Shakshuka Recipe

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Eggs simmered in a rich, spiced tomato sauce - shakshuka is comfort food at its best offering versatility and simplicity in one skillet.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Servings: servings

Calories: 178kcal

3 tablespoons olive oil plus more for drizzling if desired
1 medium yellow onion diced
1 red bell pepper seeded, cored, and diced
4 cloves garlic thinly sliced
1 tablespoon harissa paste or more to taste - see note below for substitutions
28 ounce can whole, peeled tomatoes with juices- substitute 6 cups of diced, fresh tomatoes.
2 tablespoons tomato paste I used double concentrated
kosher salt and black pepper to taste
6 large eggs
fresh parsley chopped

Use a large skillet, ideally cast iron, for even heat. Add 2-3 tablespoons of olive oil and let it warm over medium heat.
Add the onions and peppers, cooking until soft (about 5-7 minutes). Stir occasionally to avoid burning. Stir in the sliced garlic and harissa paste. Cook for one minute, or until aromatic.
Pour in a 28-ounce can of whole tomatoes and two tablespoons of tomato paste. Break the tomatoes apart with a wooden spoon and stir together. Let the sauce simmer for 10-15 minutes, stirring occasionally. Add salt and pepper to taste.
Use a spoon to create small pockets (“wells”) in the sauce. These will cradle your eggs. Crack 4-6 eggs into the wells. Try to keep the yolks intact. Cover the pan with a lid to poach the eggs. Simmer on low for 5-8 minutes, or until the egg whites set but yolks are still runny. Prefer firmer yolks? Cook longer.
Sprinkle fresh parsley or cilantro on top. A sprinkle of crumbled feta for a salty, creamy contrast. Serve directly from the skillet with crusty bread or pita wedges for dipping.

Use room-temperature eggs—they cook more evenly.
Avoid overcooking. Check the eggs often as they can firm up quickly. A runny yolk is key for perfect texture.
Taste as you go. Too tangy? Add a pinch of sugar (or honey) to balance the acidity.
If your sauce seems too thick, add a splash of water or vegetable stock while simmering.
Don’t have harissa? Substitute two teaspoons paprika, one teaspoon cumin, and a quarter teaspoon cayenne pepper.
Like it spicy? Slice up jalapeños, bird’s eye chilies, or serranos and mix them in while sautéeing your onions and garlic. Add a pinch of cayenne or drizzle spicy chili oil before serving.
Adjust the recipe to fit your taste, and don’t be afraid to make it your own.
Storing Leftovers: Store eggs and tomato sauce separately in glass, air tight containers. Consume within 3 to 4 days. Reheat sauce on the stove. For best results, only cook as many eggs as you need, reheat sauce and cook the eggs as needed.