Shakshuka is one of those dishes that feels like a warm hug in a skillet. Originating in North Africa and now a staple across the Middle East, it’s a hearty, flavorful blend of eggs poached in a rich, spiced tomato sauce.
The beauty of shakshuka lies in its simplicity — you can whip it up with pantry ingredients, all in one pan, and it’s good any time of day. Breakfast, brunch, dinner — shakshuka always fits.
What You’ll Need: Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili flakes (optional)
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 4 to 6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread, for serving
Build the Base With Flavor
Start by heating the olive oil in a large skillet over medium heat. Once hot, toss in the chopped onion and cook until it softens, about 5 minutes. Stir occasionally to keep it from browning too fast.
Add the red bell pepper and let it cook down with the onion for another 4 to 5 minutes. Once both are soft, stir in the minced garlic and cook for another minute, just until it’s fragrant.
Now’s the time to bring in the spices. Sprinkle in the cumin, paprika, and chili flakes (if using). Stir everything around so the veggies are coated and the spices bloom in the oil.
Add the Tomatoes and Let It Simmer
Pour in the crushed tomatoes and give everything a good stir. Season with salt and pepper, then reduce the heat to low and let the sauce simmer for about 15 to 20 minutes.
This step is key — giving the sauce time to thicken and deepen in flavor makes all the difference.
If the sauce gets too thick, stir in a splash of water. If it’s too thin, just keep it on low heat a few more minutes. You want a thick, chunky consistency that holds the eggs without being soupy.
Make Little Wells and Drop in the Eggs
Once your sauce is thick and bubbling gently, use the back of a spoon to create little wells in the sauce — one for each egg. Crack an egg into each well, spacing them out so they have room to cook evenly.
Cover the skillet with a lid and let the eggs poach in the sauce. This usually takes 5 to 7 minutes, depending on how runny you like the yolks.
Keep an eye on them — you want the whites set and the yolks still soft. No lid? No problem. Just spoon a bit of hot sauce over the egg whites to help them cook faster.
Garnish and Serve Right Away
Once the eggs are done to your liking, pull the skillet off the heat. Sprinkle chopped parsley or cilantro on top for a fresh finish. You can also add crumbled feta if you want a little extra richness.
Serve shakshuka straight from the pan with warm, crusty bread for dipping. Pita, sourdough, or a toasted baguette all work great. Just don’t skip the bread — you’ll want it to scoop up every bit of sauce.
Adjust It to Your Taste
Shakshuka is easy to customize. Want it spicier? Add more chili flakes or a pinch of cayenne. Craving something extra hearty? Add chickpeas or cooked chorizo to the sauce before the eggs go in.
You can even toss in greens like spinach or kale in the last few minutes of simmering. It’s one of those dishes you can riff on without messing it up.
Keep These Tips in Mind
Go low and slow with the simmer. This helps the tomatoes break down and the flavors meld. Don’t rush it. Use a large skillet with a lid to cook the eggs evenly. If you want firmer yolks, cook a few minutes longer. Like them runny? Check early.
Always taste the sauce before adding eggs — adjust the salt, spice, and acidity to your liking. A small pinch of sugar can help balance overly acidic tomatoes.
Make It a Regular in Your Kitchen
Once you try shakshuka, you’ll wonder why you haven’t been making it all along. It’s easy, satisfying, and endlessly adaptable. Plus, you only need one pan, which means fewer dishes and more time to enjoy the meal.
Whether you’re feeding a crowd or just need a comforting solo dinner, shakshuka delivers — no stress, no fluff, just bold flavor and warm comfort.
