cooking/recipes/african/shakshuka/shakshuka.md

title	slug	date	lastUpdated	category	tags	cookTime	prepTime	servings	author	description	featured	display	displayPhoto
Shakshuka	shakshuka	2026-03-18	2026-03-18	african	african	30	10	4	jake	Poached eggs in a spiced tomato and pepper sauce. A one-pan North African and Middle Eastern classic.	false	true	./assets/shakshuka2.jpg

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:::ingredients

Sauce

• 2 tablespoons olive oil
• 3 medium tomatoes halved, and/or 1 tablespoon tomato paste and/or 1 can (28oz) crushed tomatoes
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• 3–6 large eggs
• Fresh parsley or cilantro, roughly chopped
• 1/2 teaspoon sugar (optional)
• 2 oz crumbled feta cheese (optional)
• Crusty bread or pita, for serving :::

:::instructions

1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
2. Add the onion and red bell pepper. Cook, stirring occasionally, until softened and lightly golden, about 7–8 minutes.
3. Halve the tomatoes and place them face side down in the pan. Cook, covered for 7-8 minutes until the skin on the tomatoes can be removed by tongs.
4. Optionally, add the tomato paste and crushed tomatoes and cook for 1 minute.
5. Smash the skinless tomatoes down as much as they can go. Cook for another few minutes while they start to break down.
6. Add the garlic, cumin, paprika, smoked paprika, and cayenne. Stir and cook for 1–2 minutes until very fragrant.
7. Season with salt, pepper, and a pinch of sugar if desired. Stir to combine.
8. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have fully broken down.
9. Use the back of a spoon to make 5–6 wells in the sauce. Carefully crack an egg or put a pinch of mozzarella cheese into each well.
10. Cover the skillet and cook for 8–10 minutes, or until the egg whites are just set but the yolks are still runny. Check frequently — they go from underdone to overdone quickly.
11. Remove from heat. Scatter feta (if using) and fresh herbs over the top.
12. Serve directly from the pan with plenty of crusty bread or pita for scooping. :::

:::notes

Egg Doneness

• For runny yolks, cover and cook 7–8 minutes. For fully set yolks, cook 10–12 minutes. Start checking early — residual heat will continue cooking the eggs after you remove the lid.

Make It Ahead

• Instead of the tomatoes/paste, tomato sauce can be made up to 5 days in advance and stored in the fridge. Reheat in the skillet and add the eggs fresh to order.

Variations

• Green shakshuka: swap tomatoes for tomatillos and add spinach or chard.
• Spicier: add a finely chopped jalapeño or a pinch of red pepper flakes with the onion.
• Add a can of drained chickpeas to the sauce for extra protein. :::

:::references

• Reference Recipe HERE :::

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