Shakshuka is a beloved Mediterranean and Middle Eastern dish of eggs poached in a richly spiced tomato and pepper sauce. It works because the sauce is deeply savory and slightly sweet, while the runny yolks create a luxurious, self-saucing meal that comes together in one skillet. Whether you serve it for breakfast, lunch, or dinner, it’s a satisfying, budget-friendly dish that’s as impressive as it is simple.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ 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 sweet 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 (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- ¼ cup (15 g) fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese, for serving (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 5-7 minutes.
- Add the garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly.
- Stir in the crushed tomatoes, tomato paste, and sugar (if using). Season with salt and pepper. Bring the sauce to a gentle simmer, then reduce the heat to low and let it cook, uncovered, for 10-15 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 5-8 minutes, 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. (If you want the yolks fully set, cook until they reach 160°F / 71°C, the USDA FSIS safe minimum for egg dishes.)
- Sprinkle with fresh parsley or cilantro and feta cheese, if using. Serve immediately directly from the skillet.
Tips
- Use a wide skillet: A 12-inch skillet gives the eggs room to cook evenly without crowding. If your pan is smaller, reduce the number of eggs to 4-5.
- Don’t overcook the eggs: The yolks should still be slightly jiggly when you remove the pan from the heat—they’ll continue to set as they sit. If you prefer firm yolks, cook a few extra minutes, but be aware the whites may become rubbery.
- Adjust the heat: If the sauce starts to splatter or the bottom begins to scorch, lower the heat. A gentle simmer is all you need.
- Make it ahead: You can prepare the sauce up to 2 days in advance. Store it in the fridge, then reheat and add the eggs when ready to serve.
Serving Suggestions
Shakshuka is traditionally served with crusty bread or pita for dipping into the saucy yolks. It also pairs well with a simple green salad, roasted potatoes, or a side of hummus. For a heartier meal, serve it over couscous or rice. It’s perfect for brunch alongside fresh orange juice and coffee.
Variations
- Add greens: Stir in a handful of fresh spinach or Swiss chard during the last 2 minutes of simmering the sauce.
- Spicy harissa: Swirl in 1-2 tablespoons of harissa paste for a North African twist.
- Cheese lovers: Add crumbled feta or goat cheese directly into the sauce before cracking the eggs, or sprinkle with shredded mozzarella during the last minute of cooking.
- Meat version: Brown ½ pound (225 g) of ground lamb or beef with the onions for a more substantial dish.
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. The eggs will continue to cook as they cool, so expect firmer yolks when reheating. To reheat, place the shakshuka in a skillet over medium-low heat, cover, and warm gently for 5-7 minutes, or microwave individual portions in 30-second bursts. If the sauce seems too thick, add a splash of water or broth. Freezing is not recommended, as the texture of the eggs becomes watery and rubbery.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, you can substitute 2 pounds (900 g) of ripe fresh tomatoes, peeled and chopped. Simmer the sauce for 20-25 minutes to allow excess liquid to evaporate, as fresh tomatoes are more watery than canned.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be soft and slightly runny. If you prefer firmer yolks, cook until they reach 160°F (71°C) on an instant-read thermometer. Remember that the eggs will continue to cook from residual heat after you remove the pan from the stove.
Can I make this vegan? Yes, omit the eggs and serve the sauce over tofu, chickpeas, or polenta. You can also add a plant-based egg substitute, but the texture will differ. The sauce itself is naturally vegan.
Why is my sauce too watery? If your sauce is thin, it may be because you didn’t simmer it long enough or your tomatoes were very juicy. Cook the sauce uncovered over medium heat for an additional 5-10 minutes to reduce it. Alternatively, add a tablespoon of tomato paste to thicken.
Can I add potatoes to shakshuka? Yes, cubed and pre-cooked potatoes are a common addition in some regions. Add them to the sauce after the tomatoes and simmer until heated through, then proceed with the eggs.
Is shakshuka spicy? Traditional shakshuka is mildly spiced, but you can adjust the heat by adding more cayenne, chili flakes, or fresh chili peppers. Harissa is also a great way to add both heat and flavor.
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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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