Shakshuka

Name: Shakshuka with Poached Eggs and Tomato Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small white onion, diced; 1 red bell pepper, stemmed, seeded, and diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon paprika; Pinch cayenne pepper, optional; 1 (28-ounce) can fire-roasted crushed tomatoes; ½ teaspoon sea salt; Freshly ground black pepper; 6 eggs; Fresh parsley or cilantro, for serving; Feta cheese, for serving; Pita bread, for serving

Shakshuka is a North African and Middle Eastern dish of eggs gently poached in a spiced tomato and red pepper sauce. It's a versatile, quick meal that works for breakfast, lunch, or dinner.

🌍Middle Eastern 🥗Vegetarian 🥗Gluten-Free 🥗Dairy-Free 🏷️Shakshuka 🏷️Eggs

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Love And Lemons

Ingredients

2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 red bell pepper, stemmed, seeded, and diced
3 garlic cloves, minced
1 teaspoon ground cumin
½ teaspoon paprika
Pinch cayenne pepperoptional
1 (28-ounce) can fire-roasted crushed tomatoes
½ teaspoon sea salt
Freshly ground black pepper
6 eggs
Fresh parsley or cilantro, for serving
Feta cheese, for serving
Pita bread, for serving

14 Ingredients

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Instructions

1
Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
2
Add the garlic, cumin, paprika, and cayenne pepper and cook until fragrant, about 1 minute.
3
Stir in the crushed tomatoes, salt, and several grinds of pepper. Simmer until the sauce has thickened slightly, 10 to 15 minutes.
4
Use a spoon to make small wells in the sauce and crack the eggs into each well. Cover and cook until the egg whites are set but the yolks are still runny, 5 to 8 minutes.
5
Season with salt and pepper to taste. Sprinkle with parsley and feta cheese and serve with pita bread.

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Tips & Notes

Pro tips

Create shallow wells in the sauce before cracking eggs to prevent them from spreading; this helps them poach evenly.
Keep the sauce at a gentle simmer, not a rolling boil, so egg whites set without the yolks overcooking.
Let the tomato sauce simmer 8–10 minutes before adding eggs to allow spices to bloom and flavors to meld.
Use a lid or cover the skillet after adding eggs to trap steam and speed cooking without drying the yolks.

Substitutions

Fire-roasted crushed tomatoes → canned San Marzano or diced tomatoes (drain excess liquid)
Red bell pepper → poblano or Anaheim pepper (milder, earthier flavor)
Ground cumin → ground coriander (more citrusy note)

Storage & make-ahead

Store cooled shakshuka in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop over low heat and add fresh eggs if desired.

Common Questions

How do you know when shakshuka eggs are done?

Eggs are ready when the whites are set but yolks remain slightly soft or jammy, about 4–6 minutes depending on doneness preference. The sauce should bubble gently at the edges.