Summary: Shakshuka – A dish widespread in North Africa and the Middle East, where eggs are poached in a spiced tomato sauce with peppers and onions. Main ingredient: large eggs, spiced tomato base, sweet bell peppers, and yellow onions, cooked on the stovetop in 30 minutes, yielding 6 servings.
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Category: Main Dishes, Meatless Dishes
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Quick overview
- Dish: Shakshuka
- Category: Main Dishes, Meatless Dishes
- Cuisine: Middle Eastern & North African
- Main ingredient: Large eggs, 6 pcs (fresh, grade AA)
- Guide: 12 Most Popular Mediterranean Dishes: Favorite Mediterranean Cuisine Recipes
- Total time: 30 minutes (10 min prep + 20 min cooking)
- Difficulty: Easy
- Servings: 6 servings (Serving weight: 280 g)
- Key technique: Poaching eggs in spiced tomato sauce
- Preparation types: Stovetop simmering, sautéing
- Dietary info & Allergens: Eggs, vegetarian
- Suitable for: Breakfast, brunch, light dinner
- Nutritional values (per 1 serving): 240 kcal, Protein: 12.0 g, Fat: 14.0 g, Carbs: 18.0 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Iced mint tea, Dry white wine, Sparkling water with lemon
- In a nutshell: Vibrant, perfectly spiced eggs poached in a rich tomato, bell pepper, and onion sauce, best served with crusty bread.
- Last updated: 2026-03-30
WAGUU says: “The secret to a great shakshuka lies in letting the tomato sauce reduce properly before cracking in the eggs so they set in a rich, flavorful bed.”
How to take it further: Serve on a white 26 cm plate warmed to 40 °C, keep the full 26 cm plate in frame; place a glass of water with lime, a linen napkin and fresh herbs in the softly blurred background.
Key facts
| Prep time: | 10 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Medium heat (350 °F equivalent surface heat) |
| Number of servings: | 6 servings |
In a nutshell
Shakshuka is a beloved comfort dish that brings together sweet bell peppers, aromatic onions, and warm spices simmered into a thick, luscious tomato ragout, topped with tender poached eggs.
Ingredients
Base servings: 6 servings • Serving weight: 280 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Extra virgin olive oil | 3 tbsp | Cold-pressed |
| Yellow onion | 2 pcs | Medium, finely diced |
| Red bell pepper | 2 pcs | Ripe, cored and diced |
| Garlic cloves | 4 pcs | Freshly minced |
| Ground cumin | 2 tsp | Fragrant ground |
| Sweet paprika | 1 tbsp | Hungarian or smoked |
| Cayenne pepper | ½ tsp | Ground (optional heat) |
| Crushed canned tomatoes | 28 oz | High quality san marzano style |
| Kosher salt | 1½ tsp | Coarse crystal |
| Black pepper | ½ tsp | Freshly ground |
| Large eggs | 6 pcs | Fresh, grade AA |
| Fresh cilantro | ¼ cup | Chopped leaves |
| Fresh parsley | ¼ cup | Chopped flat-leaf |
| Crumbled feta cheese | ½ cup | Authentic sheep milk feta |
Why you’ll love this recipe
- Incredible flavor balance: The sweet bell peppers and tangy tomatoes harmonize with earthy cumin and smoky paprika.
- One-pan simplicity: Everything cooks in a single skillet, minimizing cleanup and maximizing rich flavor melding.
- Nutritious and satisfying: Packed with protein from eggs and wholesome vegetables, making it a complete meal.
Success guaranteed: Follow the simmering times closely to ensure the tomato base thickens enough to support the eggs without burning.
Recipe overview
Prep: 10 min | Cooking: 20 min | Difficulty: Easy | Servings: 6 | Type: Main Dish | Origin: Middle Eastern & North African
Detailed instructions
Overall progress: 0% completed
Phase 1: Sautéing Aromatics – 8 min
Appliances: Stovetop
1. Heat extra virgin olive oil in a large 12-inch cast-iron skillet over medium heat. Add diced yellow onions and red bell peppers. Sauté for 6 to 8 minutes, stirring frequently, until the vegetables are soft and translucent with light caramelization around the edges.
CP: Vegetables are tender and fragrant.
Before moving to the next step:
Ensure the onions do not burn; lower the heat if they brown too quickly.
Phase 2: Spicing and Tomato Base – 7 min
Appliances: Stovetop
2. Stir in freshly minced garlic cloves, ground cumin, sweet paprika, and cayenne pepper. Cook for 1 minute until fragrant. Pour in the crushed canned tomatoes, kosher salt, and black pepper. Stir well and simmer over medium-low heat for 5 to 7 minutes until the sauce thickens slightly.
CP: Tomato sauce is rich and bubbling evenly.
Before moving to the next step:
Taste the sauce and adjust salt if necessary before adding eggs.
Phase 3: Poaching the Eggs – 5 min
Appliances: Stovetop
3. Use a large spoon to create 6 small wells in the simmering tomato sauce. Crack a fresh large egg directly into each well. Cover the skillet with a lid and cook on low heat for 5 minutes, or until the egg whites are set and the yolks remain soft and runny.
CP: Egg whites are opaque and set.
Before moving to the next step:
Keep an eye on the eggs so the yolks do not overcook.
Phase 4: Garnishing and Serving – 2 min
Appliances: None
4. Remove the skillet from the heat. Scatter crumbled feta cheese, chopped fresh cilantro, and chopped fresh parsley evenly across the top. Serve immediately straight from the skillet.
CP: Garnish is evenly distributed and vibrant.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Cast-iron skillet | 12 inches | Large heavy-bottom frying pan with lid | Food sticking if not seasoned |
| Chef’s knife | 8 inches | Utility knife | Slip hazard if dull |
| Cutting board | Medium | Plastic or wooden board | Cross-contamination |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 85.7 kcal | 240.0 kcal | 1440.0 kcal |
| Fat | 5.0 g | 14.0 g | 84.0 g |
| of which saturates | 1.8 g | 5.0 g | 30.0 g |
| Carbohydrates | 6.4 g | 18.0 g | 108.0 g |
| of which sugars | 3.9 g | 11.0 g | 66.0 g |
| Protein | 4.3 g | 12.0 g | 72.0 g |
| Salt | 0.5 g | 1.4 g | 8.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use ripe, high-quality crushed tomatoes to ensure a naturally sweet and rich sauce without needing added sugar.
- Tip 2: Crack each egg into a small ramekin first before sliding it into the tomato well to avoid shell fragments.
- Tip 3: Cover the skillet with a clear glass lid during poaching to monitor egg set without losing heat and moisture.
- Tip 4: Serve with warm, crusty artisanal bread or pita to scoop up every last drop of the spiced sauce.
Scientific background
Simmering tomatoes breaks down their cell walls and releases natural glutamates, creating an intense savory depth (umami). When eggs are introduced into the acidic tomato environment, the proteins in the egg whites coagulate smoothly at gentle heat while trapping moisture, resulting in tender whites and creamy yolks.
Fine Dining – Professional techniques
- Plate composition: Serve directly from a polished mini cast-iron skillet for an upscale rustic presentation.
- Texture contrasts: Combine the velvety tomato sauce with crispy charred crusty bread and delicate soft egg yolks.
- Temperature contrast: Ensure the hot savory sauce contrasts refreshingly with cool herb garnishes sprinkled on top.
- Aromatic garnishes: Finish with micro-greens or finely julienned fresh herbs for restaurant-quality visual appeal.
Sensory radar
- Appearance: Brilliant crimson tomato base accented by bright yellow egg yolks and green herbs.
- Aroma: Warm toasted cumin, sweet paprika, and rich garlic-infused tomato fragrance.
- Taste: Savory, tangy tomato sweetness balanced by aromatic spices and rich egg yolk.
- Texture: Thick, rustic sauce cradling tender poached eggs and creamy cheese.
Pairing
- BEER: Crisp American Pale Ale with citrus notes
- WINE: Chilled dry Sauvignon Blanc or light Grenache rosé
- NON-ALCOHOLIC: Freshly brewed iced mint tea with lemon slice
Various preparation methods
- Green Shakshuka: Swap tomatoes for a base of sautéed spinach, Swiss chard, leeks, and green herbs.
- Baked Shakshuka: Transfer the skillet into a preheated oven at 375 °F for 8 minutes instead of stovetop poaching.
Allergens and dietary information
Contains: Eggs, dairy (feta) • Gluten: Naturally gluten-free (verify bread if serving with sides) • Not suitable for: Vegan diets
Suitable for
Breakfast, weekend brunch, hearty vegetarian dinner, casual gatherings
Substitution guide
- Feta cheese: Goat cheese or crumbled queso fresco
FAQ
Can I make the tomato sauce ahead of time?
Yes, you can prepare the spiced tomato base a day in advance, store it in the fridge, and reheat it before cracking in the eggs.
How do I prevent the eggs from overcooking?
Keep the heat on low after adding the eggs and cover with a lid. Check at 4 minutes so the yolks stay runny.
Can I add meat to this recipe?
Traditional shakshuka is vegetarian, but many enjoy adding spicy merguez sausage slices into the sauce with the peppers.
What kind of pan works best?
A seasoned cast-iron skillet or heavy stainless steel frying pan retains heat evenly and provides an authentic presentation.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare the tomato sauce in two large skillets simultaneously to ensure even heat distribution • 20+ people: Roast the pepper and tomato base in large baking sheets in the oven, then transfer to chafing dishes for poaching eggs in batches.
Sides and serving
- Crusty sourdough bread – Perfect for dipping into the rich sauce (not included in the recipe)
- Fresh cucumber and tomato salad – Adds a crisp, refreshing crunch (not included in the recipe)
Serving: Serve piping hot directly from the skillet garnished with fresh herbs and crumbled cheese.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Gently warm the sauce on the stovetop over low heat until simmering; poached eggs are best consumed fresh and do not reheat well.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Overcooking the eggs – Leaving them in too long until the yolks become hard instead of velvety and soft.
- Undercooking the tomato base – Failing to let the sauce simmer and thicken, resulting in a watery shakshuka.
- Burning the spices – Adding ground cumin and paprika directly to a dry, hot pan without oil or onions, causing bitterness.
- Skipping the seasoning balance – Not adjusting salt and pepper properly to counter the natural acidity of canned tomatoes.