How to Make Shakshuka
Shakshuka is the one-pan wonder of North African and Middle Eastern kitchens: eggs poached directly in a rich, smoky tomato and pepper sauce, eaten straight from the pan with bread for mopping. It's breakfast, lunch, and dinner all at once — and the kind of dish that looks far more impressive than the effort it asks of you.
Total time: 40 min · Servings: Serves 3–4 (6 eggs)
Ingredients
- 3 tbsp olive oil
- 1 large onion (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 4 garlic cloves (minced)
- 2 tsp ground cumin
- 2 tsp sweet paprika (smoked paprika works beautifully too)
- 1/4 tsp cayenne pepper (or 1 tbsp harissa for the real deal)
- 2 × 400g cans whole peeled tomatoes (crushed by hand)
- 1 tsp sugar, salt and black pepper to taste
- 6 eggs
- 60g feta (crumbled)
- Fresh coriander or parsley (chopped, to finish)
- Crusty bread or warm pita (essential, for mopping)
Instructions
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Soften the onion and pepper: Heat the olive oil in a large frying pan or cast-iron skillet (with a lid) over medium heat. Add the onion and red pepper and cook for 8–10 minutes, stirring occasionally, until soft and starting to caramelise at the edges.
Tip: Don't rush this — the sweetness from properly softened onion and pepper is the backbone of the sauce. -
Bloom the garlic and spices: Add the garlic, cumin, paprika, and cayenne (or harissa) and cook for 1 minute, stirring constantly, until intensely fragrant. Frying the spices in oil unlocks flavours that simmering never will.
Tip: One minute, no more — burnt cumin turns bitter fast. -
Build the sauce: Add the hand-crushed tomatoes with their juices, the sugar, 1 tsp salt, and a good grind of pepper. Simmer uncovered for 10–15 minutes, stirring now and then, until thickened enough that a spoon dragged through leaves a brief trail.
Tip: A too-thin sauce won't hold the eggs in place — patience here is what separates great shakshuka from tomato soup with eggs in it. - Taste and adjust: The sauce is the dish, so make it perfect now: more salt, a pinch more sugar if the tomatoes are sharp, more cayenne if you want heat.
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Add the eggs: Reduce the heat to low. Make 6 wells in the sauce with the back of a spoon and crack an egg into each. Season the eggs with a little salt.
Tip: Crack each egg into a small cup first, then slide it into its well — total placement control and no shell fragments. -
Cover and poach: Cover the pan and cook gently for 8–10 minutes, until the whites are just set but the yolks are still soft and runny. Check from 7 minutes — carry-over heat keeps cooking the eggs after the lid comes off.
Tip: No lid? Cover with a baking sheet, or spoon hot sauce over the whites to help them set. - Finish and serve: Scatter over the feta and herbs, drizzle with olive oil, and bring the whole pan to the table. Serve immediately with plenty of bread — shakshuka is a communal, mop-as-you-go dish.
Pro Tips
- Whole canned tomatoes crushed by hand beat pre-chopped every time — they're riper fruit and give a silkier, chunkier sauce.
- Make the sauce up to 3 days ahead and refrigerate. At mealtime: reheat, make wells, add eggs — dinner in 12 minutes.
- Green shakshuka is a stunning variation: swap the tomato base for spinach, chard, leeks, and a splash of cream, same egg-poaching technique.
Frequently Asked Questions
Why won't my egg whites set?
Either the sauce was too thin (the eggs sink and stew rather than poach) or the pan isn't covered. Thicken the sauce properly first, keep the heat low, and use a lid — the trapped steam cooks the whites from above while the yolks stay runny.
Can I make shakshuka ahead of time?
The sauce, absolutely — it keeps 3 days in the fridge and freezes for 3 months. The eggs, no: they must be poached just before serving. Reheated shakshuka eggs turn rubbery.
What do you serve with shakshuka?
Bread is mandatory: crusty sourdough, warm pita, or challah. Round it out with hummus, labneh or thick yogurt, olives, and a sharp cucumber-tomato salad for a proper mezze-style spread.
Is shakshuka spicy?
As written it's gently warm, not hot. Control the heat via the cayenne or harissa: leave it out entirely for mild, or add a full tablespoon of harissa plus fresh chilli if you want it fiery. The dish handles both extremes well.
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