Shakshuka is the dish that turns a can of tomatoes and a few eggs into something that looks like you spent all morning in the kitchen. Eggs nestle into a thick, smoky, slightly sweet pepper and tomato sauce, get covered with a lid, and poach until the whites just set and the yolks stay liquid gold. You tear off bread, drag it through the sauce, and suddenly brunch is done.
Advertisements1
The trick is building real depth before the eggs ever go in. Onion, bell pepper, garlic, cumin, smoked paprika, and a pinch of sugar simmer down until the sauce is jammy rather than watery, because watery sauce means eggs that slide around instead of sitting in little wells. I also crack each egg into a small bowl first, which keeps the yolks intact and lets me slide them in exactly where I want them.
This version is written for a 12-inch skillet and six eggs, which comfortably feeds four people with bread and a salad, or six lighter plates. It is vegetarian, naturally gluten-free if you skip the bread, and the whole thing comes together in one pan, so cleanup is a spatula and a cutting board.
Why You'll Love This Recipe
About the Ingredients
3 tablespoons olive oil
Regular or extra-virgin both work; the oil mostly carries the spices. If you want a richer base, swap 1 tablespoon of it for butter.
1 large yellow onion, thinly sliced (about 1 1/2 cups)
Yellow onion gives the sweetest, deepest base. Red onion works in a pinch but turns the sauce slightly pink and sharper.
2 large red bell peppers, stemmed, seeded, and sliced into 1/4-inch strips (about 3 cups)
Red peppers are sweeter than green and melt into the sauce. Frozen sliced peppers are a fine shortcut, no thawing needed.
4 garlic cloves, thinly sliced
Fresh garlic is non-negotiable here; jarred garlic tastes flat once it simmers. Slice rather than mince so it does not burn.
2 teaspoons ground cumin
Buy cumin in small amounts and replace it yearly, since ground cumin goes dusty fast. Smoked paprika plus cumin is the core flavor duo.
1 1/2 teaspoons smoked paprika
Smoked paprika is what makes shakshuka taste grilled rather than simply tomatoey. Sweet paprika works, but add 1/4 teaspoon more if you want the smoke.
1/2 teaspoon red pepper flakes
Adjust to taste; 1/2 teaspoon gives a gentle back-of-the-throat warmth. Harissa paste, about 1 tablespoon, is a great substitute.
1 can (28 ounces) crushed tomatoes
Crushed tomatoes give body without blending. If you only have whole peeled tomatoes, crush them by hand or pulse them briefly.
1 teaspoon granulated sugar
The sugar is not for sweetness, it balances the acid in the tomatoes. Honey or a pinch of baking soda also works.
1 teaspoon kosher salt, plus more for the eggs
Kosher salt seasons more evenly than table salt. If using fine table salt, start with 3/4 teaspoon.
6 large eggs
Fresh eggs hold their shape best; very old eggs spread thin. Crack each one into a small bowl before adding it to the pan.
1/4 cup crumbled feta, plus chopped cilantro or parsley and warm pita, for serving
Feta adds salty contrast; goat cheese or labneh is a creamier substitute. Skip the cheese to keep it dairy-free.
Tips & Tricks
Do not rush the sauce
If the tomatoes are still soupy when the eggs go in, the eggs sink and poach unevenly. Simmer uncovered until a spoon dragged through the pan leaves a trail that holds for a second, usually 12 to 15 minutes.
Make wells, do not drop
Pushing the back of a spoon into the sauce to create six shallow wells keeps the eggs separate and the yolks centered. Crack each egg into a cup first so a broken yolk never ruins the pan.
Cover the pan, not the eggs
A lid traps steam that sets the whites from the top. If you have no lid, tent the skillet tightly with foil, or finish it under the broiler for 3 to 4 minutes.
Season the eggs at the end
Salt on the yolks draws out moisture and makes them look chalky. Save the flaky salt and pepper for right before serving.
Pro Tips
Step-by-Step Instructions
1. Soften the aromatics
Heat 3 tablespoons olive oil in a 12-inch skillet over medium heat (about 350F / 175C). Add the sliced onion and bell peppers with 1/2 teaspoon kosher salt and cook, stirring occasionally, for 10 to 12 minutes, until the onions are translucent and the peppers are soft and glossy, with no raw crunch left.
2. Bloom the spices
Stir in the sliced garlic, 2 teaspoons cumin, 1 1/2 teaspoons smoked paprika, and 1/2 teaspoon red pepper flakes. Cook for 30 to 45 seconds, just until the garlic smells sweet and the spices darken slightly; if they start to brown at the edges, pull the pan off the heat for a moment.
3. Build the sauce
Pour in the 28-ounce can of crushed tomatoes, 1 teaspoon sugar, and the remaining 1/2 teaspoon salt. Stir, bring to a gentle simmer, then reduce the heat to medium-low (about 300F / 150C) and cook uncovered for 12 to 15 minutes, until the sauce is thick and jammy and a spoon dragged through it leaves a trail that holds for a second.
4. Make six wells
Turn the heat to low (about 275F / 135C). Use the back of a large spoon to press six shallow wells into the sauce, spacing them evenly around the pan, then spoon a little sauce over the rim of each well so the eggs have a soft nest.
5. Add the eggs
Crack each egg into a small bowl, then slide one into each well. Season the eggs lightly with salt and pepper, keeping the seasoning off the yolks if you can.
6. Cover and poach
Cover the skillet and cook on low for 6 to 8 minutes, until the whites are fully opaque and set but the yolks still jiggle when you nudge the pan. A thermometer inserted into the white should read 160F / 71C. For firmer yolks, add 2 minutes.
7. Finish and serve
Scatter 1/4 cup crumbled feta and chopped cilantro or parsley over the top. Serve immediately from the skillet with warm pita, crusty bread, or a spoon, and warn everyone the pan is hot.
Delicious Variations
Green Shakshuka
Swap the crushed tomatoes for 10 ounces of chopped spinach and 1/2 cup heavy cream, keeping the cumin and garlic, for a creamy green version that cooks in about 8 minutes.
Spicy Harissa Shakshuka
Replace the red pepper flakes with 2 tablespoons harissa paste and add a diced jalapeno with the peppers; finish with a drizzle of yogurt to cool it down.
Meat Lovers Shakshuka
Brown 8 ounces of ground lamb or beef with the onion, then proceed with the recipe and top with crumbled feta and fresh mint.
How to Store Easy Shakshuka
Refrigerator
Store leftovers in an airtight container for up to 3 days. The sauce keeps better than the eggs, so if you can, scoop out the eggs and store them separately.
Freezer
Freeze the sauce alone for up to 3 months in a freezer-safe container; do not freeze the cooked eggs, as the whites turn rubbery. Thaw overnight in the refrigerator.
Reheating
Reheat the sauce in a skillet over medium-low heat (about 300F / 150C) until bubbling, then add fresh eggs and poach as directed. Reheating whole cooked eggs in the microwave makes them tough, so warm them gently in the sauce instead.
Frequently Asked Questions
Q: Can I make shakshuka ahead of time?
Yes, you can make the sauce up to 3 days ahead and refrigerate it, then reheat it in the skillet and poach the eggs fresh right before serving. Making the eggs ahead does not work well because the yolks set firm and the whites turn rubbery on reheating.
Q: How do I know when the eggs are done in shakshuka?
The eggs are done when the whites are fully opaque and set but the yolks still wobble when you gently shake the pan, which takes 6 to 8 minutes covered over low heat. If you want a number, the egg white should read 160F (71C) on an instant-read thermometer.
Q: What do you eat with shakshuka?
Crusty bread, warm pita, or challah is the classic pairing because you need something to scoop the sauce and yolk. It also works with couscous, roasted potatoes, or a simple cucumber and tomato salad on the side.
Q: Is shakshuka healthy?
Shakshuka is a genuinely balanced meal, with about 12 grams of protein per serving from the eggs and feta, plus lycopene and vitamin C from the tomatoes and peppers. The main thing to watch is the oil and cheese if you are tracking fat or calories.
Q: Can I use fresh tomatoes instead of canned?
Yes, use about 3 pounds of ripe plum tomatoes, grated or chopped, and simmer them 5 to 8 minutes longer to cook off the extra water. In winter, canned crushed tomatoes usually taste better than out-of-season fresh ones.
Grab your biggest skillet, a can of crushed tomatoes, and half a dozen eggs, and make this Easy Shakshuka for your next slow morning or fast weeknight dinner. Once you see those jammy yolks break into the smoky sauce, you will want a loaf of bread on standby every single time.
Easy Shakshuka
Easy Shakshuka is a one-pan skillet of eggs poached in smoky spiced tomato and pepper sauce, ready in 35 minutes for brunch or dinner.
🧂 Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced (about 1 1/2 cups)
- 2 large red bell peppers, stemmed, seeded, and sliced into 1/4-inch strips (about 3 cups)
- 4 garlic cloves, thinly sliced
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt, plus more for the eggs
- 6 large eggs
- 1/4 cup crumbled feta, plus chopped cilantro or parsley and warm pita, for serving
📋 Instructions
- 1Soften the aromatics — Heat 3 tablespoons olive oil in a 12-inch skillet over medium heat (about 350F / 175C). Add the sliced onion and bell peppers with 1/2 teaspoon kosher salt and cook, stirring occasionally, for 10 to 12 minutes, until the onions are translucent and the peppers are soft and glossy, with no raw crunch left.
- 2Bloom the spices — Stir in the sliced garlic, 2 teaspoons cumin, 1 1/2 teaspoons smoked paprika, and 1/2 teaspoon red pepper flakes. Cook for 30 to 45 seconds, just until the garlic smells sweet and the spices darken slightly; if they start to brown at the edges, pull the pan off the heat for a moment.
- 3Build the sauce — Pour in the 28-ounce can of crushed tomatoes, 1 teaspoon sugar, and the remaining 1/2 teaspoon salt. Stir, bring to a gentle simmer, then reduce the heat to medium-low (about 300F / 150C) and cook uncovered for 12 to 15 minutes, until the sauce is thick and jammy and a spoon dragged through it leaves a trail that holds for a second.
- 4Make six wells — Turn the heat to low (about 275F / 135C). Use the back of a large spoon to press six shallow wells into the sauce, spacing them evenly around the pan, then spoon a little sauce over the rim of each well so the eggs have a soft nest.
- 5Add the eggs — Crack each egg into a small bowl, then slide one into each well. Season the eggs lightly with salt and pepper, keeping the seasoning off the yolks if you can.
- 6Cover and poach — Cover the skillet and cook on low for 6 to 8 minutes, until the whites are fully opaque and set but the yolks still jiggle when you nudge the pan. A thermometer inserted into the white should read 160F / 71C. For firmer yolks, add 2 minutes.
- 7Finish and serve — Scatter 1/4 cup crumbled feta and chopped cilantro or parsley over the top. Serve immediately from the skillet with warm pita, crusty bread, or a spoon, and warn everyone the pan is hot.
