Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce — a beloved brunch across the Mediterranean.
About This Recipe
Shakshuka is a classic Mediterranean dish that makes a vibrant, satisfying addition to any brunch table. This vegetarian and gluten-free favorite features gently poached eggs nestled in a rich, spiced tomato and pepper stew. With its comforting warmth and bold, savory profile, it is an easy yet impressive one-pan meal that comes together in just about thirty-five minutes.
The success of this preparation relies on building deep layers of flavor in a single skillet. Softening the onions and bell peppers first creates a sweet, tender base, which is then enhanced by cooking the paprika and cumin directly in the warm oil to release their aromatic oils. Simmering the fresh tomatoes into a thick, concentrated sauce provides the perfect, sturdy environment to support the eggs as they gently steam.
To ensure the dish turns out perfectly, keep a close eye on the pan once the eggs are added. Covering the skillet is a key technique that traps steam, allowing the egg whites to cook through and set completely while keeping the rich yolks beautifully runny. If you prefer a bit of variety, you can easily adapt the dish by crumbling some salty feta cheese over the top just before covering the pan.
For the ultimate dining experience, scatter fresh parsley over the hot skillet just before serving. This dish is best enjoyed immediately, served family-style straight from the pan with plenty of warm, crusty bread to scoop up the flavorful sauce and runny yolks.
Ingredients
- 6 large Eggs
- 600 g Tomatoes
- 2 pieces Bell peppers
- 1 medium Onion
- 2 tsp Paprika and cumin
- 0.5 cup Fresh parsley
Instructions
- 1
Soften onion and peppers, then add spices.
8 min
- 2
Add tomatoes and simmer into a thick sauce.
10 min
- 3
Make wells and crack in the eggs.
2 min
- 4
Cover and cook until the whites set but yolks stay runny.
6 min
- 5
Scatter parsley and serve with crusty bread.
1 min
Nutrition Facts
260
kcal
Calories
15
g
Protein
18
g
Carbs
14
g
Fat
5
g
Fiber
620
mg
Sodium
Rate This Recipe
Beverage Pairings
The Mediterranean table favors bright, sun-loving drinks: crisp dry rosé and citrusy whites for grilled fish and vegetables, fresh mint tea in the south, and pomegranate juice across the Levant. Olive oil, lemon and herbs ask for high acidity in the glass.
Wine, Beer & Spirits
Dry, strawberry-tinged and versatile — it suits grilled vegetables, fish and mezze.
Serve well chilled (8–10°C).
Zesty citrus and herbs mirror lemon, olive oil and fresh herbs.
Serve well chilled (8–10°C).
A saline, citrus white made for grilled seafood.
Serve well chilled (8–10°C).
Non-Alcoholic
Sweet, cooling mint tea is the traditional close to a meal in the region.
Serve hot in a small glass.
Tart and fruity, it complements spiced lamb and herby salads.
Serve chilled.
A clean refresher with a lemon twist alongside mezze.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
Tips & Guidance
- 1Build the tomato sauce with depth: sauté onions and peppers until very soft (10+ minutes), add garlic and spices (cumin, paprika, cayenne), then add crushed tomatoes and simmer until thick. A thin, watery sauce produces thin, watery shakshuka.
- 2Create wells in the sauce with the back of a spoon before cracking in the eggs. The wells help the eggs stay distinct and cook evenly rather than spreading into a flat layer.
- 3Cover the skillet and cook the eggs on medium-low. The trapped steam cooks the tops of the eggs while the sauce gently cooks the bottoms. Remove when the whites are set but the yolks still jiggle.
For a vegan version. Nestle thick slices of firm silken tofu into the sauce and simmer until heated through. Season with black salt (kala namak) for an eggy flavor.
Creates a sweeter, smokier sauce. A Middle Eastern variation worth trying even if you have tomatoes available.
Any bread that can soak up the sauce works. The bread is essential — shakshuka without bread for dipping is incomplete.
- Cracking eggs directly from the fridge into the sauce. Cold eggs take longer to cook, and the temperature shock can make the whites spread unevenly. Let them come to room temperature first.
- Cooking on too high a heat after adding the eggs. High heat toughens egg whites and can cause the sauce to scorch on the bottom.
- Forgetting fresh herbs and feta. A generous scatter of fresh cilantro or parsley and crumbled feta over the finished dish are not optional garnishes — they complete the flavor profile.
The tomato sauce base stores excellently — refrigerate for up to 5 days or freeze for 3 months. Prepare the sauce in advance and crack fresh eggs into it when ready to serve. Cooked eggs do not reheat well (the yolks harden and the whites turn rubbery).
- Shakshuka Pasta — toss leftover sauce (without eggs) with cooked penne and a drizzle of olive oil. Top with grated pecorino.
- Shakshuka Grilled Cheese — spread leftover sauce inside a grilled cheese sandwich with mozzarella and a sprinkle of za'atar.
- Baked Shakshuka Potatoes — split baked potatoes, fill with reheated sauce, crack in a fresh egg, and bake until set.
Key Ingredients
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