How to Make Classic Shakshouka

There’s something deeply comforting about a skillet of shakshouka bubbling on the stove eggs gently poached in a warmly spiced tomato sauce, ready to be scooped up with crusty bread. Rooted in North African and Middle Eastern cuisines, shakshouka has become a staple in Israeli kitchens and around the world for good reason: it’s nourishing, vibrant, and incredibly satisfying.

Here’s how to make shakshouka at home, along with tips for adjusting it to your taste and kitchen setup.

What Is Shakshouka?

Shakshouka (sometimes spelled shakshuka) is a one-pan dish of eggs poached in a sauce made from tomatoes, bell peppers, onions, garlic, and fragrant spices. It’s traditionally served for breakfast or brunch but works just as well for lunch or dinner.

Shakshouka Ingredients

• ½ cup olive oil, divided

• 2 onions, chopped (about 3 cups)

• 4 red or green bell peppers, chopped

• 6 garlic cloves, sliced

• 2 tbsp ground dried lime (optional, adds a citrusy depth)

• 6 tbsp sweet paprika

• 2 tsp ground cumin

• 2 tsp ground coriander

• ½ tsp kosher salt

• 8 cups tomato puree

• 1 tbsp + 1 tsp sugar

• 16 large eggs

• Serrano chiles, thinly sliced (for heat)

• Fresh cilantro, chopped (for garnish)

How to Make It

1. Sauté the Vegetables and Spices
   Heat ¼ cup olive oil in a large cast iron skillet over medium heat. (If your skillet isn’t big enough for 16 eggs, divide the ingredients between two pans.) Add onions, bell peppers, garlic, and spices (paprika, cumin, coriander, dried lime if using, and salt). Cook for about 10 minutes, stirring occasionally, until softened but not browned.

2. Simmer the Sauce
   Stir in the tomato puree and sugar, then let it simmer for 10–12 minutes until it reduces by about one-third. Whisk in the remaining ¼ cup olive oil for a rich, glossy finish.

3. Poach the Eggs
   Crack the eggs directly into the sauce, spacing them evenly. Reduce the heat to low, cover the pan, and cook until the whites are set but the yolks are still runny about 5 minutes.

4. Garnish and Serve
   Top with sliced serrano chiles and chopped cilantro. Serve immediately, straight from the skillet. Don’t forget crusty bread or warm pita for dipping.

Tips for Success

• Feeding fewer people? Cut the recipe in half for a smaller group. The sauce can also be made ahead and stored in the fridge for up to 3 days just reheat and add fresh eggs when ready.

• Customize the heat: Leave out the serrano chiles for a milder version or substitute with jalapeños for a gentler kick.

• Make it heartier: Add chickpeas or crumbled feta cheese to the sauce before poaching the eggs.

• No tomato puree? Use canned crushed tomatoes, adjusting the simmering time until thickened.

Nutrition Spotlight

Shakshouka is naturally packed with antioxidants like lycopene (from tomatoes), capsaicin (from peppers), and vitamin C. Eggs offer high-quality protein and nutrients like choline and vitamin D. It's a flavorful, nutrient-dense dish that can support balanced eating patterns.

Quick Stat Check:

• A single egg contains 6–7 grams of protein and all nine essential amino acids

• Tomatoes are a rich source of lycopene, linked to reduced risk of heart disease and certain cancers

• Spices like cumin and paprika have natural anti-inflammatory properties

Shakshouka isn’t just a dish it’s a celebration of bold spices, simple ingredients, and shared meals.

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