Shakshuka

Shakshuka is the kind of breakfast that makes people gather around the pan. Eggs are nestled into a bubbling sauce of tomatoes, peppers and warm spices, cooked until the whites are set and the yolks stay soft. Everyone dips in with bread, and nothing is wasted.

Why You Will Love This Shakshuka

• One pan, about 30 minutes, and plenty of flavour
• Vegetarian, gluten free and packed with protein
• Great for breakfast, brunch or an easy dinner

Ingredient Notes

Tomatoes: A can of good crushed tomatoes works all year round. Spices: Cumin and smoked paprika give the sauce its signature earthy, smoky character. Eggs: Use room-temperature eggs so they cook evenly in the sauce.

Tips for Perfect Shakshuka

Simmer the sauce until it is properly thick, because a watery sauce makes the eggs slide around. Make little wells with the back of a spoon, crack the eggs in and cover the pan with a lid so the steam sets the whites while the yolks stay runny.

Serving and Storage

Serve straight from the pan with warm pita, crusty bread or naan. The sauce can be made up to three days ahead and reheated, then topped with fresh eggs just before serving.

Frequently Asked Questions

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce. It is cooked in one pan and traditionally served with bread for dipping.

How do I keep the egg yolks runny?

Make small wells in the simmering sauce, crack the eggs into them, cover the pan and cook on low heat for about five to eight minutes. Check early, as the yolks keep cooking from residual heat.

Can I make the sauce ahead?

Yes. The tomato sauce keeps for three days in the refrigerator. Reheat it in a pan until simmering, then add the eggs and cook just before serving.

What spices go into shakshuka?

Cumin, paprika and a little chilli are the main spices, often with garlic and coriander. Adjust the chilli to control the heat.

What can I serve with shakshuka?

Crusty bread, pita or naan are ideal for mopping up the sauce. Crumbled feta, fresh herbs and a side of hummus or salad also go well.

Can I make it vegetarian or vegan?

It is naturally vegetarian. For a vegan version, replace the eggs with chickpeas or firm tofu, simmered gently in the sauce until warmed through.

More Recipes You Will Love

• Huevos Rancheros: eggs on crisp tortillas with ranchero sauce
• Classic Hummus: silky chickpea dip to serve alongside
• Full English Breakfast: hearty cooked breakfast
• Air Fryer Falafel: crisp chickpea fritters

Print Recipe

Editor's Pick

Shakshuka

Author: Anjali Cooking Method: Boiling & Simmering Cuisine: Middle Eastern & African Courses: Breakfast Recipe Keys: High Protein Spicy Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 5 Calories: 180

Best Season: Spring, Summer, Fall, Winter

Dietary:

D Dairy-Free D Diabetic-Friendly G Gluten-Free H High-Protein K Kosher L Low-Carb N Nut-Free V Vegetarian

Description

Shakshuka is a North African and Middle Eastern one-pan dish of eggs gently poached in a rich, spiced sauce of tomatoes, peppers and onions. It is hearty, colourful and full of warming cumin and smoked paprika. This version walks you through building the sauce, simmering it until thick and setting the eggs so the whites are firm and the yolks stay soft.

Ingredients (serves 4)

Servings

For the Base

• 2 tablespoons extra virgin olive oil (a fruity oil gives the base more flavour)
• 1 large large onion (finely diced, about 150 g; yellow or white onion both work)
• 1 large large red bell pepper (deseeded and diced, about 150 g; adds sweetness and colour)
• 3 cloves garlic (finely minced; add it after the vegetables so it does not burn)

Spices and Tomatoes

• 1 teaspoon ground cumin (gives the sauce its earthy, warm backbone)
• 1 teaspoon smoked paprika (sweet or hot; adds depth and a subtle smokiness)
• ¹⁄₂ teaspoon chilli flakes (adjust to taste; use less for a mild version)
• ¹⁄₂ teaspoon salt (add gradually and taste, as tinned tomatoes can already be salty)
• 1 can crushed tomatoes (1 can, 400 g; good-quality tinned tomatoes make a big difference; add a pinch of sugar if they taste acidic)

To Finish

• 4 whole large eggs (at room temperature so the whites cook evenly; the fresher the better)
• 2 tablespoons fresh flat-leaf parsley (roughly chopped, to garnish; coriander is a good alternative)

Instructions

1. Prepare the Ingredients

   Finely dice the large onion (about 150 g) and the deseeded red bell pepper (about 150 g) into pieces roughly 5 mm across. Mince the 3 garlic cloves and chop 2 tablespoons of parsley. Take the 4 eggs out of the fridge so they come to room temperature, and measure out the cumin, paprika and chilli flakes into a small bowl.
   Tip: Shakshuka comes together fast once the pan is hot, so having everything chopped and measured first prevents the garlic and spices from burning while you search for the next ingredient.

2. Heat the Oil

   Place a wide, deep skillet (about 26 to 28 cm across) over medium heat and add 2 tablespoons of olive oil. Warm it for about 1 minute until it shimmers and flows easily across the pan.
   Tip: A wide pan with a lid is important, as you need room to space out 4 eggs and a lid to set them later.

3. Soften the Onion

   Add the diced onion with a pinch of the salt and cook for 3 to 4 minutes, stirring now and then, until it turns soft and translucent but has not started to brown.
   Tip: Keep the heat at medium. Onions that brown take on a bitter flavour that sits uncomfortably in a light tomato sauce.

4. Cook the Pepper

   Stir in the diced red pepper and cook for another 3 to 4 minutes, so that the vegetables have cooked for 6 to 8 minutes in total. They are ready when the pepper pieces are tender when pressed with the spoon and the edges look slightly glossy.
   Tip: Cook the vegetables slowly so they sweeten rather than brown. Raw pepper in the finished sauce tastes sharp and grassy.

5. Add the Garlic and Spices

   Add the minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika and 1/2 teaspoon chilli flakes. Stir constantly for about 1 minute until the mixture smells fragrant and the spices have coated the vegetables.
   Tip: Do not let the garlic brown or it will taste bitter. If the pan looks dry, add a splash of water to stop the spices scorching.

6. Add the Tomatoes

   Pour in the 400 g can of crushed tomatoes and the remaining salt (1/2 teaspoon in total across the recipe). Scrape the bottom of the pan with a wooden spoon to lift any spices stuck there, then bring to a gentle simmer.
   Tip: Taste the tomatoes. If they are sharp or acidic, add a pinch of sugar to balance them.

7. Simmer Until Thick

   Reduce the heat to medium-low and let the sauce bubble gently, uncovered, for about 10 minutes, stirring occasionally. It is ready when it has reduced and thickened enough that a wooden spoon dragged across the bottom leaves a trail that stays open for a second or two.
   Tip: A thick sauce is essential. A runny one will flood the eggs and they will not hold their shape or cook evenly.

8. Taste and Make the Wells

   Taste the sauce and adjust the salt, chilli or a pinch of sugar. Then use the back of a spoon to press 4 evenly spaced wells into the sauce, each about 5 cm wide, leaving a little space between them and the pan edge.
   Tip: The sauce should be thick enough that the wells hold their shape for a few seconds. If they fill in at once, simmer for 2 to 3 more minutes.

9. Add the Eggs

   Crack each egg into a small cup first, then gently slide it into a well. Sprinkle a tiny pinch of salt over each yolk and white.
   Tip: Cracking into a cup first lets you fish out shell fragments and avoids breaking the yolk in the hot sauce.

10. Cover and Cook

    Cover the pan with a lid and cook over low heat for 5 to 7 minutes. The eggs are ready when the whites are completely opaque and set, while the yolks still wobble when you gently shake the pan.
    Tip: For firmer yolks, cook for 2 to 3 minutes longer. Check from 5 minutes, as eggs keep cooking in the hot sauce even after the heat is off.

11. Garnish and Serve

    Sprinkle with the 2 tablespoons of chopped parsley and serve straight from the pan at the table, with warm pita, crusty bread or naan for scooping.
    Tip: Serve right away so the yolks stay runny. Crumble feta over the top before serving if you like a salty, creamy finish.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 2.5g13%

Cholesterol 190mg64%

Sodium 400mg17%

Potassium 480mg14%

Total Carbohydrate 10g4%

Dietary Fiber 3g12%

Sugars 6g

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Cook the sauce until thick before adding the eggs. Cover with a lid to set the whites while keeping the yolks runny. For extra flavour, add a pinch of sugar if your tomatoes are acidic, or crumble feta over the top before serving. Serve with pita, crusty bread or naan for scooping.

Keywords: shakshuka, poached eggs, tomato eggs, one pan breakfast