Shakshuka is a beloved Middle Eastern and North African dish of eggs poached in a spiced tomato and pepper sauce. This version, inspired by Yotam Ottolenghi’s style, adds a generous handful of fresh herbs and a distinctive blend of spices, making it both aromatic and deeply satisfying. It works beautifully for breakfast, brunch, or a quick weeknight dinner, served straight from the pan with crusty bread for dipping.
Ingredients
- 3 tbsp (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)
- 1 yellow bell pepper, thinly sliced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp (5 g) sugar
- Salt and black pepper, to taste
- 6 large eggs
- ¼ cup (10 g) fresh cilantro, chopped, plus extra for garnish
- ¼ cup (10 g) fresh parsley, chopped, plus extra for garnish
- 4 oz (115 g) feta cheese, crumbled (optional)
Instructions
- Heat the olive oil in a large, deep skillet (12-inch / 30 cm) over medium heat. Add the sliced onion and bell peppers. Cook, stirring occasionally, until softened and lightly golden, about 8–10 minutes.
- Add the minced garlic, cumin, coriander, smoked paprika, turmeric, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Pour in the crushed tomatoes, sugar, and a pinch of salt and pepper. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it cook, uncovered, for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning.
- Stir in the chopped cilantro and parsley.
- Make 6 small wells in the sauce using the back of a spoon. Crack one egg into each well. If you prefer the eggs to stay separate, crack each egg into a small bowl first, then slide it into the well.
- Cover the skillet with a lid or a large piece of foil. Cook over medium-low heat for 6–8 minutes, or until the egg whites are set but the yolks are still soft and runny. If you prefer firmer yolks, cook for 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, especially if serving to vulnerable individuals.
- Remove from heat. Sprinkle with crumbled feta (if using) and extra fresh herbs. Serve immediately, straight from the skillet, with warm crusty bread.
Tips
- Pan size matters: Use a wide skillet so the eggs have room to cook evenly. A 12-inch pan is ideal for 6 eggs.
- Adjust the heat: Keep the sauce at a gentle simmer, not a rolling boil, when poaching the eggs. High heat will cause the whites to become rubbery.
- Substitute the peppers: If you don’t have both red and yellow peppers, just use two of any color. You can also add a chopped chili for extra heat.
- Make it ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. When ready to serve, reheat the sauce, then poach the eggs fresh.
Serving Suggestions
Serve the shakshuka hot, directly from the skillet, with warm pita, challah, or sourdough bread for dipping. It also pairs well with a simple green salad dressed with lemon and olive oil. For a heartier meal, serve alongside roasted potatoes or a dollop of plain yogurt.
Variations
- Spicy Shakshuka: Add a chopped fresh jalapeño or serrano pepper along with the bell peppers, or increase the cayenne.
- Green Shakshuka: Replace the tomato sauce with a sauce made from sautéed spinach, Swiss chard, and leeks, seasoned with cumin and coriander.
- Add protein: Stir in cooked chickpeas, crumbled merguez sausage, or shredded chicken to the sauce before adding the eggs.
- Cheese lovers: Add a handful of shredded mozzarella or crumbled goat cheese along with the feta.
Storage and Reheating
Store any leftover shakshuka (without the eggs, if possible) in an airtight container in the refrigerator for up to 3 days. To reheat, place the sauce in a skillet over medium heat, add a splash of water if it seems dry, and warm until bubbling. If reheating with eggs, be gentle: simmer the sauce, then add the eggs and cook until the whites are set. Alternatively, reheat individual portions in the microwave in 30-second bursts, stirring in between, until heated through. Leftovers should be reheated to 165°F (74°C) before serving.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can. Use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. You may need to cook the sauce a few minutes longer to thicken it, as fresh tomatoes have more water.
How do I prevent the eggs from overcooking? The key is to cook them gently over low heat and to check them early. Start checking at 6 minutes. The whites should be set but the yolks should still jiggle slightly. Remember that the eggs will continue to cook from the residual heat after you remove the pan from the stove.
Can I make shakshuka without a lid? Yes, you can. If you don’t have a lid, cover the skillet with a large piece of aluminum foil, or simply spoon some of the hot sauce over the egg whites to help them cook. This method may take a minute or two longer.
What can I use instead of feta? If you don’t have feta, you can use crumbled goat cheese, queso fresco, or even a dollop of thick yogurt. For a dairy-free option, simply omit the cheese or use a vegan feta alternative.
Is shakshuka gluten-free? The base recipe is naturally gluten-free. Just be sure to check the labels on your spices and canned tomatoes to ensure they are not processed in a facility with gluten. Serve it with gluten-free bread or on its own.
Can I double the recipe? Absolutely. To double it, use a very large skillet (at least 14 inches) or divide the mixture between two skillets. The cooking time may increase slightly, and you may need to add a few extra minutes for the eggs to set.
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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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