Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the pan for breakfast, lunch, or dinner. It works because the sauce is deeply savory and slightly sweet, while the runny yolks create a rich, self-saucing meal that comes together in one skillet. This recipe gives you the complete ingredient list with exact quantities, plus step-by-step instructions for a foolproof result.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, diced (about 1½ cups / 200 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 (28-ounce / 800 g) can crushed tomatoes
- 1 tablespoon (15 g) tomato paste
- 1 teaspoon sugar (to balance acidity)
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 6 large eggs
- ¼ cup (15 g) fresh parsley or cilantro, chopped, for garnish
- 4 ounces (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 onion and bell pepper and cook, stirring occasionally, until softened, about 6–8 minutes.
- Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Stir in the crushed tomatoes, tomato paste, sugar, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for 10–12 minutes until thickened slightly. Taste and adjust seasoning.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Be careful not to break the yolks.
- Cover the skillet and cook over medium-low heat for 6–8 minutes, until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 9–11 minutes. For food safety, the egg whites must be fully set; the yolks should be cooked to your preference, but the dish is traditionally served with runny yolks.
- Remove from heat. Sprinkle with fresh parsley or cilantro and crumbled feta, if using. Serve immediately directly from the skillet.
Tips
- Use a wide skillet: A 12-inch pan gives the eggs enough room to cook evenly without crowding. If your pan is smaller, use 4 eggs instead of 6.
- Make the sauce ahead: The tomato sauce can be made up to 3 days in advance and refrigerated. When ready to serve, reheat the sauce, then add the eggs.
- Don’t overcook the eggs: The residual heat will continue to cook the eggs after you remove the pan from the stove, so pull them off just before they reach your desired doneness.
- Substitutions: No bell pepper? Use a diced zucchini or carrot. Out of smoked paprika? Use regular paprika plus a pinch of liquid smoke. For a spicier version, add a chopped jalapeño with the onion.
Serving Suggestions
Serve shakshuka with warm crusty bread, pita, or challah for dipping into the sauce and yolks. It also pairs well with a simple green salad, roasted potatoes, or a side of hummus. For a heartier meal, serve over couscous or rice.
Variations
- Green Shakshuka: Replace the tomatoes with 4 cups (about 300 g) chopped spinach or Swiss chard, and use 1 cup (240 ml) vegetable broth instead of crushed tomatoes. Cook the greens until wilted, then proceed with the eggs.
- Spicy Shakshuka: Add 1–2 chopped fresh chilies (like serrano or bird’s eye) with the onion, and increase the cayenne to ½ teaspoon.
- Meat Shakshuka: Brown ½ pound (225 g) ground lamb or beef in the skillet before adding the onion. Cook until browned, then proceed. The sauce will be richer and more substantial.
- Cheese Shakshuka: Add ½ cup (50 g) shredded mozzarella or crumbled goat cheese on top of the sauce before adding the eggs, or sprinkle it over the eggs during the last 2 minutes of cooking.
Storage and Reheating
Refrigerate leftover shakshuka in an airtight container within 2 hours of cooking. It will keep for up to 3 days. To reheat, place the desired portion in a skillet over medium-low heat, cover, and warm gently for 5–7 minutes, or until heated through. The eggs will continue to cook and the yolks will firm up. You can also reheat in the microwave in 30-second bursts, but the eggs may become rubbery. Reheat leftovers to an internal temperature of 165°F (74°C) if you are reheating for food safety.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. Simmer the sauce longer, about 20 minutes, to reduce excess liquid. The flavor will be fresher but slightly less concentrated than canned.
How do I know when the eggs are done? The egg whites should be completely set and opaque, while the yolks should still be soft and jiggly. If you prefer firm yolks, cook until they are no longer runny. A food thermometer inserted into the yolk should read 160°F (71°C) for fully cooked eggs, but traditional shakshuka is served with runny yolks.
Can I make this vegan? Yes, omit the eggs and feta. Instead, add 1 can (15 oz / 425 g) of drained chickpeas to the sauce and heat through. Serve with crusty bread for protein.
Why is my sauce too watery? This usually happens if you use fresh tomatoes that are very juicy or if you don’t simmer long enough. Cook the sauce uncovered for an additional 5–10 minutes to thicken. You can also add a tablespoon of tomato paste to help thicken.
Can I use a cast-iron skillet? Yes, a cast-iron skillet works great and holds heat well. Just be sure to preheat it gradually to avoid hot spots, and avoid acidic tomatoes if your skillet is not well-seasoned, as they can react.
What is the best way to crack eggs into the sauce? Crack each egg into a small bowl first, then gently slide it into a well. This prevents broken yolks and keeps shells out of the dish.
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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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