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Shakshuka Recipe

Shakshuka

iamwinfred
This North African and Middle Eastern classic simmers eggs right in a spiced tomato and pepper sauce, so everything cooks together in one pan. It's smoky, a little sweet from the peppers, and finished with a sprinkle of salty feta. Grab a hunk of crusty bread for scooping and you've got a meal that feels far fancier than the effort it takes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Main Course
Cuisine African, Mediterranean
Servings 4 servings
Calories 290 kcal

Equipment

  • Large cast iron skillet or oven safe frying pan 10 to 12 inches
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring spoons
  • Lid that fits your skillet or a large sheet pan to cover it

Ingredients
  

  • 3 tablespoons olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 28-ounce can San Marzano crushed tomatoes 800g
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 6 large eggs
  • 1/3 cup feta cheese crumbled
  • 1/4 cup fresh parsley or cilantro chopped
  • crusty artisan bread for serving

Instructions
 

  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, for 6 to 8 minutes, until the onion turns soft and translucent and the pepper begins to soften.
  • Add the minced garlic, cumin, sweet paprika, smoked paprika, and cayenne pepper (if using) to the skillet. Stir constantly for about 30 to 60 seconds, just until the spices become fragrant.
  • Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Stir in the salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring occasionally, until it thickens slightly and the flavors deepen.
  • Use the back of a spoon to make 6 small wells in the sauce, spacing them evenly around the pan. Crack one egg into each well, being careful to keep the yolks intact. Sprinkle a small pinch of salt and pepper over each egg.
  • Cover the skillet with a lid or a large sheet pan. Cook over medium-low heat for 6 to 9 minutes, checking at the 6 minute mark. For runny yolks, aim for 6 to 7 minutes. For firmer yolks, let them go closer to 9 minutes. The whites should be fully set and opaque, while the yolks stay glossy in the center.
  • Remove the skillet from the heat. Scatter the crumbled feta cheese evenly over the top. Sprinkle with the chopped parsley or cilantro. Serve immediately, straight from the skillet, with warm crusty bread on the side for scooping.

Notes

  • Use a wide skillet so the sauce spreads thin and cooks evenly.
  • Don't rush the sauce. Letting it simmer properly concentrates the flavor before the eggs go in.
  • Crack eggs into a small bowl first if you're worried about breaking a yolk, then slide them into the wells.
  • Keep the heat at medium-low once the eggs are in, since high heat cooks the whites unevenly.
  • Check the eggs a minute or two early the first time you make this, since every stove runs a little differently.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, covered, until warmed through. Avoid microwaving on high, since it can make the egg whites rubbery.
  • The sauce alone (without eggs) also freezes well for up to 2 months. Thaw, reheat, then add fresh eggs.
  • You can prepare the tomato sauce up to 2 days in advance and store it in the fridge. Reheat the sauce in the skillet, then add and cook the eggs fresh right before serving.
  • For a green shakshuka, swap the tomato base for sauteed spinach, kale, and herbs.
  • For a spicy shakshuka, add extra cayenne or a spoonful of harissa paste to the sauce.
  • For a meaty shakshuka, brown crumbled merguez sausage or ground lamb before adding the onions.
  • For a cheesy shakshuka, stir shredded mozzarella into the sauce along with the feta.
  • For extra vegetable shakshuka, add diced zucchini or eggplant with the onions and peppers.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 14gProtein: 15gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 195mgSodium: 620mgPotassium: 480mgFiber: 3gSugar: 8gVitamin A: 20IUVitamin C: 60mgCalcium: 12mgIron: 15mg
Keyword eggs in tomato sauce, north african breakfast, one pan breakfast, shakshuka, shakshuka recipe
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