Shakshuka

A bold, cozy skillet of gently poached eggs nestled in a smoky-spiced tomato and pepper sauce—perfect with crusty bread for scooping.

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp sweet paprika (or smoked paprika)
• 1/4 tsp chili flakes (optional, adjust to taste)
• 1 tbsp tomato paste
• 1 can (28 oz / 800g) crushed tomatoes
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1 tsp sugar (optional, to balance acidity)
• 4–6 large eggs
• 2 tbsp chopped parsley or cilantro (optional, for serving)

Method

• 1

  Step 1: Build the base

  Heat olive oil in a large skillet (12-inch/30cm is ideal) over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened and lightly golden at the edges, about 8–10 minutes.

• 2

  Step 2: Bloom the aromatics and spices

  Add garlic, cumin, paprika, and chili flakes. Stir until fragrant, about 30 seconds. Add tomato paste and cook for 1 minute, stirring, until it darkens slightly (this deepens the flavor).

• 3

  Step 3: Simmer the sauce

  Pour in crushed tomatoes, then stir in salt, pepper, and sugar (if using). Reduce heat to medium-low and simmer uncovered until the sauce thickens to a spoon-coating consistency, 10–12 minutes. Taste and adjust salt/heat—this is where shakshuka becomes “wow.”

• 4

  Step 4: Make egg wells

  Using the back of a spoon, make 4–6 shallow wells in the sauce. Crack an egg into each well (tip: crack into a small bowl first to avoid shell and keep yolks intact).

• 5

  Step 5: Poach the eggs

  Cover the skillet with a lid and cook on low until egg whites are set but yolks are still soft, 5–8 minutes (start checking at 5). For firmer yolks, go 1–2 minutes longer.

• 6

  Step 6: Finish and serve

  Remove from heat. Sprinkle with parsley/cilantro. Serve straight from the skillet with warm bread or pita for scooping.

Tips

• **Egg doneness control:** Keep the heat low once eggs go in—gentle heat prevents rubbery whites and gives tender eggs.
• **No lid?** Cover with a baking sheet or foil; or finish in a 375°F/190°C oven for 6–9 minutes until whites set.
• **Thicker sauce = better eggs:** If your sauce looks watery, simmer a few extra minutes before adding eggs so they poach neatly.
• **Serving ideas:** Crusty bread, pita, rice, or roasted potatoes all work great for soaking up the sauce.
• **Storage:** Sauce keeps 4 days in the fridge (great make-ahead). Reheat sauce, then add fresh eggs to cook just before serving.

Nutrition (per serving, estimate)