Save My neighbor Lina showed up one Saturday morning with a cast iron pan still warm under a towel, insisting I try what she'd just made. The eggs were nestled in this deep red sauce that smelled like cumin and something faintly sweet, and I ate it standing in my kitchen, tearing off pieces of pita and mopping up every bit. She laughed at how quickly I finished it and scribbled the basics on a grocery receipt. I've been making shakshuka ever since, and it's become my answer to almost every meal where I want something comforting but don't want to think too hard.
I made this for a group of friends who came over after a long hike, and everyone was too hungry to wait for anything fancy. I threw the peppers and onions in the pan while they washed up, and by the time they sat down, the kitchen smelled like a spice market. Watching them dip pita into the sauce and break into the eggs without saying much, just eating, felt like exactly what the afternoon needed. One friend asked for the recipe before she even finished her portion.
Ingredients
- Onion: Finely chopped so it melts into the sauce and adds a subtle sweetness that balances the acidity of the tomatoes.
- Red and yellow bell peppers: They bring color and a slight sweetness, and dicing them evenly ensures they cook at the same rate.
- Garlic cloves: Minced fresh garlic is worth it here, it blooms in the oil and fills the kitchen with that unmistakable warm smell.
- Baby spinach: Optional, but it wilts down to almost nothing and sneaks in some greens without changing the flavor.
- Jalapeño: Seeded and finely chopped if you want a little heat without overwhelming the dish, leave the seeds in if you're feeling bold.
- Olive oil: Use a good one, it's the base of the sauce and you'll taste it.
- Ground cumin: This is the backbone of the spice blend, earthy and warm.
- Paprika: Adds a mild sweetness and that deep red color.
- Ground coriander: A hint of citrus that brightens everything up.
- Cayenne pepper: Optional, but a pinch gives the sauce a gentle kick.
- Crushed tomatoes: The 28 ounce can is the perfect amount, look for one without added herbs so the spices can shine.
- Sugar: Just a teaspoon cuts the acidity of the tomatoes and rounds out the flavor.
- Salt and black pepper: Taste as you go, the sauce needs a generous amount.
- Large eggs: The star, crack them gently into the wells so the yolks stay intact.
- Fresh cilantro or parsley: Chopped and scattered on top, it adds a fresh, herby contrast to the rich sauce.
- Feta cheese: Crumbled over the top, it's salty and creamy and optional but highly recommended.
- Pita breads: Warmed so they're soft and pliable, perfect for scooping.
Instructions
- Start the base:
- Heat the olive oil in a large skillet over medium heat until it shimmers. Add the chopped onion and cook for about 3 minutes, stirring occasionally, until it softens and turns translucent.
- Cook the peppers:
- Toss in the diced bell peppers and jalapeño if you're using it, and cook for 5 minutes, stirring now and then, until the vegetables are tender and starting to get a little color on the edges. The kitchen should smell sweet and vegetal.
- Bloom the spices:
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne if you want the heat. Cook for just 1 minute, stirring constantly, until the spices smell toasted and fragrant.
- Build the sauce:
- Pour in the crushed tomatoes and add the sugar, salt, and black pepper. Let it simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Add the greens:
- If you're using spinach, stir it into the sauce and cook for about 2 minutes until it wilts down. This step is quick, the spinach disappears into the sauce almost immediately.
- Nestle the eggs:
- Use the back of a spoon to make small wells in the sauce, then crack an egg into each well, taking care not to break the yolks. Cover the skillet with a lid and cook for 6 to 8 minutes, checking once or twice, until the egg whites are set but the yolks are still runny.
- Finish and garnish:
- Remove the skillet from the heat and scatter the chopped cilantro or parsley and crumbled feta on top. Serve immediately with warm pita bread on the side for dipping.
Save I brought this to a potluck once, keeping the skillet warm in the car, and people kept asking what it was. Someone said it reminded them of their grandmother's cooking, even though they'd never had shakshuka before. That's the thing about this dish, it feels familiar even when it's new, like something you've been eating your whole life.
Making It Your Own
This recipe is forgiving and adaptable in the best way. If you want to make it vegan, skip the eggs and feta and stir in a can of drained chickpeas or cubed firm tofu during the last few minutes of simmering, they'll soak up the sauce and give you protein. You can adjust the spice level by adding more or less jalapeño and cayenne, or leave them out entirely if you're cooking for someone who doesn't do heat. I've also added a dollop of labneh or Greek yogurt on the side, which cools everything down and adds a tangy creamness that's hard to beat.
Serving Suggestions
Warm pita is traditional, but I've also served this with crusty sourdough or even over couscous when I wanted something more filling. A simple side salad with cucumbers, tomatoes, and lemon juice cuts through the richness nicely. If you're feeling fancy, a small bowl of olives or pickled vegetables on the side adds a briny contrast. This dish is meant to be eaten communally, everyone dipping into the same skillet, so don't overthink the plating.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though the eggs will firm up as they cool. I usually reheat individual portions in a small skillet over low heat, adding a splash of water to loosen the sauce. You can also microwave it, but the eggs won't have the same texture. The sauce on its own freezes well for up to two months, so sometimes I make a double batch and freeze half before adding the eggs.
- Store the sauce and eggs together in an airtight container in the fridge.
- Reheat gently to avoid overcooking the eggs.
- Freeze the sauce alone if you want to prep ahead.
Save This is one of those recipes that gets better the more you make it, you'll start to know how thick you like the sauce and how runny you want the yolks. It's become my go to for mornings when I want something warm and savory, and for dinners when I need comfort without much effort.
Cooking Guide
- → What is shakshuka?
Shakshuka is a Middle Eastern and North African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Common spices include cumin, paprika, and cayenne. It's typically served for breakfast but enjoyed any time of day.
- → How do I know when the eggs are done?
Cook covered for 6–8 minutes. The whites should be fully set and opaque, while the yolks should still be slightly jiggly when you gently shake the pan. For firmer yolks, cook an additional 2–3 minutes.
- → Can I make this ahead of time?
The tomato sauce base can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before adding eggs. For best results, cook eggs fresh when serving.
- → What can I use instead of pita bread?
Crusty bread, naan, or tortillas work well. For a low-carb option, serve with cucumber slices or simply enjoy with a spoon.
- → Is shakshuka spicy?
This version has mild heat from the jalapeño and cayenne. Adjust spice levels by reducing or omitting these ingredients, or add harissa for extra heat.
- → Can I add other vegetables?
Yes! Diced zucchini, eggplant, or mushrooms work well. Add them when cooking the bell peppers so they soften properly.