Save My neighbor knocked on my door one Saturday morning with a cast iron skillet still warm in her hands. She'd made too much shakshuka, she said, and thought I might want some. One bite of that spiced tomato sauce with its runny yolk mixing through changed my weekend cooking forever. I stood there in my doorway, pita bread in hand, realizing I'd been missing out on something extraordinary.
The first time I made this for friends, I panicked when the eggs took longer to set than I expected. Everyone gathered around the stove anyway, tearing off pieces of pita and dipping them into the bubbling sauce while we waited. By the time the eggs were ready, half the sauce was already gone, and nobody seemed to mind one bit.
Ingredients
- Large onion, finely chopped: The base of the sauce, and chopping it fine helps it melt into the tomatoes instead of staying chunky.
- Red bell pepper and yellow bell pepper, diced: These add sweetness and color, and using both makes the dish look alive in the skillet.
- Garlic cloves, minced: Fresh garlic blooms in the oil and spices, creating a fragrance that fills the whole kitchen.
- Baby spinach: Optional, but it wilts down to almost nothing and sneaks in some greens without changing the flavor.
- Jalapeno, seeded and finely chopped: Leave this out if you want mild, or keep the seeds in if you like things spicy.
- Olive oil: Use a good one because it carries all the spices and coats the vegetables as they soften.
- Ground cumin, paprika, coriander, cayenne pepper: This spice blend is what makes shakshuka taste like shakshuka, warm and layered without being overpowering.
- Crushed tomatoes: A 28 ounce can gives you the right amount of sauce to cradle the eggs and soak into the pita.
- Sugar: Just a teaspoon balances the acidity of the tomatoes and rounds out the sauce.
- Salt and black pepper: Taste as you go because the sauce needs enough seasoning to stand up to the eggs.
- Large eggs: The stars of the dish, their runny yolks become part of the sauce when you break them open.
- Fresh cilantro or parsley, chopped: A handful of fresh herbs brightens everything and adds a pop of green.
- Crumbled feta cheese: Optional, but the salty creaminess plays beautifully against the spiced tomatoes.
- Pita breads, warmed: Essential for scooping, dipping, and making sure no sauce goes to waste.
Instructions
- Start the Base:
- Heat olive oil in a large skillet over medium heat and add the chopped onion. Let it cook for about 3 minutes, stirring occasionally, until it softens and starts to turn translucent.
- Add the Peppers:
- Toss in the diced bell peppers and jalapeno if you're using it, then cook for 5 minutes until they begin to soften and release their sweetness. The kitchen will start smelling really good right about now.
- Bloom the Spices:
- Stir in the minced garlic, cumin, paprika, coriander, and cayenne, and cook for just 1 minute. You want the spices to toast slightly and become fragrant without burning.
- Build the Sauce:
- Pour in the crushed tomatoes and add the sugar, salt, and black pepper. Let the sauce simmer uncovered for 10 to 12 minutes, stirring now and then, until it thickens and the flavors come together.
- Wilt the Spinach:
- If you're adding spinach, stir it in and let it cook for about 2 minutes until it wilts down into the sauce.
- Create Wells for the Eggs:
- Use the back of a spoon to make small indentations in the sauce, then crack an egg into each well. Try to space them out so they cook evenly.
- Cook the Eggs:
- Cover the skillet and let the eggs cook for 6 to 8 minutes. The whites should be set, but the yolks should still be runny so they mix into the sauce when you dig in.
- Garnish and Serve:
- Remove the skillet from the heat and sprinkle with cilantro or parsley and crumbled feta if you like. Serve immediately with warm pita bread on the side for scooping.
Save One morning I made this for myself and ate it straight from the skillet, standing at the stove in my socks. The yolk broke and ran through the sauce, and I realized that some meals don't need a table or company to feel special.
Adjusting for Your Taste
If you want it milder, skip the cayenne and jalapeno altogether and the dish will still have plenty of flavor from the cumin and paprika. For more heat, leave the seeds in the jalapeno or add a pinch of red pepper flakes to the sauce. I've also stirred in a spoonful of harissa paste when I wanted something smokier and more complex. Taste the sauce before you add the eggs so you can adjust the salt, spice, or sweetness to match what you're in the mood for.
Making It Your Own
You can turn this into a heartier meal by stirring in cooked chickpeas or white beans along with the tomatoes. I've crumbled cooked sausage into the sauce before adding the eggs, which made it feel more like dinner than breakfast. If you don't eat eggs, cubes of firm tofu or extra vegetables work just as well, and you can still get all the flavor from the spiced tomato base. Feta isn't traditional everywhere, but I love the way it melts slightly into the hot sauce and adds little pockets of creaminess.
Storing and Reheating
The sauce keeps well in the fridge for up to three days, but I usually don't add the eggs until I'm ready to eat. You can reheat the sauce in a skillet, make fresh wells, and crack new eggs right in. If you do have leftovers with cooked eggs, reheat gently over low heat with a splash of water to loosen the sauce, though the yolks won't be runny anymore. I've also eaten cold shakshuka straight from the fridge on pita, which sounds strange but tastes surprisingly good.
- Store the sauce separately from the pita so the bread doesn't get soggy.
- If freezing, leave out the eggs and spinach, then add them fresh when you reheat.
- Leftover sauce also works as a base for pasta or spooned over rice.
Save This dish has become my answer to mornings when I want something warm and satisfying without a lot of fuss. It's the kind of recipe that feels generous and complete, and it never gets old.
Recipe FAQs
- → What makes shakshuka authentic?
Traditional shakshuka features eggs poached directly in a spiced tomato sauce. The key authentic elements include cumin, paprika, and fresh herbs cooked with onions and peppers. The eggs should be cooked until whites are set while yolks remain runny for dipping.
- → Can I make this ahead of time?
The tomato sauce base can be prepared up to 2 days in advance and refrigerated. When ready to serve, reheat the sauce until simmering, then create wells and add fresh eggs to cook. This makes it excellent for meal prep or entertaining.
- → What should I serve with shakshuka?
Warm pita bread is essential for soaking up the flavorful sauce. Other great accompaniments include crusty bread, labneh (strained yogurt), olives, or a simple green salad. The dish is substantial enough to enjoy on its own for breakfast or brunch.
- → How do I know when eggs are perfectly cooked?
Cook covered for 6-8 minutes. The whites should be completely set and opaque, while yolks should jiggle slightly when the pan is shaken. For firmer yolks, cook an additional 1-2 minutes. Avoid overcooking as the yolks should remain runny.
- → Can I adjust the spice level?
Absolutely. Control heat by adjusting the amount of jalapeño and cayenne pepper. For mild flavor, omit both entirely. For medium spice, use just the jalapeño. For extra heat, include both jalapeño and cayenne as called for in the original.
- → What protein substitutions work well?
For a plant-based version, replace eggs with chickpeas or cubed tofu. Crumbled firm tofu works particularly well, absorbing the spiced tomato flavors while providing protein. Alternatively, add white beans or lentils during the simmering stage.