Shakshuka

Name: Shakshuka with Spiced Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 tablespoons extra virgin olive oil; 1 yellow onion, chopped; 2 green bell peppers, chopped; 2 garlic cloves, chopped; Kosher salt; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 1/2 teaspoon ground cumin; Crushed red pepper flakes (optional); 6 medium fresh tomatoes, diced (or 1 28-ounce can diced tomatoes); 1/2 cup tomato sauce; 6 large eggs; Fresh parsley, chopped (for garnish); Fresh mint, chopped (for garnish); Feta cheese, crumbled (optional)

Shakshuka is a North African and Middle Eastern dish of eggs poached in a fragrant tomato and bell pepper sauce seasoned with coriander, paprika, and cumin. It's naturally vegetarian and gluten-free, making it a versatile meal for any time of day.

🌍Middle Eastern 🥗Vegetarian 🥗Gluten-Free 🏷️Shakshuka 🏷️North african 🏷️Eggs

Total

40 min

Servings

6

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From The Mediterranean Dish

Ingredients

3 tablespoons extra virgin olive oil
1 yellow onion, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
Kosher salt
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Crushed red pepper flakes (optional)optional
6 medium fresh tomatoes, diced (or 1 28-ounce can diced tomatoes)
1/2 cup tomato sauce
6 large eggs
Fresh parsley, chopped (for garnish)
Fresh mint, chopped (for garnish)
Feta cheese, crumbled (optional)optional

Instructions

1
Set a large, heavy skillet over medium heat. Add 3 tablespoons of olive oil.
2
Once the oil begins to shimmer, add the chopped onion, bell peppers, and garlic. Season with kosher salt, coriander, paprika, cumin, and red pepper flakes if using.
3
Cook for at least 5 minutes, stirring, until the vegetables are tender.
4
Add the diced tomatoes and tomato sauce to the skillet. Bring to a boil, then cover and let simmer for about 15 minutes.
5
Uncover and cook a few more minutes until the sauce has thickened.
6
Use the back of a spoon to make holes in the sauce. Crack an egg into each hole.
7
Cover the skillet and poach the eggs in the sauce over medium-low heat until the egg whites have set and the yolks are still runny (or cook to desired doneness).
8
Garnish with fresh herbs and serve immediately.

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Tips & Notes

Pro tips

Don't rush the sauce: let it simmer for 10–15 minutes to allow spices to bloom and flavors to deepen before adding eggs.
Use a shallow, wide pan (10–12 inches) so each egg has space to poach without crowding.
Create shallow depressions in the sauce with the back of a spoon and crack eggs directly into them to keep whites contained.
Cover the pan with a lid after adding eggs to trap steam and ensure gentle, even cooking without scrambling.

Substitutions

Green bell peppers → red or yellow bell peppers (slightly sweeter, same cook time)
Ground coriander → ground fennel or cumin (1 teaspoon, for a different spice profile)
Fresh tomatoes → 1 28-ounce can diced tomatoes (no need to peel or dice)

Storage & make-ahead

Refrigerate the sauce in an airtight container for up to 4 days; reheat gently on the stovetop before poaching fresh eggs. Do not freeze with eggs already poached.

Common Questions

Can you make shakshuka ahead of time?

Yes. Prepare the tomato sauce up to 2 days ahead and refrigerate. Reheat gently, then poach the eggs just before serving for best results.

What's the best way to poach eggs in shakshuka?

Simmer the sauce, create small wells with the back of a spoon, crack eggs directly into them, cover the pan, and cook 3–5 minutes until whites set but yolks remain soft.