Shakshuka is a vibrant North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, traditionally served straight from the pan. Pairing it with grilled bread turns every meal into a hands-on experience, perfect for soaking up the rich, savory sauce. This recipe delivers a deeply flavorful sauce with perfectly cooked eggs, alongside crispy, charred bread that completes the dish.
Ingredients
- 3 tablespoons (45 ml) olive oil, plus more for brushing the bread
- 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) smoked 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 (to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- ¼ cup (15 g) chopped fresh parsley or cilantro, for garnish
- 1 loaf crusty bread (such as sourdough or ciabatta), sliced into 1-inch thick pieces
Instructions
- Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the sliced onion and bell pepper, and cook, stirring occasionally, until softened and lightly browned, about 8–10 minutes.
- Add the minced garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and sugar. 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 10–12 minutes, until the sauce has thickened slightly and the flavors meld together.
- While the sauce simmers, preheat a grill pan or outdoor grill over medium-high heat. Brush the bread slices lightly with olive oil on both sides. Grill the bread for 2–3 minutes per side, until golden brown with nice char marks. Set aside.
- 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 6–8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 2–3 minutes longer.
- Remove the skillet from the heat. Sprinkle with fresh parsley or cilantro. Serve hot, directly from the skillet, with the grilled bread alongside for dipping and soaking up the sauce.
Tips
- Bread choice: Use a sturdy, crusty bread like sourdough, ciabatta, or a rustic country loaf. Soft sandwich bread will become soggy quickly and won’t hold up to the sauce.
- Egg doneness: If you like your eggs more set, cook them longer, but keep the heat low to avoid overcooking the whites while the yolks become hard. For runny yolks, pull the pan off the heat when the whites are just set but the yolks still jiggle.
- Spice control: Adjust the cayenne to your heat preference. For a milder version, omit it entirely or use a pinch of sweet paprika instead.
- Make it ahead: The tomato-pepper 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 immediately, straight from the skillet, with the grilled bread on the side or even slightly tucked under the sauce. It also pairs well with a simple green salad dressed with lemon and olive oil, or a bowl of creamy hummus and olives for a mezze-style spread. For a heartier meal, serve over couscous or with a side of labneh or Greek yogurt to cool the spice.
Variations
- Cheese: Crumble feta cheese over the top just before covering the pan in step 6, or add a handful of crumbled goat cheese for extra creaminess.
- Vegetables: Add sliced zucchini, mushrooms, or spinach to the sauce along with the peppers for more bulk and nutrition.
- Spicy harissa: Stir 1–2 tablespoons of harissa paste into the sauce for a North African kick.
- Herb swap: Use fresh dill or mint instead of parsley or cilantro for a different flavor profile.
- Meat option: Brown ½ pound (225 g) of ground lamb or beef with the onions and peppers for a heartier version.
Storage and Reheating
Store any leftover shakshuka (without the bread) in an airtight container in the refrigerator for up to 3 days. The eggs will continue to cook slightly as they cool, so they may become firm. To reheat, gently warm the shakshuka in a skillet over low heat, adding a splash of water or broth to loosen the sauce, until heated through. The grilled bread is best enjoyed fresh but can be stored in a paper bag at room temperature for 1 day; reheat in a toaster or under the broiler for a minute to crisp up.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can substitute about 2 pounds (900 g) of ripe fresh tomatoes, peeled and chopped, for the canned. Simmer the sauce longer, about 20 minutes, to reduce the excess liquid and concentrate the flavor.
How do I know when the eggs are done? The eggs are done when the whites are fully set and opaque, but the yolks are still soft and runny. This usually takes 6–8 minutes covered on low heat. For firmer yolks, cook for an additional 2–3 minutes. Use a thermometer if you prefer: egg dishes should reach 160°F (71°C) as a safe minimum internal temperature, per USDA FSIS guidelines.
Can I make shakshuka without a lid? Yes, if you don’t have a lid, you can cover the skillet with a baking sheet or a piece of aluminum foil. Alternatively, you can finish the dish under the broiler for 2–3 minutes to set the egg whites, but watch carefully to avoid overcooking the yolks.
What can I use instead of grilled bread? If you don’t have a grill, you can toast the bread in a toaster, under the broiler, or in a dry skillet. Pita bread, naan, or even tortillas can work as substitutes, though they may be less sturdy.
Is shakshuka spicy? Traditional shakshuka is mildly spiced, with warmth from cumin and paprika. The heat level is easily adjustable—add more cayenne or harissa for heat, or omit them for a completely mild version.
Can I freeze shakshuka? The sauce can be frozen for up to 3 months, but the eggs do not freeze well. Freeze the sauce in an airtight container, thaw in the refrigerator, then reheat and poach fresh eggs when ready to serve.
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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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