Easy Shakshuka Recipe with Deeply Spiced Tomato Sauce
This easy shakshuka recipe features a deeply spiced tomato and pepper sauce, runny-yolked eggs, and salty feta. A perfect 30-minute Mediterranean breakfast or dinner.
If you are looking for a reliable shakshuka recipe that delivers high-impact flavor in under 30 minutes, this is it. While many versions can be thin or overly acidic, the secret here is a heavy hand with smoked paprika and cumin, allowing the peppers to soften until they almost melt into the tomatoes.
This is arguably the best shakshuka for a lazy weekend brunch or a quick weeknight dinner. It is a one-pan wonder designed for scooping, so make sure you have plenty of warm pita or crusty bread on hand to catch every bit of the harissa-spiked sauce and liquid gold yolks.
I prefer my easy shakshuka with a generous crumble of sheep's milk feta added at the very end. The residual heat softens the cheese without losing its distinct tang, providing a sharp contrast to the rich, earthy sauce.
Ingredients
The Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, small diced
- 1 red bell pepper, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (or 1 tablespoon harissa paste)
- 1 can (28 oz / 800g) crushed tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
The Finish
- 6 large eggs
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup fresh cilantro or parsley, chopped
- Warm pita bread for serving
Instructions
- 1
Heat the olive oil in a large deep skillet or cast-iron pan over medium heat.
- 2
Add the onion and bell pepper, sautéing for 6 to 8 minutes until the vegetables are soft and the onions are translucent.
- 3
Stir in the garlic, smoked paprika, cumin, and red pepper flakes; cook for 1 minute until the spices are fragrant.
- 4
Pour in the crushed tomatoes and season with salt and pepper. Reduce heat to low and simmer for 10 minutes until the sauce thickens slightly.
- 5
Use the back of a spoon to make 6 small wells in the tomato sauce.
- 6
Crack an egg into each well, then cover the skillet with a lid.
- 7
Cook for 5 to 8 minutes, or until the egg whites are set but the yolks remain runny.
- 8
Remove from heat and immediately top with crumbled feta and fresh herbs.
- 9
Serve directly from the pan with warm pita bread.
Tips
- → Don't overcook the eggs. They continue to cook in the hot sauce even after you take the pan off the heat, so pull them when the whites are just barely opaque.
- → For a deeper flavor, use fire-roasted crushed tomatoes instead of standard canned tomatoes.
- → If your sauce tastes too acidic, stir in half a teaspoon of sugar or honey before adding the eggs to balance the flavors.
FAQ
Can I make this shakshuka recipe ahead of time?
You can prepare the spiced tomato and pepper sauce up to 2 days in advance. When ready to eat, reheat the sauce in a skillet until simmering, then crack the eggs in and finish according to the recipe.
Why does my shakshuka sauce look watery?
This usually happens if the vegetables weren't sautéed long enough or the sauce didn't simmer sufficiently before adding the eggs. Ensure the sauce has thickened slightly and reduced before cracking the eggs.
How do I get the egg whites to cook without overcooking the yolks?
Covering the pan with a lid is essential. The trapped steam cooks the top of the whites quickly while the yolks stay protected by the sauce.
You might also like
The Only Foolproof Frittata Recipe You Need
Master this fail-safe frittata recipe featuring a perfect egg-to-dairy ratio, roasted vegetables, and creamy goat cheese. A golden, puffed oven frittata for any meal.
Silky Starbucks Egg Bites: Bacon and Gruyère Copycat
Learn how to make silky Starbucks egg bites at home. This bacon gruyère egg bites recipe uses a blender and a water bath for that signature sous-vide texture.
How to Make Scrambled Eggs That Are Actually Good
Learn how to make scrambled eggs that are custardy and soft. This guide covers the low-and-slow technique for the best scrambled eggs every single time.
Freezer-Friendly Breakfast Burrito Recipe with Chorizo
This ultimate breakfast burrito recipe features crispy potatoes, smoky chorizo, and soft eggs. Learn how to make ahead breakfast burritos that reheat perfectly every time.