Easy Shakshuka
Shakshuka is a North African and Middle Eastern dish of eggs cooked right in a simmering sauce of tomatoes, peppers, cumin and paprika. It is one of the best one-pan meals we know: cheap, quick, and perfect with crusty bread for dragging through the sauce.
Updated
- Prep Time
- 8 mins
- Cook Time
- 22 mins
- Total Time
- 30 mins
- Servings
- 3 servings
Easy Shakshuka at a glance
Soften onion and red pepper in olive oil, add garlic, cumin, paprika and chili, then simmer with a can of crushed tomatoes for 10 minutes. Make 6 wells, crack in the eggs, cover and cook on low for 6-8 minutes until the whites are fully set. Top with parsley and feta and serve with bread.
- Total time
- 30 mins
- Calories
- 330 per serving
- Protein
- 17 g
- Yield
- 3 servings
- Difficulty
- Easy
- Method
- Simmering
Ingredients
Equipment
Large skillet with a lid (about 30 cm) · Wooden spoon
Quick Directions
- 1
Cook the vegetables
Heat the olive oil in a large skillet over medium heat.
- 2
Toast the spices
Add the garlic, cumin, both paprikas and chili flakes and stir for 1 minute until fragrant.
- 3
Simmer the sauce
Pour in the crushed tomatoes and add the salt, pepper and sugar, if using.
- 4
Add the eggs
Use a spoon to make 6 small wells in the sauce.
- 5
Serve
Sprinkle with feta and herbs and serve straight from the pan with crusty bread.
Step-by-Step Instructions
Follow these detailed steps to make the perfect easy shakshuka.
- 1
Cook the vegetables
Heat the olive oil in a large skillet over medium heat. Add the onion and red pepper and cook for 6-8 minutes, stirring occasionally, until soft.
- 2
Toast the spices
Add the garlic, cumin, both paprikas and chili flakes and stir for 1 minute until fragrant. Stir in the tomato paste for 30 seconds.
- 3
Simmer the sauce
Pour in the crushed tomatoes and add the salt, pepper and sugar, if using. Simmer for 8-10 minutes, stirring now and then, until slightly thickened.
- 4
Add the eggs
Use a spoon to make 6 small wells in the sauce. Crack an egg into each one. Lower the heat to medium-low, cover and cook for 6-8 minutes, until the whites are completely set and the yolks are done to your liking.
- 5
Serve
Sprinkle with feta and herbs and serve straight from the pan with crusty bread.
Recipe Tips
- Crack each egg into a small cup first, then slide it into its well. It is easier to control and keeps shell out of the sauce.
- Cooking with the lid on sets the tops of the whites without overcooking the yolks.
- Government food safety guidance recommends fully cooked yolks for young children, pregnant people, older adults and anyone with a weakened immune system. Cook covered for 2-3 minutes longer until the yolks are firm.
Variations
- Green shakshuka: swap the tomato sauce for sautéed spinach, kale, leeks and herbs.
- Stir 1 can of drained chickpeas into the sauce for a heartier meal.
- Add a spoonful of harissa paste with the spices for a smoky, spicy version.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 17 g |
| Carbs | 22 g |
| Fat | 20 g |
| Saturated fat | 5.5 g |
| Fibre | 6 g |
| Sugar | 12 g |
| Sodium | 1010 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- The sauce keeps for up to 4 days in the fridge. Eggs are best cooked fresh.
- Freezer
- Freeze the sauce without eggs for up to 3 months.
- Reheat
- Bring the sauce back to a simmer in a skillet, then add fresh eggs and cook as directed.
Easy Shakshuka FAQs
What is shakshuka?
Shakshuka is a dish of eggs poached in a spiced sauce of tomatoes, peppers and onions, popular across North Africa and the Middle East. It is usually served in the pan with bread.
How do I know when the eggs in shakshuka are done?
The whites should be completely set and opaque with no clear, jiggly parts. Runny yolks take about 6 minutes covered; firm yolks take 8-10 minutes.
Is shakshuka healthy?
Yes. It is packed with vegetables and protein from the eggs. Each serving of 2 eggs with sauce has about 330 calories and 17 g of protein, before bread.
What do you serve with shakshuka?
Crusty bread, warm pita or challah for dipping, plus a simple green or cucumber salad. A spoonful of yogurt or labneh on the side is also good.
