Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a richly spiced tomato-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 eggs cook gently in the simmering liquid, creating runny yolks that mingle with every spoonful. This traditional-style recipe keeps the classic balance of bell peppers, cumin, and paprika, letting simple ingredients shine.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 1 red bell pepper, seeded and sliced into thin strips (about 1 cup / 150 g)
- 1 green bell pepper, seeded and sliced into thin strips (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground coriander
- ¼ tsp (0.5 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) whole peeled tomatoes, with their juices
- 1 tsp (5 g) granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add the sliced bell peppers and continue cooking for another 5–7 minutes, until they begin to soften and lightly brown at the edges.
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to avoid burning the spices.
- Pour in the whole peeled tomatoes and their juices. Use a wooden spoon to break the tomatoes into smaller chunks. Add the sugar (if using), and season with salt and black pepper.
- Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the peppers are tender.
- Taste the sauce and adjust seasoning with more salt, pepper, or cayenne as desired.
- Using the back of a spoon, make 6 small wells in the sauce. Carefully crack one egg into each well, keeping the yolks intact.
- Cover the skillet with a lid and cook over medium-low heat for 6–8 minutes, until the egg whites are set but the yolks are still soft and runny. If you prefer firmer yolks, cook for 9–10 minutes. For food safety, egg dishes should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer; this usually means the yolks are fully set.
- Remove the skillet from the heat and let it rest for 2 minutes. Sprinkle with fresh parsley or cilantro before serving.
Tips
- Use a wide skillet: A 10–12 inch (25–30 cm) pan gives the eggs enough room to cook evenly without crowding. If your pan is too small, the eggs may merge or cook unevenly.
- Don’t overcook the eggs: The residual heat of the sauce continues to cook the eggs after you turn off the heat, so pull them off the stove when the whites are just set but the yolks still jiggle slightly.
- Adjust the spice level: Traditional shakshuka is mildly spiced, but you can add a chopped fresh chili (like jalapeño) with the peppers, or increase the cayenne for more heat.
- Substitute canned tomatoes: If you have fresh ripe tomatoes, use about 2 pounds (900 g), peeled and chopped. You may need to simmer the sauce 5–10 minutes longer to thicken it.
Serving Suggestions
Shakshuka is traditionally served hot, straight from the skillet, with crusty bread or challah for dipping into the yolks and sauce. It also pairs well with warm pita, couscous, or a simple green salad. For a heartier meal, serve it alongside hummus, olives, or labneh. A sprinkle of crumbled feta cheese on top is a popular addition, though not strictly traditional.
Variations
- Spicy shakshuka: Add 1–2 chopped fresh chilies (like serrano or habanero) with the peppers, or stir in 1 teaspoon of harissa paste with the spices.
- Cheesy shakshuka: After the eggs are set, scatter ½ cup (50 g) of crumbled feta or shredded mozzarella over the top and cover for 1–2 minutes until melted.
- Meat shakshuka: Brown ½ pound (225 g) of ground lamb or beef with the onions, then proceed with the recipe. Cook the meat to a safe minimum internal temperature of 160°F (71°C).
- Vegan shakshuka: Replace the eggs with 1 cup (240 g) of firm tofu cut into cubes, or use chickpeas for protein. Simmer until heated through.
- Add greens: Stir in a handful of spinach or Swiss chard during the last 2 minutes of simmering the sauce for extra color and nutrients.
Storage and Reheating
Store any leftover shakshuka (including the eggs) in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium-low heat with a splash of water or tomato juice, cover, and warm gently for 5–7 minutes until heated through. Alternatively, reheat individual portions in the microwave for 1–2 minutes. The yolks will be fully set after reheating, which is fine. Do not freeze shakshuka, as the eggs become rubbery and the sauce may separate.
Frequently Asked Questions
Can I use crushed tomatoes instead of whole peeled? Yes, crushed tomatoes work well. You may need to reduce the simmering time by a few minutes since they are already broken down.
How do I know when the eggs are done? The whites should be opaque and firm, while the yolks should still be soft and runny. If you prefer firmer yolks, cook until they are set but not hard. For safety, the internal temperature of the egg dish should reach 160°F (71°C).
Can I make shakshuka ahead of time? You can prepare the sauce up to 2 days in advance and refrigerate it. When ready to serve, reheat the sauce, then poach the eggs fresh. This prevents the eggs from becoming overcooked.
What is the best pan to use? A cast-iron skillet or a heavy-bottomed stainless steel pan distributes heat evenly and retains it well, which helps the eggs cook gently. Avoid nonstick pans with scratched surfaces.
Is shakshuka gluten-free? Yes, the base recipe is naturally gluten-free. Just serve it with gluten-free bread or a side salad if you are avoiding gluten.
Can I add more vegetables? Absolutely. Zucchini, mushrooms, or eggplant can be added with the peppers. Just make sure to cook them until tender before adding the tomatoes.
Related
- Malva Pudding Without Eggs: Easy South African Classic
- Malva Pudding Without Jam: Classic South African
- Malva Pudding Without Oven: Stovetop & Slow Cooker
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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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