Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a richly spiced tomato and pepper sauce. It works because the sauce is deeply savory and slightly sweet, while the runny yolks create a luxurious, self-saucing meal. Serve it straight from the skillet with crusty bread for soaking up every last drop.
Ingredients
- 3 tablespoons (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 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the diced bell pepper and cook for another 4–5 minutes, until it begins to soften.
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning.
- Pour in the whole tomatoes with their juices. Using a spoon or spatula, break the tomatoes apart into smaller chunks. Stir in the sugar (if using), and season with salt and pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning.
- Using the back of a spoon, make 6 small wells in the sauce. Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.
- Cover the skillet and cook over medium-low heat for 5–8 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 2–3 minutes more.
- Remove from heat and sprinkle with fresh parsley or cilantro. Serve immediately, directly from the skillet, with warm bread.
Tips
- Use a wide skillet: A 10–12 inch skillet gives the eggs room to cook evenly without crowding. If your pan is too small, the whites may run together.
- Don’t rush the sauce: Simmering the tomato sauce for at least 10 minutes concentrates the flavors and thickens it so the eggs sit on top rather than sinking.
- Check egg doneness: The eggs are done when the whites are fully set but the yolks still jiggle slightly. If you prefer firmer yolks, cover and cook for an extra 2–3 minutes.
- Substitute canned tomatoes: If using fresh tomatoes, use about 2 pounds (900 g) ripe tomatoes, peeled and chopped, and cook them longer (about 20 minutes) to reduce excess liquid.
Serving Suggestions
Shakshuka is traditionally served straight from the skillet with warm pita, crusty bread, or challah for dipping. It also pairs well with a simple green salad, or a dollop of plain yogurt or labneh on the side to cool the spice. For a heartier meal, serve over couscous or with roasted potatoes.
Variations
- Add greens: Stir a handful of spinach or Swiss chard into the sauce just before adding the eggs.
- Cheese topping: Crumble feta cheese over the eggs during the last 2 minutes of cooking for a salty, creamy contrast.
- Spicy harissa: Stir 1–2 tablespoons of harissa paste into the sauce for a North African kick.
- Meat version: Brown ½ pound (225 g) of ground lamb or beef with the onions for a heartier dish.
- Herb variation: Swap the parsley for fresh dill or mint, which add a bright, fresh note.
Storage and Reheating
Leftover shakshuka can be refrigerated in an airtight container for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water or tomato juice to loosen the sauce. If reheating in the microwave, cover and heat in 30-second bursts to avoid overcooking the eggs. The eggs will continue to cook upon reheating, so they will be firm rather than runny.
Frequently Asked Questions
Can I make shakshuka ahead of time?
You can prepare the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce in a skillet, then poach the eggs fresh. This ensures the eggs are perfectly cooked.
Why are my eggs runny in the middle?
If the whites are not fully set, the pan may be too hot or the sauce too thin. Keep the heat at medium-low and cover the skillet to trap steam, which helps cook the whites evenly without overcooking the yolks.
Can I use egg whites only?
Yes, but the dish will lose the richness of the yolks. Use 8 egg whites instead of 6 whole eggs, and cook until the whites are fully set, about 6–8 minutes.
Is shakshuka spicy?
Traditional shakshuka is mildly spiced with cumin and paprika. The cayenne is optional; omit it for a mild version, or add extra for more heat.
Can I freeze shakshuka?
Freezing is not recommended because the eggs become rubbery and watery when thawed. The sauce alone freezes well for up to 3 months; thaw overnight in the fridge, then reheat and add fresh eggs.
What if I don’t have a skillet lid?
Use a baking sheet or a large plate as a makeshift lid. Alternatively, you can finish the dish under the broiler for 2–3 minutes, watching carefully so the yolks don’t overcook.
Related
- Ola Couscous Recipe: Fluffy Pearl Pasta
- NYT Shakshuka Recipe: Easy One-Pan Eggs
- Matoke vs Plantain: Cooking Guide & Recipes
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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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