Save to Pinterest The first time I encountered shakshuka was at a tiny hole-in-the-wall café in Jerusalem, where the owner's grandmother hovered over a massive pan, cracking eggs with practiced precision. The air was thick with garlic and cumin, and I watched, mesmerized, as she created those perfect wells in the bubbling tomato sauce. It wasn't until years later, attempting to recreate that magic in my tiny Brooklyn apartment, that I understood why this dish has captivated home cooks across generations. Now it's become my go-to for lazy Sunday mornings and unexpected dinner guests alike.
Last winter, during a particularly brutal snowstorm, my neighbor texted that she was snowed in without groceries. I carried a steaming pan of shakshuka across the hall, wrapped in multiple towels, and we ended up spending three hours dipping crusty bread into the sauce while watching the flakes pile up outside. Something about this dish invites lingering, turning a simple meal into an excuse to slow down and connect.
Ingredients
- 2 tbsp olive oil: Use a good quality extra virgin oil, as it becomes the foundation of your sauce
- 1 large onion, diced: Yellow onions work best, becoming sweet and tender as they cook down
- 1 red bell pepper, diced: The red variety adds natural sweetness and beautiful color contrast
- 3 cloves garlic, minced: Don't be tempted to add more, or it will overpower the other spices
- 1 (28 oz) can crushed tomatoes: Whole tomatoes that you crush yourself have better texture, but canned works perfectly
- 1 small chili pepper, finely chopped: Leave seeds in for heat, remove for a milder dish
- 1 tsp ground cumin: This earthy spice is non-negotiable for authentic flavor
- 1 tsp sweet paprika: Smoked paprika adds incredible depth if you have it
- 1/2 tsp ground coriander: Adds bright, citrusy notes that cut through the richness
- 1/4 tsp cayenne pepper: Adjust based on your heat tolerance
- Salt and black pepper: Taste and adjust generously throughout cooking
- 4 large eggs: Room temperature eggs will cook more evenly
- 2 tbsp fresh parsley or cilantro, chopped: The fresh herbs wake up the whole dish
- 50 g (1/3 cup) feta cheese, crumbled: The salty creaminess is traditional but totally optional
Instructions
- Build your flavor base:
- Heat the olive oil in a large skillet over medium heat until it shimmers, then add your diced onion and bell pepper. Let them soften slowly for 5 to 7 minutes, stirring occasionally, until they're fragrant and translucent.
- Add the aromatic punch:
- Stir in the minced garlic and chopped chili pepper, cooking for just 1 minute until fragrant but not browned. Watch carefully here, because garlic turns bitter quickly.
- Create the spiced tomato sauce:
- Pour in the crushed tomatoes, then add the cumin, paprika, coriander, cayenne, salt, and pepper. Stir everything together and let the sauce simmer uncovered for 10 to 12 minutes, until it thickens enough to hold the shape of a spoon.
- Make the wells and add eggs:
- Use the back of a spoon to create 4 shallow wells in the sauce, spacing them evenly around the pan. Crack an egg directly into each well, taking care not to break the yolks.
- Cook to perfection:
- Cover the pan and cook for 6 to 8 minutes, checking at the 6-minute mark. You want the whites completely set but the yolks still gloriously runny.
- Finish and serve immediately:
- Remove from heat, scatter with fresh herbs and crumbled feta if using, and carry the whole pan straight to the table.
Save to Pinterest My daughter announced she was moving across the country the morning I made this for her birthday breakfast. We sat at the counter, forks hovering over the pan, neither of us quite ready to break the yolks and end the meal. Now every time she calls home, she asks if I'm making shakshuka, as if the dish itself can somehow close the distance between us.
Getting The Eggs Right
The most common mistake I see is people trying to cook their eggs too quickly. Medium heat is your friend here, and patience is essential. If your eggs are spreading too much in the sauce, try swirling the pan briefly to redistribute some tomato mixture around the whites before covering.
Bread Strategy
The right bread can elevate this dish from good to unforgettable. I keep a stash of frozen pita that I can quickly warm in the oven, but a crusty sourdough works beautifully too. Tear the bread into generous pieces, perfect for scooping up both sauce and egg.
Make It Yours
Once you master the classic version, the variations are endless. I've added spinach, substituted goat cheese for feta, and even made it with roasted red peppers from a jar when fresh weren't available. The core technique stays the same, but the personality shifts with each change.
- A splash of heavy cream stirred in at the end creates the most luxurious sauce
- If you like things spicy, add a teaspoon of harissa paste to the tomato mixture
- Leftovers keep beautifully, though the eggs are best cooked fresh each time
Save to Pinterest There's something profoundly satisfying about a dish that's this simple yet this special. May your shakshuka be perfectly spiced and your company excellent.
Recipe FAQs
- → What is shakshuka?
Shakshuka is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, it originated in North Africa and the Middle East.
- → Is shakshuka gluten-free?
Yes, the traditional shakshuka is naturally gluten-free. Just serve it without bread or use gluten-free bread to dip into the sauce.
- → How do I know when the eggs are done?
Cook covered for 6-8 minutes. The whites should be set but opaque, while the yolks remain slightly runny. For firmer yolks, cook an additional 2-3 minutes.
- → Can I make shakshuka ahead of time?
The tomato sauce base can be prepared up to 2 days in advance and refrigerated. Reheat gently before adding and poaching the eggs fresh.
- → What can I serve with shakshuka?
Crusty bread, warm pita, or flatbread are perfect for soaking up the sauce. It also pairs well with roasted potatoes or a simple green salad.
- → Can I make it vegan?
Yes. Replace the eggs with sautéed tofu, chickpeas, or extra vegetables. The spiced tomato sauce remains delicious and satisfying.