Shakshuka is a vivid skillet dish of eggs gently cooked right in a thick, fragrant tomato sauce with peppers, paprika, and cumin. It makes a quick breakfast or a light supper, and it always delivers: the yolks stay luscious and creamy, the sauce is deep and well balanced, and it is best served with warm lavash or crusty bread.
Ingredients
- Eggs — 4
- Tomatoes in their own juice, chopped — 400 g (14 oz)
- Bell pepper — 1 medium
- Yellow onion — 1 small
- Garlic — 3 cloves
- Tomato paste — 1 tbsp
- Olive oil — 2 tbsp
- Sweet paprika — 1 tsp
- Ground cumin — 0.5 tsp
- Ground coriander — 0.5 tsp
- Chili flakes — 0.25 tsp (optional)
- Sugar — 0.5 tsp (to balance acidity)
- Salt — to taste
- Ground black pepper — to taste
- Fresh herbs, chopped, such as parsley or cilantro — 2 tbsp
- Feta — 50 g (1.8 oz), optional
Step-by-Step Recipe
- Prepare the ingredients: finely chop the onion and garlic, dice the bell pepper into small pieces, and chop the herbs.
- Heat a skillet over medium heat, pour in the olive oil, and cook the onion until soft and translucent, 3–4 minutes.
- Add the bell pepper and cook for another 3–4 minutes until lightly caramelized.
- Stir in the paprika, ground cumin, coriander, and chili flakes, if using, then add the garlic and warm for 30 seconds until fragrant.
- Add the tomato paste and stir, then pour in the chopped tomatoes, sugar, salt, and black pepper. Simmer for 5–7 minutes until the sauce thickens.
- Make 4 wells in the sauce and carefully crack the eggs into them. Reduce the heat to medium-low, cover, and cook for 4–6 minutes, until the yolks are set to your liking.
- Remove from the heat and finish with chopped herbs and crumbled feta.
- Serve at once with lavash or crusty bread for scooping up the sauce.
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Tips and Variations
- For a deeper, smokier flavor, add a pinch of smoked paprika.
- Fresh tomatoes can be used instead of canned: peel and finely chop 4–5 ripe tomatoes.
- Need a dairy-free version? Simply leave out the feta — the dish will still be full-flavored and vibrant.
- Adjust the heat with chili and black pepper; for a child-friendly version, omit the chili completely.
- Cook the eggs to your preferred texture: 3–4 minutes for runny yolks, 6–7 minutes for firmer yolks.
What to Serve With It
- Warm lavash, pita, or ciabatta
- Cucumbers, olives, and fresh herbs
- A silky yogurt sauce with garlic and lemon
Nutrition per Serving
| Calories | 320 kcal |
| Protein | 17 g |
| Fat | 22 g |
| Carbohydrates | 18 g |
| Fiber | 4 g |
| Sugars | 10 g |
| Sodium | 800 mg |
Frequently Asked Questions
- Can I use fresh tomatoes instead of canned? Yes, use 4–5 ripe tomatoes, peel them, chop them finely, and simmer the sauce 2–3 minutes longer to cook off extra moisture.
- How do I make the sauce less acidic? Add a pinch of sugar and simmer the sauce gently until thickened — the flavor will become softer and more balanced.
- What if I do not have cumin or coriander? Use a barbecue spice blend, or add a little caraway and smoked paprika for a similar aroma.
- Can I make shakshuka ahead of time? The sauce can be prepared in advance and refrigerated for up to 3 days. Reheat before serving, make the wells, and cook the eggs just before bringing it to the table.
- What kind of pan is best? A heavy 9.5–10 inch skillet with a lid is ideal, so the eggs cook evenly.