Shakshuka

Shakshuka is warm, saucy, and the kind of one-pan meal that feels like a hug with a little spice. ♡

If you’ve never made it, shakshuka is basically eggs gently poached in a garlicky, spiced tomato and pepper sauce. It looks impressive, but it’s wonderfully simple. Here’s the thing: the sauce is the whole point, so give it a few extra minutes to simmer and thicken. That’s what turns “tomatoes in a pan” into something you want to scoop up with bread until the skillet is clean.

I like mine with feta and fresh herbs on top, plus a hunk of crusty bread for dipping. But you can keep it classic, make it spicy, or add chickpeas to stretch it. Either way,

let’s make it together.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, grated or minced

• 1 1/2 teaspoons ground cumin

• 1 teaspoon smoked paprika (or sweet paprika)

• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)

• 1 can (28 ounces) crushed tomatoes (or whole tomatoes, crushed by hand)

• 1 teaspoon fine sea salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon sugar (optional, balances acidity)

• 4 to 6 large eggs

• 1/2 cup crumbled feta (optional)

• chopped parsley or cilantro, for topping

• crusty bread or pita, for serving

Optional add-ins

• 1 cup cooked chickpeas (adds protein and makes it heartier)

• 2 cups fresh spinach (stir in at the end)

Tips

• Let the sauce simmer. A thicker sauce holds the eggs in place and tastes way richer.

• Make little egg “wells.” Use a spoon to create dips so the eggs don’t slide around.

• Cover to set the whites. Keep heat low so the yolks stay runny.

• Taste before adding eggs. Once eggs go in, it’s harder to adjust seasoning.

• Finish with something fresh. Herbs, feta, and a squeeze of lemon wake everything up.

Variations

• Make it spicy: add harissa paste or extra red pepper flakes.

• Add protein: stir in chickpeas or browned sausage.

• Add greens: fold in spinach right before the eggs.

• Make it dairy-free: skip feta and finish with extra herbs and olive oil.

• Use fire-roasted tomatoes: adds instant smoky depth.

FAQ

Shakshuka

Classic shakshuka with eggs poached in a spiced tomato pepper sauce, finished with feta and fresh herbs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, grated or minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 to 1/2 tsp red pepper flakes (optional)
• 1 can 28 ounces crushed tomatoes
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp sugar (optional)
• 4 to 6 large eggs
• 1/2 cup crumbled feta (optional)
• chopped parsley or cilantro, for topping
• bread or pita, for serving

Optional

• 1 cup chickpeas
• 2 cups spinach

Method

 

1. Sauté the veg. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook 6 to 8 minutes until softened.
2. Add garlic and spices. Stir in garlic, cumin, paprika, and red pepper flakes. Cook 30 seconds until fragrant.
3. Simmer the sauce. Add crushed tomatoes, salt, pepper, and sugar (if using). Simmer 10 to 15 minutes, stirring occasionally, until thickened. Stir in chickpeas or spinach if using (spinach just needs 1 minute to wilt).
4. Make wells and add eggs. Reduce heat to low. Use a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well.
5. Cover and cook. Cover the skillet and cook 5 to 8 minutes, until whites are set and yolks are still a little runny (cook longer if you prefer firmer yolks).
6. Finish and serve. Top with feta and herbs. Serve immediately with bread or pita for scooping.

Notes

• The sauce can be made ahead and reheated; add eggs right before serving.
• For runny yolks, keep heat low and start checking at 5 minutes.
• If the sauce gets too thick, add a splash of water or broth to loosen it.

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