Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served right from the skillet. This vegetarian version is hearty, flavorful, and surprisingly simple to make, relying on pantry staples like canned tomatoes, bell peppers, and warm spices. It works beautifully for breakfast, brunch, or a quick weeknight dinner, and the entire meal comes together in one pan.
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)
- 1 green bell pepper, seeded and diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 can (28 oz / 800 g) crushed tomatoes (or whole peeled tomatoes, crushed by hand)
- 6 large eggs
- ¼ cup (60 ml) water or vegetable broth
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet (12-inch / 30 cm) over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the diced bell peppers and continue cooking for another 5 minutes, until they begin to soften.
- Stir in the minced garlic, cumin, smoked paprika, coriander, cayenne (if using), salt, and black pepper. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and water or broth. Stir everything together. Bring the sauce to a simmer, then reduce the heat to low and let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Taste the sauce and adjust seasoning if needed. It should be well-seasoned and slightly thick.
- Using the back of a spoon, make 6 small wells in the sauce. Carefully crack one egg into each well.
- Cover the skillet with a lid and cook over low to medium-low heat for 6 to 8 minutes, or until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 9 to 10 minutes. For food safety, the egg whites must be fully set; the yolks can remain soft if desired, but the dish should reach 160°F (71°C) if you want to verify doneness with a food thermometer (USDA FSIS safe minimum for egg dishes).
- Remove the lid, sprinkle with fresh parsley or cilantro, and serve immediately 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, use 4 eggs instead of 6.
- Don’t overcook the eggs: The residual heat of the sauce continues cooking the eggs after you remove the pan from the stove. Pull them off just before they reach your desired doneness.
- Make it ahead: You can prepare the tomato-pepper sauce up to 3 days in advance and refrigerate it. When ready to serve, reheat the sauce, then poach the eggs fresh.
- Adjust the heat: The cayenne is optional. For a milder version, omit it or use just a pinch. For extra heat, add a chopped jalapeño with the peppers.
Serving Suggestions
Shakshuka is traditionally served with crusty bread or challah for dipping into the rich sauce and runny yolks. It also pairs well with warm pita, naan, or a side of couscous. For a lighter meal, serve it with a simple green salad or roasted potatoes. A dollop of plain yogurt or crumbled feta on top adds a creamy, tangy contrast.
Variations
- Cheese Shakshuka: Sprinkle ½ cup (50 g) of crumbled feta or shredded mozzarella over the sauce just before adding the eggs.
- Spicy Shakshuka: Add 1 finely chopped fresh chili (like serrano or bird’s eye) with the garlic, and increase the cayenne to ½ teaspoon.
- Herbed Shakshuka: Stir in 2 tablespoons of chopped fresh oregano or thyme with the tomatoes for an earthy note.
- Vegan Shakshuka: Omit the eggs and serve the sauce over cooked chickpeas or firm tofu cubes (add the tofu in the last 5 minutes of simmering).
- North African Style: Add 1 teaspoon of harissa paste along with the tomatoes for a deeper, more complex heat.
Storage and Reheating
Leftover shakshuka (without eggs, or with eggs if you don’t mind them fully cooked) can be refrigerated in an airtight container for up to 3 days. To reheat, place it in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. If reheating with eggs, warm gently until the sauce is bubbling and the eggs are heated through to 165°F (74°C) for leftovers. You can also reheat individual portions in the microwave for 1–2 minutes. The sauce freezes well for up to 3 months; thaw overnight in the refrigerator and reheat on the stove.
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 them longer, about 15–20 minutes, to reduce the extra liquid.
Can I make shakshuka without a lid? Yes, but the eggs will take longer to set. You can also cover the pan with a large baking sheet or a piece of foil to trap steam.
How do I know when the eggs are done? The whites should be completely opaque and firm, while the yolks should still jiggle slightly if you want them runny. If you prefer firm yolks, cook until the yolks are no longer liquid.
Can I add other vegetables? Absolutely. Zucchini, spinach, or mushrooms are great additions. Sauté them with the peppers, or wilt spinach in at the end.
Is shakshuka gluten-free? Yes, the base recipe is naturally gluten-free. Just serve it with gluten-free bread or potatoes.
Can I double the recipe? Yes, but use a larger skillet (14-inch) or make it in two batches to ensure even cooking. You may need to increase the simmering time slightly.
Related
- Malva Pudding Easy Mix: A Simple South African Classic
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Ingredients for a Classic South African Dessert
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).