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Shakshuka is simplicity and elegance on a plate: eggs gently simmered in a spiced, aromatic tomato-and-pepper sauce right in the skillet, then eaten straight from the pan with crusty bread for dipping. It’s breakfast royalty, a Middle Eastern staple, and takes less than 30 minutes. The softness of the sauce against the fully-cooked eggs is comfort in every bite.
What is shakshuka?
Shakshuka (also spelled chakchouka or shakshouka) is a Levantine and North African dish of eggs poached in a tomato sauce spiced with cumin, paprika, and sometimes chili. It’s typically cooked and served in a skillet or tagine.
Why you’ll love it
- One-pan, under 30 minutes: minimal cleanup, maximum flavor
- Endlessly flexible: customize the veggies and spice level to your taste
- Satisfying any time of day: breakfast, lunch, or casual dinner
Ingredients (serves 2)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| Olive oil | 2 tbsp | Any grocery store |
| Onion, diced | 1 small | Supermarket produce |
| Bell pepper (red, yellow, or green), diced | 1 medium | Supermarket produce |
| Garlic, minced | 2 cloves | Supermarket produce |
| Tomato paste | 1 tbsp | Any grocery store (canned aisle) |
| Canned diced tomatoes (or crushed) | 400 g (14 oz) (1 can) | Any grocery store (canned aisle) |
| Ground cumin | 1 tsp | Any grocery store (spice aisle) |
| Paprika (sweet or smoked) | ½ tsp | Any grocery store (spice aisle) |
| Chili flakes or cayenne (optional) | Pinch to ¼ tsp | Any grocery store (spice aisle) |
| Salt | ½ tsp | Pantry staple |
| Black pepper | Pinch | Pantry staple |
| Eggs, large | 2–4 (depending on appetite) | Supermarket dairy |
| Bread for serving (pita, crusty, or flatbread) | 2 slices | Supermarket bakery |
| Fresh cilantro or parsley, chopped (optional) | 1 tbsp | Supermarket produce |
| Feta cheese, crumbled (optional) | 30 g (1 oz) | Supermarket dairy |
Allergens: egg. Bread may contain wheat, dairy, or other allergens depending on type.
How to make it
Make the sauce:
1. Heat the olive oil in a large skillet (ideally 25–30 cm / 10–12 inches) over medium heat. Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen the flavor.
4. Add the canned tomatoes, cumin, paprika, salt, black pepper, and chili flakes (if using). Stir well. Bring to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning.
Cook the eggs:
5. Create small wells or depressions in the sauce using the back of a spoon. This helps the eggs stay in place as they cook.
6. Gently crack the eggs one at a time and slide each into a well. Important: cook the eggs until both the whites AND yolks are completely set and firm (no runny or translucent parts). This ensures food safety, especially if serving to pregnant people, elderly, very young children, or those with compromised immune systems. Cooking time is typically 5–8 minutes depending on the heat. The eggs are done when you can gently jiggle the skillet and the eggs don’t move (they’re set).
7. Once the eggs are fully cooked through, remove the skillet from heat.
Serve:
8. Warm the bread in a dry skillet or oven.
9. Sprinkle the shakshuka with fresh cilantro or parsley and crumbled feta (if using). Serve in the skillet with the warm bread alongside for dipping.
Tips for success
- Size your skillet to your egg count: a 25–30 cm (10–12 inch) skillet comfortably fits 2–4 eggs without crowding.
- Make wells in the sauce: this prevents eggs from sliding around and ensures they stay centered and cook evenly.
- Cook eggs all the way through: the soft, runny yolk tradition is not food-safe for vulnerable populations. Cook until the yolk is completely firm, opaque, and set to the center.
- Don’t skip the seasoning in the sauce: cumin and paprika are what make shakshuka recognizable. Even a pinch makes a difference.
- Use canned tomatoes: fresh tomatoes are lovely, but canned crushed or diced tomatoes provide consistent acidity and texture, especially out of season.
Variations / Storage
- Add vegetables: sauté diced zucchini, mushrooms, or fresh spinach into the sauce before adding the eggs.
- Spice it up: add harissa paste (1–2 tsp) to the sauce for a North African kick.
- Herb variation: use fresh mint instead of cilantro for a different aromatic profile.
- Shakshuka with meat: brown some ground lamb or beef with the onions and peppers for a heartier version.
- Make a larger batch: this recipe scales easily; double the sauce and cook 6–8 eggs in a larger pan for a dinner party.
- Storage: Store leftover shakshuka (sauce and eggs) in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions. Reheat gently in a skillet over low heat, covered, until warmed through. The eggs will firm further upon reheating.
FAQ
Q. Can I use raw eggs that aren’t fully cooked?
A. We recommend cooking eggs until both the whites and yolks are completely set for food safety. Raw or undercooked eggs pose a risk of Salmonella infection, especially for pregnant people, young children, elderly people, and those with weakened immune systems. This is why we emphasize fully cooking the eggs until the yolk is opaque and firm.
Q. What kind of bread is best for dipping?
A. Crusty bread, pita, or flatbread all work beautifully. Choose what you like; the goal is to soak up the delicious sauce.
Q. Can I make this with fewer eggs or just cook one egg?
A. Yes, absolutely. Halve the sauce recipe and cook 1 egg in a small skillet, or use the full sauce recipe and cook just one or two eggs in a larger skillet.
