Pin I first discovered shakshuka during a drizzly Sunday morning when my neighbor Sarah invited me over for what she called breakfast magic. The red peppers and tomatoes were already sizzling away, filling her tiny kitchen with this incredible warm, spiced aroma that made everything feel cozy despite the gray weather outside. She taught me to crack the eggs directly into those little wells in the sauce, watching them turn into perfect golden pillows right before our eyes. We stood there dipping chunks of crusty bread into the pan, not even bothering with plates, while rain tapped against the window pane.
Last winter I made this for my in laws who were skeptical about breakfast that wasnt sweet. My father in law actually went back for thirds, dipping his toast into every corner of the pan until it was practically clean. Now whenever they visit, someone always asks if theres going to be that egg dish with all the spices.
Ingredients
- 2 tbsp olive oil: Use a good quality extra virgin oil because it forms the flavor base of your entire sauce
- 1 large onion, diced: Yellow onions work beautifully here, becoming sweet and tender as they cook down
- 1 red bell pepper, diced: This adds natural sweetness and a lovely vibrant color to the final dish
- 3 cloves garlic, minced: Fresh garlic is non negotiable here for that aromatic depth
- 1 (28 oz / 800 g) can crushed tomatoes: San Marzano tomatoes give the best flavor, but any quality crushed tomatoes work wonderfully
- 1 small chili pepper, finely chopped: Jalapeño or Fresno peppers add a gentle heat that wakes up the palate
- 1 tsp ground cumin: This earthy spice is what gives shakshuka its distinctive Middle Eastern soul
- 1 tsp sweet paprika: Hungarian sweet paprika adds beautiful red color and mild pepper flavor
- 1/2 tsp ground coriander: Adds subtle citrusy notes that brighten the rich tomato base
- 1/4 tsp cayenne pepper: Adjust this based on your heat tolerance, but dont skip it entirely
- Salt and black pepper: Season generously at each stage to build layers of flavor
- 4 large eggs: Room temperature eggs will cook more evenly and predictably
- 2 tbsp fresh parsley or cilantro, chopped: This fresh herb garnish cuts through the richness and adds a pop of color
- 50 g (1/3 cup) feta cheese, crumbled: The salty creaminess pairs perfectly with the spiced tomato sauce
Instructions
- Build your flavor foundation:
- Warm the olive oil in your largest skillet over medium heat, then add the onion and red bell pepper. Let them cook slowly for 5 to 7 minutes, stirring occasionally, until theyre soft and fragrant.
- Add the aromatic base:
- Stir in the minced garlic and chopped chili pepper. Sauté for just 1 minute until you can smell the garlic, being careful not to let it brown or turn bitter.
- Create the spiced tomato sauce:
- Pour in the crushed tomatoes along with cumin, paprika, coriander, cayenne, salt, and pepper. Stir everything together until well combined and let it simmer uncovered for 10 to 12 minutes.
- Watch for the perfect consistency:
- The sauce should thicken noticeably and youll see it bubbling away, reducing slightly as the flavors meld together. Stir occasionally to prevent sticking.
- Prepare for the eggs:
- Use the back of a spoon to create four little wells or indentations in the sauce, spacing them evenly around the pan. These wells will cradle your eggs as they cook.
- Add the eggs:
- Carefully crack one egg into each well, taking care not to break the yolks. The sauce should be thick enough to hold the eggs in place.
- Cover and cook:
- Place the lid on your pan and cook for 6 to 8 minutes. Check around the 6 minute mark if you prefer very runny yolks, or extend the time for firmer set eggs.
- Finish with flair:
- Remove from heat immediately once the whites are set but yolks still jiggle slightly. Sprinkle with fresh herbs and crumbled feta while still hot.
- Serve it right:
- Bring the whole pan to the table and let everyone dig in with warm bread for dipping. The eggs continue cooking slightly in the hot sauce, so serve promptly.
Pin This recipe became my go to for snowy weekend mornings when staying in bed seems like the only logical option. Theres something so comforting about standing over a bubbling pan, watching steam rise up while the house fills with the smell of spices. Even my cat winds around my legs, meowing for attention, as if he knows something delicious is happening.
Getting the Eggs Just Right
My biggest early mistake was making the sauce too thin, which caused the eggs to spread across the entire pan instead of staying in tidy pools. The perfect shakshuka sauce should coat the back of a spoon like a thick pasta sauce. When you make those wells for the eggs, push the sauce up slightly around the edges to create little walls that help hold everything together as the whites set.
The Bread Strategy
After much trial and error, I learned that thick cut sourdough or hearty pita bread holds up better than thin slices that turn to mush when dipped. I like to toast the bread just until it gets a slight crunch, which creates this perfect textural contrast against the soft eggs and sauce. You want something substantial enough to scoop up big bites without falling apart in your hand.
Make Ahead Magic
The tomato base keeps beautifully in the refrigerator for up to three days and actually tastes better as the spices have time to marry together. I often make a double batch on Sunday, reheat a portion in a small skillet, and crack in fresh eggs for a quick weekday breakfast.
- Store the sauce and eggs separately if meal prepping for the best results
- Add a splash of water when reheating if the sauce has thickened too much
- The eggs reheat surprisingly well in the microwave for about 30 seconds
Pin Theres something wonderfully communal about gathering around a single pan of shakshuka, everyone dipping bread into the same bubbling sauce. It turns breakfast into an experience instead of just a meal.
Recipe Q&A
- → What is the traditional way to serve shakshuka?
Shakshuka is traditionally served directly from the cooking pan, accompanied by warm crusty bread, pita, or flatbread for dipping into the sauce and runny yolks.
- → How do I know when the eggs are perfectly cooked?
The whites should be fully set and opaque, while the yolks remain slightly jiggly and runny. This typically takes 6-8 minutes covered over gentle heat.
- → Can I make this dish ahead of time?
The tomato sauce base can be prepared up to 2 days in advance and refrigerated. Reheat gently before adding eggs and finishing the dish.
- → What vegetables work well in this dish?
Beyond bell peppers and onions, consider adding roasted red peppers, zucchini, eggplant, or spinach for extra vegetables and variation.
- → How can I adjust the spice level?
Control heat by adjusting cayenne pepper and chili quantity. For milder flavor, omit fresh chilies and reduce cayenne. Add harissa paste for extra warmth.
- → Is there a vegan alternative to eggs?
Replace eggs with sautéed tofu cubes, chickpeas, or create wells and crack in silken tofu for a similar texture and protein content.