Shakshuka Recipe

The Bold and Beautiful Egg Dish Simmered in a Rich Tomato and Pepper Sauce

Shakshuka is a vibrant North African dish of eggs poached in a spiced tomato and pepper sauce. Tunisia is one of the places strongly associated with this flavorful meal, and Tunisian-style shakshuka often has a bold, lively character with spices and heat. It is rustic, hearty, and ideal for sharing.

The Key Ingredients

Eggs

These are cracked directly into the sauce and cooked until the whites are set and the yolks remain soft or semi-runny.

Tomatoes
Tomatoes make up the base of the sauce. They should cook down until thick and flavorful.

Bell peppers
Peppers add sweetness, color, and texture to the sauce.

Onion and garlic
These create the aromatic foundation and deepen the flavor.

Spices
Common spices include cumin, paprika, chili, and black pepper. These give the dish warmth and depth.

Olive oil
This helps cook the aromatics and adds richness to the sauce.

Optional extras
Harissa, feta, olives, or fresh herbs can add even more flavor.

Cooking Tips for the Best Shakshuka

• Cook the sauce until it is thick enough to hold the eggs. If the sauce is too watery, the eggs will spread too much.

• Make small wells in the sauce before adding the eggs. This helps them cook neatly.

• Cover the pan to help the egg whites set without overcooking the yolks.

• Add chili carefully. Tunisian flavors can be bold, but balance is important.

• Serve with bread for dipping into the rich sauce and soft egg yolks.

Step-by-Step Process

Ingredients

• 4 eggs

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, chopped

• 2 to 3 garlic cloves, minced

• 4 medium tomatoes, chopped or 1 can crushed tomatoes

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon chili flakes or to taste

• Salt, to taste

• Black pepper, to taste

• Optional: harissa, feta cheese, parsley, cilantro

Step 1: Cook the onion and pepper

Heat olive oil in a skillet over medium heat. Add the chopped onion and bell pepper. Cook for about 5 minutes until softened.

Step 2: Add garlic and spices

Add minced garlic, paprika, cumin, and chili flakes. Stir for about 30 seconds to 1 minute until fragrant. This step wakes up the spices and gives the sauce a fuller flavor.

Step 3: Add tomatoes

Pour in the chopped tomatoes or crushed tomatoes. Stir well and season with salt and black pepper. Let the sauce simmer for 10 to 15 minutes until it thickens. The sauce should be rich, not watery.

Step 4: Create wells for the eggs

Use a spoon to make small spaces in the sauce. Crack one egg into each well.

Step 5: Cover and cook gently

Cover the skillet and let the eggs cook over low to medium-low heat for 5 to 8 minutes, depending on how runny or firm you like the yolks.

Step 6: Garnish and serve

Once the egg whites are set, remove from heat. Sprinkle with parsley, cilantro, feta, or a small spoon of harissa if desired. Serve hot with bread or pita.

Shakshuka is bold, warming, and full of rich tomato flavor. It feels impressive, but it is made from pantry-friendly ingredients and one pan.

Turn your next breakfast or brunch into something unforgettable — make this fiery, saucy Tunisian shakshuka and dip straight into comfort.