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How to Make Shakshuka

Name: How to Make Shakshuka
Yield: 4
Ingredients: 1 large onion; 1 red bell pepper; 4 garlic cloves; 1 can crushed tomatoes; 2 tbsp olive oil; 1 tsp cumin; 1 tsp sweet paprika; 1 pinch cayenne; 4-6 eggs; to taste salt; to taste pepper; fresh parsley or cilantro; warm pita bread or crusty bread

Shakshuka is eggs poached in a thick, spiced tomato sauce. You build the sauce with onions, peppers, and tomatoes, season it with cumin and paprika, then crack eggs directly into the simmering mixture. The key is getting the sauce thick enough to cradle the eggs while they cook gently on top.

Total time: 40 min
Hands-on: 15 min
Serves: 4
Difficulty: Easy

Ingredients

1 large onion
1 red bell pepper
4 garlic cloves
1 can crushed tomatoes
2 tbsp olive oil
1 tsp cumin
1 tsp sweet paprika
1 pinch cayenne
4-6 eggs
to taste salt
to taste pepper
fresh parsley or cilantro
warm pita bread or crusty bread

Step by step

Prepare your vegetables. Dice one large onion and one red bell pepper. Mince 4 garlic cloves. Open a can of crushed tomatoes and have your spices ready.
Cook the base. Heat 2 tablespoons olive oil in a cast iron skillet or heavy pan over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Add the bell pepper and cook another 3 minutes.
Build the flavor. Add the garlic, 1 teaspoon cumin, 1 teaspoon sweet paprika, and a pinch of cayenne. Stir for 30 seconds until fragrant.
Add the tomatoes. Pour in the crushed tomatoes and season with salt and pepper. Let it simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens enough that a wooden spoon leaves a trail when you drag it across the bottom.
Create wells for the eggs. Use the back of a spoon to make 4-6 shallow indentations in the sauce. These wells will help keep the eggs in place.
Add the eggs. Crack each egg into a small bowl first, then gently pour into a well. Cover the pan and cook for 8-12 minutes, depending on how runny you want the yolks.
Finish and serve. Remove from heat and sprinkle with fresh parsley or cilantro. Serve immediately with warm pita bread or crusty bread for scooping.

Tips & troubleshooting

Your sauce should be thick enough to support the eggs without them sinking to the bottom
Crack eggs into individual bowls first so you can add them quickly and precisely to the hot sauce
Use a cast iron or enameled pan that can go from stovetop to table for the best presentation
If your sauce gets too thick, add a splash of water. If too thin, simmer longer uncovered
The eggs will continue cooking from residual heat, so pull the pan off when yolks are slightly less done than you want

Variations

Green Shakshuka. Replace tomatoes with a mix of spinach, chard, and herbs. Sauté greens until wilted, add cream or yogurt for richness.
Spicy Shakshuka. Add diced jalapeños with the peppers and increase cayenne. Finish with hot sauce or harissa paste stirred into the sauce.
Cheese Shakshuka. Crumble feta or goat cheese over the sauce before adding eggs. The cheese melts slightly and adds tangy richness.

Questions

Can I make shakshuka ahead of time?: Make the tomato sauce up to 2 days ahead and reheat before adding eggs. The eggs must be cooked fresh for the best texture.
What if my eggs overcook?: Once you see the whites are set, remove from heat immediately. The pan stays hot and will continue cooking the eggs even off the burner.
Can I use fresh tomatoes instead of canned?: Yes, use about 2 pounds of ripe tomatoes. Grate them on a box grater after removing the skin, or roughly chop and cook longer to break down.
Why won't my eggs stay in the wells?: Your sauce is too thin. Simmer it longer to reduce the liquid, or make deeper wells with your spoon before adding the eggs.