Shakshuka Recipe: Eggs in a Spiced Tomato and Pepper Sauce

Shakshuka is a North African dish of eggs cooked in a warmly spiced tomato and pepper sauce, usually served straight from the pan with bread for scooping. It is popular across the Middle East as well, and regional and family versions vary in their spices, vegetables, and how firmly the eggs are cooked. This one-pan version builds flavor by simmering the sauce before adding the eggs, so the vegetables turn tender and the tomatoes become rich rather than watery.

Ingredients

2 tablespoons olive oil (30 ml)
1 medium yellow onion, diced (about 1 cup / 150 g)
1 medium red bell pepper, diced (about 1 cup / 150 g)
3 garlic cloves, finely chopped (about 1 tablespoon / 9 g)
1 teaspoon ground cumin (2 g)
1 teaspoon sweet paprika (2 g)
¼ teaspoon ground coriander (0.5 g)
⅛ teaspoon cayenne pepper (about 0.3 g), or more to taste
1 can crushed or diced tomatoes, with their juices (28 ounces / 794 g)
½ teaspoon fine salt (3 g), plus more to taste
¼ teaspoon freshly ground black pepper (0.5 g)
4 large eggs (about 200 g without shells)
2 tablespoons chopped fresh parsley or cilantro (8 g), for serving
¼ cup crumbled feta (about 38 g), optional
4 to 6 slices crusty bread or pita, for serving (about 8 ounces / 225 g total)

Instructions

Prepare the vegetables. Dice the onion and bell pepper into small, even pieces so they soften at the same rate. Chop the garlic and measure the spices before you begin cooking; once the pan is hot, the garlic and ground spices need only a short time before the tomatoes go in. Set out the eggs and a lid that fits your skillet.
Soften the onion and pepper. Heat the olive oil in a wide, deep skillet over medium heat. Add the onion and bell pepper and cook for 8 minutes, stirring every minute or two. The onion should look translucent and the pepper should be tender but not browned. If the vegetables begin to stick, lower the heat a little rather than adding a lot more oil.
Bloom the garlic and spices. Stir in the garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic darken; burnt garlic can make the finished sauce bitter. This brief step releases the aromas of the spices into the oil and vegetables.
Simmer the tomato sauce. Add the tomatoes, salt, and black pepper, then stir well and bring the mixture to a gentle simmer. Cook uncovered for 16 minutes, stirring occasionally. Adjust the heat so the surface bubbles softly instead of boiling hard. The sauce is ready when it has thickened enough that a spoon dragged through it leaves a path that closes slowly. Taste it and add a little more salt, pepper, or cayenne if needed.
Make wells and add the eggs. Use the back of a spoon to make four evenly spaced wells in the sauce. Crack one egg into a small cup, then slide it into a well; repeat with the remaining eggs. Cracking each egg into a cup first makes it easier to remove a stray shell and helps keep the yolks intact. Cover the skillet and cook for 12 minutes over low heat, checking near the end. The whites should be set, and the egg portion should reach 160°F (71°C) when checked with a food thermometer; USDA FSIS lists this as the safe minimum temperature for egg dishes. If the center has not reached that temperature, cover and cook in short 1- to 2-minute intervals, checking again.
Finish and serve. Take the skillet off the heat and scatter parsley or cilantro over the top. Add feta, if using, and serve while hot with bread alongside. Let diners spoon sauce and an egg onto their own bread, taking care because the pan and sauce remain hot. For the best texture, serve soon after the eggs finish cooking rather than leaving them to sit in the warm skillet.

Tips

Choose a wide pan. A 10- to 12-inch skillet gives the sauce enough surface area to reduce and leaves room for four eggs. A narrow saucepan makes the sauce deeper, so it can take longer to thicken and the eggs may cook unevenly. A lidded oven-safe skillet is convenient, but the stovetop method here does not require an oven.
Control the sauce texture. Canned tomatoes vary in how much liquid they contain. If the sauce still looks loose after 16 minutes, simmer it for a few more minutes before adding the eggs. If it becomes too thick, stir in water 1 tablespoon (15 ml) at a time. A sauce that is thick but still spoonable supports the eggs without scorching on the bottom.
Adjust the heat thoughtfully. Cayenne gives the sauce direct heat, while paprika and cumin provide warmth and savoriness. Start with the listed amount of cayenne for a gentle kick, or leave it out for a mild pan. Chili flakes can stand in for cayenne; they may give a sharper, more variable heat, so add them gradually.
Use fresh spices and avoid overcooking. Ground spices lose their fragrance over time, so replace them if they smell faint or dusty. Once the eggs are in, keep the heat low and the skillet covered. A hard boil can make the sauce splatter and can toughen the eggs before the centers are safely cooked.

Serving Suggestions

Serve shakshuka directly from the skillet at the table, with warm pita, crusty sourdough, or another sturdy bread to gather up the tomato sauce. Toasted bread is especially useful because the sauce is substantial and the egg-and-tomato mixture is meant to be scooped rather than eaten like a thin soup. If serving a group, put extra bread in a basket and provide a large spoon so everyone can reach the sauce.

For a more complete brunch or light dinner, add a crisp cucumber and tomato salad, sliced radishes, olives, or a bowl of plain yogurt on the side. The cool, fresh items balance the warm spices without competing with the main dish. Feta is a salty, tangy finish, but it is optional; if you use it, taste the sauce before adding extra salt. Chopped herbs bring freshness, and a small drizzle of olive oil just before serving can make the surface look glossy.

Variations

Make it green: Replace the red pepper with chopped spinach, kale, or chard. Cook sturdier greens with the onion, or stir tender spinach into the tomato sauce near the end of its simmer. The result is less sweet and more vegetal. If you add a large quantity of greens, cook off their released liquid before making wells for the eggs.

Add more vegetables: Diced zucchini or a small eggplant can be cooked with the onion and pepper. Cut them into small pieces and allow extra time for them to soften before adding garlic and spices. Mushrooms also work, though they release water; cook until that liquid has mostly evaporated so the tomato base does not become thin.

Change the spice profile: A pinch of smoked paprika adds a gentle smoky note, while a little more coriander makes the flavor citrusy and earthy. Harissa is a traditional North African chili paste used in some versions, but it can be hard to find and its heat varies by brand. Stir in 1 to 2 teaspoons (5 to 10 g) in place of some or all of the cayenne; it gives the sauce a deeper chile flavor and may add salt, so taste before seasoning further.

Make it dairy-free or heartier: Skip the feta for a dairy-free version; the tomato sauce and herbs are flavorful on their own. For a more filling pan, add a drained 15-ounce can (about 425 g) of chickpeas to the sauce before simmering. They make the dish thicker and more substantial, so use a wide pan and add a splash of water if needed to keep the sauce spoonable.

Storage and Reheating

Shakshuka is at its best freshly made because eggs continue to cook in the hot sauce. If you have leftovers, transfer them to a shallow airtight container and refrigerate within 2 hours of cooking. Keep the sauce and eggs together, and use refrigerated leftovers within 3 to 4 days. The eggs will be firmer after storage, so the texture will not be quite the same as when served straight from the pan.

Reheat a portion gently in a covered skillet over low heat, adding 1 or 2 tablespoons (15 to 30 ml) of water if the sauce has thickened. Stir the sauce around the egg rather than breaking it up if you want to keep the portion intact. Heat leftovers to 165°F (74°C), checking with a food thermometer. You can also microwave a portion in a covered microwave-safe dish, stirring the sauce partway through; check the temperature in more than one spot because microwaves can heat unevenly. Avoid reheating the same portion repeatedly. For easier future meals, freeze the tomato-pepper sauce without eggs for up to 3 months, thaw it in the refrigerator, heat it thoroughly, and cook fresh eggs in it just before serving.

Frequently Asked Questions

Can I make shakshuka ahead of time?
Yes. Make the tomato and pepper sauce up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat the sauce in a skillet until steaming and bubbling gently, then make wells and cook the eggs immediately before serving. This approach saves time while avoiding eggs that become firm from sitting or reheating.

Why is my shakshuka watery?
Some canned tomatoes contain more liquid than others, and vegetables can release water as they cook. Simmer the sauce uncovered until it thickens before adding the eggs; if it is already watery after the eggs go in, it is harder to reduce without overcooking them. Next time, allow a few extra minutes for the tomato base to reduce, or drain a very liquid can of diced tomatoes slightly before using it.

Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds (900 g) ripe tomatoes, chopped, in place of the 28-ounce can. Fresh tomatoes may need a longer simmer to break down and lose excess liquid, especially when they are not fully ripe. Cook the sauce until it is thick enough to hold the eggs in place, and season to taste because fresh tomatoes can be less concentrated than canned ones.

How can I tell when the eggs are done?
The whites should be fully set, not clear or loose, and the egg portion should reach 160°F (71°C) on a food thermometer for the USDA FSIS safe minimum for egg dishes. Since the eggs sit in sauce, check carefully without touching the pan; continue cooking briefly if they have not reached temperature. This recipe aims for fully cooked eggs, so the yolks will be set rather than runny.

Can I make shakshuka without a lid?
A lid helps the tops of the eggs cook at the same pace as the bottoms. If you do not have one, cover the skillet with a sheet of foil, making sure it does not touch the food, or cook the eggs uncovered for longer and monitor the whites closely. The uncovered method can take more time and may leave the tops less evenly cooked, so check the temperature rather than relying only on appearance.

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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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