Shakshuka Recipe

Shakshuka is a classic Middle Eastern and North African dish where eggs are poached in a spiced tomato and pepper sauce. It’s vibrant, hearty, and packed with bold, aromatic flavors.

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Perfect for breakfast, brunch, or even a light dinner, shakshuka is best served with crusty bread to scoop up every last bit of the rich, savory sauce.

Shakshuka Ingredients That Make the Magic

Olive oil – Provides a rich base for sautéing and adds smoothness to the sauce.
Red onion – Adds a sweet, mild depth of flavor that balances the spices.
Garlic – Brings a pungent kick and aromatic warmth.
Red capsicum (bell pepper) – Offers sweetness and a slight crunch to the sauce.
Fresh tomato – Adds freshness and texture alongside the canned tomatoes.
Crushed tomatoes – Form the luscious, flavorful body of the sauce.
Tomato paste – Intensifies the tomato flavor and thickens the mixture.
Chicken or vegetable broth – Loosens the sauce slightly while enriching it.
Spices (paprika, cumin, black pepper, cayenne) – Create the dish’s signature earthy, smoky, and mildly spicy profile.
Salt – Enhances all the flavors and balances the acidity.
Eggs – Poached or baked gently in the sauce, they become creamy and rich.
Fresh parsley or coriander – Adds a burst of freshness and color at the end.
Pita or crusty bread – Essential for mopping up the delicious sauce.

Let’s Get Cooking: Shakshuka in Steps

Begin by sautéing onions and garlic in olive oil until fragrant. Add red capsicum and diced fresh tomato, cooking until softened. Stir in crushed tomatoes, tomato paste, broth, and spices, letting it simmer until just thickened.

Create small wells in the sauce and crack the eggs into them. Cook briefly on the stove, then bake in the oven until the whites are set but the yolks remain runny. Garnish with herbs and serve hot with bread.

Shakshuka Tips for Success

For perfectly cooked eggs with runny yolks, let them set slightly in the sauce before transferring to the oven. This technique helps firm the whites without overcooking the yolks. Don’t be afraid to experiment—shakshuka welcomes a variety of add-ins like beans, artichokes, or even a Mexican twist with corn and black beans.

Storing Shakshuka Leftovers

Store leftover shakshuka in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If using the oven-baked method, it’s best to remove the eggs before storing and add fresh ones when reheating to avoid overcooked yolks.

Frequently Asked Questions

Can I make shakshuka ahead of time?
Yes, you can prepare the sauce ahead and refrigerate it. Add the eggs and cook just before serving.

Is shakshuka spicy?
It’s mildly spicy. You can adjust the cayenne to your heat preference.

Can I use canned diced tomatoes instead of crushed?
Yes, but crushed tomatoes provide a smoother, more cohesive sauce.

What can I substitute for capsicum?
Zucchini, eggplant, or even fennel are great alternatives depending on your taste.

Shakshuka (Middle Eastern Poached or Baked Eggs)

Shakshuka is a celebrated dish across Middle Eastern and North African cuisines, featuring eggs gently poached or baked in a robust, spiced tomato sauce. Perfect for breakfast or brunch, it pairs excellently with warm crusty or pita bread to mop up the flavorful sauce. The recipe is wonderfully adaptable, welcoming a variety of vegetables and flavorings.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• 1/2 tsp salt
• 1/2 cup 125 ml chicken or vegetable broth (or water)
• 1 garlic clove finely minced
• 1 small red onion halved and thinly sliced
• 1 small red capsicum bell pepper, sliced into 0.5 cm strips
• 1 tomato diced
• 400 g 14 oz can crushed tomatoes
• 1/4 tsp black pepper
• 4 eggs optionally up to 6
• 2 tbsp tomato paste
• 1/4 tsp cayenne pepper or another hot spice, adjust to taste
• 1 tsp paprika
• 2 tbsp olive oil
• Pita or crusty bread for serving
• 1 tsp ground cumin
• 2 tbsp chopped fresh parsley or cilantro

Instructions

• Preheat the oven to 180°C (350°F) if opting to bake the eggs. Warm olive oil in a medium cast iron skillet over medium-high heat. Sauté the minced garlic and sliced red onion for about two minutes until the onion turns translucent. Incorporate the sliced capsicum and cook for another minute. Add the diced tomato and continue cooking for two more minutes until it softens and takes on a paste-like consistency.
• Pour in the crushed tomatoes, tomato paste, and broth. Season with paprika, cumin, salt, black pepper, and cayenne. Stir to thoroughly blend the ingredients. Lower the heat to medium-low and allow the sauce to simmer for approximately five minutes, until it thickens just enough to hold indentations but remains saucy.
• Create shallow wells in the sauce and gently crack an egg into each one. Let the eggs cook on the stovetop for one minute to help set the whites. Then, transfer the skillet to the oven and bake for 7–12 minutes, or until the egg whites are just firm and the yolks are still soft, according to preference. Alternatively, cover with a lid and steam for about three minutes, or simmer uncovered if desired.
• Once the eggs are cooked, remove the pan from heat. Garnish with freshly chopped parsley or cilantro. Serve immediately with crusty or pita bread.

Notes

To achieve ideal egg consistency—set whites and runny yolks—begin cooking the eggs on the stove for one minute before baking, giving the whites a slight head start.

This dish is versatile. Substitute the capsicum with vegetables like zucchini, eggplant, carrots, or fennel. Introduce white beans for a baked beans variant, or incorporate elements like olives, sun-dried tomatoes, or artichokes for a Mediterranean twist. For a Mexican flair, add corn and black beans.

The base recipe provides generous servings for two (two eggs per person), but can be expanded to serve three by fitting in six eggs.