Shakshuka is a vibrant North African and Middle Eastern dish of eggs poached in a spiced tomato-pepper sauce, typically served straight from the skillet with crusty bread. It works because the sauce is deeply savory and slightly sweet, while the eggs cook gently to a jammy yolk that enriches every spoonful. Below is the complete ingredient list with quantities, plus step-by-step instructions and tips to make it perfectly every time.
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 (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1 teaspoon (5 g) granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- 4–6 slices of crusty bread, for serving (optional but recommended)
Instructions
- Heat the olive oil in a large, deep skillet (12-inch / 30 cm) over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the canned tomatoes with their juices. Use a spoon or spatula to break the tomatoes into smaller pieces. 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 10–12 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, evenly spaced. Carefully crack one egg into each well.
- Cover the skillet with a lid 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 1–2 minutes longer. (If you like your eggs fully cooked, cook until the yolks are firm, but note that the USDA FSIS safe minimum internal temperature for egg dishes is 160°F / 71°C, so check with a food thermometer if you want to be certain.)
- Remove from heat and let rest for 2 minutes. Sprinkle with fresh parsley or cilantro and serve immediately with crusty bread for dipping.
Tips
- Use a wide skillet: A 12-inch skillet gives the eggs room to cook evenly without crowding. If your skillet is smaller, use 4 eggs instead of 6.
- Control the heat: Keep the sauce at a gentle simmer, not a rolling boil, when adding the eggs. High heat can cause the whites to become rubbery while the yolks remain raw.
- Substitutions: No canned tomatoes? Use 6–7 fresh ripe tomatoes, peeled and chopped, and simmer an extra 5 minutes. Out of bell pepper? Use a diced zucchini or omit it entirely—the sauce will still be delicious.
- Make it ahead: The tomato sauce can be made up to 3 days in advance and refrigerated. Reheat the sauce before adding the eggs.
Serving Suggestions
Shakshuka is traditionally served for breakfast or brunch, but it also makes a satisfying lunch or dinner. Pair it with warm pita, challah, or sourdough for soaking up the sauce. A side of Greek yogurt or labneh adds a cool, creamy contrast. For a heartier meal, serve with a simple green salad or roasted potatoes.
Variations
- Spicy Shakshuka: Add a chopped fresh chili (like jalapeño or serrano) with the onion, or increase the cayenne to ½ teaspoon.
- Cheesy Shakshuka: Sprinkle ½ cup (50 g) crumbled feta or grated cheddar over the sauce just before adding the eggs.
- Meat Lover’s: Brown ½ pound (225 g) ground lamb or beef with the onion, then proceed with the recipe. Cook the meat until browned and crumbled, about 5–7 minutes.
- Green Shakshuka: Swap the tomatoes for 4 cups (120 g) chopped spinach or Swiss chard, wilted into the sauce. Use less liquid—add ½ cup (120 ml) vegetable broth if needed.
Storage and Reheating
Leftover shakshuka (without eggs) can be stored in an airtight container in the refrigerator for up to 3 days. If you have leftovers with eggs, remove the eggs and store them separately. To reheat, warm the sauce in a skillet over medium heat, then add the eggs and cook until heated through, about 2–3 minutes. Alternatively, microwave individual portions for 1–2 minutes, stirring halfway. Do not freeze shakshuka, as the eggs will become watery and rubbery upon thawing.
Frequently Asked Questions
Can I use crushed tomatoes instead of whole peeled? Yes, crushed tomatoes work fine. They will make the sauce slightly thicker, so you may need to add a splash of water if it becomes too dense.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks remain soft and runny. If you prefer firmer yolks, cook for an additional 1–2 minutes. For food safety, egg dishes should reach 160°F (71°C) internally, so use a thermometer if you’re unsure.
Can I make shakshuka without a lid? Yes, but the eggs will take longer to cook on top. You can cover the skillet with a baking sheet or a piece of foil, or simply spoon the hot sauce over the eggs while they cook.
What can I use instead of eggs? For a vegan version, you can use firm tofu cut into slabs and simmered in the sauce, or use chickpea flour mixed with water to make a soft scramble. The texture will differ, but the sauce is still delicious.
Is shakshuka spicy? Traditionally, it has a mild warmth from paprika and cumin. The cayenne is optional—omit it for a family-friendly version, or add extra for a kick.
Can I add other vegetables? Absolutely. Diced zucchini, mushrooms, or spinach are common additions. Sauté them with the onion and pepper, and adjust the cooking time accordingly.
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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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