How To Make Shakshuka Recipe

I just cracked How To Make Shakshuka and ended up with saucy, perfectly runny eggs that will have your brunch guests arguing over the last bite.

I’m obsessed with how a pan of shakshuka turns my lazy morning into something I want to eat. I love cracking eggs into spicy tomato stew, the yolks pooling gold against crushed tomatoes and hit of olive oil.

And the smell of cumin and smoked paprika burning is impossible to ignore. This is my go-to when I want bold Middle Eastern Recipes and an Easy Shakshuka Recipe that doesn’t pretend to be fussy.

But mostly I adore the runny yolk swallowed with bread. Messy, loud, and totally worth getting sauce on your shirt.

Breakfast that behaves like dinner right now.

Ingredients

• Olive oil, warm base that helps everything cook and tastes silky.
• Yellow onion, sweet crunch that softens and adds savory backbone.
• Red bell pepper, bright sweetness and gentle crunch, worth adding.
• Garlic, punchy aroma that makes the sauce smell like home.
• Ground cumin, earthy warmth that gives a cozy, slightly nutty note.
• Smoked paprika, subtle smoke that makes it feel like comfort food.
• Sweet paprika, mild sweetness and color, keeps things mellow.
• Cayenne pepper, quick heat—use less if you’re not into spice.
• Crushed tomatoes, rich tomato body and tang that holds the eggs.
• Tomato paste, intense tomato punch that thickens and flavors the sauce.
• Water or stock, loosens sauce and keeps it from drying out.
• Kosher salt, brings out all the other flavors, don’t skip it.
• Black pepper, sharp bite that wakes up the whole pan.
• Sugar or honey, tames acidity and makes the sauce rounder.
• Eggs, creamy protein pockets that soak up the sauce perfectly.
• Fresh parsley or cilantro, bright herb freshness to cut richness.
• Feta cheese, salty creaminess that crumbles into tasty little bites.
• Lemon wedges, bright squeeze that lifts the whole dish.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, seeded and diced (optional but good)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon sweet paprika or regular paprika
• 1/4 teaspoon cayenne pepper or a pinch, more if you like heat
• 1 (28 ounce) can crushed tomatoes or 4 to 5 ripe tomatoes, chopped
• 2 tablespoons tomato paste
• 1/4 cup water or low sodium chicken/veg stock
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar or honey, optional to balance acidity
• 4 to 6 large eggs
• 1/4 cup chopped fresh parsley or cilantro, for garnish
• 1/2 cup crumbled feta cheese, optional but very tasty
• Lemon wedges, for serving

How to Make this

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, then add the diced onion and red bell pepper if using; cook, stirring now and then, until softened and slightly golden about 6 to 8 minutes.

2. Add the minced garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon sweet or regular paprika, and 1/4 teaspoon cayenne; cook 30 to 60 seconds until fragrant, careful not to burn the garlic.

3. Stir in 2 tablespoons tomato paste and let it toast for a minute, then pour in the 28 ounce can crushed tomatoes (or 4 to 5 chopped ripe tomatoes), add 1/4 cup water or stock, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon sugar or honey if the tomatoes taste too bright; bring to a gentle simmer.

4. Reduce heat to medium low and simmer the sauce uncovered about 10 to 15 minutes until it thickens a bit; it can be a little saucy, that’s good, but don’t let it be watery; taste and adjust salt or heat.

5. Use the back of a spoon to make 4 to 6 shallow wells in the sauce depending on how many eggs you want to cook; the wells help keep the eggs from sliding together.

6. Crack an egg into a small bowl then gently slip it into a well, repeat with remaining eggs; try to space them evenly so each has room to set.

7. Cover the skillet and cook on low heat about 5 to 8 minutes for slightly runny yolks, or longer if you like them firmer; check after 4 minutes because stove temps vary, and don’t overcook em.

8. Once eggs are set to your liking, remove from heat and sprinkle 1/2 cup crumbled feta over the top if using, and scatter 1/4 cup chopped fresh parsley or cilantro for color and brightness.

9. Finish with a squeeze of lemon over everything and add extra black pepper or chili flakes if you want more heat; taste once more and adjust seasoning.

10. Serve straight from the pan with crusty bread or pita for scooping, and enjoy right away while the yolks are deliciously runny.

Equipment Needed

1. Large skillet, nonstick or cast iron (10 to 12 inch) — good for simmering and baking the eggs
2. Wooden spoon or heatproof spatula for stirring and making wells in the sauce
3. Chef’s knife and cutting board for dicing onion, pepper and chopping herbs
4. Can opener if you’re using canned crushed tomatoes
5. Measuring spoons and measuring cup for oil, spices, tomato paste and water/stock
6. Small bowl and spoon for cracking eggs into before slipping them into the sauce
7. Lid to cover the skillet while the eggs cook (a plate works in a pinch)
8. Citrus reamer or fork for squeezing lemon and a small serving bowl for crumbled feta or chili flakes

FAQ

How To Make Shakshuka Recipe Substitutions and Variations

• 2 tablespoons olive oil: use vegetable oil, canola, or sunflower oil for a neutral taste; or try butter or ghee for a richer, slightly caramelized flavor (use same amount).
• 1 medium yellow onion: swap with a large shallot or 1 cup diced leeks, or 2 teaspoons onion powder if fresh onion isnt available; shallots give a milder, sweeter note.
• 1 (28 ounce) can crushed tomatoes: substitute with 1 1/2 to 2 cups canned diced tomatoes blitzed briefly, 4 to 5 extra ripe fresh tomatoes peeled and chopped, or 2 cups tomato passata; add a little extra cook time if using whole fresh tomatoes.
• 4 to 6 large eggs: for a vegan option use 14 ounces firm tofu crumbled and stirred in near the end, or make chickpea flour “eggs” (1/2 cup chickpea flour mixed with 3/4 cup water and cooked into soft curds); note texture will be different than poached eggs.

Pro Tips

1. Toast the tomato paste until it smells a little sweet and darker in color before adding the crushed tomatoes. It makes the sauce richer, and if you skip it the sauce can taste flat. Don’t wander off while it toasts though, it can burn fast.

2. Make the wells for the eggs deep enough and crack each egg into a small bowl first, then slide them in. That way you can fix a bad egg without wrecking the whole pan. Try to space them so the whites don’t run into each other or you’ll get one big mess.

3. If the tomatoes taste too bright or sour, add the sugar or honey a little at a time. Taste as you go, you only need a pinch sometimes. Also a squeeze of lemon right at the end brightens everything but add less if you already used sugar.

4. Cook on low and check early. Stove temps vary so check eggs around 4 minutes for runny yolks. If you want slightly firmer whites but still runny yolks, lift the lid for 30 seconds sometimes, or spoon hot sauce over the whites to help them set without overcooking the yolk.