Save My neighbor Marcus knocked on my door one Saturday morning with a pan of shakshuka still steaming, saying he'd just learned to make it from his Tunisian colleague at work. One bite and I was hooked—the way those runny yolks broke into the spiced tomato sauce felt like tasting something ancient and alive at the same time. Now it's my go-to when I want breakfast to feel like an occasion, not just fuel.
I made this for my partner during a lazy Sunday when we'd both overslept and were pretending the day hadn't started yet. Watching their face when they cracked that first yolk into the sauce and realized we weren't having cereal—that moment made the dish feel like more than just breakfast.
Ingredients
- Olive oil (2 tbsp): Use something you actually like tasting, because it's front and center here—cheap oil will make the whole thing taste cheap.
- Large onion (1), diced: This is your foundation; don't rush it or you'll lose the sweetness that balances the spices later.
- Red bell pepper (1), diced: The color matters as much as the flavor—it's what makes this dish look alive on the plate.
- Garlic (3 cloves), minced: Fresh garlic makes all the difference; jarred will taste stale against these bright spices.
- Crushed tomatoes (28 oz can): Canned is actually better than fresh here because you need body in the sauce, not wateriness.
- Chili pepper (1 small), finely chopped: This is optional but worth including—it adds a whisper of heat that wakes everything up.
- Ground cumin (1 tsp): Toast your spices mentally as you add them; this one carries the whole dish's character.
- Sweet paprika (1 tsp): Don't confuse this with smoked paprika unless you want a completely different vibe.
- Ground coriander (1/2 tsp): Subtle and floral, it keeps the sauce from tasting one-dimensional.
- Cayenne pepper (1/4 tsp): Optional but recommended; start here and add more if heat is your thing.
- Salt and black pepper: Taste as you go because canned tomatoes vary in saltiness.
- Large eggs (4): Room temperature eggs cook more gently and give you better control over that runny yolk.
- Fresh parsley or cilantro (2 tbsp), chopped: The final bright note that makes people say wow without knowing why.
- Feta cheese (50 g), crumbled: Optional but it adds a salty funk that plays beautifully against the tomatoes.
Instructions
- Start with the base:
- Heat your olive oil in a large skillet over medium heat until it's warm and flowing easily around the pan. Add your diced onion and bell pepper, then give them about five to seven minutes to soften while you listen to them sizzle—this is when your kitchen starts to smell like something good is happening.
- Build the flavor:
- Stir in the minced garlic and chili pepper, letting them wake up for about a minute until the raw edge disappears and everything smells even better. The garlic should go from sharp to sweet-smelling, and that's your signal to move forward.
- Create the sauce:
- Add your crushed tomatoes along with the cumin, paprika, coriander, cayenne, salt, and pepper, stirring until everything is combined. Now simmer this uncovered for ten to twelve minutes, stirring occasionally, until the sauce thickens and deepens in color—you want it to look less watery and more like something that means business.
- Nestle the eggs:
- Using the back of a spoon, make four little wells in the sauce, spacing them out so they don't touch. Crack an egg into each well carefully, keeping the yolk intact—this is the moment that always feels a tiny bit magical.
- Cook gently to finish:
- Cover the pan and let it cook for six to eight minutes, peeking once or twice to watch the egg whites turn opaque while the yolks stay loose and glowing underneath. The exact time depends on how hot your pan is and how runny you like your yolks, so trust what you see more than the clock.
- Finish with brightness:
- Remove from heat and scatter the fresh parsley or cilantro across the top, then add crumbled feta if you're using it. Serve immediately while everything is still hot and the yolks are still willing to run.
Save There's something almost meditative about the moment when you crack those eggs into the sauce and cover the pan, trusting that the heat will do exactly what you need it to do. It reminds me that some of the best dishes are the ones where you set things in motion and then step back.
The Right Pan Matters
I learned this the hard way with a shallow skillet that spread the sauce too thin. Now I use a deep sauté pan with a lid, and the sauce pools properly around each egg instead of spreading into a thin layer that won't cook right. A cast-iron skillet works beautifully too if you have one, though you'll want to wipe it down carefully afterward to avoid rust.
Spice Variations That Change Everything
The base spice blend is cumin, paprika, and coriander, but this is where you get to decide what your version of shakshuka tastes like. I've added smoked paprika for depth, harissa paste for a North African kick, and even a pinch of cinnamon once when I was feeling experimental—it brought out something almost sweet in the tomatoes that surprised me. The beauty is that the sauce is forgiving; taste it as it simmers and adjust before the eggs go in, because once they're there you're committed.
Bread Makes It Complete
This dish is meant to be eaten with something to soak up that sauce—crusty bread, warm pita, or even thick slices of toasted sourdough. The bread serves double duty as both a vehicle for the egg and sauce and as a way to make sure you capture every drop of flavor.
- Warm your bread gently before serving so it actually absorbs the sauce instead of just sitting on top of it.
- Tear the bread into pieces instead of cutting it; torn pieces fit the casual, communal spirit of the dish better.
- Have extra bread on hand because people always want more once they taste that sauce.
Save Shakshuka is the kind of dish that tastes like you're part of something bigger than breakfast, even when you're cooking it just for yourself on a quiet morning. It's worth making often enough that you stop thinking about the steps and start thinking about how good it makes you feel.
Recipe FAQs
- → How do I know when the eggs are done?
Cover the pan and cook for 6–8 minutes. The whites should be fully set while the yolks remain slightly runny. For firmer yolks, cook for an additional 2–3 minutes.
- → Can I make this ahead of time?
The tomato sauce base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before adding the eggs and finish cooking just before serving.
- → What can I serve with shakshuka?
Warm pita bread, crusty sourdough, or flatbread are perfect for dipping. A simple green salad or roasted vegetables also make excellent sides.
- → Is this suitable for meal prep?
The sauce reheats beautifully, but the eggs are best cooked fresh. Store the sauce separately and add eggs when ready to eat for optimal texture and flavor.
- → How can I adjust the spice level?
Reduce or omit the cayenne pepper and chili for a milder version. For more heat, add extra chili, harissa paste, or a pinch of red pepper flakes.