Save The first time I had shakshuka was at a tiny brunch spot in Brooklyn, where the waiter warned me the pan would be volcanically hot. I watched the steam rise from the tomatoey sauce, those golden yolks trembling just right, and knew Id be recreating this magic at home. Now its my go-to when friends sleep over because it looks impressive but secretly takes zero effort to pull together.
Last summer my neighbor came over during a rainstorm with crusty bread and hungry kids. I threw this together in 20 minutes flat, and watching them dunk bread into those saucy yolks was better than any restaurant meal. The way the whole house smelled like cumin and simmering tomatoes made the gray weather feel cozy instead of gloomy.
Ingredients
- 2 tbsp olive oil: Use a good quality one here since its the foundation of your sauce
- 1 large onion, diced: Yellow onions caramelize beautifully but red works too for sharper flavor
- 1 red bell pepper, diced: Adds natural sweetness that balances the tomatoes acidity
- 3 cloves garlic, minced: Fresh garlic makes all the difference dont skip it
- 1 (28 oz) can crushed tomatoes: Whole tomatoes crushed by hand give better texture than pre crushed
- 1 small chili pepper, finely chopped: Jalapeño or Fresno peppers work perfectly if you want gentle heat
- 1 tsp ground cumin: This is the backbone of that authentic North African flavor profile
- 1 tsp sweet paprika: Smoked paprika adds depth if you want to play with variations
- 1/2 tsp ground coriander: Brightens up the heavier tomato base with citrusy notes
- 1/4 tsp cayenne pepper: Optional but recommended if you like things spicy
- Salt and black pepper: Taste as you go tomatoes need plenty of salt to shine
- 4 large eggs: Farm fresh eggs with vibrant orange yolks make this stunning
- 2 tbsp fresh parsley or cilantro: Adds freshness and color against the red sauce
- 50 g feta cheese, crumbled: The salty creaminess is optional but highly recommended
Instructions
- Heat your pan and sizzle the aromatics:
- Pour olive oil into a large skillet over medium heat. Toss in diced onion and bell pepper, letting them soften for 5 to 7 minutes until theyre fragrant and translucent.
- Wake up the garlic and spices:
- Stir in minced garlic and chili pepper, cooking for just 1 minute until you can smell the garlic. Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper.
- Let the sauce get cozy:
- Simmer everything uncovered for 10 to 12 minutes. The sauce should thicken nicely, and youll notice the colors deepen to a rich red orange.
- Create the perfect egg nests:
- Use your spoon to make 4 shallow wells in the sauce. Crack an egg directly into each well, keeping the yolks intact.
- Cover and watch the magic happen:
- Put the lid on and cook for 6 to 8 minutes. The whites should set completely while those yolks stay beautifully runny.
- Finish with flourish:
- Pull the pan from heat and scatter fresh herbs and crumbled feta over the top. Serve immediately while everythings still bubbling gently.
Save My friend Sarah makes this for dinner every Sunday and swears its the only meal her teenage daughter will actually help cook. Theres something about cracking those eggs into the bubbling sauce that makes everyone want to gather around the stove.
Choosing the Right Pan
A cast iron skillet is ideal because it holds heat evenly and goes straight from stove to table looking gorgeous. If you dont have one, any deep skillet with a tight fitting lid will work perfectly fine.
Egg Timing Secrets
I learned the hard way that egg size matters for timing. Jumbo eggs need an extra minute or two, while smaller eggs might set faster than the recipe suggests. Lift the lid occasionally to check your preferred yolk consistency.
Bread is Non Negotiable
You need something substantial to scoop up all that sauce and runny yolk goodness. Thick cut sourdough, warm pita, or even grilled rustic bread will transform this from a dish into an experience.
- Toast your bread slightly so it doesnt get soggy too quickly
- Extra harissa stirred into the sauce wakes up the flavors
- Leftovers reheat surprisingly well for next day lunch
Save Theres something deeply satisfying about dipping bread into that sauce, breaking the yolk, and letting everything meld together on your fork. It comfort food that somehow feels fancy without trying too hard.
Recipe FAQ
- → What is shakshuka?
Shakshuka is a Middle Eastern and North African dish of eggs poached in a spiced tomato and pepper sauce, typically served for breakfast with bread for dipping.
- → How do I know when the eggs are done?
Cover the pan and cook for 6-8 minutes. The whites should be set while yolks remain runny. Cook longer if you prefer firmer yolks.
- → Can I make this vegan?
Yes, simply omit the eggs and add sautéed tofu or chickpeas instead for a protein-rich plant-based version.
- → What can I serve with shakshuka?
Crusty bread, warm pita, or flatbread are perfect for dipping into the sauce and runny yolks. It's also delicious with roasted potatoes on the side.
- → How spicy is this dish?
The base version is mildly spiced. Adjust heat by adding more or less cayenne pepper, or include harissa paste for extra spice.