Save to Pinterest The first time I encountered shakshuka was in a tiny Jerusalem apartment at 11pm, my host insisting I taste something that would change how I thought about eggs forever. The sauce was already simmering, filling the room with this incredible combination of garlic, cumin, and something I couldnt quite identify. She cracked eggs directly into the bubbling red mixture, covered the pan with a chipped lid, and told me to grab a fork. Five minutes later, we were dipping torn pieces of bread into those gorgeous runny yolks, and I completely understood why this dish has captured hearts across the Middle East and North Africa for generations.
Last winter, when my cousin came to visit during a particularly bleak week, I made this for her on a gray Sunday morning. She took one bite of that spicy tomato sauce mixed with the creamy egg yolk and actually stopped talking for a full minute. Now she texts me every time she makes it, which is apparently every weekend, and sends me photos of her variations. Theres something about the combination of runny eggs and spiced tomato sauce that just makes people feel cared for, like youre wrapping them in a warm edible blanket.
Ingredients
- 2 tbsp olive oil: Use a good quality extra virgin olive oil since it forms the flavor foundation of your sauce
- 1 large onion, diced: Yellow onions work beautifully here, becoming sweet and translucent as they cook down
- 1 red bell pepper, diced: This adds natural sweetness and gorgeous color contrast against the red tomatoes
- 3 cloves garlic, minced: Fresh garlic is essential here, dont even think about using the jarred stuff
- 1 (28 oz / 800 g) can crushed tomatoes: Whole tomatoes that you crush yourself have better texture, but canned crushed work perfectly fine
- 1 small chili pepper, finely chopped: Fresnos or jalapeños add gentle heat, but leave it out if youre sensitive to spice
- 1 tsp ground cumin: This earthy spice is absolutely non-negotiable for authentic shakshuka flavor
- 1 tsp sweet paprika: Hungarian sweet paprika gives the sauce its gorgeous red-orange color
- 1/2 tsp ground coriander: Adds a subtle citrusy brightness that balances the rich tomato sauce
- 1/4 tsp cayenne pepper: Just enough warmth to make things interesting without overwhelming the dish
- Salt and black pepper, to taste: Season generously at multiple stages to build layers of flavor
- 4 large eggs: Room temperature eggs will cook more evenly and integrate better into the sauce
- 2 tbsp fresh parsley or cilantro, chopped: The fresh herbal hit at the end cuts through the rich sauce beautifully
- 50 g (1/3 cup) feta cheese, crumbled: Optional but highly recommended for that creamy, salty finish
Instructions
- Build your flavor foundation:
- Heat the olive oil in your largest skillet over medium heat, then add the diced onion and red bell pepper. Let them soften and become fragrant for about 5 to 7 minutes, stirring occasionally.
- Add the aromatic layer:
- Stir in the minced garlic and chopped chili pepper, sautéing for just 1 minute until fragrant but not browned. This quick cook prevents the garlic from becoming bitter.
- Create the spiced tomato base:
- Pour in the crushed tomatoes, then add cumin, sweet paprika, ground coriander, cayenne, salt, and pepper. Stir everything together until well combined and simmering.
- Let the sauce deepen:
- Let the mixture simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce has thickened nicely and the flavors have melded together.
- Make room for the eggs:
- Use the back of a spoon to create 4 small wells in the sauce, spacing them evenly around the pan. Crack one egg directly into each well.
- Cook to perfection:
- Cover the pan with a lid and cook for 6 to 8 minutes, checking at the 6 minute mark. The whites should be set but the yolks still gloriously runny.
- Finish with fresh touches:
- Remove from heat immediately, sprinkle with chopped parsley or cilantro and crumbled feta if using, and serve right from the pan.
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Save to Pinterest My friend Sarah makes this for dinner instead of breakfast, serving it with a huge green salad and crusty bread, and honestly its become one of my favorite weeknight meals. Theres something so satisfying about dipping bread into that sauce and scooping up the spicy, eggy mixture. Its the kind of dish that makes you slow down and actually enjoy your food, which is probably why its meant to be shared.
Choosing the Right Pan
Cast iron skillets are practically made for shakshuka because they hold heat so evenly and look gorgeous going straight from stove to table. That said, any heavy-bottomed pan with high sides will work perfectly well. Just make sure whatever you choose has a tight-fitting lid, as that steam is what cooks the eggs properly while keeping that sauce bubbling underneath.
Making It Your Own
The beauty of shakshuka is how forgiving it is once you understand the basic technique. Sometimes I add roasted red peppers instead of fresh for a deeper, sweeter flavor profile. Other times I throw in a handful of spinach or kale during the last few minutes of simmering. My neighbor adds a dollop of harissa paste to her sauce for extra complexity, while my sister swears by a pinch of smoked paprika.
Perfect Pairings
Crusty bread is absolutely non-negotiable here, because that sauce is too good to leave behind in the pan. A simple green salad with lemon vinaigrette cuts through the richness beautifully. For a more substantial meal, serve alongside roasted potatoes or warm flatbread fresh from the oven.
- Warm your bread slightly before serving to make it even better at soaking up that flavorful sauce
- A dollop of Greek yogurt or sour cream on top adds a lovely cool contrast to the spiced tomato base
- Leftovers reheat surprisingly well, though the eggs will be more set, so consider scrambling them into the sauce
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Save to Pinterest Whether for a lazy weekend breakfast or a quick weeknight dinner, this shakshuka brings people together in the most wonderful way. Grab some bread, invite someone you love to the table, and enjoy every last bite.
Recipe FAQs
- → What is the traditional way to serve shakshuka?
Shakshuka is traditionally served piping hot, straight from the skillet, with crusty bread, pita, or flatbread for dipping into the rich sauce and runny yolks. The communal dining style, where everyone dips from the same pan, is part of its authentic charm.
- → How do I know when the eggs are perfectly cooked?
The eggs are ready when the whites are fully set and opaque, but the yolks remain jiggly and runny when you gently shake the pan. This typically takes 6–8 minutes covered. For firmer yolks, cook an additional 2–3 minutes.
- → Can I make shakshuka in advance?
The tomato sauce base reheats beautifully and can be made 1–2 days ahead. However, eggs are best cooked fresh. Reheat the sauce gently, create new wells, and crack in fresh eggs just before serving.
- → What vegetables work well in this dish?
Beyond the classic onions and bell peppers, you can add roasted red peppers, zucchini, eggplant, or spinach. For extra depth, try adding diced potatoes or carrots when cooking the onions.
- → How can I adjust the spice level?
Control the heat by adjusting the cayenne pepper and fresh chili. For mild flavor, omit both. Medium heat lovers should keep the chili but reduce cayenne. Add harissa paste or red pepper flakes for an extra spicy kick.
- → Is shakshuka suitable for special diets?
This version is naturally vegetarian and gluten-free. For a vegan option, replace eggs with sautéed tofu or chickpeas. It fits perfectly into Mediterranean and low-carb eating patterns while providing excellent protein.