Classic Shakshuka
Eggs poached directly in a spiced tomato and pepper sauce, served straight from the pan with crusty bread for scooping.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (523 reviews)
INSPIRED BY
North African and Middle Eastern home cooks
Shakshuka has roots across North Africa and the Middle East, with particularly strong traditions in Tunisia, Israel, Libya, and Morocco. The name comes from an Arabic word meaning a mixture or all shaken up. It became widely popular globally through Israeli breakfast culture in the late 20th century.
Story
We started making shakshuka on Saturday mornings when I realized it is the most rewarding single-pan meal in our rotation. Everything goes into one skillet, the sauce builds in about fifteen minutes, and then the eggs cook right in it while you slice the bread. There is something about bringing the pan to the table and having everyone reach in with their own piece of bread that makes it feel like a real shared meal. We do a green version sometimes with tomatillos, and a spicy version with harissa, but the classic always brings the most requests.
By Casey
Ingredients
- 6 large eggs
- 1 can (28 oz) whole peeled or crushed tomatoes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/2 tsp kosher salt
- Fresh parsley or cilantro, for serving
- Feta cheese, crumbled, for serving (optional)
- Crusty bread or pita, for serving
Instructions
- Heat olive oil in a large oven-safe skillet (a 12-inch cast iron or stainless pan works perfectly) over medium heat. Add the onion and red pepper and cook, stirring occasionally, until softened, about 7 minutes.
- Add the garlic, cumin, smoked paprika, coriander, and cayenne. Cook for 1 minute, stirring constantly, until the spices bloom and are fragrant.
- Pour in the canned tomatoes. If using whole tomatoes, crush them by hand before adding or use a spoon to break them up in the pan. Season with salt and stir to combine.
- Simmer the sauce uncovered over medium-low heat for 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Use a spoon to create six small wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks are still runny.
- Scatter fresh parsley or cilantro over the top. Add crumbled feta if using. Bring the pan straight to the table with bread on the side.
Chef Tips
- Use a lid, not foil. A tight-fitting lid traps steam and cooks the whites gently without turning the yolks rubbery.
- Take the pan off the heat when the whites are just barely set. They will continue cooking from residual heat.
- Fire-roasted canned tomatoes add a smoky depth that regular crushed tomatoes lack. Worth seeking out.
- A spoonful of harissa stirred into the sauce adds a North African heat that is deeply traditional.
Cook's Notes
- **Egg doneness:** Everyone has a preference. For set whites and runny yolks, 5 to 6 minutes covered is usually right. For firmer yolks, go 8 to 9 minutes. The skillet size affects this: a wider pan cooks the eggs faster because the sauce layer is thinner.
- **Make ahead:** The tomato sauce can be made up to two days ahead and stored in the fridge. Reheat it in the skillet and add the eggs just before serving.
- **Harissa:** Stirring a tablespoon or two of harissa paste into the sauce is one of the best upgrades you can make. It adds heat, smokiness, and a deep red color.