Shakshuka – Eggs Poached in Spiced Tomato and Pepper Sauce

Ingredients:

Preparation mode:

👉 Shakshuka is a North African breakfast of eggs gently poached in a thick, spiced sauce of tomatoes and sweet peppers, served straight from the pan with bread for dipping. It is eaten across Tunisia, Libya, Algeria and Morocco, and it became a breakfast icon in Israel and far beyond.

It is cheap, made in one pan and ready in 30 minutes – perfect for a weekend brunch. It is a close cousin of Turkish menemen, but here the eggs stay whole.

How to Make Shakshuka

1. Soften the vegetables. Heat the olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 8–10 minutes, until soft and sweet.
2. Add the spices. Stir in the garlic, cumin, paprika and harissa and cook for 1 minute, until fragrant.
3. Simmer the sauce. Add the tomatoes and salt. Simmer for 10 minutes, stirring now and then, until the sauce is thick. Taste and adjust the salt and heat.
4. Add the eggs. Make 6 small wells in the sauce with a spoon and crack an egg into each one.
5. Cook gently. Cover and cook on low heat for 5–8 minutes, until the whites are set but the yolks are still runny.
6. Serve. Sprinkle with feta and parsley and serve right away, in the pan, with warm bread.

Tips for the Best Shakshuka

• Thick sauce first. If the sauce is watery, the eggs will spread out. Simmer it until a spoon leaves a trail.
• Season the eggs. A pinch of salt and pepper on each yolk makes a big difference.
• Watch the yolks. Take the pan off the heat a minute early – the eggs keep cooking.
• Make it green: add a handful of spinach to the sauce before the eggs.

Shakshuka FAQ

Where is shakshuka from?
It comes from North Africa – most often linked to Tunisia and Libya – and spread to Morocco, Algeria, Israel and the Middle East.

What do you eat with shakshuka?
Crusty bread, pita or challah for dipping, and a simple salad.

Can I make the sauce ahead?
Yes. Keep it in the fridge for up to 3 days, reheat and add the eggs just before serving.

👉 More breakfast ideas: Çılbır, Chilaquiles rojos and Moroccan msemen. Read what people eat for breakfast around the world.

Footnotes:

Spice level: harissa varies a lot in heat – start with less and add more to taste.

Vegan option: skip the eggs and feta and add a can of chickpeas to the sauce.