Shakshuka is a vibrant dish of eggs poached in a spiced tomato and pepper sauce, typically served straight from the pan with crusty bread for dipping. While it is beloved across the Middle East and North Africa, its exact origins are disputed, with Tunisia, Libya, and Yemen all claiming a version. This recipe delivers a deeply flavorful, satisfying meal that works for breakfast, lunch, or dinner, and it’s surprisingly simple to pull together.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large yellow onion, thinly sliced (about 1 1/2 cups / 190 g)
- 1 red bell pepper, thinly sliced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) sweet paprika
- 1/2 teaspoon (1 g) ground coriander
- 1/4 teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 teaspoon (6 g) salt, plus more to taste
- 1/2 teaspoon (1 g) black pepper
- 6 large eggs
- 1/4 cup (15 g) fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan (12-inch / 30 cm) over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
- Add the garlic, cumin, paprika, coriander, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes, salt, and black pepper. Stir to combine. Bring to a gentle simmer, then reduce heat to low and let the sauce thicken slightly, about 10 minutes. Taste and adjust seasoning.
- Using a spoon, make 6 small wells in the sauce. Crack one egg into each well. Cover the pan and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 6–8 minutes. If you prefer firmer yolks, cook 2–3 minutes longer. (For egg dishes, the USDA FSIS safe minimum internal temperature is 160°F (71°C) if you choose to check with a food thermometer.)
- Remove from heat and sprinkle with fresh cilantro or parsley. Serve immediately from the pan.
Tips
- Use a wide pan: 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 will continue to cook them after you remove the pan from the stove, so pull them off just before they reach your desired doneness.
- Substitute for canned tomatoes: If you only have fresh tomatoes, use about 2 pounds (900 g) chopped, and simmer an extra 5–10 minutes to thicken.
- Make it ahead: The sauce can be made up to 3 days in advance and refrigerated. Reheat gently before adding the eggs.
Serving Suggestions
Serve shakshuka hot with crusty bread, pita, or challah for dipping into the runny yolks and sauce. It also pairs well with a simple green salad, or with labneh and olives for a more substantial spread. For a heartier meal, add a side of roasted potatoes or couscous.
Variations
- Add cheese: Sprinkle crumbled feta or grated halloumi over the sauce before adding the eggs.
- Add greens: Stir in a handful of spinach or Swiss chard with the tomatoes and let it wilt.
- Spice it up: Add a chopped fresh chili (like serrano or jalapeño) with the garlic, or a pinch of harissa paste.
- Meat version: Brown 1/2 pound (225 g) of ground lamb or beef with the onions, then proceed with the recipe. Cook until the meat reaches 160°F (71°C) (USDA FSIS safe minimum for ground meat).
Storage and Reheating
Shakshuka is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, cover, and warm gently until the sauce is bubbling and the eggs are heated through (to 165°F / 74°C for leftovers). Avoid microwaving on high, as the yolks can explode. The sauce alone freezes well for up to 3 months; thaw overnight in the fridge and reheat before adding fresh eggs.
Frequently Asked Questions
Is shakshuka Tunisian or Israeli? The dish is widely associated with Tunisia, where it is a traditional breakfast, but it is also a staple in Libya, Yemen, and other parts of the Middle East. In Israel, it was popularized by Jewish immigrants from North Africa and has become a modern classic. The exact origin is disputed, and many cultures have their own version.
Can I use whole tomatoes instead of crushed? Yes. Whole canned tomatoes work fine; just crush them with your hands or a spoon before adding, and simmer a few extra minutes to reach the right consistency.
How do I know when the eggs are done? The whites should be set and opaque, while the yolks should still jiggle slightly when you shake the pan. If you prefer firm yolks, cook until they are no longer runny. For food safety, egg dishes should reach 160°F (71°C) if you check with a thermometer.
Can I make shakshuka without a skillet? Yes, you can use a wide saucepan or a Dutch oven. Just make sure it’s large enough to hold the eggs in a single layer.
What can I use instead of eggs? For a vegan version, you can crack soft tofu slices into the sauce and simmer until heated through. The texture will be different, but the spiced sauce is still delicious.
Can I freeze shakshuka with the eggs? It’s not recommended, as the texture of the eggs becomes rubbery when thawed. Freeze only the sauce, then add fresh eggs when reheating.
Related
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- 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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