Shakshuka

An overhead view of a large stainless steel skillet filled with poached eggs in a vibrant red tomato sauce.

Course: Breakfast / Brunch

Cuisine: North Africa / Middle East / Israeli

Keyword: how to make shakshuka, shakshuka recipe, shakshuka with eggs

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 298kcal

Author: Kris Longwell

Shakshuka is quintessential brunch fare. You can make the sauce up to 12 hours in advance. Reheat the sauce and then add the eggs. This dish is not terribly spicy, but if you want very little to no spice, cut back on the jalapeno and the cayenne.

Print Recipe

Equipment

10 or 12-inch skillet with lid

Ingredients

¼ cup olive oil
1 jalapeno fresh, seeded, and chopped
1 medium onion chopped
1 red bell pepper cored, seeded, and chopped
5 cloves garlic minced
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp cayenne (optional)
1 28 oz can whole tomatoes San Marzano is great
1 tsp salt
½ tsp black pepper
6 eggs
½ cup feta cheese crumbled (optional)
2 tbsp parsley fresh, chopped, for garnish

Instructions

Heat the oil in a large skillet (with lid) over medium heat until shimmering. Add the onions, jalapeno, and bell peppers and sauté, stirring often, until soft, about 5 minutes.
Add the garlic and cook for another 30 seconds.
Transfer the tomatoes into a medium bowl and use your hands to crush the tomatoes into the skillet. Add the juice from the tomatoes. Allow to simmer for 10 minutes, until slightly thickened.
Use the handle of a large wooden spoon to make a small well in the sauce. Add a whole egg into the well. Repeat this with the remaining eggs, evenly distributing around the pan. Cover and cook for 5 minutes for a slightly runny yolk. Cook for 7 to 8 minutes for a solid yolk.
Uncover and sprinkle with feta (if using) and parsley. Serve at once with toasted lightly salted pita triangles.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

This dish has a fairly low spice level, but there is a bit of warming heat. If you want little spice or no heat at all, then pull back on the fresh jalapeno and/or cayenne.

We think this dish is best when served fresh, but you can make the sauce the night before and then reheat it the next morning and then add the eggs once simmering.

While the addition of feta cheese is not traditional, we think it is a wonderful complement to the dish.

Nutrition