Shakshuka with eggs in a skillet of spiced tomato and pepper sauce, served with flatbread

Shakshuka

Written by on in Breakfast

Shakshuka is the much-loved North African and Middle Eastern breakfast of eggs gently poached in a rich, spiced sauce of tomatoes, peppers and onions. It all happens in one skillet, it’s ready in about 35 minutes, and it’s just as good for a lazy weekend brunch as it is for a quick weeknight dinner. Don’t forget plenty of bread for dipping.

Prep: 10 min
Cook: 25 min
Total: 35 min
Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon chili flakes (or a pinch of cayenne)
  • 2 tablespoons tomato paste
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1/2 teaspoon salt, plus black pepper to taste
  • 1/2 teaspoon sugar (optional, to balance the acidity)
  • 6 large eggs
  • 1/4 cup (35 g) crumbled feta (optional)
  • Fresh parsley or cilantro, chopped
  • Crusty bread or warm pita, for serving

Instructions

  1. Heat the olive oil in a large (12-inch) skillet over medium heat. Add the onion and bell pepper and cook for 6–8 minutes, until soft and lightly golden.
  2. Stir in the garlic, cumin, paprika and chili flakes and cook for 1 minute, until fragrant.
  3. Add the tomato paste and cook for 1 minute more, stirring, so it darkens slightly.
  4. Pour in the crushed tomatoes, then add the salt, a few grinds of pepper and the sugar, if using. Simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.
  5. Use a spoon to make 6 small wells in the sauce and crack an egg into each one.
  6. Turn the heat to medium-low, cover the pan and cook for 5–8 minutes, until the egg whites are set but the yolks are still runny.
  7. Sprinkle with feta and fresh herbs and serve straight from the pan with bread for dipping.

Tips for the Best Shakshuka

  • Let the sauce thicken first. A thick sauce holds the eggs in place and keeps them from spreading.
  • Watch the yolks. Take the pan off the heat when the whites are just set; the eggs keep cooking in the hot sauce.
  • Make it heartier: add crumbled cooked merguez, chickpeas or a handful of spinach to the sauce.
  • Make ahead: the tomato sauce keeps for 3 days in the fridge. Reheat it in the skillet and add the eggs just before serving.
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