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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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 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.