Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a richly spiced tomato sauce, typically served straight from the pan with crusty bread for dipping. This version uses fresh tomatoes, which give the sauce a bright, vibrant flavor that pairs beautifully with the creamy yolks and warm spices like cumin and paprika. It’s a one-pan meal that works for breakfast, brunch, or a quick weeknight dinner, and it comes together in about 40 minutes.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 190 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 2 pounds (900 g) ripe fresh tomatoes, cored and roughly chopped (about 4 large or 6 medium)
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 6-7 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste, cumin, paprika, smoked paprika (if using), salt, black pepper, and red pepper flakes. Cook for 1 minute to toast the spices.
- Add the chopped fresh tomatoes and stir to combine. Bring the mixture to a simmer, then reduce the heat to medium-low. Let the sauce cook uncovered, stirring occasionally, until it thickens and the tomatoes break down, about 15-20 minutes. If the sauce looks too thick, add a splash of water (about 1/4 cup / 60 ml).
- Taste the sauce and adjust seasoning with more salt or spices if needed.
- Make 6 small wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 6-8 minutes. If you prefer firmer yolks, cook 2-3 minutes longer.
- Remove from heat and sprinkle with fresh parsley or cilantro. Serve immediately directly from the skillet.
Tips
- Tomato choice: Use ripe, in-season tomatoes for the best flavor. If your tomatoes are not very juicy, add 1/4 cup (60 ml) of water or vegetable broth to help the sauce come together.
- Egg cooking: Keep the heat at medium-low when poaching the eggs. High heat will make the whites rubbery and the yolks overcook before the whites set.
- Make it ahead: The tomato sauce can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce, then add the eggs and cook as directed.
- Common mistake: Don’t skip the tomato paste—it adds depth and richness that fresh tomatoes alone lack.
Serving Suggestions
Serve shakshuka hot with crusty bread, pita, or challah for dipping into the sauce and yolks. It also pairs well with a simple green salad or roasted potatoes. For a heartier meal, serve alongside hummus and olives.
Variations
- Cheese: Crumble feta cheese over the top before covering the skillet for the last few minutes of cooking.
- Spicy: Add a chopped fresh chili (like jalapeño or serrano) with the onion, or increase the red pepper flakes.
- Vegetables: Sauté zucchini, mushrooms, or spinach along with the onion and pepper for extra bulk.
- Herbs: Stir in fresh chopped mint or dill at the end for a different flavor profile.
Storage and Reheating
Refrigerate leftover shakshuka in an airtight container for up to 3 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water if the sauce has thickened. The eggs will continue to cook upon reheating, so expect them to be fully set. Reheat until the internal temperature reaches 165°F (74°C) for safety.
Frequently Asked Questions
Can I use canned tomatoes instead of fresh? Yes, substitute 2 (14.5-ounce / 400 g) cans of diced or crushed tomatoes for the fresh ones. The sauce will be slightly less bright but still delicious.
How do I know when the eggs are done? The whites should be set and opaque, but the yolks should still jiggle when the pan is gently shaken. If you prefer firmer yolks, cook for an additional 2-3 minutes.
Can I make this without a skillet? Yes, you can use a wide saucepan or a deep frying pan. Just make sure it has a lid for the egg-cooking step.
Is shakshuka gluten-free? Yes, the dish itself is gluten-free. Serve it with gluten-free bread or on its own.
What if I don’t have smoked paprika? Simply omit it or use an extra 1/2 teaspoon of sweet paprika. The flavor will be slightly less smoky but still good.
Can I add meat? Yes, crumbled cooked sausage or ground lamb can be stirred into the sauce before adding the eggs. Make sure any meat is cooked to its safe minimum internal temperature (e.g., ground meat to 160°F / 71°C) before adding the eggs.
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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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