JUMP TO RECIPE ↓

Recipe

Print recipe ⎙Cook mode ↗

Servings

2 tablespoons olive oil 1×

−+Reset

0.5×1×2×

Serves 2 tablespoons olive oilPrep 10 minCook 25 minTotal 35 min

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• ½ teaspoon chilli flakes, optional
• 1 tablespoon tomato purée
• 1 x 800 g can chopped tomatoes, including juices
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped fresh parsley or coriander
• 75 g feta, crumbled, optional
• Crusty bread or pita, to serve

Method

1. Prepare the vegetables. Dice the onion and red pepper into small, even pieces. Finely chop the garlic. If using whole canned tomatoes, crush them in a bowl or break them apart in the pan with a wooden spoon.
2. Soften the onion and pepper. Place a wide skillet over medium heat. Add the olive oil, onion, bell pepper, and a small pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
3. Add the garlic and spices. Stir in the garlic, paprika, cumin, and chilli flakes, if using. Cook for 30–60 seconds. Do not allow the garlic to burn.
4. Build the tomato sauce. Add the tomato purée and stir for 30 seconds. Pour in the chopped tomatoes. Add the remaining salt and black pepper.
5. Reduce the sauce. Bring the mixture to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce is thick enough to hold an indentation from a spoon. It should remain moist but should not be watery.
6. Create the egg wells. Use the back of a spoon to make four wells in the sauce. Crack one egg into each well. Crack the eggs into a small bowl first if shell fragments are a concern.
7. Cook the eggs. Cover the skillet and cook for 5–8 minutes. The whites should be fully set. The yolks may remain soft if preferred. For a firmer result, continue cooking for 1–2 minutes.
8. Finish the dish. Remove the pan from the heat. Scatter over the parsley or coriander and feta, if using. Serve immediately with crusty bread or pita.

Shakshuka (Easy One-Pan Breakfast)

Shakshuka is a one-pan dish of eggs cooked directly in a spiced tomato and pepper sauce. It is suitable for breakfast, brunch, or a light evening meal. The preparation requires one wide skillet, basic vegetables, canned tomatoes, eggs, and approximately 35 minutes.

The method below produces four portions. The sauce must be reduced before the eggs are added. This prevents a watery final dish and provides a stable surface for poaching.

Definition: shakshuka (noun): eggs cooked in a seasoned tomato and pepper sauce, generally served directly from the cooking pan.

JUMP TO RECIPE

Ingredients

The following quantities produce four servings:

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• ½ teaspoon chilli flakes, optional
• 1 tablespoon tomato purée
• 1 x 800 g can chopped tomatoes, including juices
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped fresh parsley or coriander
• 75 g feta, crumbled, optional
• Crusty bread or pita, to serve

Fresh tomatoes may be used in place of canned tomatoes. Use approximately 900 g ripe tomatoes, peeled if preferred and roughly chopped. Canned tomatoes provide more consistent results throughout the year.

Recipe

Servings

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Equipment: 1 wide, deep frying pan or skillet with a lid

Method

1. Prepare the vegetables. Dice the onion and red pepper into small, even pieces. Finely chop the garlic. If using whole canned tomatoes, crush them in a bowl or break them apart in the pan with a wooden spoon.

2. Soften the onion and pepper. Place a wide skillet over medium heat. Add the olive oil, onion, bell pepper, and a small pinch of salt. Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.

3. Add the garlic and spices. Stir in the garlic, paprika, cumin, and chilli flakes, if using. Cook for 30–60 seconds. Do not allow the garlic to burn.

4. Build the tomato sauce. Add the tomato purée and stir for 30 seconds. Pour in the chopped tomatoes. Add the remaining salt and black pepper.

5. Reduce the sauce. Bring the mixture to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce is thick enough to hold an indentation from a spoon. It should remain moist but should not be watery.

6. Create the egg wells. Use the back of a spoon to make four wells in the sauce. Crack one egg into each well. Crack the eggs into a small bowl first if shell fragments are a concern.

7. Cook the eggs. Cover the skillet and cook for 5–8 minutes. The whites should be fully set. The yolks may remain soft if preferred. For a firmer result, continue cooking for 1–2 minutes.

8. Finish the dish. Remove the pan from the heat. Scatter over the parsley or coriander and feta, if using. Serve immediately with crusty bread or pita.

Tips

Use a wide pan

A wide skillet allows the sauce to reduce evenly and gives each egg sufficient space. A narrow or deep pan may leave the centre of the sauce thin while the edges become over-reduced.

Reduce before adding eggs

The eggs cook quickly. If the sauce is still watery when they are added, the whites can spread and the final dish can remain loose. Continue simmering until the sauce is thick but spoonable.

Control the heat

The tomato sauce should simmer, not boil aggressively. Excessive heat can cause the base to catch on the bottom of the pan and make the egg whites rubbery.

Cook eggs to the required level

For a fully cooked result, cook until both the whites and yolks are firm. This is the recommended option for young children, older adults, pregnant people, and individuals with reduced immunity. Pasteurised eggs may be used where available if soft yolks are preferred.

Serve immediately

Shakshuka is best served directly from the skillet. The eggs continue cooking from residual heat, and the yolks will become firmer if the dish is held for an extended period.

Manage leftovers

Cool leftovers promptly and refrigerate them in a shallow, covered container. Do not leave the dish at room temperature for more than two hours. Reheat until steaming hot throughout. The eggs will be firmer after reheating.

Variations

Harissa

Add 1–2 teaspoons harissa with the tomato purée. This produces a hotter, more concentrated chilli flavour.

Green shakshuka

Replace the tomato base with spinach, herbs, spring onions, and courgette. The eggs are cooked in the green vegetable mixture rather than in tomato sauce.

Chickpeas

Add one drained 400 g can of chickpeas with the tomatoes. Simmer for an additional 3–4 minutes before adding the eggs. This produces a more substantial meal.

Feta and olives

Add crumbled feta and sliced black or green olives before serving. Reduce the added salt because both ingredients contain sodium.

Mild version

Omit the chilli flakes and use a red bell pepper. The paprika can remain in the recipe to provide colour and a mild, sweet pepper flavour.

Additional vegetables

Finely diced courgette, aubergine, or mushrooms may be added with the onion and pepper. Cook until softened before adding the tomato ingredients.

FAQ

What is shakshuka?

Shakshuka is a dish of eggs poached in a sauce commonly made with tomatoes, peppers, onions, garlic, and spices. Its exact preparation varies by region and household.

Can shakshuka be made without a cast-iron pan?

Yes. Use any wide, oven-safe or stovetop skillet with a lid. Stainless steel, enamelled cookware, and non-stick pans are suitable. Avoid a very shallow pan because the sauce may spill when the eggs are added.

Can I prepare the sauce in advance?

Yes. Prepare the tomato sauce, cool it promptly, cover it, and refrigerate it for up to three days. Reheat the sauce in the skillet, create the wells, and add fresh eggs immediately before serving.

Why are my eggs taking too long to cook?

The eggs may take longer if the sauce is cold, the pan is too wide for the quantity of sauce, or the heat is too low. Cover the pan to trap steam. Continue until the whites are fully set.

Can I freeze shakshuka?

The tomato sauce can be frozen for up to three months. Freezing the completed dish is not recommended because the egg whites can become rubbery and watery after thawing. Freeze the sauce without eggs and add fresh eggs after reheating.

What should be served with shakshuka?

Crusty bread, pita, flatbread, or toasted sourdough are suitable. They absorb the sauce and provide a practical serving accompaniment. A simple cucumber or green salad can be served separately.

Is shakshuka suitable for meal preparation?

The sauce is suitable for meal preparation. Store it separately and cook the eggs when serving. This preserves the texture more effectively than storing fully cooked eggs in the sauce.

Sources

The core method follows the established preparation of eggs poached in a tomato and pepper sauce. For further background and alternative approaches, consult BBC Food’s shakshouka recipe, Serious Eats’ shakshuka guide, and The Mediterranean Dish’s shakshuka recipe.

SERVE HOT. REFRIGERATE LEFTOVERS PROMPTLY.