Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a richly spiced tomato and pepper sauce. It works brilliantly as a one-pan meal because the sauce comes together quickly, the eggs cook right in the skillet, and it goes from stovetop to table in under 30 minutes. Hearty, satisfying, and deeply flavorful, it’s perfect for breakfast, brunch, or a simple weeknight dinner.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, diced (about 1½ cups / 200 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) ground coriander
- ¼ tsp (1 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp (5 g) 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
- 4 oz (115 g) crumbled feta cheese (optional)
Instructions
- Heat the olive oil in a large skillet (12-inch / 30 cm) over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic, cumin, smoked paprika, coriander, and cayenne (if using). Stir constantly for 30 seconds until fragrant.
- Pour in the crushed tomatoes and sugar (if using). Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook, uncovered, for 10 minutes, stirring occasionally, until it thickens slightly.
- Taste the sauce and adjust seasoning. Make 6 small wells in the sauce with the back of a spoon.
- Crack one egg into a small bowl, then slide it into a well. Repeat with remaining eggs, spacing them evenly.
- Cover the skillet 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 2-3 minutes longer. For food safety, egg dishes should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines; check with a food thermometer if you are unsure.
- Sprinkle with fresh parsley or cilantro and crumbled feta, if using. Serve immediately from the skillet.
Tips
- Use a wide skillet: A 12-inch skillet gives the eggs room to cook evenly without crowding. If your pan is smaller, reduce the number of eggs to 4.
- Don’t rush the sauce: Letting the tomato sauce simmer for the full 10 minutes deepens the flavor and thickens it so the eggs sit nicely instead of floating.
- Crack eggs individually: Cracking each egg into a small bowl first prevents broken yolks and makes it easier to slide them into the sauce without splashing.
- Adjust heat to low: Cooking over low heat under a lid gently sets the whites while keeping the yolks runny. High heat can make the eggs rubbery or the sauce splatter.
Serving Suggestions
Serve shakshuka hot, straight from the pan, with crusty bread, pita, or challah for dipping into the sauce and yolks. It also pairs well with a simple green salad, roasted potatoes, or a side of hummus. For a heartier meal, serve over couscous or with a dollop of Greek yogurt on top.
Variations
- Spicy harissa: Stir 1-2 tablespoons of harissa paste into the sauce for extra heat and complexity.
- Add greens: Fold in a few handfuls of fresh spinach or kale during the last 2 minutes of simmering the sauce.
- Cheese lovers: Add crumbled feta, goat cheese, or even slices of mozzarella on top before covering with the lid.
- Different protein: Add cooked chickpeas, crumbled sausage, or shredded chicken to the sauce before adding the eggs.
- Herb swap: Use fresh dill or mint instead of parsley for a different flavor profile.
Storage and Reheating
Leftover shakshuka (without eggs, or with eggs if you prefer) can be refrigerated in an airtight container for up to 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water or broth if the sauce is too thick. If reheating eggs, they will continue to cook, so do so briefly. Reheat leftovers to an internal temperature of 165°F (74°C) before serving. Freezing is not recommended as the eggs become watery and rubbery.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, use about 2 pounds (900 g) of ripe tomatoes, diced. Simmer them longer, about 15-20 minutes, to reduce excess liquid and achieve a thick sauce.
Can I make shakshuka ahead of time?
You can make the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce, then poach the eggs fresh.
How do I know when the eggs are done?
The whites should be set and opaque, while the yolks should still be jiggly if you want them runny. For safety, the dish should reach 160°F (71°C) if you’re serving to at-risk individuals. Use a thermometer if you’re unsure.
Can I use a different type of pepper?
Absolutely. Green bell peppers are more bitter, while yellow or orange are sweeter. For a spicier kick, use a jalapeño or serrano, but adjust the amount to your heat preference.
Is shakshuka gluten-free?
Yes, the base recipe is naturally gluten-free. Just ensure your spices and any added ingredients (like harissa) are certified gluten-free if needed.
What if I don’t have a lid for my skillet?
You can cover the pan loosely with a baking sheet or a piece of aluminum foil. The goal is to trap steam to cook the egg tops.
Related
- Malva Pudding with Lots of Custard: A South African Classic
- Malva Pudding with Ideal Milk Sauce Recipe
- Malva Pudding with Milk Tart Topping Recipe
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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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