Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the pan with crusty bread. It works because the sauce is deeply flavorful and forgiving, while the eggs cook gently in the simmering liquid, creating a hearty meal that is as good for breakfast as it is for dinner. These kitchen tips will help you avoid common pitfalls and get the perfect runny yolk, rich sauce, and balanced spice every time.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 large onion, diced (about 1 ½ cups / 190 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground coriander
- ¼ tsp (0.5 g) cayenne pepper (optional, adjust to taste)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 6 large eggs
- ¼ cup (15 g) fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional, for serving)
Instructions
- Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning the spices.
- Stir in the tomato paste and cook for another minute. Then add the crushed tomatoes, sugar (if using), and a pinch of salt and pepper. Bring the sauce to a simmer and let it cook uncovered for 10–15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasoning.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into a small bowl or cup, then gently slide it into a well. Repeat with the remaining eggs. Season the eggs lightly with salt and pepper.
- Cover the pan and cook over medium-low heat for 5–8 minutes, until the egg whites are set but the yolks are still soft and runny. If you prefer firmer yolks, cook for 2–3 minutes longer. (For food safety, if you want fully cooked yolks, cook until the egg reaches 160°F / 71°C, the USDA FSIS safe minimum for egg dishes.)
- Remove from heat, sprinkle with fresh herbs and feta (if using). Serve immediately from the pan with crusty bread.
Tips
- Use a wide pan: A 10–12 inch skillet gives the eggs room to cook evenly without overcrowding. If the pan is too small, the eggs will run together and cook unevenly.
- Don’t rush the sauce: Letting the tomato sauce simmer for at least 10 minutes develops depth and reduces the raw tomato taste. If the sauce looks too thick, add a splash of water or broth.
- Check the eggs early: Eggs continue to cook from residual heat after you remove the pan from the stove. Pull them off when the whites are just set but the yolks still jiggle—they’ll finish cooking in the pan.
- Adjust spice to your heat tolerance: Cayenne adds heat; if you’re sensitive, leave it out or use a pinch of smoked paprika for a smoky but mild flavor.
Serving Suggestions
Shakshuka is traditionally served with warm pita, challah, or any crusty bread for dipping into the sauce and yolks. It also pairs well with a simple green salad, or you can serve it over couscous or rice for a more filling meal. For a brunch spread, add olives, pickled vegetables, and labneh or Greek yogurt on the side.
Variations
- Add greens: Stir in a few handfuls of fresh spinach or Swiss chard during the last 5 minutes of simmering the sauce.
- Make it meaty: Brown ½ lb (225 g) of ground lamb or beef with the onions and peppers before adding the spices.
- Change the base: Swap the bell pepper for roasted red peppers or add a diced jalapeño for extra kick.
- Use fresh tomatoes: In summer, substitute 2 lbs (900 g) of ripe tomatoes, peeled and chopped, for the canned ones. You may need to simmer longer to thicken the sauce.
- Add cheese: Sprinkle crumbled feta or grated halloumi over the top before covering the pan, letting it melt slightly.
Storage and Reheating
Leftover shakshuka can be refrigerated in an airtight container for up to 3–4 days. To reheat, place it in a skillet over medium-low heat, cover, and warm gently until the sauce is bubbling and the eggs are heated through, about 5–7 minutes. You can also reheat individual portions in the microwave, but the yolks may become firm. For best results, reheat on the stove. If you want to freeze it, freeze the sauce (without the eggs) for up to 3 months; thaw in the fridge, reheat, and then poach fresh eggs in the sauce.
Frequently Asked Questions
Can I make shakshuka without a cast-iron pan?
Yes, any heavy-bottomed skillet or sauté pan works. Just make sure it’s wide enough for the eggs to sit in separate wells. Non-stick also works, but you may need to lower the heat slightly.
How do I keep the egg yolks runny?
Cook the eggs over medium-low heat with the pan covered. The steam helps set the whites without overcooking the yolks. Check after 5 minutes; if the whites are still translucent, cook for another 1–2 minutes. Remember, the eggs will continue to cook after you remove the pan from the heat.
Can I use egg whites only?
Yes, you can use all egg whites or a mix of whole eggs and whites. They will cook faster, so check for doneness after 3–4 minutes. The dish will be less rich but still delicious.
Why is my sauce too watery?
Your canned tomatoes may have been too watery or you didn’t simmer long enough. Cook the sauce uncovered for an additional 10–15 minutes to let the excess liquid evaporate. Also, make sure to use crushed tomatoes rather than diced, which have more liquid.
Can I prepare shakshuka ahead of time?
You can make the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce in a skillet, then add the eggs and cook as directed. This is a great time-saver for brunch.
What can I use instead of eggs?
For a vegan version, you can use soft tofu slices or chickpea flour mixture (like a thick batter) to mimic the texture, but the dish will be quite different. If you just want to add protein, you can add cooked white beans or chickpeas to the sauce instead of 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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