Shakshuka is a vibrant dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the pan with crusty bread for dipping. While its exact origins are disputed, it is widely associated with North Africa, particularly Tunisia, and has become a beloved breakfast and brunch staple across the Middle East and beyond. The combination of rich, savory sauce and runny yolks creates a satisfying meal that works for any time of day.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large onion, thinly sliced (about 1 ½ cups / 190 g)
- 1 red bell pepper, thinly sliced (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) crushed tomatoes
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and sugar (if using). Season with salt and pepper. Bring to a simmer, then reduce heat to medium-low and let the sauce cook, stirring occasionally, until thickened, about 10 minutes. Taste and adjust seasoning.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Cover the skillet and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 5–7 minutes. If you prefer firmer yolks, cook 2–3 minutes longer. (For food safety, the egg dish should reach a safe minimum internal temperature of 160°F / 71°C as measured with a food thermometer; this ensures the whites are fully set and the yolks are cooked to your preference.)
- Remove from heat and let rest for 2 minutes. Sprinkle with fresh parsley or cilantro before serving.
Tips
- Use a wide pan: A 10–12 inch skillet gives the eggs room to cook evenly without crowding. If your pan is small, crack eggs in batches or use fewer eggs.
- Adjust the heat: Keep the sauce at a gentle simmer, not a rolling boil, when adding eggs. High heat can cause the whites to become rubbery while the yolks overcook.
- Make it ahead: The sauce can be made up to 3 days in advance and refrigerated. Reheat gently, then add the eggs and cook as directed.
- Substitute canned tomatoes: If using fresh tomatoes, use about 2 pounds (900 g) ripe tomatoes, peeled and chopped, and simmer longer (about 20 minutes) to thicken.
Serving Suggestions
Serve shakshuka directly from the skillet with warm pita, challah, or crusty sourdough for dipping. It pairs well with a simple green salad, labneh, or feta cheese crumbled on top. For a heartier meal, add a side of roasted potatoes or serve over couscous.
Variations
- Add greens: Stir in a few handfuls of spinach or Swiss chard during the last 2 minutes of sauce cooking.
- Spicy harissa: Stir 1–2 tablespoons of harissa paste into the sauce for a North African kick.
- Cheese: Dot the sauce with crumbled feta or goat cheese before adding the eggs.
- Meat version: Brown ½ pound (225 g) of ground lamb or beef with the onions for a heartier dish.
- Eggplant: Add 1 cup (150 g) of diced eggplant with the peppers for extra texture.
Storage and Reheating
Leftover shakshuka (with eggs) can be refrigerated in an airtight container for up to 3 days. To reheat, place in a skillet over medium-low heat, cover, and warm gently until the sauce is bubbly and the eggs are heated through, about 5 minutes. Alternatively, reheat individual portions in the microwave for 1–2 minutes. The eggs may become firmer upon reheating, which is fine. The sauce alone can be stored for up to 4 days or frozen for up to 3 months.
Frequently Asked Questions
What is the origin of shakshuka? The dish is believed to have originated in North Africa, with Tunisia as a common point of reference. It became popular in Israel and the broader Middle East through Jewish communities who emigrated from North Africa. The exact origin is disputed, but it is clearly rooted in the region’s love for tomato-based egg dishes.
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 reduce the liquid. Canned tomatoes are convenient and provide consistent flavor year-round.
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 desired). Use a food thermometer to check that the dish reaches 160°F (71°C) for food safety. If you prefer firmer yolks, cook a few minutes longer.
Can I make shakshuka without a skillet? You can use a large saucepan or Dutch oven, but a wide skillet is best for even cooking and easy serving. If using a deeper pot, increase the cooking time slightly.
Is shakshuka spicy? It is typically mild, with warmth from paprika and cumin. The cayenne is optional; you can omit it or add harissa for more heat.
Can I meal-prep shakshuka? Yes, you can make the sauce ahead and refrigerate it. When ready to eat, reheat the sauce and poach the eggs fresh. Cooked shakshuka with eggs also keeps well for a few days, but the yolks will firm up.
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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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