Shakshuka (Eggs in Spiced Tomato Sauce)
A one-pan North African dish of eggs poached in a spiced tomato-and-pepper sauce. It began in Tunisia and is now a beloved brunch across the Middle East and Israel. Mop up the sauce and runny yolk with bread — done in one pan in about 25 minutes.
Ingredients
- Eggs4 each
- Tomatoes · or 1 can chopped tomatoes4 each
- Onion · chopped1 each
- Red bell pepper · sliced1 each
- Garlic · minced3 clove
- Olive oil2 tbsp
- Paprika1 tsp
- Ground cumin1 tsp
- Chili flakes or harissa · for heat0.5 tsp
- Salt & pepper1 to taste
- Cilantro or parsley · to finish1 handful
- Bread1 to serve
Steps
- ⏲ 7 min
Sauté the onion and pepper in olive oil until soft.
- ⏲ 1 min
Add the garlic, paprika, cumin, and chili (or harissa) and cook 30 seconds until fragrant.
- ⏲ 15 min
Add the tomatoes, season with salt and pepper, and simmer 10-15 minutes until thickened.
- ⏲ 2 min
Make wells in the sauce with a spoon and crack an egg into each.
- ⏲ 8 min
Cover and cook on low 5-8 minutes until the whites are set but the yolks still runny.
Scatter with cilantro or parsley and serve from the pan, dipping bread into the sauce and yolk.
Tips & Variations
Variations
- Extra harissa: Tunisian-style with plenty of harissa for heat.
- Cheese shakshuka: Add feta or mozzarella for creaminess.
- Green shakshuka: Spinach and herbs instead of tomato for a green version.
- With merguez: Add spicy lamb sausage to make it hearty.
Tips
- Reduce the sauce well before adding eggs so it's thick, not watery.
- Make wells for the eggs and cover the pan so the whites set while the yolks stay runny.
- Cook low and watch closely — the eggs go from runny to hard fast.
- Bloom the spices in oil for 30 seconds to deepen the flavor.
- Serve straight from the pan with crusty bread for dipping.
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