Shakshuka – Eggs Poached in Spiced Tomato Sauce Recipe
Shakshuka — eggs poached directly in a vibrant spiced tomato and pepper sauce. This easy one-pan shakshuka recipe is the ultimate Middle Eastern brunch, ready in 30 minutes and served with crusty bread for dipping.
About This Recipe
Shakshuka is one of the world's great one-pan dishes — a spiced tomato sauce simmered until thick and fragrant, then eggs cracked directly into wells and gently poached in the sauce. It originated in North Africa and the Middle East and has become a global brunch phenomenon. The sauce is the star — deeply spiced with cumin, paprika and chilli, it's robust enough to carry the eggs beautifully.
Ingredients
Serves 4
- 2 tbspolive oil
- 1onion(thinly sliced)
- 1red pepper(thinly sliced)
- 4 clovesgarlic(minced)
- 1 tspground cumin
- 1 tspsmoked paprika
- 0.5 tspchilli flakes(adjust to taste)
- 0.5 tspground coriander
- 2 x 400gtins chopped tomatoes
- 1 tbsptomato purée
- 1 tspsugar
- 6large eggs
- 100 gfeta cheese(crumbled, to serve)
- 3 tbspfresh parsley or coriander(chopped, to serve)
- crusty bread or pita(to serve)
Instructions
- 1
Soften the vegetables
Heat olive oil in a large, deep frying pan (with a lid) over medium heat. Cook onion and pepper 8 minutes until soft. Add garlic and spices, cook 1 minute until fragrant.
- 2
Build the sauce
Add tomatoes, tomato purée and sugar. Season generously with salt and pepper. Simmer uncovered for 12–15 minutes until the sauce has thickened and deepened in colour.
The sauce needs to be thick before adding the eggs — thin sauce gives watery, undercooked eggs.
- 3
Poach the eggs
Make 6 wells in the sauce with a spoon. Crack one egg into each well. Cover the pan with a lid. Cook over medium-low heat for 5–7 minutes until whites are just set but yolks are still runny.
- 4
Serve
Crumble feta over the top. Scatter with herbs. Bring the pan to the table and serve with lots of crusty bread for scooping.
Pro Tips
- →
The sauce must be thick before the eggs go in — thin sauce makes eggs spread and go watery.
- →
Cover the pan for the eggs — the steam from above sets the tops without overcooking the yolks.
- →
Serve immediately — eggs continue cooking in the hot sauce.
Variations
- •
Green shakshuka: replace tomato sauce with sautéed spinach, chard and tomatillos.
- •
Shakshuka with lamb: add 200g browned minced lamb to the sauce before simmering.
Storage
The sauce keeps refrigerated for 5 days. Reheat and poach fresh eggs for best results. Don't store with eggs already in the sauce.
History & Origin
Shakshuka originated in Ottoman-era North Africa, particularly Tunisia. It became a staple across the Middle East and North Africa and is particularly beloved in Israel, where it's a standard breakfast. The word may derive from an Arabic word meaning 'mixture'. It became a global brunch trend in the 2010s, appearing on cafe menus worldwide.
Frequently Asked Questions
Where does shakshuka come from?
Shakshuka originated in North Africa (particularly Tunisia) and spread throughout the Middle East and Mediterranean. It's claimed by many countries including Israel, where it's a national breakfast dish.
What does shakshuka mean?
The word shakshuka is believed to derive from a Maghrebi Arabic word meaning 'mixed' or 'shaken together' — referring to the combination of eggs and sauce.
How do you know when shakshuka eggs are done?
The egg whites should be fully set and opaque, while the yolks are still slightly jiggly. This takes about 5–7 minutes with the lid on over medium-low heat.
Can shakshuka be made ahead?
The tomato sauce can be made 3 days ahead and refrigerated. Reheat the sauce and poach fresh eggs just before serving.
Nutrition Facts
Per serving (250g) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Lebanese Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes