Shakshuka! We discovered it while watching a TV show. The smell of toasted cumin, smoked paprika, and fresh cilantro immediately awakened our senses. At the first bite, with warm pita bread for dipping, we were hooked!
So, ready for a culinary journey to the Middle East? Get out your best skillet—we’re taking you there! 🍳
How to Make Your Spiced Shakshuka
Ingredients:
For the Spiced Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium onion (sliced)
- 1 red bell pepper (cut into strips)
- 1 yellow or green bell pepper (cut into strips)
- 4 garlic cloves (finely chopped)
- 800g canned crushed tomatoes (or 6 large fresh tomatoes)
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon Aleppo pepper (or cayenne pepper)
- 1/2 teaspoon ground coriander
- 1 pinch of sugar (to balance acidity)
- Salt and black pepper to taste
For the Eggs:
- 6 fresh eggs (preferably organic)
For Serving:
- 100g crumbled feta (optional)
- 1 bunch fresh cilantro (chopped)
- 1 bunch flat-leaf parsley (chopped)
- 1 teaspoon za’atar (Middle Eastern spice blend)
- Extra virgin olive oil for drizzling
- Pita bread, whole wheat bread, or crusty baguette
- Lemon wedges (optional)
How Long Does It Take to Make This Recipe?
This recipe takes 10 minutes to prepare and 20 minutes to cook, for a total of 30 minutes. The secret? Let the sauce simmer so it develops all its flavors!
Step-by-Step Instructions:
Step 1: Prepare the Vegetables
Start by preparing all your vegetables while your skillet heats gently. Thinly slice the onion into half-moons, cut the bell peppers into strips about 1cm wide—not too thin or they’ll disappear into the sauce! Finely chop the garlic. Having everything ready before you start makes cooking so much more enjoyable and allows you to focus on perfectly cooking your shakshuka.
Step 2: Sauté the Onions and Bell Peppers
In a large deep skillet (ideally enameled cast iron, 28-30cm), heat the olive oil over medium heat. Add the sliced onion and sauté for 5 minutes, stirring regularly, until translucent and starting to brown slightly. Then add the bell pepper strips and continue sautéing for an additional 5-7 minutes. The bell peppers should soften and caramelize slightly on the edges—that’s where the magic begins! This caramelization step brings incredible depth of flavor.
Step 3: Add the Garlic and Spices
Add the chopped garlic and sauté for 1 minute until it perfumes your kitchen—be careful not to burn it! Now it’s time to add all your spices: cumin, smoked paprika, Aleppo pepper, and ground coriander. Stir constantly for 30 seconds to 1 minute. The spices will sizzle and release their essential oils—your kitchen will smell absolutely divine! This technique of “toasting” the spices with the vegetables is essential for developing deep, complex flavors.
Step 4: Simmer the Tomato Sauce
Pour the crushed tomatoes and tomato paste into the skillet. Add the pinch of sugar, salt, and pepper. Mix well to combine all the ingredients. Bring to a boil, then reduce heat to medium-low. Let simmer uncovered for 10-12 minutes, stirring occasionally. The sauce should thicken and reduce slightly—you want a fairly thick consistency to support the eggs. Taste and adjust the seasoning—this is the time to add more spices if needed!
Step 5: Create Wells for the Eggs
With the back of a large spoon, create 6 small “wells” or indentations in the tomato sauce, evenly distributed in the skillet. These little craters will hold your eggs and prevent them from mixing together. Make sure the edges of the wells are well defined. If your sauce is too thin, let it simmer for another 2-3 minutes—the sauce should be thick enough to maintain the shape of the wells.
Step 6: Poach the Eggs in the Sauce
Carefully crack an egg into a small bowl (in case there’s a shell problem), then gently pour it into one of the wells. Repeat with the remaining 5 eggs. Lightly season each egg yolk with a pinch of salt and pepper. Cover the skillet with a lid and cook over low heat for 5-8 minutes depending on whether you like your yolks runny (5 minutes) or more cooked (8 minutes). The whites should be completely set but the yolks still a bit runny—that’s absolute perfection!
Step 7: The Finishing Touch and Plating
Once the eggs are cooked to your liking, remove the skillet from heat. Generously crumble the feta over the entire surface (if using). Abundantly sprinkle with fresh chopped cilantro and parsley—fresh herbs are truly essential to balance the richness of the sauce! Sprinkle with za’atar for that authentically Middle Eastern touch. Drizzle with extra virgin olive oil, which will create beautiful golden droplets on the surface. Your shakshuka is ready!
Step 8: Serve at the Table
Bring the skillet directly to the table while it’s still steaming—that’s how shakshuka is traditionally served and it’s so convivial! Everyone can serve themselves directly from the skillet with a spoon. Serve with warm pita bread, toasted whole wheat bread, or a crusty baguette to soak up this divine sauce. Add lemon wedges on the side—a little squeeze of fresh lemon juice when eating awakens all the flavors!
Pro Tip: Oven-Baked Shakshuka
For more even egg cooking, you can finish your shakshuka in the oven! After adding the eggs to the sauce, place the skillet (make sure it’s oven-safe) in the oven at 180°C for 8-10 minutes. The eggs cook perfectly and evenly. It’s also handy when entertaining—you can prepare the sauce in advance and just add the eggs at the last minute!
Key Ingredients & Substitutions
Crushed Tomatoes
Quality canned tomatoes are perfect because they’re harvested at peak ripeness and have consistent flavor year-round. Choose ones without added sugar or additives. If using fresh tomatoes, choose very ripe and juicy ones—peel them (remove the skin) and roughly chop them. You can also use whole peeled tomatoes that you crush by hand for a more rustic texture.
Smoked Paprika
Smoked paprika (pimentón de la Vera) brings that characteristic smoky note that makes all the difference! If you don’t have any, use regular sweet paprika and add a tiny touch of smoked cumin or chipotle powder. Smoked paprika is now easily found in all supermarkets and completely transforms the dish!
Bell Peppers
Red and yellow bell peppers bring sweetness and color. No fresh bell peppers? Use jarred roasted peppers (drained and cut); they’ll even give a more intense flavor! You can also add diced eggplant for a heartier version, or zucchini for more vegetables.
Za’atar
This Middle Eastern spice blend (thyme, sesame, sumac) is magical on shakshuka! If you don’t have any, replace with a homemade mix: dried thyme + toasted sesame seeds + a pinch of oregano. Za’atar is found in Middle Eastern grocery stores or in the “international” aisle, and it also wonderfully flavors salads, roasted vegetables, and hummus!
Feta
Feta brings a salty, creamy touch that contrasts perfectly with the spicy sauce and eggs. For a dairy-free version, simply omit it or replace with crumbled firm tofu marinated in lemon juice and herbs. You can also use fresh goat cheese, which melts deliciously in the hot sauce!
VARIATIONS & CUSTOMIZATIONS
Green Shakshuka
For a fresh, spring-like version, replace the tomato base with green vegetables! Sauté onions and garlic, then add 300g fresh spinach, 200g chopped chard, 100g peas, and fresh herbs (cilantro, parsley, mint). Lightly blend for a creamy green sauce. Poach the eggs in it. Garnish with Greek yogurt, feta, and crushed pistachios. It’s fresh, light, and absolutely delicious!
Protein-Packed Merguez Version
For a hearty brunch, add 4 merguez (spicy North African sausages) cut into rounds. Brown them in the skillet before adding the onions—the fat will flavor the entire sauce. Or use diced chorizo. This version is ultra-flavorful and perfect for an indulgent Sunday brunch with friends!
Summer Vegetable Shakshuka
In summer, transform your shakshuka with garden vegetables! Add diced zucchini, roasted eggplant, halved cherry tomatoes, and fresh basil instead of cilantro. Garnish with creamy burrata instead of feta. Serve with toasted garlic bread. It’s the perfect summer version—light and colorful!
Individual Mini Shakshuka
For a chic brunch, prepare individual shakshukas! Divide the sauce among 4 small individual baking dishes or small cast iron skillets. Crack 1-2 eggs into each. Bake at 180°C for 10 minutes. Everyone has their own steaming little shakshuka—it’s perfect for entertaining and very Instagrammable!
FREQUENTLY ASKED QUESTIONS
How Do You Get Perfectly Runny Yolks?
The secret is in the timing! Cover your skillet well so the steam cooks the top of the whites. Watch closely: after 5 minutes, the whites should be opaque but the yolks still soft to the touch. If you like your yolks really runny, stop at 4-5 minutes. For yolks that are just slightly runny, leave for 6-7 minutes. Every stove heats differently, so test and adjust!
Can You Prepare the Sauce in Advance?
Absolutely! It’s even recommended because the flavors improve as they sit. Prepare the spiced tomato sauce up to 3 days ahead, store it in the refrigerator in an airtight container. When ready to serve, reheat it in your skillet, add the eggs, and poach them. The sauce also freezes very well for up to 3 months—thaw it the night before in the fridge!
My Sauce Is Too Thin, What Should I Do?
If your sauce is too thin, the eggs will mix in and won’t hold their shape well. The solution: let the sauce simmer uncovered for an additional 5-10 minutes until it thickens. You can also add 1 tablespoon of tomato paste to thicken quickly. The ideal consistency is like a thick Bolognese sauce that doesn’t run when you slightly tilt the skillet.
Can You Make Shakshuka Without Eggs?
Of course! The spiced tomato and pepper sauce base is delicious on its own. Serve it as a side dish with bulgur, quinoa, or bread. You can also add roasted chickpeas or marinated tofu for protein. Generously garnish with hummus, fresh herbs, and seeds. It’s a versatile base that works for many different dishes!
What Breads Pair Best with Shakshuka?
Soft pita bread is the most traditional—warm it for a few seconds over a flame so it’s warm and pliable. Crusty French baguette works wonderfully too. Toasted whole wheat bread, sourdough, or even English muffins are excellent. The important thing is to have good bread for soaking up this divine sauce—it’s literally half the pleasure!
