Shakshuka Poached Eggs
Sizzle onion, bell pepper and garlic with cumin, paprika and coriander, add crushed tomatoes, then crack in eggs and finish with parsley and feta. Serves 4; 10 minutes prep, 20 minutes cooking.
- 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
- ½ tsp
- 400 g
- 1 tsp
- ½ tsp
- 15 g
- 60 g
Process
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Heat the olive oil in a wide, deep skillet or saute pan over medium heat. Add the sliced onion and red bell pepper and cook, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes.
Stir in the minced garlic, ground cumin, sweet paprika, ground coriander (if using) and red pepper flakes. Cook for 1 minute until fragrant, taking care not to burn the garlic.
Pour in the canned crushed tomatoes, then add the salt and black pepper. Stir well and bring to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring now and then, until the sauce thickens and a spoon dragged through it leaves a clear trail.
Using the back of a spoon, make 4 evenly spaced wells in the sauce. Crack one egg into a small bowl and slide it into a well; repeat with the remaining eggs. Season the eggs lightly with a pinch of salt.
Cover the pan and cook over low heat for 5 to 8 minutes, until the egg whites are fully set but the yolks still wobble when you gently shake the pan. Check after 5 minutes to avoid overcooking.
Remove from the heat. Scatter the chopped parsley and crumbled feta over the top and serve straight from the pan with warm flatbread or crusty bread.
Kitchen notes
Kitchen notes
- The most common mistake is a watery sauce: cook the tomatoes down until thick before adding the eggs, otherwise the whites will spread and poach unevenly.
- Make the wells deep and wide enough to cradle each egg, and crack eggs into a small bowl first so you can remove any shell fragments and slide them in cleanly.
- Keep the heat low once the eggs go in. A hard boil makes the whites rubbery and the yolks chalky; gentle steam under the lid is what gives creamy yolks.
- For a firmer set, cook 1 to 2 minutes longer, but check every 30 seconds after the 6-minute mark because eggs go from perfect to overdone quickly.
- A wide pan matters: if the sauce is too deep, the eggs sink and cook unevenly, so use the widest skillet you have.
Substitutions
- canned crushed tomatoes→canned chopped tomatoes blended briefly, or 500 g fresh tomatoes peeled and crushed
- feta cheese→crumbled goat cheese or omit for a dairy-free version
- red bell pepper→green bell pepper or 1 small zucchini, diced
- fresh parsley→fresh cilantro or sliced green onions
Storage & reheating
Store leftovers in an airtight container in the fridge for up to 2 days, but keep in mind the eggs will firm up. Reheat gently in a covered skillet over low heat with a splash of water for 5 to 7 minutes, or microwave covered in 30-second bursts until hot. The sauce alone, without eggs, freezes well for up to 3 months; thaw overnight in the fridge and reheat before poaching fresh eggs in it.
FAQ
The questions we get asked most
Why did my shakshuka turn out watery?
The tomatoes were not cooked down enough before the eggs went in. Simmer the sauce uncovered until a spoon leaves a clear trail, usually 8 to 10 minutes, and drain canned tomatoes if they look very liquid. Adding the eggs too early also releases water as they poach.
Can I make shakshuka ahead of time?
Yes, you can make the tomato and pepper sauce up to 3 days ahead and store it covered in the fridge. When ready to serve, reheat it in a skillet, make the wells and poach the eggs fresh, which takes only about 8 minutes. This keeps the yolks runny and the whites tender.
How do I know when the eggs are done?
The whites should be fully opaque and set, while the yolks still jiggle slightly when you shake the pan. If you want firmer yolks, cover and cook 1 to 2 minutes more. Undercooked whites look translucent and shiny, so give them another minute if you see that.
Can I use fresh tomatoes instead of canned?
Yes, use about 500 g of ripe tomatoes, peeled if you like, and chop them finely. Fresh tomatoes need a few extra minutes of simmering to thicken, and you may want a pinch of sugar if they taste acidic. Canned crushed tomatoes give a more consistent, thicker sauce.
Is shakshuka spicy?
It is mildly spicy from the red pepper flakes, but you control the heat. Use only a pinch or omit the flakes entirely for a mild version, or add chopped fresh chili with the garlic for more kick. The paprika and cumin add warmth rather than heat.
Can I add other vegetables or meat to shakshuka?
Absolutely. Spinach, zucchini, or mushrooms can be added with the peppers, and cooked merguez or diced chicken can be stirred in before the eggs. If using watery vegetables like zucchini, cook them down first so the sauce does not become thin.
What do you serve with shakshuka?
Warm flatbread, pita, or crusty sourdough is traditional for scooping up the sauce and eggs. A simple side of cucumber and tomato salad or olives works well. For a heartier meal, serve it over couscous or with roasted potatoes.
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