There's a reason shakshuka has traveled from North African and Israeli kitchens to brunch tables everywhere: it's one pan, humble ingredients, and pure comfort. Eggs are gently poached in a deeply spiced tomato and pepper sauce until the whites are set and the yolks are still gloriously runny. All you need on the side is good bread for dipping — and about 40 minutes.
Ingredients
- 3 tbsp (45 ml) olive oil
- 1 large onion (150 g / about 1 cup), finely diced
- 1 red bell pepper (150 g / about 1 cup), diced small
- 4 garlic cloves, minced
- 800 g (28 oz / about 3½ cups) canned crushed tomatoes, or 6 ripe tomatoes, grated
- 2 tbsp (30 g) tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ¼–½ tsp chili flakes, or ½ fresh chili, finely chopped
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- Pinch of sugar (optional, if the tomatoes are acidic)
- 6–8 large eggs
- Small bunch of fresh parsley (about ¼ cup chopped)
- Fresh bread, pita, or challah, for serving
Method
- Heat the olive oil in a wide, deep skillet (25–28 cm / 10–11 inches, with a lid) over medium heat.
- Add the onion and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
- Add the diced red pepper and cook another 5 minutes, until it softens and sweetens.
- Stir in the garlic, cumin, paprika, and chili. Cook for 1 minute, just until fragrant — don't let the garlic brown.
- Add the tomatoes, tomato paste, salt, pepper, and sugar (if using). Simmer uncovered over medium-low heat for 10–12 minutes, until the sauce thickens enough that a spoon dragged through it leaves a brief trail.
- Taste the sauce and adjust the seasoning. It should taste bold and slightly punchy — it will mellow once the eggs go in.
- Using the back of a spoon, make 6–8 small wells in the sauce. Crack an egg into each well (crack into a small cup first for clean placement).
- Cover the pan and cook on low heat for 8–10 minutes, until the whites are just set but the yolks are still runny.
- Scatter the chopped parsley on top and bring the pan straight to the table. Serve hot, with plenty of bread for scooping.
Tips for Success
- The sauce must be thick before the eggs go in — a watery sauce makes watery shakshuka. Reduce it patiently; this is the single biggest secret.
- Crack each egg into a small cup or ramekin first, then slide it into its well. You get tidy placement and no stray shell.
- Pull the pan off the heat when the whites are 90% set — carryover heat finishes the job and protects those runny yolks.
- Make it yours: crumble in feta or salty cheese in the last 5 minutes, or stir a spoonful of harissa into the sauce for a fiery version.
If this shakshuka earns a permanent spot in your rotation (it will), save it to your personal cookbook in My Recipe Book — you can scale the ingredients up or down for any number of guests, and cook completely hands-free with voice guidance reading each step aloud while your hands are busy with the pan.
Save this recipe freeFrequently Asked Questions
Can I make shakshuka ahead of time?
The sauce, yes — absolutely. Cook it through step 6, refrigerate for up to 3 days or freeze for up to 3 months. When you're ready to eat, reheat the sauce until bubbling, then add fresh eggs and cook as directed. Cooked eggs don't reheat well, so always poach them fresh.
What should I serve with shakshuka?
Crusty bread, challah, or warm pita is essential for scooping up the sauce. Round it out with a chopped Israeli salad, tahini, labneh, olives, or crumbled feta. For brunch, it happily feeds a crowd straight from the pan.
How do I keep the yolks runny?
Cook covered on the lowest heat, and start checking at the 6-minute mark. The whites should be opaque but the yolks should still jiggle. Remove the pan just before they look done — the hot sauce keeps cooking them for another minute or two.