Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce. Baking it in the oven is a hands-off approach that yields a silky, evenly cooked sauce and perfectly set eggs without standing over a stovetop. This version is forgiving, feeds a crowd, and works just as well for a weekend brunch as it does for a quick weeknight dinner.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, diced (about 1 1/2 cups / 200 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) sugar (to balance acidity)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 6 large eggs
- 1/2 cup (50 g) crumbled feta cheese (optional)
- 2 tbsp (8 g) chopped fresh parsley or cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large, oven-safe skillet (cast iron or stainless steel) over medium heat. Add the onion and bell pepper, and cook, stirring occasionally, until softened, about 5–7 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 cook for 5 minutes to let the flavors meld. Taste and adjust seasoning if needed.
- Remove the skillet from the heat. Use a spoon to make 6 small wells in the sauce. Crack one egg into each well.
- If using feta, sprinkle it over the sauce and eggs now.
- Transfer the skillet to the oven. Bake for 12–15 minutes, until the egg whites are set but the yolks are still soft and slightly jiggly. If you prefer firmer yolks, bake for 2–3 minutes longer.
- Carefully remove the skillet from the oven (it will be very hot). Let it rest for 2 minutes. Garnish with fresh parsley or cilantro before serving.
Tips
- Use the right pan: An oven-safe skillet (cast iron, enameled cast iron, or stainless steel) is essential. If you don’t have one, transfer the sauce to a baking dish before adding the eggs.
- Eggs cook from residual heat: The eggs will continue to cook as the skillet sits. Pull them out when the whites are just set but the yolks still wobble—they’ll be perfect by the time you serve.
- Don’t overcook the sauce: The sauce should be thick enough to hold a well, but not so reduced that it becomes pasty. If it looks too thick, add a splash of water or broth.
- Substitutions: No feta? Use crumbled goat cheese or omit it. Out of smoked paprika? Use sweet paprika and add a pinch of liquid smoke if you have it. For a non-dairy version, skip the cheese entirely.
Serving Suggestions
Serve shakshuka hot, straight from the skillet, with warm crusty bread, pita, or challah for dipping into the saucy yolks. It also pairs well with a simple green salad or roasted potatoes. For a heartier meal, serve over couscous or with a side of labneh or Greek yogurt.
Variations
- Spicy shakshuka: Add 1–2 chopped fresh chilies (like serrano or jalapeño) with the onion, or increase the cayenne to 1/2 teaspoon.
- Green shakshuka: Replace the crushed tomatoes with 4 cups (about 300 g) chopped spinach or Swiss chard, and use 1 cup (250 g) of tomato sauce instead. Cook the greens until wilted before adding the eggs.
- Add protein: Stir in 1 cup (about 200 g) of cooked chickpeas or crumbled cooked sausage (like merguez or chorizo) into the sauce before baking.
- North African style: Add 1/2 teaspoon of harissa paste to the sauce for an extra layer of heat and complexity.
Storage and Reheating
Leftover shakshuka can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a skillet over medium-low heat, cover, and warm gently until the eggs are heated through—about 5–7 minutes. You can also reheat individual portions in the microwave for 1–2 minutes, but the eggs may become rubbery. The sauce alone freezes well for up to 3 months; thaw overnight in the fridge and reheat before adding fresh eggs.
Frequently Asked Questions
Can I make shakshuka ahead of time?
You can prepare the sauce up to 2 days in advance and keep it refrigerated. When ready to bake, reheat the sauce in the skillet, then add the eggs and bake as directed. The eggs are best cooked fresh.
Why are my eggs overcooked?
Oven temperatures vary, and the eggs continue to cook after you pull the pan out. Start checking at the 10-minute mark. If the whites are set but the yolks are still soft, remove it immediately. For firmer yolks, bake 2–3 minutes longer, but remember they’ll firm up more as they rest.
Can I use fresh tomatoes instead of canned?
Yes. Use about 2 pounds (900 g) of ripe tomatoes, peeled and chopped. Simmer them longer—about 15–20 minutes—until they break down into a thick sauce. You may need to add a bit more salt and sugar to compensate for the lower sweetness of fresh tomatoes.
What if I don’t have an oven-safe skillet?
Cook the sauce in a regular skillet, then transfer it to a buttered 9×13-inch baking dish. Add the eggs, and bake as directed. The baking time may be similar, but check at 12 minutes.
Is shakshuka gluten-free?
Yes, as written, the recipe is naturally gluten-free. Just ensure your spices and canned tomatoes are certified gluten-free if you have celiac disease. Serve with gluten-free bread or over rice.
Can I use egg whites only?
Yes, you can, but the dish will be less rich. Use 8 egg whites instead of 6 whole eggs, and bake for 8–10 minutes, since whites set faster. The yolks are what make shakshuka so luscious, so consider keeping at least some.
Related
- Malva Pudding Easy Method: A Simple South African Dessert
- Malva Pudding for Kids: Easy South African Recipe
- Chakalaka Origin: South African Relish Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).