Name: Shakshuka: Eggs Poached in Spiced Tomato Sauce (Easy One-Pan Recipe)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean, Middle Eastern
Ingredients: 2 tbsp olive oil; 1 onion, medium, finely chopped; 1 red bell pepper, diced; 3 clove garlic, minced; 1 tsp ground cumin; 1 tsp sweet paprika; ½ tsp smoked paprika; ¼ tsp chili flakes, or to taste; 800 g canned crushed tomatoes; 1 tbsp tomato paste; 6 egg; ¾ tsp salt; ¼ cup fresh parsley, chopped; crusty bread, for serving

Mediterranean Middle Eastern Vegetarian 35 min 4 servings250 Calories

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Shakshuka is a beloved Middle Eastern and North African dish of eggs gently poached in a rich, spiced tomato and pepper sauce. It is served straight from the pan with crusty bread for scooping, and it works equally well for breakfast, brunch or a light dinner. It takes about 30 minutes and uses simple, inexpensive ingredients.

The name comes from an Arabic word that means “a mixture”, and versions of the dish are found from Tunisia and Libya to Israel and Egypt. Persian cooks have similar dishes, such as our nargesi (Persian spinach and eggs skillet) and Mirza Ghasemi, which share the same idea of eggs cooked into a flavorful vegetable base.

What makes a great shakshuka

A well-cooked sauce. Simmering the tomatoes until thick keeps the sauce from being watery and gives the eggs a stable bed.
Smoky spices. Cumin, sweet and smoked paprika and a little chili give a warm, smoky flavor.
Gently poached eggs. Low heat and a lid cook the whites while the yolks stay soft.

Tips

Use a wide pan with a lid, such as a cast-iron skillet, so the eggs cook evenly.
Make little wells in the sauce with a spoon and crack the eggs into them one at a time.
Cover and cook on medium-low for 5 to 8 minutes, checking at 5. The whites should be set and the yolks still jiggly.
Do not overcook. The eggs continue to cook from the heat of the pan after you remove it.
Salt the sauce before adding the eggs, not after, for even seasoning.

Variations

Green shakshuka: use spinach, zucchini and herbs instead of tomatoes.
Feta shakshuka: crumble feta over the sauce before adding the eggs.
Meaty: add spicy sausage such as merguez or chorizo.
Chickpea: stir in a can of drained chickpeas for extra protein.

Serving and storage

Serve hot from the pan with warm pita, crusty bread or a loaf like our no-knead bread, plus chopped parsley, a spoonful of yogurt and a sprinkle of chili flakes. The tomato sauce keeps for 4 days in the fridge, so you can make it ahead and poach fresh eggs when you are ready to eat. Do not store the cooked eggs for more than a day.

Frequently asked questions

Is shakshuka spicy?

It can be as mild or as spicy as you like. Adjust the chili and harissa to taste.

Are the eggs safe if the yolk is runny?

The whites should be fully set. If you are pregnant, elderly or immunocompromised, cook the eggs until the yolks are firm or use pasteurized eggs.