أهلاً — ahlan
From a sun-soaked Tunisian medina, where a battered cast-iron skillet holds an egg like a jewel in tomato silk, comes a brunch that turns mornings into ceremonies.
Shakshuka (shak-SHUH-ka)
North African eggs poached in spiced tomato sauce. Big flavor, one pan.
Shakshuka (shak-SHUH-ka) is a one-pan wonder of eggs poached in a bold, spiced tomato and pepper sauce. It comes from North Africa and is popular across Tunisia, Israel, and the Middle East. Made for sharing. Made for you.
(Serves 3)
Sauce base
- 2 tbsp olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional)
The sauce + finish
- 1(28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (balances acidity)
- to taste salt & black pepper
- 4–5 eggs
- handful fresh parsley or cilantro, chopped
- optional feta cheese, crumbled
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1
Sauté the veggies
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook for 5–7 minutes until soft and fragrant. Add garlic and cook for 1 minute.
-
2
Add the spices
Stir in cumin, smoked paprika, and chili flakes. Cook for 30 seconds until spices are toasted and fragrant.
-
3
Make the sauce
Add crushed tomatoes, tomato paste, sugar, salt, and pepper. Stir well and bring to a simmer. Let it cook uncovered for 10 minutes, stirring occasionally.
-
4
Poach the eggs
Make small wells in the sauce with the back of a spoon. Crack eggs into each well. Cover and cook over low heat for 6–8 minutes, until eggs are set to your liking.
-
5
Finish & serve
Remove from heat. Top with chopped parsley (or cilantro) and feta if using. Serve warm with crusty bread. Dig in!
Try these twists
Green shakshuka
Add a few handfuls of spinach or kale at the end.
Cheesy
Top with crumbled feta or goat cheese.
Protein boost
Add chickpeas or white beans for extra fiber and protein.
Extra veggies
Add zucchini, mushrooms, or eggplant.
The one thing restaurants do that you don't.
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The Chef's Secret
Made by the community
first try and it was a HIT 🔥
paired with the pickled veg — chef's kiss
Tag me if you make it! #shakshukalove
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Frequently asked
Can I make it ahead?
Yes — make the sauce up to 2 days ahead. Reheat, then poach the eggs fresh.
Is it spicy?
Medium-spicy by default. Skip the chili flakes for mild.
What do I serve with it?
Crusty sourdough, warm pita, or rice. Spoon it over hummus for next-level brunch.
Can I freeze it?
Freeze the sauce only (without eggs) for up to 2 months.
Sauté the veggies
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook for 5–7 minutes until soft and fragrant. Add garlic and cook for 1 minute.
Add the spices
Stir in cumin, smoked paprika, and chili flakes. Cook for 30 seconds until spices are toasted and fragrant.
Make the sauce
Add crushed tomatoes, tomato paste, sugar, salt, and pepper. Stir well and bring to a simmer. Let it cook uncovered for 10 minutes, stirring occasionally.
Poach the eggs
Make small wells in the sauce with the back of a spoon. Crack eggs into each well. Cover and cook over low heat for 6–8 minutes, until eggs are set to your liking.
Finish & serve
Remove from heat. Top with chopped parsley (or cilantro) and feta if using. Serve warm with crusty bread. Dig in!
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