Quick Shakshuka Eggs

My roommate in college taught me this recipe during exam week when we had zero budget and even less time. We'd crowd around our tiny electric burner, watching the eggs poach in that bubbling red sauce like magic. Something about dipping torn bread into those runny yolks made everything feel okay.

Last winter I made this for my sister when she was visiting. She stood at the stove with me, asking a million questions about when the eggs would be ready. We ate it straight from the skillet while snow fell outside, both of us slightly burned but totally happy.

Ingredients

• 1 tablespoon olive oil: Use extra virgin if you have it, the fruitiness adds depth to the sauce
• 1 small onion, finely diced: Yellow onions work best but red will do in a pinch
• 1 red bell pepper, diced: This adds sweetness to balance the spices
• 2 garlic cloves, minced: Fresh garlic makes a huge difference here
• 1 can (400 g / 14 oz) diced tomatoes: Fire roasted tomatoes add extra flavor if you can find them
• 1 teaspoon ground cumin: Earthy and essential for that authentic taste
• 1 teaspoon sweet paprika: Smoked paprika works too if you want more depth
• 1/4 teaspoon ground cayenne pepper: Adjust this based on your heat tolerance
• Salt and black pepper, to taste: Don't skimp on the salt, it brings everything together
• 4 large eggs: Room temperature eggs cook more evenly
• 2 tablespoons chopped fresh parsley or cilantro: Cilantro gives it a brighter, fresher finish
• Optional: crumbled feta cheese: Adds a creamy, salty contrast that's pretty amazing

Instructions

Warm the pan:

Heat the olive oil in a medium skillet over medium heat until it shimmers slightly.

Soften the vegetables:

Add the onion and bell pepper, sautéing for 4-5 minutes until they're softened and fragrant.

Bloom the spices:

Stir in the garlic, cumin, paprika, and cayenne, cooking for just 1 minute until the spices become aromatic.

Build the sauce:

Add the diced tomatoes with their juices, season with salt and pepper, then simmer for 5-7 minutes until slightly thickened.

Create the wells:

Make four small wells in the sauce using your spoon and crack an egg into each one.

Poach the eggs:

Cover the skillet and cook for 5-7 minutes until the whites are set but yolks remain runny.

Finish and serve:

Remove from heat immediately, garnish with herbs and feta if using, and serve with warm bread.

Save

This recipe has become my go-to when friends drop by unexpectedly. There's something communal about gathering around a single skillet, everyone tearing off pieces of bread and claiming their own egg well.

Making It Your Own

I've started adding harissa paste when I want extra heat, or a pinch of cinnamon for warmth. The beauty of shakshuka is how forgiving it is, you can play with the spice levels until they hit just right for you.

The Bread Situation

Good bread is not optional here. I've learned through many disappointing meals that crusty sourdough or warm pita makes or breaks the experience. The bread is your utensil, your sauce soaker-upper, and honestly half the reason this dish works so well.

Timing Everything Right

The trickiest part is knowing when to pull the eggs off the heat. I've learned that slightly underdone is better than overdone since they continue cooking in that hot sauce even after you remove the skillet.

• Have your bread warming in the oven while you cook
• Set the table before you start the eggs so everything is ready
• Remove the skillet from heat the moment the whites look barely set

Save

Somehow this simple skillet meal always turns into an experience, not just dinner. Hope it brings you as many cozy moments as it has brought me.

Recipe FAQs

→ What is the traditional way to serve shakshuka?

Shakshuka is traditionally served directly from the skillet, piping hot. It's typically accompanied by warm crusty bread, pita, or flatbread for dipping into the sauce and runny yolks. Fresh herbs like parsley or cilantro are sprinkled on top just before serving.

→ How do I know when the eggs are perfectly cooked?

The eggs are ready when the whites are fully set and opaque, but the yolks still jiggle slightly when you gently shake the pan. This usually takes 5-7 minutes of covered cooking. For firmer yolks, cook 2-3 minutes longer.

→ Can I make this dish ahead of time?

The tomato sauce base can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat the sauce until simmering, then add the eggs and complete the cooking process. Eggs should always be cooked fresh for best texture.

→ What adjustments can I make for different spice levels?

For a milder version, reduce or omit the cayenne pepper. To increase heat, add more cayenne, a pinch of red pepper flakes, or a tablespoon of harissa paste. Smoked paprika adds depth without additional spiciness.

→ Is there a vegan alternative for the eggs?

Yes, substitute the eggs with drained chickpeas or cubed tofu. Add these protein alternatives during the last 5 minutes of simmering the sauce to heat through. The cooking time remains approximately the same.