Shakshuka is a vibrant North African and Middle Eastern dish of eggs poached in a spiced tomato-pepper sauce, traditionally served straight from the pan. It works brilliantly because the sauce is deeply savory and slightly sweet, while the runny yolks create their own rich, creamy finish. This version follows the relaxed, confident style of Food Wishes—simple techniques, big flavor, and plenty of room for your own tweaks.
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 (5 g) ground cumin
- 1 teaspoon (5 g) sweet paprika
- ½ teaspoon (2.5 g) ground coriander
- ¼ teaspoon (1 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- ¼ cup (10 g) fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese, for serving (optional)
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the minced garlic, cumin, paprika, coriander, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Pour in the crushed tomatoes, add the sugar (if using), and season with salt and pepper. Stir well, then bring the sauce to a gentle simmer. Reduce the heat to low and let it cook, uncovered, for 10–15 minutes, stirring occasionally, until thickened slightly.
- Taste the sauce and adjust seasoning. It should be rich and flavorful—don’t be shy with salt.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper.
- 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 runny. If you prefer firmer yolks, cook 2–3 minutes longer.
- Remove from heat, sprinkle with fresh parsley or cilantro, and crumble feta over the top if desired. Serve immediately directly from the skillet.
Tips
- Use a wide skillet: A 10–12 inch (25–30 cm) pan gives the eggs room to cook evenly without crowding.
- Don’t overcook the eggs: The yolks should still wobble slightly when you shake the pan—they’ll continue cooking from residual heat.
- Make it ahead: The sauce can be made up to 3 days in advance and refrigerated. Reheat gently before adding the eggs.
- Substitute the tomatoes: If you only have whole peeled tomatoes, crush them with your hands before adding. Diced tomatoes work too, but the sauce will be chunkier.
Serving Suggestions
Shakshuka is traditionally scooped up with warm crusty bread or pita—perfect for soaking up the runny yolks and sauce. It also pairs well with a simple green salad, or you can serve it over couscous or rice for a heartier meal. For breakfast, add a side of labneh or Greek yogurt for creaminess.
Variations
- Green Shakshuka: Swap the tomatoes for a sauce made from spinach, Swiss chard, and leeks, seasoned with cumin and lemon zest.
- Add sausage: Brown ½ lb (225 g) of ground lamb or beef with the onions for a meatier version.
- Spicy harissa: Stir in 1–2 tablespoons of harissa paste with the spices for a North African kick.
- Cheese lovers: Add crumbled feta or goat cheese directly into the sauce before cracking the eggs.
Storage and Reheating
Leftover shakshuka (without eggs) can be refrigerated in an airtight container for up to 4 days. To reheat, warm the sauce in a skillet over medium heat, then add fresh eggs and cook as directed. If you have leftover eggs in the sauce, they will keep for 2 days—reheat gently in a covered pan over low heat until warmed through to 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. You may need to simmer longer to thicken the sauce.
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 firm yolks, cook 2–3 minutes longer.
Can I make shakshuka without a lid? Yes, but the eggs will take longer to set on top. You can also finish the dish under the broiler for 1–2 minutes—watch carefully to avoid overcooking.
Is shakshuka spicy? It’s mildly spiced by default; the cayenne is optional. Add more or less to suit your heat preference.
Can I use egg whites only? Yes, but they will set faster and won’t have the same rich yolk flavor. Adjust cooking time to 3–4 minutes.
What if my sauce is too acidic? Add a pinch more sugar or a splash of cream to balance the acidity.
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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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