Shakshuka (Eggs in Tomato Sauce)
Eggs gently poached in a rich, spiced tomato and pepper sauce — a one-pan wonder that works for breakfast, lunch, or dinner.
Prep: 10 min
Cook: 20 min
Total: 30 min
Serves: 4
Cuisine: Middle Eastern
Shakshuka is one of those perfect dishes: humble ingredients, minimal effort, and a result that looks and tastes like you spent far more time than you did. Eggs nestle into a vibrant, simmering sauce of tomatoes, peppers, onions, and warm spices. Scatter some crumbled feta on top, tear off a chunk of crusty bread, and scoop it all up.
Beloved across the Middle East and North Africa, shakshuka has become a worldwide breakfast and brunch staple — though it makes an equally wonderful dinner. Everything cooks in one skillet, and the whole thing comes together in about 30 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika (smoked paprika adds great depth)
- 1/2 teaspoon red chili flakes (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 6 large eggs
- 1/2 cup crumbled feta cheese
- Fresh parsley or cilantro for garnish
- Crusty bread, challah, or pita for serving
Instructions
- Cook the vegetables. Heat olive oil in a large, deep skillet (preferably cast iron) over medium heat. Add onion and bell pepper and cook for 5 minutes until softened and slightly caramelized.
- Add the spices. Stir in garlic, cumin, paprika, and chili flakes. Cook for about 1 minute until fragrant — you will smell the spices blooming in the oil.
- Build the sauce. Pour in the crushed tomatoes and stir in the sugar, salt, and pepper. Let the sauce simmer for 10 minutes, stirring occasionally, until it thickens and the flavors meld together.
- Add the eggs. Use a spoon to make 6 evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs with a small pinch of salt.
- Cover and cook. Place a lid on the skillet and cook for 5-7 minutes. Check at 5 minutes — the whites should be set but the yolks still runny and jiggly. If you prefer firmer yolks, cook for 1-2 minutes longer.
- Finish and serve. Remove from heat. Scatter crumbled feta over the top and garnish generously with fresh herbs. Bring the skillet directly to the table and serve with plenty of crusty bread for dipping.
Pro Tips
Use a cast iron skillet. It holds heat beautifully, cooks the eggs evenly, and goes straight from stove to table for a gorgeous presentation.
Thicken the sauce first. If the sauce is too watery when you add the eggs, they will sink to the bottom and overcook. Let it simmer until it has real body.
Crack eggs into a small bowl first. This prevents broken yolks and shell fragments. Pour each egg gently from the bowl into its well.
Variations
- Green shakshuka: Replace the tomato sauce with sauteed spinach, kale, green onions, and pesto for a verdant twist.
- Chorizo shakshuka: Brown diced chorizo before adding the vegetables. The rendered fat adds incredible smoky flavor.
- Chickpea shakshuka: Add a drained can of chickpeas to the sauce for extra protein and heartiness.
- Labneh swirl: Instead of feta, dollop labneh or thick yogurt on top after cooking. The tanginess is beautiful against the spiced tomatoes.
Nutrition (per serving)
More Recipes You Might Like