Quick Shakshuka Eggs

The first time I encountered shakshuka was at a tiny breakfast spot in Brooklyn where the server warned me about the spicy kick. I took one bite of that bubbling tomato sauce with the perfect runny egg and completely forgot about the warning. Now this dish has become my go-to whenever friends sleep over because it looks impressive but takes almost zero effort to pull together.

Last winter my neighbor texted at 9 PM asking if I wanted to join an emergency shakshuka night. She'd had a rough day and needed something comforting but not too heavy. We stood over her skillet making wells for the eggs and talking about everything and nothing, and somehow that simple meal turned into the best therapy session either of us had had in months.

Ingredients

• 1 medium onion, finely chopped: Red onion adds a lovely sweetness but yellow works perfectly fine
• 1 red bell pepper, diced: The sweetness balances the tomatoes beautifully, though orange peppers work too
• 2 cloves garlic, minced: Fresh garlic is non-negotiable here for that aromatic base
• 1 (14 oz/400 g) can diced tomatoes: Fire-roasted ones add depth, but regular diced tomatoes are perfectly fine
• 1 small fresh tomato, chopped: This little addition brings brightness that canned tomatoes lack
• 2 tbsp olive oil: Extra virgin gives the best flavor foundation
• 1 tsp ground cumin: The earthy backbone that makes this distinctly North African
• 1 tsp sweet paprika: Smoked paprika adds incredible depth if you have it on hand
• 1/2 tsp ground coriander: Adds a subtle citrusy warmth
• 1/4 tsp cayenne pepper: Adjust based on your heat tolerance, or skip entirely if preferred
• Salt and black pepper: Taste as you go, tomatoes need quite a bit of salt
• 4 large eggs: Farm-fresh eggs really shine here with their vibrant yolks
• 2 tbsp chopped fresh cilantro or parsley: Use whichever herb speaks to you that day
• Crumbled feta cheese: The salty creaminess cuts through the spices perfectly
• Warm crusty bread or pita: Essential for scooping up every last bit

Instructions

Build your flavor foundation:

Heat olive oil in a large skillet over medium heat, then add chopped onion and red bell pepper. Let them soften for 4 to 5 minutes until they're fragrant and starting to caramelize at the edges.

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until you can smell it throughout the kitchen. Do not let it brown or it will turn bitter.

Toast those spices:

Add cumin, paprika, coriander, and cayenne pepper to the skillet. Stir constantly for 30 seconds until the spices become incredibly fragrant, which unlocks their essential oils.

Create the sauce:

Pour in both the canned and fresh tomatoes, then season with salt and black pepper. Let everything simmer uncovered for 7 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Make room for eggs:

Use the back of a large spoon to create 4 shallow wells in the sauce, spacing them evenly apart. Crack an egg directly into each well, taking care not to break the yolks.

Cook until just right:

Cover the skillet and cook for 5 to 7 minutes for runny yolks, or longer if you prefer them set. The whites should be completely opaque while the yolks remain jiggly.

Finish with flair:

Remove from heat immediately and scatter fresh herbs and crumbled feta over the top. Bring the whole skillet to the table and let everyone dig in while it's still bubbling.

Save

My sister-in-law from Tel Aviv taught me to add a tiny splash of water to the sauce if it seems too thick before adding the eggs. That small adjustment completely changed my shakshuka game. Now every time I make this recipe, I think about her tiny kitchen and the way she hummed while cooking.

Making It Your Own

The beauty of shakshuka lies in its adaptability. Sometimes I throw in roasted red peppers from a jar when I am feeling particularly indulgent. Other times I add a handful of spinach during the last minute of cooking because I convince myself it makes the dish healthier. My aunt swears by adding a teaspoon of harissa paste to the tomato base for an extra kick that makes you sweat just a little.

Choosing the Right Pan

A cast iron skillet is ideal for shakshuka because it holds heat evenly and looks beautiful coming straight to the table. However, any deep skillet with a lid will work perfectly fine. The key is having enough surface area so the eggs are not crowded together while they cook. Too small and they will merge into one giant egg blob.

Timing Everything Perfectly

The biggest mistake people make with shakshuka is walking away while the eggs cook. Those few minutes between perfect and overcooked are incredibly short. I always have my bread warming in the oven and my garnishes prepped before I even crack the eggs into the sauce. This way I am not scrambling while the most critical part of the dish comes together.

• Warm your serving plates in the oven so the shakshuka stays hot longer
• Keep the feta in the fridge until the last second so it does not melt into the sauce
• Toast extra bread because everyone will want seconds for dipping

Save

There is something profoundly satisfying about dipping warm bread into a perfectly runny yolk while steam rises from the skillet. This dish has a way of turning an ordinary meal into a gathering.

Recipe FAQs

→ What makes authentic shakshuka?

Authentic shakshuka features eggs poached directly in a spiced tomato sauce. The key is achieving runny yolks while whites are fully set, creating a creamy texture when broken into the sauce.

→ How do I know when eggs are done?

Cover and cook for 5-7 minutes. The whites should be opaque and set while yolks remain jiggly and runny. Gently shake the pan—if whites don't ripple, they're ready.

→ Can I make this ahead?

Prepare the tomato sauce up to 2 days in advance and refrigerate. Reheat gently, create wells, and add fresh eggs when ready to serve for best results.

→ What can I serve with shakshuka?

Warm crusty bread, pita, or naan are traditional for dipping. It also pairs well with roasted potatoes, couscous, or a simple green salad for a complete meal.

→ How can I adjust the spice level?

Reduce or omit cayenne pepper for milder flavor. Add harissa paste, chili flakes, or diced jalapeños to increase heat. Always taste the sauce before adding eggs.

→ Is shakshuka gluten-free?

The dish itself is naturally gluten-free. Ensure any accompaniments like bread or pita are gluten-free if needed, or serve with rice or potatoes instead.