Quick Shakshuka Eggs

The first time I had shakshuka was at a tiny hole in the wall Jerusalem where the owner hovered over our table making sure we dipped every last bite of bread into the sauce. Something about that communal skillet sizzling in the middle of the table just demanded you slow down and actually talk to people. I have been chasing that feeling ever since and this version comes pretty close to capturing that magic.

Last winter when my sister came to visit completely exhausted from her residency program I made this for her first morning. She took one bite of those runny yolks mixing into the spiced tomatoes and actually put her fork down to say I forgot real food existed. That is the power of a properly cooked shakshuka.

Ingredients

• 1 tablespoon olive oil: Use a decent quality one here since the fat carries all those warm spices
• 1 small onion finely diced: Red onion adds a nice sweetness but yellow works perfectly fine
• 1 red bell pepper diced: The pepper brings natural sweetness that balances the heat from cayenne
• 2 garlic cloves minced: Fresh garlic really does make a difference over jarred
• 1 can diced tomatoes: Fire roasted tomatoes add an extra layer of flavor but regular diced work great
• 1 teaspoon ground cumin: This is the backbone of that distinctive shakshuka aroma
• 1 teaspoon sweet paprika: Smoked paprika works too if you want a deeper flavor
• 1/4 teaspoon ground cayenne: Adjust this based on your heat tolerance
• Salt and black pepper: Remember to taste as you go since the tomatoes need proper seasoning
• 4 large eggs: Fresh eggs really do hold their shape better when poaching in sauce
• 2 tablespoons chopped fresh parsley or cilantro: This bright herb element cuts through the rich tomato sauce
• Optional crumbled feta cheese: The salty creaminess takes it over the top

Instructions

Build the foundation:

Heat the olive oil in a medium skillet over medium heat then add the onion and bell pepper. Let them sauté for about 5 minutes until they are completely soft and starting to turn golden at the edges.

Wake up the spices:

Stir in the garlic cumin paprika and cayenne and cook for just one minute. You will know it is ready when that incredible spice aroma fills your entire kitchen.

Create the sauce:

Add the entire can of diced tomatoes with their juices and season with salt and pepper. Let everything simmer together for 5 to 7 minutes until the sauce has thickened slightly and tastes amazing.

Nest the eggs:

Use your spoon to make four small wells in the sauce then crack an egg directly into each one. Try to keep the yolks intact and the whites contained within their little tomato nests.

Cover and steam:

Put the lid on the skillet and cook for 5 to 7 minutes. Check frequently because you want the whites completely set but those yolks still gloriously runny.

Finish and serve:

Remove from heat immediately and scatter with fresh herbs and feta if you are using it. Bring the whole skillet to the table because watching everyone dig into their own section is half the fun.

Save

There is something incredibly satisfying about breaking that first yolk and watching it cascade through the spicy tomato sauce. Every time I make this for friends there is always this moment of silence at the table when everyone takes that first bite and just looks at each other like did you know it could be this good.

The Bread Situation

You absolutely need something to scoop up that sauce. I have tried serving shakshuka over rice and even polenta but nothing beats the way crusty bread soaks up every drop. Toasted pita works beautifully too especially if you brush it with a little olive oil first.

Making It Your Own

Once you get the basic technique down this recipe becomes a template. I have added spinach when my garden was overflowing with it and thrown in chickpeas when I needed to stretch the meal. The key is keeping that spicy tomato base consistent.

Timing Everything Perfectly

The tricky part is coordinating the eggs with hungry people standing around. I have learned to start cutting bread and setting the table the moment the eggs go into the sauce. Five minutes might not sound like much but try explaining that to a room full of people who can smell the cumin and paprika.

• Warm your serving plates in the oven so everything stays hot at the table
• Keep your herbs prepped and ready to scatter the moment the lid comes off
• Have extra crusty bread within reach because there will be requests

Save

Some dishes are just meant to be shared and shakshuka might be the ultimate example of that philosophy. Gather your people break some bread and enjoy the simple pleasure of food that brings everyone together.

Recipe FAQ

→ What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Common spices include cumin, paprika, and cayenne pepper.

→ How do I know when the eggs are done?

The eggs are ready when the whites are completely set and opaque, but the yolks still jiggle slightly when you shake the pan. This typically takes 5-7 minutes of covered cooking.

→ Can I make shakshuka ahead of time?

The sauce base can be prepared up to 2 days in advance and refrigerated. When ready to serve, reheat the sauce until bubbling, then add the eggs and finish cooking.

→ What should I serve with shakshuka?

Crusty bread, pita, or flatbread are traditional accompaniments for soaking up the sauce. It also pairs well with roasted potatoes, a simple green salad, or yogurt on the side.

→ How can I adjust the spice level?

Reduce or omit the cayenne pepper for a milder version. For more heat, add extra cayenne, a spoonful of harissa paste, or diced jalapeño peppers along with the bell peppers.