Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, often served straight from the pan with crusty bread. This version, inspired by the popular New York Times recipe, works because the sauce is deeply flavorful yet simple, and the eggs cook gently right in the pan, making it a perfect breakfast, brunch, or even dinner. It’s a one-pan meal that feels both rustic and special, with a balance of sweet, smoky, and spicy notes.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large onion, thinly sliced (about 1 1/2 cups / 200 g)
- 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/2 cup (50 g) crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley or cilantro, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven (about 12 inches / 30 cm) over medium heat. Add the sliced onion and bell pepper. Cook, stirring occasionally, until softened and lightly browned, about 8–10 minutes.
- Add the minced garlic, cumin, paprika, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
- Pour in the whole tomatoes with their juices. Use a wooden spoon or potato masher to break up the tomatoes into smaller chunks. Stir in the salt and black pepper. Bring the sauce to a simmer, then reduce the heat to medium-low. Let it cook, stirring occasionally, until the sauce thickens slightly, about 10–15 minutes. Taste and adjust seasoning if needed.
- Make 6 small wells in the sauce with the back of a spoon. Crack one egg into a small bowl, then gently slide it into a well. Repeat with the remaining eggs. Be careful not to break the yolks.
- Cover the skillet 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 for 1–2 minutes longer. For food safety, egg dishes should be cooked to a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer, especially if serving to vulnerable individuals.
- Remove from heat. Sprinkle with crumbled feta (if using) and fresh herbs. Serve immediately, directly from the skillet, with warm bread for dipping.
Tips
- Use a wide skillet: A 12-inch (30 cm) pan gives the eggs enough room to cook evenly without crowding. If your pan is smaller, use 4 eggs instead of 6.
- Don’t rush the sauce: Letting the tomato mixture simmer and reduce concentrates the flavors. If it seems too thick, add a splash of water or vegetable broth.
- Check egg doneness gently: The whites should be set but the yolks still jiggle slightly when the pan is shaken. If you prefer fully cooked yolks, cover and cook for an extra 2–3 minutes.
- Substitutions: If you don’t have feta, use goat cheese or omit it for a dairy-free version. You can also add a handful of spinach or kale to the sauce in the last 2 minutes of simmering.
Serving Suggestions
Serve shakshuka hot from the skillet with warm pita, challah, or crusty sourdough for dipping. It also pairs well with a simple green salad or roasted potatoes. For brunch, add a side of olives, sliced cucumbers, and a dollop of labneh or Greek yogurt.
Variations
- Spicy Harissa Shakshuka: Stir 1–2 tablespoons of harissa paste into the sauce for extra heat and depth.
- Green Shakshuka: Replace the tomatoes with 4 cups (960 ml) of chopped spinach or Swiss chard, cooked down with the onions and peppers. Use the same spices.
- Add sausage or chickpeas: Brown 1/2 lb (225 g) of ground lamb or beef with the onions, or add 1 cup (170 g) of cooked chickpeas to the sauce for a heartier meal.
- Eggplant Shakshuka: Add 1 cup (150 g) of diced eggplant with the peppers and cook until soft.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. Shakshuka keeps for up to 3–4 days in the refrigerator. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water or tomato juice to loosen the sauce. Reheat until the sauce is bubbling and the eggs reach 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave for 1–2 minutes, but the eggs may become rubbery. Freezing is not recommended, as the eggs will become watery and lose texture.
Frequently Asked Questions
Can I use crushed tomatoes instead of whole? Yes, you can use crushed tomatoes, but the sauce may be thinner. Simmer for an extra 5 minutes to thicken.
How do I know when the eggs are done? The whites should be fully set and opaque, while the yolks should still be soft and runny. If you prefer firmer yolks, cook for another 2–3 minutes. For food safety, ensure the egg whites reach 160°F (71°C) if you are concerned about undercooked eggs.
Can I make shakshuka ahead of time? You can prepare the sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce, then add the eggs and cook as directed.
What if I don’t have a cast-iron skillet? Any large, heavy-bottomed skillet or sauté pan works. Avoid nonstick pans if you plan to serve directly from the pan, as they can scratch.
Is shakshuka gluten-free? Yes, the recipe itself is gluten-free. Just serve it with gluten-free bread or omit the bread entirely.
Can I add more vegetables? Absolutely. Zucchini, mushrooms, or carrots can be added with the peppers. Just ensure they are cooked until tender before adding the tomatoes.
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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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