Breakfast
Classic Shakshuka
A flavorful North African and Middle Eastern dish of poached eggs in a simmering tomato sauce with spices.
Watch it madeTim Laielli · 1:01
Ingredients
- Eggs4-6 large
- Canned Crushed Tomatoes28 oz
- Red Bell Pepper1 chopped
- Onion1 medium, chopped
- Garlic2 cloves, minced
- Cumin1 tsp
- Paprika1 tsp
Method
- Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, cooking until soft.
- Stir in garlic, cumin, paprika, and chili powder, cooking for another minute until fragrant.
- Pour in the crushed tomatoes and simmer for 10 minutes until the sauce thickens slightly.
- Create small wells in the sauce and gently crack an egg into each well.
- Cover the skillet and cook for 5-8 minutes until the egg whites are set but yolks are still runny. Garnish with cilantro.
Common questions
Can I substitute fresh tomatoes for canned crushed tomatoes in shakshuka?
Yes. Use about 4–5 ripe tomatoes, grated or finely chopped, for one 14-ounce can. Cook a few minutes longer to reduce excess water, and add a pinch more salt if the sauce tastes flat.
How do I know when the eggs are done without overcooking them?
The whites should be opaque and fully set, while the yolks still jiggle slightly when you shake the pan. Start checking at 5 minutes covered, and remove the skillet from heat a little early if needed.
What are the most common mistakes when making shakshuka?
The biggest mistakes are undercooking the onion-pepper base, skipping the tomato simmer so the sauce stays watery, and cooking the eggs too long. Also, crack eggs into deep wells and keep the heat gentle to avoid tough whites.
How should I store leftover shakshuka and reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave at short intervals. Eggs will firm up, so avoid overheating.
What should I serve with shakshuka?
Serve it with crusty bread, pita, or naan for scooping up the sauce and eggs. A simple salad, olives, or yogurt on the side also works well if you want to round out the meal.