your preference; if you like them runny, know that the USDA FSIS safe minimum for egg dishes is 160°F (71°C), but many people choose to eat soft yolks. If you are serving vulnerable individuals, cook until the yolks are firm.
- Remove from heat. Sprinkle with fresh parsley or cilantro and crumbled feta cheese, if desired. Serve immediately directly from the skillet.
Tips
- Use a good pan: A well-seasoned cast-iron or non-stick skillet is ideal to prevent the eggs from sticking. Make sure the pan is large enough to hold all the eggs without crowding.
- Don’t overcook the eggs: The eggs will continue to cook slightly from the residual heat of the pan after you remove it from the stove. Remove them from the heat when the whites are just set but the yolks are still jiggly.
- Adjust the spice: The cayenne is optional. For a milder version, omit it. For more heat, add a chopped jalapeño or a pinch of red pepper flakes along with the garlic.
- Make it ahead: You can prepare the tomato sauce up to 2 days in advance. Store it in the refrigerator, then reheat it gently before poaching the eggs.
Serving Suggestions
Shakshuka is traditionally served with crusty bread, such as challah, pita, or sourdough, for dipping into the rich sauce and runny yolks. It also pairs well with a simple green salad, or with couscous or rice on the side. For a heartier meal, serve it alongside grilled sausages or lamb.
Variations
- Add greens: Stir a handful of fresh spinach or Swiss chard into the sauce just before adding the eggs, and let it wilt.
- Cheese: Add crumbled feta or goat cheese directly into the sauce before adding the eggs, or sprinkle it on top after cooking.
- Spicy: Add a chopped fresh chili or a teaspoon of harissa paste to the onion mixture for an extra kick.
- Meat version: Brown ½ pound (225 g) of ground lamb or beef with the onions, then proceed with the recipe. Cook until the meat is browned and reaches a safe minimum internal temperature of 160°F (71°C) for ground meat.
- Vegan: Replace the eggs with firm tofu cubes or chickpeas and simmer until heated through.
Storage and Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or tomato sauce if it seems too thick. You can also reheat it in the microwave in 30-second intervals. Note that the eggs will continue to cook and the yolks will become firm when reheated, which is fine for leftovers.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can. Use about 4 cups (about 600 g) of chopped ripe tomatoes. Simmer them longer, about 20-25 minutes, to allow the excess liquid to evaporate and the sauce to thicken.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should be soft and runny. If you prefer firmer yolks, cook for a few more minutes. The internal temperature of the egg dish should reach 160°F (71°C) for safety, but many people enjoy soft yolks.
Can I make shakshuka without a skillet? Yes, you can use a wide, shallow saucepan or a Dutch oven. Just make sure it has a lid and is large enough to hold the eggs.
Why is my sauce too watery? This can happen if you use fresh tomatoes or if you don’t simmer the sauce long enough. Cook the sauce uncovered for an additional 5-10 minutes to help it reduce and thicken.
Can I add other vegetables? Absolutely. Zucchini, mushrooms, or potatoes are great additions. Sauté them with the onions and peppers until tender before adding the tomatoes.
Is shakshuka gluten-free? Yes, the base recipe is naturally gluten-free. Just serve it with gluten-free bread or rice.
Related
- Malva Pudding Without Eggs: Easy South African Classic
- Malva Pudding Without Jam: Classic South African
- Malva Pudding Without Oven: Stovetop & Slow Cooker
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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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