Shakshuka is eggs gently poached in a rich, spiced tomato and pepper sauce, served bubbling straight from the pan with bread for dipping. This shakshuka recipe is a one-pan meal that works for breakfast, brunch or a fast weeknight dinner, and it takes about 30 minutes using mostly store-cupboard ingredients.
The difference between a good shakshuka and a great one is the sauce. Here the onions and peppers are cooked slowly until sweet, the spices are toasted in the oil to wake them up, and the tomatoes are simmered until thick enough to hold little wells for the eggs. The result is deep, smoky and slightly tangy, with soft, jammy yolks.
Why You’ll Want to Make It Again
Shakshuka is loved across North Africa and the Middle East, and it translates beautifully to a desi kitchen because it relies on flavours we already cook with every day: cumin, paprika, chilli, garlic and tomato. It feels generous and impressive when you bring the pan to the table, yet it is one of the simplest dishes in this collection.
- One pan, minimal washing up.
- Naturally vegetarian and easy to make gluten-free.
- Scales up easily in a larger pan.
- Uses canned tomatoes, so it can be made any time of year.
Ingredient Notes
- Tomatoes: good canned whole or crushed tomatoes give a consistent, rich sauce. Fresh ripe tomatoes work in summer; use about 800 g, chopped, and cook a little longer.
- Red bell pepper: adds sweetness and body. A roasted pepper from a jar deepens the flavour.
- Onion and garlic: the aromatic base. Cook the onion until soft and golden before anything else goes in.
- Spices: ground cumin, sweet or smoked paprika and a little chilli. Harissa paste is a traditional, punchy alternative to the chilli.
- Eggs: four to six, depending on appetite and pan size.
- Finishing touches: crumbled feta, fresh coriander or parsley, and a drizzle of olive oil.
Shakshuka Recipe: Eggs in Spiced Tomato Sauce in One Pan
Middle Eastern · Breakfast · Easy
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 1/2 tsp sweet or smoked paprika
- 1/2 tsp red chilli flakes or 1 tsp harissa paste
- 1 tbsp tomato paste
- 2 x 400 g cans whole or crushed tomatoes
- 1/2 tsp sugar (optional)
- 3/4 tsp salt and black pepper, to taste
- 5–6 large eggs
- 50 g feta, crumbled
- 2 tbsp chopped fresh coriander or parsley
Method
- Heat the olive oil in a 26–28 cm lidded pan and cook the onion and pepper with a pinch of salt for 8–10 minutes until soft.
- Add the garlic, cumin, paprika, chilli and tomato paste and stir for 1 minute.
- Add the tomatoes and sugar, crush them, and simmer uncovered for 10–12 minutes until thick.
- Season the sauce to taste.
- Make 5–6 wells and crack an egg into each; season the eggs lightly.
- Cover and cook on low for 5–8 minutes until the whites are fully set.
- Top with feta, herbs and a drizzle of olive oil and serve with bread.
How to Cook Shakshuka
Build a sweet base
Warm olive oil in a 26–28 cm frying pan or skillet with a lid. Add the onion and pepper with a pinch of salt and cook over medium heat for 8–10 minutes until soft and starting to colour. Salt draws out moisture and helps them soften faster.
Bloom the spices
Add the garlic, cumin, paprika and chilli and stir for about a minute until fragrant. Cooking spices briefly in oil releases their flavour far more than stirring them into liquid later. Add the tomato paste now too, and let it darken slightly.
Simmer the sauce
Pour in the tomatoes, crush any whole ones with your spoon, and add a pinch of sugar if they taste sharp. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce is thick enough that a spoon dragged through it leaves a trail. Taste and adjust the salt and heat. A watery sauce is the most common mistake in any shakshuka recipe, as the eggs spread out and the dish becomes soupy.
Add the eggs
Use the back of a spoon to make small wells in the sauce. Crack each egg into a cup first, then slip it into a well. Season the eggs with a little salt and pepper. Cover the pan and cook on low heat for 5–8 minutes, until the whites are completely set and the yolks are cooked to your liking. Lift the lid to check; the whites near the yolk should be opaque, not clear. For fully firm yolks, which are recommended for young children, pregnant women and older people, cook a few minutes longer.
Finish and serve
Scatter over feta and herbs, drizzle with olive oil, and take the pan straight to the table.
Tips for the Best Shakshuka
- Use a pan with a lid. Covering traps steam that sets the tops of the eggs without overcooking the bottoms.
- Keep the heat low once the eggs are in; boiling sauce toughens the whites.
- Spoon a little sauce over the whites (not the yolks) to help them cook evenly.
- Make the sauce ahead. It keeps for three days in the fridge, so you only need to reheat it and add eggs.
- Remove the pan from the heat a moment before the eggs look perfect; residual heat keeps cooking them.
Variations
Green shakshuka swaps tomatoes for spinach, leeks, courgette and herbs, cooked with garlic and a little cream or yoghurt. For a heartier meal, brown 250 g of beef or lamb mince or sliced chicken sausage with the onions. A desi-style version uses chopped green chillies, garam masala and fresh coriander, and goes perfectly with paratha. You can also stir a can of drained chickpeas into the sauce for extra protein and texture.
Serving and Storage
Serve with crusty bread, warm pitta, naan or toasted paratha for scooping up the sauce. A plate of sliced cucumbers, olives and thick yoghurt or labneh on the side makes it a complete brunch. For dinner, add a simple green salad.
Shakshuka is best eaten as soon as it is cooked, because reheated eggs become rubbery. If you want leftovers, store the sauce separately in the fridge for up to three days or freeze it for up to three months, then reheat until simmering and cook fresh eggs in it.
Frequently Asked Questions
Can I make this shakshuka recipe in the oven?
Yes. Make the sauce on the hob in an oven-safe pan, add the eggs, then bake at 190°C (375°F) for 8–12 minutes until the whites are set.
Is shakshuka spicy?
It can be as mild or hot as you like. Use sweet paprika and skip the chilli for a gentle version, or add harissa or green chilli for heat.
Can I use fresh tomatoes?
Absolutely. Very ripe tomatoes are best; simmer them longer until the sauce is thick, and add a spoon of tomato paste for depth.
How many eggs per person?
Two eggs per person is standard for a main meal. One is enough as part of a larger brunch spread.
Bring the Pan to the Table
This shakshuka recipe proves that a handful of humble ingredients can make something special. Cook the sauce until thick, keep the heat gentle for the eggs, and serve with plenty of bread. Once you have made it once, you will find yourself coming back to this shakshuka recipe whenever eggs and a can of tomatoes are all you have.
