Summary: Vibrant North African and Middle Eastern skillet dish featuring gently poached eggs in a rich, spiced tomato and pepper sauce, cooked in 30 minutes for 6 portions.
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Quick overview
- Dish: Shakshuka
- Category: Breakfast, Main Dishes
- Cuisine: North African and Middle Eastern
- Main ingredient: Eggs, 6 pieces (fresh farm eggs)
- Guide: 12 most popular Mediterranean dishes: favourite recipes of Mediterranean cuisine
- Total time: 30 minutes (10 min prep + 20 min cooking)
- Difficulty: Easy
- Portions: 6 portions (Portion weight: 320 g)
- Key technique: Simmering and gentle poaching
- Preparation types: Sautéing, simmering, poaching
- Dietary info & Allergens: Eggs, vegetarian
- Suitable for: Breakfast, brunch, light dinner
- Nutritional values (per 1 portion): 285 kcal, Protein: 14.2 g, Fat: 16.5 g, Carbohydrates: 18.0 g
- Storage: LEDNICE 2 days in the fridge, MRAZAK 0 months in the freezer
- Pairing: Pale ale, dry white wine, minted iced tea
- In short: A hearty, spiced skillet of tomatoes, peppers, and tender poached eggs.
- Last updated: 2026-03-30
WAGUU says: “Building a rich base of caramelized onions and sweet bell peppers before adding the tomatoes is the secret to authentic depth in Shakshuka.”
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium heat (160–180 °C) |
| Number of portions: | 6 portions |
In a nutshell
Shakshuka is an irresistible, comforting dish celebrated across North Africa and the Middle East, featuring wholesome eggs poached in a fragrant, spiced tomato and pepper sauce.
Ingredients
Base portions: 6 portions • Portion weight: 320 g
| Ingredient | Amount | Quality |
|---|---|---|
| Olive oil | 45 ml | Extra virgin |
| Yellow onions | 300 g | Finely diced |
| Red bell peppers | 350 g | Sliced into strips |
| Garlic | 15 g | Minced cloves |
| Ground cumin | 6 g | Aromatic spice |
| Smoked paprika | 8 g | High grade |
| Canned crushed tomatoes | 800 g | Quality Italian |
| Eggs | 6 pieces | Fresh farm eggs |
| Salt | 10 g | Sea salt |
| Black pepper | 3 g | Freshly ground |
| Fresh cilantro | 15 g | Chopped herbs |
Why you will love this recipe
- Flavor explosion: A harmonious blend of smoky spices, sweet peppers, and tangy tomatoes creates an unforgettable taste profile.
- One-pan simplicity: Everything cooks in a single large skillet, minimizing cleanup and maximizing flavor infusion.
- Nutritious and wholesome: Packed with plant-based vitamins and high-quality protein from farm-fresh eggs.
Success guaranteed: Follow the precise simmering times and temperature guidelines for perfectly set egg whites and velvety yolks.
Recipe overview
Prep: 10 min | Cooking: 20 min | Difficulty: Easy | Portions: 6 | Type: Breakfast / Main Dish | Origin: North Africa and the Middle East
Detailed instructions
Overall progress: 0% complete
Phase 1: Sautéing Aromatics – 8 min
Appliances: Stove, large skillet
1. Heat 45 ml of extra virgin olive oil in a large skillet over medium heat (170 °C). Add 300 g of finely diced yellow onions and 350 g of sliced red bell peppers. Sauté for 6 minutes until the vegetables soften and begin to caramelize.
VKB: Visual check: onions translucent and slightly golden at the edges.
Before moving to the next step:
Ensure the heat is not too high to prevent the onions from burning before the peppers soften.
Phase 2: Spicing and Tomato Addition – 7 min
Appliances: Stove
2. Add 15 g of minced garlic, 6 g of ground cumin, and 8 g of smoked paprika to the skillet. Stir constantly for 1 minute until fragrant. Pour in 800 g of canned crushed tomatoes, 10 g of sea salt, and 3 g of freshly ground black pepper. Reduce heat and simmer for 6 minutes.
VKB: Sensory check: sauce thickens slightly and releases a rich, spiced aroma.
Before moving to the next step:
Verify that the sauce has reduced enough so that the eggs will sit on top rather than sink and dissolve.
Phase 3: Poaching Eggs – 5 min
Appliances: Stove, lid
3. Use a wooden spoon to create 6 small wells in the tomato sauce. Crack 6 fresh farm eggs gently into the wells. Cover the skillet with a lid and cook on low heat for 5 minutes until egg whites are set and yolks remain soft.
VKB: Visual check: egg whites are opaque white while yolks are still runny when gently nudged.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Large skillet | 28 cm diameter | Cast iron pan | Overcrowding |
| Chef’s knife | 20 cm blade | Utility knife | Dull blade injury |
| Skillet lid | 28 cm cover | Aluminum foil sheet | Heat loss |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 89.1 kcal | 285.0 kcal | 1710.0 kcal |
| Fat | 5.2 g | 16.5 g | 99.0 g |
| of which saturates | 1.4 g | 4.5 g | 27.0 g |
| Carbohydrates | 5.6 g | 18.0 g | 108.0 g |
| of which sugars | 3.8 g | 12.0 g | 72.0 g |
| Protein | 4.4 g | 14.2 g | 85.2 g |
| Salt | 0.95 g | 3.0 g | 18.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use ripe plum tomatoes or high-quality canned San Marzano tomatoes for an exceptionally sweet and balanced acidity.
- Tip 2: Toast whole cumin seeds before grinding them yourself to unlock maximum essential oils and aroma.
- Tip 3: Cover the pan with a clear glass lid so you can monitor the egg yolks without releasing accumulated steam.
- Tip 4: Finish with crumbled feta cheese or a drizzle of tahini for an extra layer of creamy richness.
Scientific background
The Maillard reaction and caramelization in the onions and peppers develop complex flavor compounds, while simmering tomatoes breaks down cell walls to release natural glutamates, creating an intense umami base that pairs harmoniously with the delicate proteins of poached eggs.
Fine Dining – Professional techniques
- Plate composition: Serve family-style directly in a polished cast-iron skillet, garnished with micro herbs and edible flowers.
- Textural contrasts: Pair the silky runny egg yolks and thick sauce with crispy, toasted artisanal sourdough bread.
- Temperature contrast: Contrast the hot, bubbling tomato base with cool, fresh crumbled cheese and herbs sprinkled just before serving.
- Aromatic garnishes: Finish with finely chiffonaded fresh cilantro and a drizzle of premium cold-pressed green olive oil.
Sensory radar
- Appearance: Vibrant crimson red sauce dotted with bright white and yellow eggs, topped with emerald green herbs.
- Aroma: Warm smoky paprika, earthy toasted cumin, sweet roasted peppers, and fresh garlic.
- Taste: Deeply savory, pleasantly tart tomato notes balanced by natural sweetness from peppers and rich egg yolks.
- Texture: Thick, rustic vegetable ragout with tender-crisp pepper pieces and velvety soft eggs.
Pairing
- BEER: Crisp American pale ale with citrus hop notes to cut through the rich tomato acidity.
- WINE: Chilled Spanish Garnacha rosé or a dry, crisp Sauvignon Blanc.
- NON-ALCOHOLIC: Refreshing iced mint green tea with fresh lime slices.
Various preparation variants
- Green Shakshuka: Swap tomatoes for a base of sautéed Swiss chard, spinach, leeks, and green herbs.
- Spicy Harissa Variant: Stir two tablespoons of North African harissa paste into the tomato sauce for an intense kick of heat.
Allergens and dietary information
Contains: Eggs • Gluten: Naturally gluten-free (when served without bread) • Not suitable for: Egg allergy sufferers
Suitable for
Breakfast, weekend brunch, vegetarian feasts, and quick weeknight dinners.
Substitution catalog
- Yellow onions: Shallots or white onions
- Red bell peppers: Orange or yellow bell peppers
FAQ
Can I make the tomato sauce ahead of time?
Yes, you can prepare the base sauce up to two days in advance, reheat it in a skillet, and then crack the fresh eggs directly into it.
What kind of bread is best to serve with Shakshuka?
Crusty artisan sourdough, warm pita bread, or challah are ideal for scooping up the rich tomato sauce and runny yolks.
How do I know when the eggs are done?
The egg whites should be completely opaque and set, while the yolks should still jiggle slightly when gently nudged.
Can I freeze leftover Shakshuka?
Freezing is not recommended because cooked egg whites become rubbery and watery upon thawing.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the tomato and pepper base in two large wide skillets simultaneously, scaling ingredient quantities proportionally. • 20+ people: Use a wide commercial roasting pan or paella pan on a double burner, doubling the sauce recipe and poaching eggs in batches.
Sides and Serving
- Warm crusty sourdough bread – Perfect for dipping into the sauce and soft yolks (not included in the recipe)
- Crumbled feta cheese – Adds a salty, creamy contrast to the spiced tomatoes (not included in the recipe)
Serving: Serve piping hot straight from the skillet, garnished with fresh chopped herbs and accompanied by warm bread.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Gently reheat on the stove over medium-low heat until warmed through; avoid microwaving to protect the egg texture.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Overcooking the eggs – Leaving the eggs in the simmering sauce too long results in chalky yolks instead of runny perfection.
- Not reducing the sauce enough – Adding eggs to a watery tomato sauce causes them to sink and dissolve rather than poach cleanly.
- Rushing the aromatics – Failing to properly sauté onions and peppers beforehand leaves raw notes and robs the dish of depth.
- Skimping on spices – Insufficient cumin and paprika leaves the dish tasting like plain pasta sauce rather than authentic Shakshuka.