Save The first time I made shakshuka, I was standing in my tiny kitchen on a gray Tuesday morning, staring at a half-empty spice cabinet and wondering if I could pull off something that felt exotic without actually traveling anywhere. My neighbor had just brought back a jar of preserved lemons from a trip to Morocco, and somehow that sparked the whole thing. I grabbed whatever peppers were in the fridge, cracked some eggs into a tomato sauce that was already bubbling away, and something magical happened—the whole apartment smelled like warmth and possibility.
I made this for a group of friends who were all running late to brunch, and instead of stressing about timing, I just let the sauce simmer while we drank coffee on the porch. By the time everyone arrived, the kitchen smelled incredible and there was this golden, wispy steam coming off the skillet—they literally followed their noses to the table. That's when I realized shakshuka isn't just food; it's an invitation to slow down together.
Ingredients
- 1 large onion, finely chopped: This is your flavor foundation, so don't rush it—those first three minutes of cooking let the onion turn sweet and soft, which makes everything else taste better.
- 1 red bell pepper and 1 yellow bell pepper, diced: The colors matter here, not just for looks but because they each bring their own subtle sweetness; I always leave them slightly chunky so they keep their shape in the sauce.
- 3 garlic cloves, minced: Fresh garlic makes all the difference—I've learned the hard way that jarred garlic turns bitter when it sits in the heat, so mince it yourself and add it right when you're ready.
- 2 cups baby spinach, optional: If you're using it, add it just before the eggs so it wilts gently and keeps that bright green color.
- 1 jalapeño, seeded and finely chopped: The seeds are where the real heat lives, so seed it if you want warmth without the burn, or leave a few seeds in if you like a real kick.
- 2 tablespoons olive oil: Good olive oil makes a real difference in the final taste, so don't skimp here if you can help it.
- 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground coriander, ¼ teaspoon cayenne: These spices are what transform this from just tomato sauce into something that tastes like the Mediterranean—bloom them in the heat for a minute so they release their fragrance.
- 1 can crushed tomatoes (28-ounce): Crushed tomatoes break down faster than whole ones and create a silkier sauce, which is what you want here.
- 1 teaspoon sugar: This cuts any acidity in the canned tomatoes and rounds out the flavor—it's subtle but essential.
- Salt and black pepper to taste: Season as you go; the sauce will concentrate as it simmers, so start light.
- 4–6 large eggs: Use eggs that are as fresh as possible because you want those yolks to be bright and runny, not pale and set.
- ¼ cup fresh cilantro or parsley, chopped: Fresh herbs at the end bring everything to life—cilantro if you want that bright, almost citrusy note, or parsley if you prefer something milder.
- ½ cup crumbled feta cheese, optional: The tanginess against the sweet sauce is heavenly, but truly optional if dairy isn't your thing.
- 4 pita breads, warmed: Warm them right before serving, either in the oven wrapped in foil or in a dry skillet, so they're still soft and pliable for dipping.
Instructions
- Heat the oil and soften the onion:
- Pour olive oil into a large skillet over medium heat and let it warm for just a moment, then add your chopped onion. You'll know it's ready when the onion turns translucent and starts to smell sweet, usually about three minutes—listen for the gentle sizzle and stir occasionally so nothing browns.
- Add peppers and jalapeño:
- Dice up your bell peppers and add them to the onion along with the jalapeño if you're using it, then cook for about five minutes until everything softens slightly. The peppers should still have a little firmness to them, not mushy.
- Toast the spices:
- Stir in your minced garlic along with the cumin, paprika, coriander, and cayenne, and cook for about one minute until the whole pan smells fragrant and warm. This is a crucial step—toasting the spices wakes them up and makes them taste less powdery and more alive.
- Build the sauce:
- Pour in your crushed tomatoes, add the sugar, salt, and pepper, then let everything simmer uncovered for ten to twelve minutes, stirring now and then. The sauce will thicken and deepen in color, and any raw tomato taste will mellow into something rounded and rich.
- Add greens if you're using them:
- If you've got spinach, stir it in now and let it cook for about two minutes until it's completely wilted and tender.
- Create wells for the eggs:
- Use the back of a spoon to make four to six small indentations in the sauce—these are your nests for the eggs. Crack each egg into a well, trying to keep the yolk intact if you can.
- Cook the eggs gently:
- Cover the skillet and reduce the heat to medium-low, then cook for six to eight minutes until the egg whites turn opaque and set but the yolks stay loose and runny. You can lift the lid once and peek—if the yolks jiggle when you gently shake the pan, they're done.
- Finish and serve:
- Remove from heat, scatter fresh cilantro or parsley over the top, add feta cheese if you like, and serve immediately with warm pita bread for dipping.
Save I once made this for someone who was going through a rough patch, and they cried a little when they tasted it—not sad tears, but the kind that come when something warm and flavorful reminds you that the world still has good things in it. That's when shakshuka stopped being just a recipe and became something I make whenever I want to say, without words, that I care.
The Magic of Runny Yolks
The whole point of this dish, if I'm being honest, is that moment when you break the yolk and it runs all over the sauce, turning everything golden and creamy. I learned this the hard way by overcooking the eggs the first few times because I was worried they weren't done. Now I've figured out that the eggs keep cooking even after you take the skillet off the heat, and that's actually your friend—it means you can pull them off a tiny bit early and they'll come out perfect.
Spice Adjustments That Actually Work
Everyone has different heat tolerances, and there's no shame in customizing this. The jalapeño is totally optional, and the cayenne can be left out completely without anyone missing it. What I've noticed over time is that the paprika and cumin do most of the heavy lifting flavor-wise, so even if you dial back the heat, the dish still tastes warm and complex and deeply satisfying.
Ways to Make This Your Own
Shakshuka is forgiving enough that you can play around with it, and that's part of why I keep making it. Some days I use cherry tomatoes instead of canned and let them break down in the sauce, other times I add a handful of kalamata olives or a dollop of tahini stirred in at the end. The core of the recipe stays the same, but it bends to whatever I'm feeling or whatever I have on hand.
- Try adding fresh herbs like mint or oregano to the sauce for a different regional flavor profile.
- For a protein boost, stir in some cooked chickpeas or crumbled tofu if you're going vegetarian or vegan.
- A spoonful of labneh or Greek yogurt on top (instead of or alongside the feta) adds a tangy richness that's unexpected and wonderful.
Save Shakshuka has become my go-to dinner when I want something that feels special without being complicated, when I want to feed people well, or when I just need the kitchen to smell like something good. Make it your own, taste it as you go, and don't worry about doing it perfectly—the best version is the one you actually make.
Recipe FAQs
- → How do I know when the eggs are done?
Cook covered for 6–8 minutes until whites are fully set but yolks remain runny. Gently shake the pan to check if whites are firm and opaque.
- → Can I make this dish ahead of time?
Prepare the tomato sauce up to 2 days in advance and refrigerate. Reheat gently, add fresh spinach if using, then crack eggs and finish cooking.
- → What can I serve instead of pita bread?
Crusty bread, naan, or rice work well. For low-carb options, serve with cauliflower rice or enjoy on its own as a complete meal.
- → How can I adjust the spice level?
Reduce or omit jalapeño and cayenne for milder flavor. Add more jalapeño seeds, extra cayenne, or harissa paste for increased heat.
- → Is this suitable for meal prep?
The sauce reheats beautifully. Store sauce and eggs separately in airtight containers for up to 3 days. Reheat sauce and add fresh eggs when ready to serve.