Save to Pinterest My first shakshuka came together on a Tuesday evening when I raided my fridge and found myself with leftover peppers, garlic, and eggs. What started as an improvised dinner became the dish I'd recreate countless times, each time discovering something new about how the spices bloom into the tomato sauce. There's something almost meditative about cracking eggs into those pockets of simmering heat, watching them settle and cook gently while the aroma fills your kitchen.
I made this for my roommate on a Saturday morning when she was stressed about an exam, and watching her break the yolk and soak it into warm pita reminded me that sometimes the simplest meals carry the most comfort. She called it her new study-day breakfast, and now whenever she visits, she asks if I'll make it again.
Ingredients
- Olive oil: Use good quality here because you'll taste it, and it carries the warmth of the spices into every bite.
- Yellow onion and red bell pepper: The sweet base that balances the acidity of the tomatoes and gives the sauce body.
- Garlic and red chili: Garlic keeps everything grounded while the chili adds personality, but leave it out if you prefer gentler heat.
- Crushed and fresh tomatoes: Crushed tomatoes build the sauce foundation while fresh tomatoes brighten it up with a lighter texture.
- Tomato paste: A small spoonful deepens the flavor without overwhelming the dish.
- Cumin and paprika: These two spices are the heart of the dish, creating warmth and depth that makes shakshuka unmistakably itself.
- Cayenne and coriander: Optional additions that add complexity; I use less cayenne than the recipe suggests until I taste the sauce.
- Large eggs: The stars of the show, and fresher is better because they hold their shape more beautifully.
- Fresh parsley and cilantro: Don't skip these; they brighten everything and add a freshness that cuts through the richness.
Instructions
- Warm the oil and soften the base:
- Heat olive oil over medium heat until shimmering, then add onion and red pepper. Cook for 5 to 7 minutes, stirring occasionally, until the edges soften and the pepper releases its sweetness.
- Build the fragrance:
- Add minced garlic and chili, stirring constantly for about a minute until your kitchen smells incredible. This is when you know the aromatics are ready to play with the tomatoes.
- Create the sauce:
- Pour in crushed tomatoes, fresh tomatoes, and tomato paste, stirring well to combine. The sauce should smell bright and alive, not dull or flat.
- Season and simmer:
- Sprinkle in cumin, paprika, cayenne if using, coriander, salt, and pepper. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors marry together.
- Create nests for the eggs:
- Using the back of a spoon, make 4 small wells in the sauce, spacing them apart. These become cradling spots for the eggs.
- Add the eggs gently:
- Crack each egg into a well, letting the white settle into the sauce while the yolk sits in the center. The warmth of the sauce begins cooking the eggs immediately.
- Let them set covered:
- Cover the pan and reduce heat to medium-low. Cook for 6 to 8 minutes until the egg whites turn opaque and firm but the yolks remain soft and runny in the center.
- Finish and serve:
- Remove from heat, scatter fresh parsley and cilantro over the top, add crumbled feta if you like, and carry the whole pan to the table while it's still steaming.
Save to Pinterest There was an evening when I made this for four friends on short notice, and halfway through cooking, I realized I didn't have pita bread. We ended up using torn pieces of sourdough and it was somehow even better, the yolk dripping down the crumb as everyone sat around the pan passing bread and laughing. That meal became a ritual we repeated for years.
Spice Balance and Heat
The beauty of shakshuka is that you control how much heat reaches your plate. I've made it for friends who don't eat spicy food by skipping the chili and cayenne entirely, and it's still deeply satisfying. For myself, I add the chili and adjust the cayenne by tasting the sauce before the eggs go in, knowing I can always add more but I can't take it away. The cumin and paprika do the heavy lifting of flavor, making the dish taste authentic even without heat.
The Cast Iron Advantage
A cast-iron pan holds onto heat beautifully and carries the whole meal straight to the table looking like something from a restaurant. A regular skillet works just fine, but if you have cast iron, this is the moment to use it. The hot pan keeps the eggs cooking gently even as you're plating, and the sauce stays at the perfect temperature for dipping bread.
Variations and Company
Once you've made the basic version, you'll start seeing all the ways to adapt it. I've added sautéed spinach for earthiness, roasted eggplant for richness, and even crumbled crispy bacon when I wanted to make it heartier. The sauce is forgiving and curious, ready to embrace whatever vegetables you want to fold in. Serve it with warm pita, crusty bread, labneh, or Greek yogurt on the side, and let everyone build their own bite.
- Try a pinch of smoked paprika if you want the sauce to taste like it came from a wood-fired kitchen.
- Leave the yolk runny so it becomes a sauce itself, soaking into whatever bread you're serving.
- Make this on a morning when you have time to sit at the table because it's meant to be eaten slowly and shared.
Save to Pinterest Shakshuka reminds me that some of the most memorable meals come from simple ingredients and a willingness to sit together. Serve it warm, gathered around one pan, and watch how quickly conversation flows.
Recipe FAQs
- → How do you prevent the eggs from overcooking?
Cover the pan and cook on gentle heat for 6–8 minutes until whites are set but yolks stay soft.
- → Can I adjust the spice level?
Yes, add or omit chili and cayenne pepper to suit your preferred heat intensity.
- → What bread pairs well with this dish?
Warm pita or crusty bread complements the rich tomato sauce perfectly for dipping.
- → Are there any suggested ingredient variations?
Try adding sautéed spinach or eggplant for extra texture and flavor diversity.
- → How to enhance smoky flavor?
Incorporate a pinch of smoked paprika in the sauce for a deeper, smokier aroma.
- → Is this dish suitable for special diets?
Yes, it’s naturally vegetarian and gluten-free, but watch for optional dairy like feta if avoiding allergens.