Shakshuka recipe: getting the eggs and sauce right
What makes a good shakshuka
Shakshuka is a comforting pan of eggs poached in a sauce made from tomatoes, peppers, onions, garlic and warming spices. Its roots are commonly associated with North Africa, and variations are enjoyed across the Mediterranean and Middle East. The best version is not the one with the most complicated ingredient list. It is the one in which tomatoes cook long enough to become rich, peppers soften without disappearing, and eggs reach the texture everyone at the table likes.
Ingredients for four servings
Prepare 4 to 6 eggs, 800 grams of ripe tomatoes or two cans of good chopped tomatoes, two bell peppers, one large onion, three garlic cloves, three tablespoons olive oil, one teaspoon sweet paprika, half a teaspoon ground cumin, a pinch of chili, salt, black pepper and fresh parsley or coriander. Have crusty bread ready for serving. Optional extras include a spoon of tomato paste, feta, preserved lemon or fresh green chili. They are additions, not requirements.
First build the sauce
Use a wide, heavy skillet. Warm the olive oil over medium heat, soften sliced onion for about five minutes, then add pepper and cook until tender. Add garlic and spices briefly so they release their aromas without burning. Stir in chopped tomatoes, season, and cook uncovered on a gentle simmer for around fifteen to twenty-five minutes. Taste before adding eggs. A watery sauce makes the whites hard to set; a sauce that is too thick risks scorching. Adjust with small amounts of water.
Poach eggs gently
Make shallow wells with a spoon and crack an egg into each. Lower the heat, cover if needed and cook for about five to eight minutes, depending on how firm the yolks should be. Watch closely rather than relying only on a timer: residual heat continues cooking the eggs after the pan leaves the stove. For a runny yolk, remove the skillet when the whites have just set. Sprinkle with fresh herbs and serve directly from the pan.
Common mistakes and variations
Too much heat is the most frequent error: it overcooks the eggs while the sauce sticks. Another is adding raw spices after the tomatoes; blooming them in oil usually produces a rounder flavor. Shakshuka can be made hotter, milder or entirely vegetarian, and some versions use leafy greens instead of tomatoes. Serve with bread for dipping, with fresh salad on the side. Leftover sauce can be refrigerated without eggs and reheated for a quick breakfast next day.
Sources and references
Editorial update: 25 October 2026.