Breakfast
Shakshuka
Eggs gently cooked in a warmly spiced tomato and red pepper sauce, finished with feta and parsley and served with warm pita.
Inspired by North African and Middle Eastern tomato-braised eggs
Prep
20 min
Cook
30 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 2 tablespoons extra-virgin olive oil
- • 1 medium yellow onion, diced
- • 1 large red bell pepper, diced
- • 3 garlic cloves, minced
- • 1 teaspoon ground cumin
- • 1 teaspoon smoked paprika
- • 1/8 teaspoon cayenne pepper
- • 1 can (28 ounces) crushed tomatoes
- • 1 teaspoon kosher salt
- • 1/2 teaspoon freshly ground black pepper
- • 6 large eggs
- • 2 ounces feta cheese, crumbled
- • 1/4 cup chopped fresh parsley
- • 4 pita breads, warmed
View ingredient-by-ingredient match
- 2 tablespoons extra-virgin olive oilMissing
- 1 medium yellow onion, dicedMissing
- 1 large red bell pepper, dicedMissing
- 3 garlic cloves, mincedMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon smoked paprikaMissing
- 1/8 teaspoon cayenne pepperMissing
- 1 can (28 ounces) crushed tomatoesMissing
- 1 teaspoon kosher saltMissing
- 1/2 teaspoon freshly ground black pepperMissing
- 6 large eggsMissing
- 2 ounces feta cheese, crumbledMissing
- 1/4 cup chopped fresh parsleyMissing
- 4 pita breads, warmedMissing
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Method
Recipe notes
Thicken the sauce before adding eggs; watery tomatoes make the whites cook unevenly and dilute the spices. Egg timing varies with skillet material and starting temperature, so watch the whites instead of relying only on the clock.
Planning, storage, and serving
Storage and reheating
Refrigerate leftover sauce and eggs in a covered container for up to 3 days. Reheat gently to 165°F; the yolks will become firm, so freshly cooked eggs give the best result.
Make-ahead tips
Prepare the tomato-pepper sauce up to 3 days ahead. Reheat it to a simmer, make the wells, and cook fresh eggs just before serving.
What to serve with it
- - Warm pita
- - Cucumber and herb salad
- - Roasted breakfast potatoes
Equipment needed
- - 12-inch lidded skillet
- - Wooden spoon
- - Small bowl for cracking eggs
Difficulty explained
The sauce is a simple one-pan braise; watching the eggs closely at the end is the only timing-sensitive part.
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Nutrition facts
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Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Soft goat cheese
Use the same amount of crumbled soft goat cheese.
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Naan or another soft flatbread
Use the same number of naan or similarly sized soft flatbreads.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Adding eggs to loose sauce lets their whites disappear into excess liquid; reduce the tomatoes until visibly thick.
- High heat toughens the bottom of the eggs before the tops set, so lower the heat and cover the pan.
- Cracking eggs directly into the skillet makes shell removal difficult; use a small bowl one egg at a time.
Nutrition Context
- Eggs and feta provide protein, while tomatoes, pepper, and onion create a vegetable-forward main dish.
- Pita contributes most of the carbohydrates; choose whole-wheat pita for additional fiber.
FAQ
Why are my egg whites still runny?
Cover the skillet and continue over medium-low heat for 1 to 2 minutes. The trapped steam sets the tops without scorching the sauce.
Can I make the sauce ahead?
Yes. Refrigerate it for up to 3 days, then reheat to a simmer before adding fresh eggs.
Is shakshuka spicy?
This version is gently warm rather than hot. Omit the cayenne for no heat or increase it to taste.
Can I bake the eggs instead?
Yes. After making the wells, bake the oven-safe skillet at 375°F for roughly 7 to 12 minutes, checking the whites frequently.
How thick should the sauce be?
A spoon drawn across the pan should leave a trail for a moment, and the wells should hold their shape when formed.
What sides pair best with this dish?
Warm pita, a crisp cucumber-herb salad, or roasted potatoes are useful for scooping up the spiced tomato sauce.