Shakshuka is the kind of breakfast that feels special without being fussy. It’s a skillet of gently poached eggs nestled in a rich, spiced tomato sauce, and it comes together with basic pantry staples. Serve it with warm bread, and you’ve got a cozy, satisfying meal that works any time of day.
This version is bold but balanced, with just enough heat to wake up your taste buds. If you’re new to shakshuka, you’ll be surprised by how simple it is. If you already love it, this recipe might become your go-to.
Why This Recipe Works
- Layered flavor, minimal effort: Sautéed onions, peppers, garlic, and warm spices build a deep base that tastes like it simmered for hours.
- Perfectly set eggs: Cooking the eggs gently in the sauce keeps the whites tender and the yolks rich and runny.
- Pantry-friendly: Canned tomatoes, common spices, and eggs are all you need for a hearty meal.
- Flexible heat: Adjust the chili to suit mild or spicy preferences without losing flavor.
- One-pan comfort: Fewer dishes mean faster cleanup and more time to enjoy your breakfast.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon ground cayenne or red pepper flakes (to taste)
- 1 can (28 oz / 800 g) crushed tomatoes, or whole peeled tomatoes hand-crushed
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- 6 large eggs
- 1/4 cup crumbled feta or goat cheese (optional)
- Fresh cilantro or parsley, chopped, for garnish
- Warm crusty bread, pita, or flatbread, for serving
Instructions
- Warm the pan: Heat olive oil in a large, wide skillet over medium heat.
Choose a pan with a lid and enough space to hold six eggs without crowding.
- Sauté the aromatics: Add the onion and a pinch of salt. Cook, stirring, until softened and lightly golden, about 5–7 minutes. Stir in the bell pepper and cook another 3–4 minutes.
- Add garlic and spices: Stir in the garlic, cumin, smoked paprika, and cayenne.
Cook 30–60 seconds, just until fragrant. Don’t let the garlic brown.
- Build the sauce: Pour in the tomatoes and their juices. If using whole tomatoes, crush them by hand as they go in.
Add sugar if your tomatoes taste sharp. Season with salt and pepper.
- Simmer and thicken: Reduce heat to medium-low and simmer, uncovered, until the sauce deepens in color and thickens slightly, 10–12 minutes. You want it spoonable but not watery.
- Taste and adjust: Check seasoning.
Add more salt, pepper, or cayenne to achieve a balanced, lightly spicy sauce.
- Create wells for the eggs: Use a spoon to make six small wells in the sauce. Crack an egg into a small bowl, then slide it into a well. Repeat with the remaining eggs.
- Cook the eggs: Reduce heat to low.
Cover the pan and cook 6–9 minutes, until whites are set and yolks are still soft. For firmer yolks, add 1–2 minutes.
- Finish and garnish: Sprinkle with feta, if using, and scatter cilantro or parsley over the top. Add a few grinds of black pepper and a drizzle of olive oil.
- Serve hot: Bring the skillet to the table and serve with warm bread to scoop up the sauce and yolks.
Storage Instructions
- Best fresh: Shakshuka is at its best right off the stove, when the yolks are runny and the sauce is vibrant.
- Short-term storage: If you have leftovers, transfer to an airtight container and refrigerate up to 2 days.
The eggs will continue to firm up.
- Reheating: Warm gently on the stovetop over low heat or microwave in short bursts. Add a splash of water to loosen the sauce if needed.
- Make-ahead tip: You can make the sauce (without eggs) up to 3 days in advance. Reheat the sauce, then add and cook the eggs just before serving.
Health Benefits
- Protein-rich: Eggs provide high-quality protein that keeps you full and supports muscle repair.
- Antioxidants from tomatoes: Tomatoes deliver lycopene and vitamin C, which support heart health and immunity.
- Healthy fats: Olive oil contributes monounsaturated fats that are good for heart health.
- Spice benefits: Cumin and paprika bring flavor and may support digestion and metabolic health.
- Vegetable boost: Onions and peppers add fiber and micronutrients without weighing the dish down.
What Not to Do
- Don’t rush the sauce: Undercooked sauce tastes flat and watery.
Give it time to reduce and concentrate.
- Don’t crank the heat: High heat toughens egg whites and scorches the sauce. Gentle heat is key.
- Don’t overcrowd the eggs: If your pan is small, cook four eggs and keep some sauce aside. Add more eggs in a second batch.
- Don’t skip seasoning: Taste the sauce before adding eggs.
Salt and acid balance make the dish sing.
- Don’t forget the lid: Covering the pan helps the eggs cook evenly from top to bottom.
Alternatives
- Green shakshuka: Swap tomatoes for a mix of spinach, kale, and herbs with sautéed leeks and a splash of cream or stock.
- Meaty version: Brown crumbled merguez, chorizo, or spiced ground lamb with the onions for extra richness.
- Smoky and sweet: Add roasted red peppers, a pinch of cinnamon, or chopped sun-dried tomatoes for depth.
- Cheese lovers: Try feta, labneh, or dollops of ricotta. Add just before serving so it stays creamy.
- Mild and kid-friendly: Skip the cayenne and use sweet paprika. Offer hot sauce at the table.
- Low-carb: Serve with a side salad or roasted vegetables instead of bread.
- Herb switch: Use parsley, cilantro, dill, or mint depending on what you have and the flavor you want.
FAQ
Can I use fresh tomatoes instead of canned?
Yes.
Use about 6–7 ripe tomatoes, chopped. Cook them a bit longer to break them down, and consider adding a spoonful of tomato paste for deeper flavor.
How do I keep the eggs from overcooking?
Cook on low heat, keep the pan covered, and start checking at 6 minutes. Remember the eggs will continue to set slightly off the heat, so err on the side of underdone.
What if my sauce is too acidic?
Add a pinch of sugar, a small knob of butter, or a splash of cream to soften the edges.
Simmer a little longer to round out the flavor.
Can I make it spicy without cayenne?
Absolutely. Use chopped fresh chili, harissa, or a dash of hot sauce. Smoked paprika also gives a warm kick without intense heat.
What’s the best pan to use?
A large, heavy skillet with a lid works best—cast iron or enameled cast iron holds heat well and keeps the sauce evenly simmering.
How many people does this serve?
This recipe makes about 4 servings, depending on appetite.
With bread and sides, it can stretch to 5–6.
Can I add extra vegetables?
Yes. Mushrooms, zucchini, or spinach work well. Sauté them with the onions and peppers so they release moisture before adding tomatoes.
Is shakshuka breakfast only?
Not at all.
It’s perfect for brunch, lunch, or a quick weeknight dinner. Add a simple salad and you’re set.
Final Thoughts
Shakshuka is the kind of recipe that rewards patience and simple techniques. Let the sauce simmer, season it well, and cook the eggs gently.
With a loaf of warm bread and a sprinkle of herbs, it’s a complete, comforting meal. Keep this recipe in your back pocket—you’ll reach for it on busy mornings and slow Sunday brunches alike.