A bubbling skillet of spiced tomatoes with perfectly runny eggs
Shakshuka (Eggs in Spiced Tomato Sauce)
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
Shakshuka is proof that some of the world's greatest dishes come from the humblest ingredients. Canned tomatoes, a few eggs, onions, peppers, and a handful of warm spices — that is all it takes to produce a meal that looks like a magazine cover and tastes like something from a Mediterranean cafe. It is the ultimate one-pan meal: no side dishes needed, no complicated technique, just crusty bread for scooping and a good appetite.
Originating in North Africa and now a beloved staple across the Middle East and Mediterranean, shakshuka is traditionally a breakfast or brunch dish, but it makes an equally compelling quick dinner. The sauce is built in stages — onions and peppers soften until sweet, garlic and spices are bloomed until fragrant, and then tomatoes simmer until they reduce into a thick, deeply flavored base. Eggs are cracked directly into little wells in the sauce, covered, and gently poached until the whites are set but the yolks remain gloriously runny.
The beauty of shakshuka is its adaptability. Add crumbled feta, chopped olives, or roasted red peppers. Stir in kale or spinach. Make it spicier with harissa or milder by omitting the cayenne. Every version is different, and every version is delicious.
Ingredients
- 2 tablespoons 2 tablespoons olive oil
- 1 1 medium yellow onion, diced, diced
- 1 1 red bell pepper, diced, diced
- 4 cloves 4 cloves garlic, minced, minced
- 2 teaspoons 2 teaspoons ground cumin
- 2 teaspoons 2 teaspoons smoked paprika
- 0.25 teaspoon 1/4 teaspoon cayenne pepper (adjust to taste)
- 28 oz 1 (28 oz) can whole peeled tomatoes, crushed by hand, whole peeled, crushed by hand
- 6 6 large eggs
- 2 oz 2 oz crumbled feta cheese, crumbled(optional)
- 2 tablespoons 2 tablespoons fresh cilantro or parsley, chopped, chopped
- Kosher salt and black pepper to taste, to taste
Instructions
- 16-7 minutes
Heat the olive oil in a large (10-12 inch) skillet, preferably cast iron, over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 6-7 minutes until the vegetables are soft and beginning to caramelize at the edges.
Note:Cast iron retains heat well and goes from stovetop to table beautifully, but any oven-safe skillet works.
- 21 minute
Add the garlic, cumin, smoked paprika, and cayenne pepper. Stir constantly for 1 minute until the spices are fragrant and have darkened slightly.
Note:Watch carefully — ground spices can burn quickly. If they start to stick, add a splash of the tomato juices.
- 38-10 minutes
Pour in the crushed tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the skillet. Season with salt and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
Note:Crush the whole tomatoes by hand as you add them for a rustically chunky texture. Alternatively, use a can of crushed tomatoes.
- 4
Using the back of a spoon, make 6 evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt and pepper.
Note:Crack each egg into a small bowl first, then slide it into the well. This prevents shell fragments and lets you place the egg precisely.
- 55-8 minutes
Cover the skillet with a lid, reduce heat to medium-low, and cook for 5-8 minutes. Check at 5 minutes — the whites should be set and opaque, while the yolks should still jiggle when you gently shake the pan.
Note:Cooking time depends on how runny you like your yolks. Five minutes gives very runny yolks, eight minutes gives yolks that are just barely set.
- 6
Remove from heat. Scatter the crumbled feta and chopped cilantro over the top. Serve immediately, straight from the skillet, with warm crusty bread, challah, or pita for scooping.
Substitutions
Whole peeled tomatoesCrushed tomatoes or passata
Crushed tomatoes save you the step of crushing by hand. Passata makes a smoother sauce. Both work perfectly.
Feta cheeseGoat cheese or labneh
Goat cheese melts beautifully into the hot sauce. Labneh added at the end provides a tangy, creamy contrast.
Tips & Storage
Pro Tips
The sauce can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce in the skillet, then add the eggs and proceed as directed.
For the most Instagram-worthy presentation, use eggs with deep orange yolks (pasture-raised eggs tend to have the best color).
Add a tablespoon of harissa paste with the spices for a more authentically North African heat profile.
If you prefer set yolks, transfer the covered skillet to a 375°F oven for 7-8 minutes instead of cooking on the stovetop. The top-down heat cooks the eggs more evenly.
Leftover sauce (without eggs) freezes well for up to 3 months. Just thaw, reheat, and crack fresh eggs in when you are ready.
Storage
Shakshuka is best eaten immediately — the eggs do not store or reheat well once cooked. However, the tomato sauce base (without eggs) stores beautifully in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. When ready to eat, simply reheat the sauce and poach fresh eggs in it.
Reheating
The tomato sauce reheats perfectly on the stovetop over medium heat. Do not try to reheat shakshuka with the eggs already in it — the yolks will overcook and turn chalky. Instead, reheat only the sauce and crack fresh eggs into it. In a pinch, leftover shakshuka with already-cooked eggs can be microwaved gently, but the yolks will fully set.
Nutrition Facts
Per serving (1/4 of skillet (about 1.5 eggs + sauce)) · 4 servings
Calories250
Protein15g
Carbohydrates16g
Fat15g
Fiber4g
Sugar9g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my eggs not cooking evenly?
- This usually means the heat is too high on one side of the skillet. Make sure the skillet is centered on the burner and use a properly fitting lid to trap steam evenly. Cast iron can have hot spots — rotate the skillet 180 degrees halfway through cooking.
- Can I make shakshuka for a crowd?
- Absolutely. Make a double batch of sauce in a large roasting pan, crack in a dozen eggs, and bake uncovered in a 375°F oven for 10-12 minutes. This is much easier than the stovetop method when scaling up.
- What bread is best with shakshuka?
- Traditionally, it is served with challah, pita, or any crusty bread that can scoop up sauce and runny yolk. Sourdough is also excellent. The bread is non-negotiable — you need something to mop up every last bit of that sauce.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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