Shakshuka (Middle Eastern Poached or Baked Eggs)

Name: Shakshuka (Baked Eggs in Tomato Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Israeli
Ingredients: 2 tbsp olive oil; 1 small red onion (, peeled, halved and sliced); 1 garlic clove (, minced); 1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips); 1 tomato (, diced); 400 g / 14 oz can crushed tomatoes; 1 tbsp tomato paste; 1/2 cup / 125 ml chicken or vegetable broth (or water); 1 tsp EACH paprika and cumin; 1/4 tsp EACH black pepper and cayenne pepper ((or other hot spice, adjust to taste)); 1/2 tsp salt; 4 eggs eggs (up to 6 eggs ok); 2 tbsp fresh parsley or coriander / cilantro (, roughly chopped); Pita or crusty bread, to serve

Shakshuka is a Middle Eastern and North African dish of eggs poached or baked in a lightly spiced tomato sauce base. The standout trait is how the runny yolks meld with the paprika and cumin-seasoned sauce, best served with crusty bread for soaking.

🌍Israeli 🌍Middle Eastern 🌍North African 🏷️Shakshuka

Shakshuka (Middle Eastern Poached or Baked Eggs)

Total

30 min

Servings

2

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recipetin Eats · by Nagi

Ingredients

2 tbsp olive oil
1 small red onion (, peeled, halved and sliced)
1 garlic clove (, minced)
1 small red capsicum (bell pepper) (, halved lengthways and sliced into 0.5cm/1/4” strips)
1 tomato (, diced)
400 g / 14 oz can crushed tomatoes
1 tbsp tomato paste
1/2 cup / 125 ml chicken or vegetable broth (or water)
1 tsp EACH paprika and cumin
1/4 tsp EACH black pepper and cayenne pepper ((or other hot spice, adjust to taste))
1/2 tsp salt
4 eggs eggs (up to 6 eggs ok)
2 tbsp fresh parsley or coriander / cilantro (, roughly chopped)
Pita or crusty bread, to serve

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Instructions

1
Preheat oven to 180C/350F (if intending to bake them).
2
Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
3
Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
4
Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
5
Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).
6
Make indentations in the mixture and carefully crack the eggs in. Leave to cook for 1 minute until edges of whites are set (Note 1).
7
Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks), or just simmer them without a lid.
8
Remove from oven/stove and serve immediately, scattered with the coriander or parsley. Serve with crusty bread, or pita bread.

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Tips & Notes

Pro tips

Simmer the tomato sauce 5–7 minutes before adding eggs so flavors meld and the base is hot enough to cook eggs evenly.
Make small wells in the sauce with the back of a spoon before cracking eggs in—this prevents them from spreading and helps them set.
Use eggs at room temperature for more even cooking; cold eggs take longer and may result in overcooked whites.
Don't skip the crusty bread—it's essential for soaking up the spiced tomato sauce and runny yolks.

Substitutions

Crushed tomatoes → fresh diced tomatoes (use ~500g; sauce will be less thick)
Paprika and cumin → za'atar or Baharat spice blend (maintains Middle Eastern profile)
Chicken or vegetable broth → water (sauce will be thinner; reduce cooking time slightly)
Red capsicum → diced zucchini or eggplant, or omit (pepper adds sweetness but isn't essential)

Storage & make-ahead

Store cooled shakshuka in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over low heat and add fresh eggs if desired, or eat sauce cold with fresh bread.