There are mornings when the house feels unusually still, the kind of quiet that draws you into the kitchen to make something that warms the whole space. One of those mornings arrived during a visit from my eldest granddaughter, who shuffled in and asked for “eggs in a big red sauce.” The way she said it made me smile and brought back a memory of a small café in New York where shakshuka was served in cast iron skillets with a bit of flair.
As I chopped the onion and pepper, she sat nearby with her colored pencils, occasionally lifting her head to comment on the changing smells. When the paprika hit the pan, she paused and said it smelled “like sunshine waking up,” a description that somehow fit perfectly. The simple rhythm of stirring the sauce while she talked about school created a calm, steady moment that felt easy to enjoy.
By the time the eggs went in, she had climbed onto a chair to watch them settle into the simmering sauce. When we finally scooped portions onto warm bread, her proud little grin made it clear she felt part of the process. It was a meal made from pantry basics and a quiet morning, but the memory of sharing it remains the part that lingers the longest.
Short Description
Best Shakshuka Recipe a rich, simmered tomato and pepper sauce delicately spiced with paprika, cumin, and chili powder, finished with gently poached eggs and fresh herbs, creating a warm and satisfying one-pan meal.
Key Ingredients
- 1 onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 can (28 ounces) whole peeled tomatoes
- 6 eggs
- Fresh parsley, chopped
- Fresh cilantro, chopped
- Salt, to taste
Tools Needed
- Large sauté pan or skillet (preferably with a lid)
- Spatula
- Sharp knife
- Cutting board
- Measuring spoons
Cooking Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper. Stir and cook for about 5 minutes, or until the onions are translucent and the peppers have softened.
Add the minced garlic, paprika, cumin, and chili powder. Stir for 1 minute until fragrant and the spices coat the vegetables evenly.
Step 2: Simmer the Tomato Base
Pour in the 28-ounce can of whole peeled tomatoes. Use your spatula to gently break the tomatoes into smaller pieces, creating a thick, rustic sauce.
Allow the mixture to reach a light simmer. Reduce heat to medium low and let it bubble gently for 8 to 10 minutes, thickening slightly. Taste and season with salt.
Step 3: Add the Eggs
Using the back of your spatula, make small wells in the sauce. Crack 1 egg into each well, spacing them evenly around the skillet. Cover the pan with a lid. Let the eggs cook for 5 to 8 minutes, depending on how firm you prefer the yolks. The whites should be set while the yolks remain slightly soft.
Step 4: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle generously with freshly chopped parsley and cilantro. Serve immediately.
Troubleshooting tip: If the sauce thickens too quickly before the eggs finish cooking, reduce the heat and add 2 tablespoons of water to loosen it.
Why You’ll Love This Recipe
It uses simple pantry staples.
The entire dish cooks in one pan, making cleanup quick.
The flavors are warm, bold, and comforting without being heavy.
Easy to customize with different vegetables or spice levels.
Works beautifully for breakfast, brunch, lunch, or dinner.
Naturally gluten free and nutrient rich.
Mistakes to Avoid & Solutions
Overcooking the Eggs
Leads to dry, firm yolks.
Solution: Remove from heat while yolks are still soft.
Using High Heat
Causes the sauce to burn and lose flavor.
Solution: Cook on medium-low for steady simmering.
Not Simmering the Sauce
Results in a thin, underdeveloped flavor.
Solution: Simmer 10–15 minutes until thickened.
Adding Eggs Too Early
Makes the eggs sink and lose shape.
Solution: Add eggs only when the sauce is thick enough to hold them.
Serving and Pairing Suggestions
Serve warm with crusty bread, pita, naan, or challah.
For a heartier meal, pair with roasted potatoes, quinoa, or a simple cucumber salad.
Works well as part of a brunch spread alongside fresh fruit and yogurt.
For serving style, present it family style directly in the skillet or portion onto individual plates for a more elegant approach.
Storage and Reheating Tips
Store: Transfer leftovers to an airtight container once cooled. Refrigerate for up to 3 days.
Reheat: Warm gently in a skillet over low heat until heated through. Add a splash of water to revive the sauce if needed. Avoid microwaving the eggs directly, as they can toughen.
FAQs
1. Can I make shakshuka with fresh tomatoes?
Yes. Use about 6 to 8 ripe tomatoes, chopped. Let them cook longer so they break down and thicken.
2. How spicy should shakshuka be?
You can adjust heat easily by increasing or reducing the chili powder or adding a pinch of red pepper flakes.
3. Can I add other vegetables?
Absolutely. Spinach, zucchini, eggplant, or mushrooms work nicely. Add them during the sauté step.
4. How can I avoid eggs spreading too much?
Create deeper wells in the sauce before cracking the eggs. This keeps them contained.
5. Can shakshuka be made dairy free?
It already is. Just avoid topping with cheese unless desired.
Tips & Tricks
Crack eggs into a small bowl first to ensure no shells slip in.
Let the sauce simmer a few extra minutes for deeper flavor.
A pinch of sugar can balance tart tomatoes if needed.
Use good quality paprika for the richest color and aroma.
Serve it straight from the skillet for the most inviting presentation.
Recipe Variations
Green Shakshuka: Use spinach, kale, leeks, and zucchini in place of tomatoes. Sauté the greens, add garlic and cumin, then add ½ cup broth. Create wells and cook the eggs the same way. The flavor is fresh and herbaceous.
Spicy Harissa Shakshuka: Add 1 tablespoon harissa paste to the vegetable mixture before adding tomatoes. The result is smoky, bold, and slightly fiery.
Cheesy Shakshuka: Stir ¼ cup crumbled feta into the sauce before adding eggs. Let it melt softly as the eggs cook, giving a tangy, creamy finish.
Protein Rich Shakshuka: Add chickpeas before simmering the tomatoes. A ½ cup transforms it into a more filling meal with added texture.
Final Thoughts
Shakshuka always brings a gentle stillness to my kitchen, as if the fragrance of tomatoes and warm spices quietly asks the day to slow down. The soft bubbling in the skillet seems to draw everyone closer, inviting them to stand nearby and take in the moment before a single bite is served.
At the table, each person adds their own touch—an extra spoonful of sauce, more herbs, a swipe of bread to catch every bit. The skillet gradually clears as conversations unfold, unhurried and familiar. It’s a meal that naturally gathers people, offering a kind of warmth that lingers long after the pan is empty. My hope is that you feel a bit of that same comfort as you prepare it in your own space.
Shakshuka
Ingredients
- 1 onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tablespoon paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon olive oil
- 1 can 28 ounces whole peeled tomatoes
- 6 eggs
- Fresh parsley chopped
- Fresh cilantro chopped
- Salt to taste
Instructions
- Sauté onion and red bell pepper in olive oil for 5 minutes, then add garlic and spices and cook 1 minute.
- Add whole peeled tomatoes, break them up, and simmer 8–10 minutes until slightly thickened; season with salt.
- Make wells in the sauce, crack in the eggs, cover, and cook 5–8 minutes until whites are set.
- Garnish with parsley and cilantro, then serve hot.
