Shakshuka
Shakshuka is a cozy skillet of eggs poached in a spiced tomato and pepper sauce. It is simple enough for breakfast, but hearty enough for a weeknight dinner with warm bread or pita.
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 10mCook 30mNorth AfricanVegetarian Recipes
Shakshuka is built from everyday ingredients: tomatoes, peppers, onions, spices, and eggs. The sauce simmers until thick and savory, then the eggs gently cook right in the pan.
The dish has roots across North Africa and is loved in many Middle Eastern kitchens, too. Every cook makes it a little differently, so think of this version as a practical home base.
Serve it straight from the skillet with crusty bread, pita, or toast for scooping. A little feta and fresh herbs make it bright, salty, and ready for the table.
01What you'll need
Ingredients
15 items · 4 servings
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1 tablespoon tomato paste
- 1 can (28 ounces) no-salt-added crushed tomatoes
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley or cilantro
- Warm bread, pita, or toast, for serving, optional
02How to make it
Step-by-step
1. Soften the vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper. Cook, stirring often, for 7 to 9 minutes, until the vegetables are soft and the onion looks translucent, which means you can partly see through it.
2. Bloom the spices
Add the garlic, cumin, paprika, and cayenne. Cook for 30 to 60 seconds, stirring constantly. This quick step wakes up the spices in the hot oil, but do not let the garlic brown.
3. Stir in the tomato paste
Add the tomato paste and stir it into the vegetables. Cook for 1 minute, until it darkens slightly and smells rich.
4. Simmer the sauce
Pour in the crushed tomatoes. Add the salt and black pepper. Stir well, then bring the sauce to a gentle simmer. Cook uncovered for 12 to 15 minutes, stirring now and then, until the sauce thickens enough that a spoon leaves a brief trail across the pan.
5. Taste and adjust
Taste the sauce before adding the eggs. Add a pinch more salt, cayenne, or black pepper if needed. The sauce should taste bold because the eggs will mellow it.
6. Make wells for the eggs
Use the back of a spoon to make 4 small wells in the sauce. Crack one egg into each well. If you are worried about shells, crack each egg into a small bowl first, then slide it into the pan.
7. Cover and poach
Reduce the heat to medium-low and cover the skillet. Cook for 6 to 9 minutes, until the egg whites are set and the yolks are still soft. For firmer yolks, cook 2 to 3 minutes longer. Poach means to gently cook food in liquid or sauce.
8. Finish and serve
Sprinkle the shakshuka with feta and parsley or cilantro. Serve hot, straight from the skillet, with warm bread or pita if you like.
03From our kitchen
Cook's tips
- Make-ahead: Cook the tomato sauce up to 3 days ahead. Cool it, cover it, and refrigerate. Reheat the sauce in a skillet, then add and cook the eggs just before serving.
- Storage: Leftover shakshuka with eggs can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave. The yolks will become firmer after reheating.
- Freezing: Freeze the sauce only, without eggs or feta, for up to 3 months. Thaw overnight in the refrigerator, then simmer and add fresh eggs.
- Tomato swap: Crushed tomatoes make a smooth, saucy base. Diced tomatoes also work, but simmer them a few minutes longer so the sauce thickens.
- Spice level: Keep the cayenne for gentle heat, add more for a spicy shakshuka, or leave it out for a mild version.
- No feta: Skip the feta for a dairy-free dish, or use a few olives for a salty finish. If using regular salted canned tomatoes, reduce the added salt and season at the end.
Cook's note
Use a skillet with a lid if you have one. If not, cover the pan with a baking sheet. Keep the heat gentle once the eggs are added; a hard boil can make the egg whites tough before the yolks are cooked the way you like them.
04Frequently asked
Questions & answers
Can I make shakshuka without a cast-iron skillet?
Yes. Any wide skillet with a lid works. A 10- to 12-inch stainless steel, nonstick, or enameled pan is fine. Avoid an unseasoned cast-iron pan if you plan to simmer acidic tomatoes for a long time.
How do I know when the eggs are done?
The whites should look opaque and set, not clear or jiggly. The yolks can be runny, jammy, or firm depending on your taste. Start checking at 6 minutes because eggs can go from soft to firm quickly.
Can I add more eggs?
Yes. If your skillet is wide enough, you can add 5 or 6 eggs. Make extra wells in the sauce and cover the pan. The cooking time may increase by a minute or two.
What should I serve with shakshuka?
Bread, pita, naan, or toast are classic because they scoop up the sauce. For a lighter plate, serve it with a cucumber salad or simple greens.
Why is my shakshuka watery?
The sauce likely needed more simmering before the eggs were added. Cook the tomato sauce uncovered until it thickens, then add the eggs. If it is already watery, remove the lid for a few minutes after the eggs cook to let extra liquid evaporate.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat4 g
- 20%
- Cholesterol195 mg
- 65%
- Sodium496 mg
- 22%
- Total Carbohydrate23 g
- 8%
- Dietary Fiber6 g
- 21%
- Total Sugars13 g
- Protein12 g
- 24%
- Vitamin D1.1 mcg
- 6%
- Calcium168 mg
- 13%
- Iron3.6 mg
- 20%
- Potassium874 mg
- 19%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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