Foolproof Shakshuka (Poached Eggs in Tomato Sauce)

Middle Eastern›Foolproof Shakshuka

Learn how to make the best shakshuka with this foolproof recipe! Shakshuka features poached eggs nestled in a hearty tomato-pepper sauce. Vegetarian and gluten free.

Updated by Kathryne Taylor on August 30, 2024

Shakshuka! Ever tried it? Shakshuka has more than a few things going for it. It’s fun to say, fun to make, and fun to eat. The word shakshuka comes from Arabic, meaning “a haphazard mixture” or “all mixed up.”

Shakshuka stars poached eggs nestled in a hearty, spiced tomato and pepper sauce. I finish mine with tangy crumbled feta and a scatter of fresh cilantro or parsley.

Sometimes you’ll stumble on artichokes or olives in shakshuka, but I left those out of this version. The spices vary a bit, too. I settled on a cozy blend of garlic, cumin, and smoked paprika.

Shakshuka is a beloved Middle Eastern and North African dish that may trace back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple in Israel. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, they’re all close cousins.

You can’t go wrong serving shakshuka for breakfast or brunch. It’s just as lovely for lunch or dinner. Shakshuka is a simple one-pan meal that makes a real statement, and it’s a wonderful recipe to keep in your back pocket. Ready to learn how to make it?

How to Make the Best Shakshuka

Maybe skip your cast iron pan.

You’ll often see shakshuka cooked in cast iron pans. If yours isn’t seasoned very well, I’d steer clear. The acidic tomato mixture can eat away at the seasoning, and the pan can impart a tinny flavor. (Speaking from experience here.) I reach for my stainless steel skillet instead.

Choose your canned tomatoes carefully.

I adore this shakshuka made with crushed fire-roasted tomatoes. They’re perfectly saucy with just the right light texture. The fire-roasted flavor adds welcome smoky undertones. I recommend Muir Glen brand—you’ll need one big can.

Add tomato paste.

Tomato paste delivers deep, intense tomato flavor. It makes the finished dish taste like it’s been simmering on the stove far longer than it actually has.

Cook the eggs in the oven.

Most recipes suggest covering the skillet and cooking until the eggs are done. I didn’t have great luck with that method—lots of condensation dripped back into the skillet, leaving it watery on top, and the whites took forever to set. That’s why I recommend baking the skillet (for more even heat), uncovered, until the eggs are just about done.

Watch How to Make Shakshuka

Egg Notes

When making shakshuka, the only tricky part is judging when the eggs are done. They keep cooking from residual heat, so don’t let them go too long. Look for whites that are mostly opaque and yolks that have risen a touch. The eggs should jiggle just slightly when you shimmy the pan.

If you love your eggs really runny, they’ll be done sooner. If you prefer yolks mostly cooked through, they’ll need a little longer. Keep in mind that under-cooked yolks can carry salmonella, and no one wants that.

If poached or runny eggs aren’t your thing, don’t give up on shakshuka! While untraditional, the saucy base would be glorious with eggs cooked any which way. Maybe you prefer your eggs fried in olive oil or simply scrambled. Just simmer the sauce a few extra minutes on the stove and crown it with your favorite eggs.

Considerations for Leftovers

Shakshuka is best served immediately. It’s not a great candidate for leftovers, since the soft eggs will keep cooking when you reheat them.

So I’d suggest making this shakshuka for a group of three or four, or halving the recipe to serve two. Simply use a small onion, half a bell pepper, and a small can (14.5 ounces) of tomatoes. Cook the mixture in a medium-sized pan. Easy!

Please let me know how this recipe turns out for you in the comments! I hope it becomes your new go-to, any-time-of-day quick meal.

Looking for more irresistible egg dishes? Check these out:

Easy Shakshuka

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Learn how to make the best shakshuka with this foolproof recipe! Shakshuka is a popular Middle Eastern dish of poached eggs nestled in a hearty tomato and pepper sauce. Recipe yields 4 to 6 servings.

Ingredients

Instructions

Notes

Recipe adapted from America’s Test Kitchen, The New York Times, and Serious Eats.

Make it dairy free: Omit the feta. To replace its salty punch, crown the shakshuka with halved, pitted Kalamata olives.

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