This vibrant North African dish features eggs poached in a spiced tomato and pepper sauce, creating a perfect harmony of flavors with crispy bread for dipping. Shakshuka is comfort food at its finest—warm, aromatic, and satisfying enough for breakfast, lunch, or dinner. The combination of warm spices, fresh vegetables, and runny yolks creates an irresistible dish that's sure to impress.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
vegetarianbudget-friendlyfamilyquick
Ingredients
3 tablespoonsolive oil
2 mediumonions
2 mediumbell peppers
4 piecesgarlic cloves
800 gcanned crushed tomatoes
8 pieceseggs
1 teaspoonground cumin
1 teaspoonpaprika
0.5 teaspooncayenne pepper
1 teaspoonsalt
0.5 teaspoonblack pepper
3 tablespoonsfresh cilantro
Instructions
1PREPARE THE VEGETABLES: Dice the onions into small pieces and slice the bell peppers into thin strips, removing the seeds and membranes. Mince the garlic finely, being careful not to over-process it. Set all vegetables aside in separate bowls so they're ready for quick cooking. This mise en place approach ensures smooth cooking without scrambling for ingredients mid-recipe.
2SAUTÉ THE AROMATICS: Heat the olive oil in a large, deep skillet or shallow pan over medium heat, about 2 minutes until shimmering. Add the diced onions and cook for 4-5 minutes, stirring occasionally, until they become translucent and softened. The onions should not brown but rather develop a soft, golden appearance, which provides a sweet base for the sauce.
3ADD PEPPERS AND GARLIC: Add the sliced bell peppers to the skillet and cook for another 5 minutes, stirring frequently, until they begin to soften and release their natural juices. Push the vegetables to the sides of the pan and add the minced garlic to the center, cooking for about 1 minute until fragrant. You'll notice the garlic will perfume the entire kitchen with an aromatic, appetizing smell—this signals it's ready for the next step.
4BUILD THE SAUCE WITH SPICES: Sprinkle the ground cumin, paprika, and cayenne pepper over the vegetables and stir well for about 1-2 minutes, allowing the spices to toast slightly in the hot oil and release their essential oils. This blooming technique deepens the flavor profile significantly compared to adding spices directly to the liquid. Add the canned crushed tomatoes, salt, and black pepper, stirring to combine everything thoroughly.
5SIMMER THE SAUCE: Reduce the heat to medium-low and let the sauce simmer for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together beautifully. The sauce should bubble gently at the edges but not violently—this slow cooking allows the vegetables to break down and the spices to fully integrate. The sauce will reduce by about a quarter and should coat the back of a spoon lightly when ready.
6CREATE WELLS FOR THE EGGS: Using the back of a spoon, create 8 small indentations or wells in the sauce, spacing them evenly across the pan. These wells will cradle the eggs and prevent them from rolling around during cooking. Crack one egg into each well, being gentle so the yolks remain intact—this is crucial for the perfect creamy yolk that will run into the sauce.
7COOK THE EGGS: Cover the skillet with a lid or large plate and cook on medium-low heat for 5-7 minutes, checking progress at the 5-minute mark. The whites should turn opaque and set while the yolks remain runny and creamy—this is the hallmark of a perfectly executed shakshuka. If you prefer firmer yolks, cook an additional 1-2 minutes, but be careful not to overcook them as they will continue cooking from residual heat.
8FINISH AND SERVE: Remove the skillet from heat and sprinkle fresh cilantro generously over the top for color, freshness, and a burst of herbaceous flavor. Serve immediately while everything is hot, in the same skillet if desired, with warm pita bread, crusty bread, or flatbread for dipping and scooping. Each serving should include at least one egg nestled in the rich, spiced tomato sauce—the runny yolk will mix with the sauce to create a luxurious sauce for the bread.