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Shakshuka Recipe: Eggs Poached in Spiced Tomato Sauce

·4 mins
Shakshuka Recipe: Eggs Poached in Spiced Tomato Sauce
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Shakshuka turns one skillet into a full brunch: a slow-simmered sauce of tomatoes, peppers and warm spices with six eggs poached right in it, yolks still runny. This shakshuka recipe takes about 49 minutes including preparation and serves 6 with simple ingredients. Success comes down to two things: a well-reduced sauce and a covered poach, timed to the minute.

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Shakshuka in the skillet: six eggs poached in spiced tomato sauce, topped with feta and fresh herbs, served with bread.

What is shakshuka? #

Shakshuka is a staple of breakfast and brunch tables across the Middle East and North Africa. The idea: soften onion, peppers and spices, add crushed tomatoes, then poach whole eggs directly in the sauce under a lid. Served as it is, straight from the skillet with bread for scooping, it works for a generous brunch or an easy dinner.

  • Preparation: 15 minutes
  • Cooking: 34 minutes
  • Total: about 49 minutes
  • Servings: 6 people (1 egg each)
  • Equipment: a large, deep skillet with a lid and a wooden spoon

Ingredients #

  • 3 tablespoons olive oil (45 ml)
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (or to taste)
  • 800 g crushed tomatoes (1 large can, 28 oz)
  • Salt, to taste
  • Black pepper, to taste
  • 6 large eggs
  • 60 g feta cheese, crumbled (2 oz)
  • 1 small handful fresh parsley or cilantro, chopped
  • Crusty bread or pita, for serving

Shakshuka Recipe #

  1. Soften the vegetables (8 min). Heat the olive oil in your large, deep skillet over medium heat. Add the diced onion and the red and green bell peppers. Cook for 8 minutes, stirring occasionally: the pieces should turn tender with translucent edges.

    Diced onion and red and green peppers cooking in olive oil, stirred with a wooden spoon.

  2. Bloom the spices (1 min). Add the minced garlic, ground cumin, sweet paprika, smoked paprika and cayenne pepper. Stir for just 1 minute: the spices should smell fragrant and coat the vegetables without darkening or burning.

    Spices (cumin, paprika, cayenne) being poured from a spoon over the sautéed vegetables.

  3. Add the tomatoes (about 3 min). Pour in the crushed tomatoes, season with salt and black pepper, stir well and wait for the sauce to come to a gentle simmer.

    Crushed tomatoes being poured into the skillet over the seasoned vegetables.

  4. Simmer the sauce (10 min). Lower the heat to medium-low and simmer for 10 minutes, stirring occasionally. The sauce darkens slightly, thickens and turns glossy: this is the base that will carry the eggs.

    The tomato sauce simmering in the skillet with bubbles and wisps of steam.

  5. Make the wells and crack in the eggs. With the back of a spoon, press 6 small, well-spaced wells into the sauce, then crack one egg into each.

    Six wells formed in the sauce, each holding a raw egg with a golden yolk.

  6. Poach under a lid (6 to 8 min). Cover the pan and cook for 6 to 8 minutes without lifting the lid: the whites turn opaque and set while the yolks stay soft and glossy. For firmer yolks, simply add 1 to 2 minutes.

    The lid lifted above the skillet: six eggs poaching in the sauce, whites set and yolks runny.

  7. Garnish and serve. Off the heat, scatter the crumbled feta and the chopped parsley or cilantro on top. Bring the pan to the table and serve immediately with the crusty bread or pita.

    The shakshuka topped with crumbled feta and fresh herbs, with slices of bread alongside.

Tips and Variations #

  • The lid does the work. Trapped steam cooks the tops of the whites: there is no need to flip the eggs or add anything to the pan.
  • Draw clear wells. Make them deep and well spaced so the whites do not merge while poaching.
  • The heat level is yours to set. The cayenne is listed to taste: leave it out for a mild shakshuka. The sweet and smoked paprika keep all the character.
  • Keep the sauce from sticking. Hold a medium-low heat while simmering and stir from time to time: the sauce should thicken gently, not scorch.
  • Put the pan in the middle of the table. Serve straight from the skillet with bread alongside so everyone can scoop their share.

Source and attribution #

This article is a freely adapted version of the Shakshuka recipe by the Wikibooks Cookbook contributors, published under the CC BY-SA 4.0 license, with changes: the detailed quantities, per-step timings and editorial guidance are the editorial work of HowCookEggs. In line with that license, this adapted article is also released under CC BY-SA 4.0.

Serving ideas and cooking techniques #

For breakfast with a runny yolk, compare the method for soft-boiled chicken eggs. For individual servings with quail eggs, try quail eggs sunny side up on toast, or vary the flavours with scrambled quail eggs with truffle.

Frequently Asked Questions #

How do I know when the shakshuka eggs are done? #

Cover and cook for 6 to 8 minutes: the whites should be opaque and set while the yolks stay soft in the center. For firmer yolks, simply add 1 to 2 more minutes.

How can I make shakshuka less spicy? #

The cayenne pepper is listed to taste: cut it back to ¼ teaspoon or leave it out entirely. The sweet and smoked paprika still deliver plenty of flavor without any heat.

Can you keep leftover shakshuka? #

Yes. Let it cool, transfer it to an airtight container and refrigerate within 2 hours. Eat it within 2 days and reheat gently in a pan or the microwave until piping hot.

What do you serve with shakshuka? #

Bread is essential for scooping up the sauce: bring crusty bread or pita to the table and serve straight from the pan. Crumbled feta and fresh herbs finish the dish.