Shakshuka – Eggs in Spiced Tomato Sauce
Poached eggs in spiced tomato sauce with peppers, onions, and fresh herbs.
Shakshuka: The Perfect One-Pan Breakfast
Shakshuka is a North African and Middle Eastern classic — eggs poached in a spiced tomato sauce that's as delicious as it is simple. This dish has exploded in popularity worldwide, and for good reason: it's healthy, affordable, incredibly flavorful, and comes together in one pan in about 25 minutes.
Why You'll Love This Recipe
With 18g of protein and only 290 calories, shakshuka is a nutrition powerhouse. The eggs provide complete protein, the tomatoes deliver lycopene and vitamins A and C, and the spices add anti-inflammatory benefits. It's naturally gluten-free (skip the bread) and low-carb friendly.
The Secret to Great Shakshuka
Two things matter most: thick sauce and runny yolks. Simmer the tomato sauce until it's properly reduced before adding the eggs. Then cook on gentle heat with a lid until the whites set but the yolks remain beautifully liquid. This contrast of textures is what makes shakshuka irresistible.
Ingredients
- 4 Eggs
- 400 g Canned crushed tomatoes
- 1 diced Bell pepper
- 1 diced Onion
- 3 cloves Garlic
- 1 tsp Cumin
- 1 tsp Paprika
- 1 tbsp Olive oil
- for garnish Fresh cilantro or parsley
Instructions
Build the base
Heat 1 tbsp olive oil in a large, deep skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent. Add diced bell pepper and cook another 3 minutes until slightly tender.
Add aromatics and spices
Add 3 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 1 tsp cumin, 1 tsp paprika, ½ tsp chili flakes (optional), salt and pepper. Toast the spices for 30 seconds — this blooms their flavor dramatically.
Create the tomato sauce
Pour in 400g crushed tomatoes. Stir to combine with the vegetables and spices. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
Poach the eggs
Use a spoon to create 4 wells in the sauce. Crack one egg into each well. Season the eggs with a pinch of salt. Cover the skillet with a lid and cook for 5-7 minutes until the whites are set but the yolks are still runny.
Garnish and serve
Remove from heat. Scatter fresh cilantro or parsley over the top. Optionally crumble feta cheese over the eggs. Serve immediately straight from the skillet with crusty bread for dipping.
Recipe Notes & Tips
- — Use a cast iron skillet for better heat retention and a more beautiful presentation at the table.
- — Don't stir the eggs once cracked into the sauce — let them poach undisturbed.
- — The sauce should be thick enough that a spoon dragged through it leaves a trail. If too thin, simmer longer before adding eggs.
- — Crack eggs into a small bowl first, then slide into the wells — this prevents shells from falling in.
- — Add a crumble of feta cheese after cooking for a salty, creamy contrast.
- — Serve the skillet on a trivet at the table — shakshuka is meant to be shared communally.
Variations
- Green shakshuka: Replace tomato sauce with a base of sautéed spinach, leek, and green herbs. Top with labneh instead of feta.
- Spicy shakshuka: Add 1-2 tbsp harissa paste to the sauce, plus fresh chili slices on top. Not for the faint-hearted.
- Shakshuka with chickpeas: Add a drained can of chickpeas to the tomato sauce for extra protein and fiber. Makes it more filling.
- Cheesy shakshuka: Scatter shredded mozzarella or gouda over the sauce before adding eggs. Cover and cook until cheese melts and eggs set.
Common Mistakes to Avoid
- Sauce too thin: If the sauce is watery, the eggs will spread instead of holding their shape in neat wells. Simmer the sauce until it's thick enough that a wooden spoon leaves a visible trail.
- Heat too high when poaching: High heat causes the egg whites to bubble and break apart. Reduce to medium-low once you add the eggs, and use a lid.
- Overcooked yolks: The runny yolk is what makes shakshuka special. Set a timer for 5 minutes, check, and remove from heat the moment whites are set.
- Not enough spices: Shakshuka should be bold and aromatic. Don't be shy with the cumin and paprika — they're what make the dish.
How to Store
Leftover shakshuka (with eggs) keeps for 1-2 days in the fridge but the eggs won't be runny when reheated. The tomato sauce base without eggs stores for 3-4 days refrigerated or up to 3 months frozen. Reheat sauce and poach fresh eggs for the best result.
What to Serve With This
- Crusty bread: Essential for dipping into the sauce and runny yolks. Sourdough or fresh pita are ideal.
- Israeli salad: Finely diced cucumber, tomato, and onion with lemon juice and olive oil. Traditional accompaniment.
- Labneh or Greek yogurt: A dollop on the side adds cool, creamy contrast to the warm, spiced dish.
More Than Just Breakfast
While traditionally a breakfast dish, shakshuka works beautifully for lunch or a light dinner. It's a favorite among home cooks because it uses pantry staples (canned tomatoes, eggs, basic spices) and comes together quickly. Make the sauce ahead on Sunday and you have near-instant shakshuka all week.
Frequently Asked Questions
What bread goes best with shakshuka?
Crusty sourdough, warm pita, or challah are all perfect for dipping. The bread should be sturdy enough to scoop up the thick tomato sauce and runny egg yolk. Toast it lightly for the best texture contrast.
Can I make shakshuka ahead of time?
You can make the tomato sauce base up to 3 days ahead and refrigerate it. When ready to eat, reheat the sauce until simmering, then crack in fresh eggs and cook as directed. Don't poach the eggs ahead of time.
How do I get runny yolks in shakshuka?
Cover the pan and cook for exactly 5-6 minutes on medium-low heat. Check at 5 minutes — the whites should be opaque and set, while the yolks still jiggle. Remove from heat immediately; residual heat will continue cooking them.
Is shakshuka healthy?
Very. At 290 calories with 18g of protein, it's a nutrient-dense meal rich in vitamins A and C from tomatoes, complete protein from eggs, and beneficial lycopene. It's naturally low-carb and gluten-free (without the bread).
Can I add other vegetables to shakshuka?
Absolutely. Spinach, kale, zucchini, or eggplant all work well. Add leafy greens in the last 2 minutes before eggs. Heartier vegetables should be sautéed with the onion and pepper at the start.
What spices can I add for more flavor?
Smoked paprika, harissa paste, za'atar, or a pinch of cinnamon are all traditional additions. Start with small amounts and adjust to taste. A tablespoon of tomato paste intensifies the tomato flavor.
Can I make shakshuka for meal prep?
The sauce freezes beautifully for up to 3 months. Portion it into containers. When ready to eat, thaw, heat in a pan, and poach fresh eggs. This makes weekday shakshuka a 10-minute meal.
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