Breakfast · North African
Shakshuka
Eggs gently poached in a cumin-and-paprika spiced tomato and pepper sauce. A one-pan breakfast or dinner in about 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 servings
- Level
- Easy
Shakshuka is eaten across North Africa and the Middle East: eggs cooked directly in a simmering, spiced sauce of tomatoes and peppers. Serve it straight from the pan with bread for dipping.
Cook the sauce down until it is thick enough to hold a well when you push a spoon through it. A watery sauce will spread the eggs instead of cradling them.
Recipe card
Shakshuka
Ingredients
Quantities are scaled. Amounts mentioned in the steps refer to the original 4 servings. Tips for scaling.
Equipment
- 12-inch (30 cm) skillet with a lid
Instructions
Heat the oil in the skillet over medium heat. Add the onion and pepper and cook, stirring occasionally, until soft, about 8 minutes.
Add the garlic, cumin, paprika and pepper flakes and stir for 1 minute until fragrant.
Add the crushed tomatoes and salt. Simmer, stirring occasionally, until thickened, 8 to 10 minutes. Taste and adjust the salt.
Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook over medium-low heat until the whites are completely set, 5 to 8 minutes.
Fully set eggs: 160°F / 71°CScatter with feta and herbs and serve from the pan.
Times are estimates. Status: Awaiting kitchen test (what this means).
Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.
Gluten-free: none of the ingredients as written contain gluten. If you need to avoid gluten strictly, check the labels on packaged ingredients for gluten or cross-contact warnings.
Tips for success
- Crack each egg into a small cup first, then slide it into its well. It is easier to place and keeps shell out of the sauce.
- Food-safety agencies advise cooking eggs until both the white and yolk are firm for young children, older adults, pregnant people and anyone with a weakened immune system. Cook a few minutes longer for firm yolks.
Substitutions
- Crushed tomatoes
- Whole peeled tomatoes crushed by hand, simmered a few minutes longer.
- Red bell pepper
- Any sweet pepper, or a roasted pepper from a jar (add it with the tomatoes).
Storage and make-ahead
Fridge
The sauce keeps 4 days on its own. Cooked eggs are best eaten straight away.
Freezer
Freeze the sauce without eggs for up to 3 months.
Reheating
Bring the sauce back to a simmer before adding fresh eggs.
Make ahead
Make the sauce up to 3 days ahead, then reheat and add the eggs when you are ready to eat.
Questions and troubleshooting
How do I know when the eggs are done?
The whites should be opaque all the way through with no clear, jiggly patches near the yolk. Spooning a little hot sauce over the whites helps them set evenly.
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