Shakshuka (Eggs in Spiced Tomato Stew)

Name: Shakshuka (Eggs in Spiced Tomato Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 medium yellow onion, diced; 2 red bell peppers, sliced into strips; 4 cloves garlic, minced; 2 teaspoons sweet paprika; 1 teaspoon ground cumin; 1/4 teaspoon cayenne pepper (optional); 1 can (28 oz) crushed tomatoes; 5 large eggs; 1/2 cup crumbled feta cheese; Fresh parsley or cilantro, chopped, for serving; Crusty bread, for scooping

Shakshuka is the one-pan wonder that turns a few humble ingredients into pure breakfast drama. Eggs nestle into a bubbling stew of tomatoes, peppers, and warm spices, then get finished with a shower of herbs and a swipe of crusty bread straight through the yolk. It looks impressive, but it is genuinely simple — one skillet, about 30 minutes, and pantry staples. Serve it right in the pan and let everyone dig in.

Skillet of shakshuka with poached eggs in spiced tomato sauce

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Servings4

DifficultyMedium

Ingredients

3 tablespoons olive oil
1 medium yellow onion, diced
2 red bell peppers, sliced into strips
4 cloves garlic, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional)
1 can (28 oz) crushed tomatoes
5 large eggs
1/2 cup crumbled feta cheese
Fresh parsley or cilantro, chopped, for serving
Crusty bread, for scooping

Instructions

Heat the olive oil in a large skillet (with a lid if possible) over medium heat. Add the onion and bell peppers and cook for 8–10 minutes, until soft and lightly caramelized at the edges.
Add the garlic, paprika, cumin, and cayenne if using. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the crushed tomatoes, season with salt, and stir well. Simmer for 10–12 minutes, until the sauce has thickened enough that a spoon leaves a trail.
Use the back of a spoon to make 5 wells in the sauce. Crack an egg into each well, then season the eggs lightly with salt.
Cover the skillet and simmer gently for 6–8 minutes, until the egg whites are set but the yolks are still jammy. Check early — they go from perfect to hard-boiled quickly.
Scatter the feta and herbs over the top and serve straight from the pan with plenty of crusty bread for scooping.

Tips for Success

Do not skimp on cooking the peppers. The 10 minutes of caramelizing builds the sweet, smoky backbone of the whole dish.
Crack each egg into a small bowl first, then slide it into its well — no shell surprises and no broken yolks.
The sauce only improves overnight. Make a double batch of the base and poach eggs fresh whenever you want it.

Frequently Asked Questions

Can I use fresh tomatoes?

Yes — about 2 lbs ripe tomatoes, chopped, work well. Simmer 10 minutes longer to break them down and concentrate the sauce.

Is shakshuka only a breakfast dish?

Not at all. In Israel and across North Africa it is eaten at any time of day, and it makes a fantastic light dinner with a green salad.

How do I know when the eggs are done?

The whites should be fully opaque and set, but the yolks should still wobble when you nudge the pan. If you cut into one and it runs, that is exactly right.

Can I make it dairy-free?

Simply skip the feta. Many traditional versions are dairy-free, and the sauce is rich enough on its own.

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