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Quick Shakshuka (Eggs in Tomato Sauce)
Eggs gently poached in a smoky, spiced tomato and bell pepper sauce. This one-pan North African classic comes together in under 30 minutes, with runny yolks that blend into the rich sauce. Serve straight from the skillet with crusty bread for dipping.
For 4 servings
- prep
Prep all the vegetables.
1.Finely dice the onion and bell pepper.2.Mince the garlic cloves.3.Roughly chop the tomatoes if using fresh; if using canned whole tomatoes, crush them by hand in a bowl. - saute · ~8 min
Build the aromatic base.
1.Heat olive oil in a large skillet over medium heat.2.Add diced onion and bell pepper. Cook until softened (5-7 min).3.Add minced garlic, cumin, smoked paprika and chili powder. Stir until fragrant (30-60 sec).TIPMedium heat prevents the garlic from burning and turning bitter. - simmer · ~10 min
Cook the tomato sauce.
1.Add chopped tomatoes, salt, pepper and sugar. Stir well.2.Bring to a gentle simmer and cook until the sauce thickens (8-10 min).3.Taste and adjust salt and pepper.TIPThe sauce is ready when you can drag a spoon through it and the trail holds for a moment. - prep
Create wells and crack the eggs.
1.Use the back of a spoon to make 4 small wells in the thickened sauce.2.Crack one egg into each well, being careful not to break the yolks.TIPCrack each egg into a small bowl first — it's easier to slide it into the well without breaking the yolk. - simmer · ~7 min
Poach the eggs in the sauce.
1.Cover the skillet with a lid.2.Cook on low heat until the egg whites are set but yolks remain runny (5-7 min).TIPGently shake the pan — set whites won't jiggle; runny yolks will have a slight wobble. - garnish
Finish and serve immediately.
1.Remove from heat. Sprinkle crumbled feta and chopped parsley over the top.2.Serve straight from the skillet with warm bread.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature eggs for even poaching and to keep the yolks runny.
- 2Let the tomato sauce reduce until it's thick enough to hold a spoon trail before adding eggs.
- 3Crack each egg into a small cup first to avoid shell bits and yolk breakage.
- 4Cover the skillet with a lid or foil to trap steam and cook the egg whites evenly.
- 5For extra smokiness, toast the cumin and paprika in the oil for 30 seconds before adding tomatoes.
- 6Leftover shakshuka keeps in the fridge for 2 days; reheat gently on the stove to avoid rubbery eggs.
Adapt it for your goals.
Spicy Turkish-Style
Add 1-2 finely chopped spicy Turkish green peppers (like Sivri biber) along with the bell pepper, and use Aleppo pepper flakes instead of chili powder for a milder, fruity heat.
High ProteinHigh-Protein
Add 200g crumbled merguez or spicy lamb sausage during the sauté step. Sear it first, then remove and stir back in before adding the eggs for a meaty, filling meal.
VeganVegan
Omit the eggs and feta. Instead, stir in 200g cooked chickpeas and 1 tablespoon of tahini for a creamy, protein-rich sauce. Serve with roasted vegetables or pita.
Low Carb / KetoLow-Carb / Keto
Skip the sugar and serve the shakshuka over sautéed spinach or cauliflower rice instead of bread. Increase the olive oil to 3 tbsp for extra healthy fats.
Why this is on our healthy list.
Rich in Lycopene
Cooked tomatoes provide a high amount of lycopene, a powerful antioxidant linked to heart and skin health.
High-Quality Protein
Eggs deliver complete protein and essential amino acids, supporting muscle repair and satiety.
Good Source of Vitamin C
Bell peppers and fresh tomatoes contribute a significant dose of vitamin C, which supports immune function.
Anti-Inflammatory Spices
Cumin and smoked paprika contain antioxidant compounds that help reduce inflammation in the body.
Frequently asked questions
Yes, but look for fire-roasted diced tomatoes for more flavor. Drain excess liquid slightly to avoid a watery sauce.
