Shakshuka is a beloved North African and Middle Eastern dish of eggs poached in a spiced tomato sauce. Adding zucchini makes it more substantial, adds a gentle sweetness, and helps the sauce become even more silky. This one-pan version is perfect for breakfast, brunch, or a quick weeknight dinner, and it comes together in about 40 minutes.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 1 red or yellow bell pepper, diced (about 1 cup / 150 g)
- 2 medium zucchini (about 12 oz / 340 g total), diced into ½-inch pieces
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- ½ tsp (2.5 g) ground coriander
- ¼ tsp (1 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and black pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional, for serving)
Instructions
- Heat the olive oil in a large, deep skillet (12-inch / 30 cm) over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the diced zucchini and garlic. Cook for another 4–5 minutes, until the zucchini begins to soften but still holds its shape.
- Stir in the cumin, smoked paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, sugar (if using), and a pinch of salt and pepper. Stir well. Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.
- Taste the sauce and adjust seasoning. Make 4–6 small wells in the sauce with the back of a spoon. Crack one egg into each well.
- Cover the skillet and cook over medium-low heat for 6–8 minutes, or until the egg whites are set and the yolks are still soft (or longer for firmer yolks). If you prefer fully cooked yolks, cook for 9–10 minutes.
- Remove from heat. Sprinkle with fresh parsley or cilantro and feta cheese, if using. Serve immediately from the skillet.
Tips
- Zucchini moisture: Don’t skip the initial sauté. Cooking the zucchini before adding the tomatoes releases excess water and prevents a watery sauce. If your zucchini is very watery, you can salt it and let it sit for 10 minutes, then pat dry before cooking.
- Egg doneness: For runny yolks, pull the pan off the heat when the whites are just set but the yolks still jiggle. For fully cooked yolks, cover and cook a few minutes longer. Remember that eggs continue to cook from residual heat.
- Pan size matters: Use a wide skillet so the eggs cook evenly and don’t crowd each other. A 12-inch skillet works best for 4–6 eggs.
- Make it ahead: You can prepare the sauce (without eggs) up to 2 days ahead. When ready to serve, reheat the sauce, then poach the eggs fresh.
Serving Suggestions
Shakshuka is traditionally served with crusty bread or pita for dipping into the sauce and yolks. It also pairs well with couscous, rice, or a simple green salad. For brunch, serve with hummus, olives, and a side of labneh or Greek yogurt.
Variations
- Add greens: Stir in a handful of fresh spinach or kale during the last 2 minutes of simmering.
- Spicy version: Add a chopped fresh chili (like jalapeño or serrano) with the garlic, or increase the cayenne.
- Cheese lovers: Sprinkle crumbled feta or goat cheese over the top just before covering to let it soften.
- Meat option: Brown ½ lb (225 g) of ground lamb or beef with the onions, then proceed with the recipe.
- More vegetables: Add diced eggplant, mushrooms, or carrots along with the zucchini.
Storage and Reheating
Store any leftover shakshuka (without eggs, if possible) in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water if the sauce is too thick. For eggs, it’s best to reheat gently and only until warmed through, as they can become rubbery. You can also freeze the sauce (without eggs) for up to 3 months; thaw overnight in the fridge and reheat before adding fresh eggs.
Frequently Asked Questions
Can I use frozen zucchini? Yes, but thaw and drain it well before cooking to avoid excess water. The texture will be softer than fresh.
How do I know when the eggs are done? The whites should be completely set and opaque, while the yolks should still be slightly jiggly for soft yolks. If you prefer firm yolks, cook until they are no longer runny. For food safety, egg dishes should reach 160°F (71°C) as the safe minimum internal temperature, checked with a food thermometer.
Can I make this vegan? Yes, omit the eggs and add chickpeas or white beans for protein. Cook the sauce as directed, then stir in the beans and heat through.
What can I substitute for crushed tomatoes? Use diced tomatoes (drained slightly) or passata. If using whole tomatoes, crush them with your hands before adding. The sauce will just need a bit more simmering to thicken.
Why is my sauce watery? This usually happens if the zucchini releases too much water. Make sure to sauté it thoroughly before adding the tomatoes, and don’t cover the pan while simmering the sauce.
Can I use a different type of pepper? Absolutely. Poblano, Anaheim, or even a mild banana pepper work well. For a spicier kick, use a jalapeño.
Related
- Malva Pudding: Classic South African Baked Dessert
- Malva Pudding Milk Tart: A South African Fusion Dessert
- Malva Pudding Origin & Classic Recipe
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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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