Easy Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Olive oil, onion, bell pepper, garlic, cumin, paprika, coriander, cayenne, canned tomatoes — simmer 20 minutes, then eggs. Feta and parsley on top, crusty bread alongside.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- ¼ tsp
- 800 g
- 1 tsp
- ½ tsp
- 1 tsp
- 80 g
- 15 g
- 4 slices
Process
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Heat the olive oil in a large, deep skillet or saute pan over medium heat. Add the sliced yellow onion and red bell pepper and cook for 7–8 minutes, stirring occasionally, until soft and lightly golden.
Add the minced garlic, ground cumin, sweet paprika, ground coriander (if using) and cayenne pepper. Stir constantly for 30–60 seconds until fragrant. Do not let the garlic brown or it will turn bitter.
Pour in the canned crushed tomatoes, then stir in the salt, black pepper and sugar. Bring to a gentle simmer, reduce the heat to medium-low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens and a spoon dragged through it leaves a clear trail.
Use the back of a spoon to make 6 shallow wells in the sauce, spacing them evenly. Crack one egg into each well. Season the eggs lightly with a pinch of salt and black pepper.
Cover the pan and cook over low heat for 5–8 minutes, until the egg whites are fully set but the yolks are still soft and runny. Check at 5 minutes: if the whites are still translucent, cover and cook 2–3 minutes more.
Remove from the heat. Scatter the crumbled feta cheese and chopped fresh parsley over the top. Serve immediately, straight from the pan, with crusty bread for dipping.
Kitchen notes
Kitchen notes
- The most common mistake is a watery sauce: cook the crushed tomatoes uncovered until thick enough that a spoon leaves a clear trail, otherwise the eggs will slide around and the dish will taste flat.
- Crack each egg into a small bowl first, then slide it into its well. This keeps the yolk intact and lets you remove any stray shell before it reaches the pan.
- Keep the heat low once the eggs go in. High heat makes the whites rubbery and the bottoms of the eggs stick and burn before the tops set.
- For a fully set yolk, cook covered for 8-10 minutes; for a runny yolk, stick to 5-6 minutes. The eggs continue cooking slightly from the residual heat after the pan leaves the stove.
Substitutions
- feta cheese→crumbled firm goat cheese or omit for a dairy-free version
- canned crushed tomatoes→the same weight of canned chopped tomatoes, blended briefly for a smoother sauce
- fresh parsley→fresh cilantro or chopped green onions
- crusty bread→warm pita bread or cooked couscous
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The eggs will firm up on reheating, so it is best to reheat gently in a covered skillet over low heat for 5-6 minutes, or in the microwave at 50 percent power in 30-second bursts until hot. Shakshuka does not freeze well because the egg whites become rubbery and the sauce turns grainy; if you want to freeze it, freeze only the tomato sauce for up to 3 months and poach fresh eggs in it after thawing.
FAQ
The questions we get asked most
Why is my shakshuka sauce watery?
The tomatoes were not cooked down enough. After adding the canned crushed tomatoes, simmer uncovered for at least 10 minutes over medium-low heat until a spoon dragged through the sauce leaves a clear trail. If your tomatoes are especially juicy, add 5 extra minutes. A watery sauce will not hold the egg wells and the dish will taste thin.
How do I know when the eggs are done?
The egg whites should be completely opaque and firm to the touch, while the yolks still jiggle slightly when you nudge the pan. This takes 5-8 minutes covered over low heat. If the whites are still translucent and glossy, cover and cook 2 more minutes. Overcooked yolks turn pale and chalky.
Can I make shakshuka ahead of time?
Yes, you can prepare the tomato and pepper sauce up to 3 days ahead and refrigerate it in an airtight container. When ready to serve, reheat the sauce in a skillet over medium heat until bubbling, then make the wells and poach the eggs fresh. Poaching the eggs in advance and reheating them makes them tough, so always cook the eggs just before serving.
Can I use fresh tomatoes instead of canned?
Yes. Use about 1 kg of ripe tomatoes, peeled and roughly chopped, in place of the canned crushed tomatoes. Fresh tomatoes are more watery, so simmer the sauce 5-10 minutes longer until it thickens properly. Taste and adjust the salt and sugar, since fresh tomatoes vary more in sweetness than canned.
Is shakshuka spicy?
It is mildly warm rather than hot. The cayenne pepper is optional and only one quarter teaspoon is used for the whole pan, which gives a gentle background heat. For a spicier version, add chopped fresh chili with the garlic or serve with harissa on the side. To make it completely mild, simply omit the cayenne.
Can I add other vegetables or meat to shakshuka?
Yes. Diced zucchini, spinach or mushrooms can be added with the bell pepper and cooked until softened. If you want to add ground beef or lamb, brown it first in the pan, then proceed with the onions and peppers. Any added vegetable releases moisture, so extend the sauce simmering time until it thickens again.
Why did my eggs stick to the pan?
The heat was too high or the sauce was too dry at the bottom. Keep the pan over low heat once the eggs are added, and make sure there is a generous layer of sauce under each egg well. A non-stick or well-seasoned skillet helps. If the sauce looks thick before adding the eggs, stir in 2-3 tablespoons of water.
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