Easy Shakshuka (Eggs in Spiced Tomato Sauce, 20 Minutes)

Shakshuka is eggs poached in a rich, spiced tomato and pepper sauce. It comes from North Africa and is now a brunch favorite everywhere, and for good reason: it is cheap, fast and made in a single pan.

This version uses canned tomatoes, so it tastes great all year. Bring the pan to the table with warm bread and let everyone dig in.

Why you will love this shakshuka

• Breakfast, lunch or dinner: it works at any time of day.
• Pantry staples: eggs, a can of tomatoes, an onion and a pepper.
• Vegetarian and naturally gluten free.
• Impressive: it looks beautiful straight from the pan.

Ingredients and swaps

• Tomatoes: crushed or chopped canned tomatoes. In summer, use 600 g ripe fresh tomatoes and cook a little longer.
• Bell pepper: red gives the sweetest sauce.
• Spices: cumin and paprika are essential. Harissa adds heat and depth.
• Eggs: large and as fresh as possible; fresh whites hold together better.
• Feta: optional, but its saltiness is lovely with the sauce.

How to make shakshuka

Soften the onion and pepper in olive oil, then add the garlic and spices for a minute. Pour in the tomatoes and simmer until the sauce is thick enough to hold a well.

Make four little hollows with a spoon and crack an egg into each. Cover the pan and cook over low heat until the whites are set and the yolks still wobble, 5 to 7 minutes.

Scatter with feta and herbs and serve straight from the pan.

Tips for the best result

• Thicken the sauce first; watery sauce makes runny whites.
• Crack each egg into a small cup first, then slide it in.
• Keep the heat low once the eggs are in and use a lid.
• Pull the pan off the heat a minute early; the eggs keep cooking.

Easy variations

• Green shakshuka: spinach, leeks and herbs instead of tomatoes.
• With merguez or chorizo: brown sliced sausage before the onion.
• Extra veg: add zucchini or eggplant cubes with the pepper.

What to serve with it

Crusty bread, pita or Moroccan khobz for dipping; a simple cucumber salad on the side.

Storage and reheating

Shakshuka is best fresh. The sauce alone keeps for 4 days in the fridge or 3 months in the freezer; reheat it and add fresh eggs.

You might also like: Moroccan Chickpea Tagine with Sweet Potato (Vegan)

recipe card

Easy Shakshuka (Eggs in Spiced Tomato Sauce, 20 Minutes)

Eggs gently poached in a cumin and paprika tomato pepper sauce.

Tried & tested

Prep5 min

Cook15 min

Total20 min

Makes2 servings

CuisineNorth African

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Ingredients −

2

+ servings

• 1 tbsp olive oil
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp chili flakes (or 1/2 tsp harissa)
• 1 can (400 g) crushed tomatoes
• 1/2 tsp salt
• 4 large eggs
• 30 g (1 oz) feta, crumbled
• Fresh parsley or cilantro
• Bread, to serve

Steps

1. Heat the oil in a 25 cm (10 inch) skillet over medium heat. Cook the onion and pepper for 5 minutes, until soft.
2. Add the garlic, cumin, paprika and chili. Stir for 1 minute.
3. Add the tomatoes and salt. Simmer for 5 minutes, until thick.
4. Make 4 wells in the sauce and crack an egg into each.
5. Cover and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks are still soft.
6. Top with feta and herbs. Serve with bread.

Calories318

Protein17 g

Carbs18 g

Fat21 g

Fiber5 g

Sodium980 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• For firm yolks, cook covered for 9 to 10 minutes.