Shakshuka isn’t just a dish; it’s a love letter to lazy weekends and spontaneous brunches. I’ve always loved how the smell of simmering tomatoes and spices can turn any kitchen into a cozy haven. It’s one of those recipes that feels like a warm hug, especially when served straight from the skillet.
Why this shakshuka is a regular in my kitchen.
The way the smoky spices mingle with the bright tomatoes and gooey eggs always feels like a little victory. It’s simple but deeply satisfying, especially on grey mornings. Plus, once you get the hang of layering flavors, it’s endlessly customizable.
Deep dive into shakshuka ingredients.
- Canned tomatoes The base, fresh-tasting even from a can, bring the oozy, tangy backbone.
- Eggs Fresh eggs are key; yolks should be bright and runny for perfect dipping.
- Smoked paprika Adds a smoky depth that makes the dish feel rich and warm.
- Feta cheese Creamy, salty, and slightly crumbly, it balances the acidity.
- Bell peppers Sweet, crunchy, and colorful—boosts the texture and flavor.
- Chili flakes Just enough heat to make every bite a little exciting.
- Fresh herbs Cilantro or parsley brighten everything up with a fresh, herbal lift.
Tools of the trade for shakshuka.
- Large skillet (preferably non-stick): To evenly cook the sauce and eggs without sticking.
- Wooden spoon or spatula: For stirring the sauce and gently cracking eggs.
- Lid or foil: To cover the skillet and help eggs cook evenly.
- Serving spoon: To plate the shakshuka with a touch of finesse.
Step-by-step for a cozy, slightly smoky shakshuka.
Step 1: Heat a large, deep skillet over medium heat. Add a splash of olive oil and let it shimmer.
Step 2: Sauté chopped onions, bell peppers, and garlic until soft and fragrant, about 8 minutes. They should be tender but not browned.
Step 3: Stir in canned tomatoes, a pinch of cumin, smoked paprika, and a dash of chili flakes. Cook until the sauce thickens, about 10 minutes.
Step 4: Make small wells in the sauce and gently crack eggs into each. Cover the skillet and cook until whites are set but yolks still runny, about 4–6 minutes.
Step 5: Finish with a sprinkle of feta and fresh herbs. Serve hot, with crusty bread on the side.
Cooking checkpoints to nail your shakshuka.
- The sauce should be thick enough to hold spoonfuls without sliding too much.
- Egg whites need to be just set, with yolks still runny for that perfect dip.
- The edges of the eggs might puff a little; that’s when you know they’re close.
- Feta should be slightly melted, not fully dissolved, for a salty, creamy contrast.
Common mistakes and how to fix them.
- Eggs turn rubbery or brown.? Use too high heat, eggs overcooked—reduce heat and cook longer with lid on.
- Sauce is thin and runsny.? Sauce is too watery—let it simmer longer, stirring occasionally.
- Yolks are fully cooked.? Egg yolks are hard—remove from heat sooner, check at 4 minutes.
- Greasy texture.? Too much oil—use just enough to sauté, not drown the veggies.
Shakshuka
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat until it shimmers and begins to gently ripple.
- Add chopped onion and bell pepper to the skillet. Sauté, stirring occasionally, until they soften and become fragrant, about 8 minutes. The vegetables should be tender but not browned, and you’ll notice a sweet aroma filling the air.
- Stir in minced garlic and cook for another minute until it becomes fragrant and slightly golden, releasing a warm aroma.
- Add canned tomatoes along with cumin, smoked paprika, and chili flakes. Stir everything together, breaking up the tomatoes slightly with your spoon. Let it simmer gently until the sauce thickens, about 10 minutes. The mixture should be bubbling and fragrant, with a deep red color.
- Make small wells in the thickened sauce using the back of your spoon. Gently crack eggs into each well, spacing them evenly across the skillet. Cover with a lid or foil to help the eggs cook evenly.
- Cook uncovered until the egg whites are just set but yolks remain runny, about 4–6 minutes. You’ll hear the gentle bubbling of the sauce and see the whites turn opaque while the yolks stay bright and glossy.
- Remove the skillet from heat and sprinkle crumbled feta over the top. Add freshly chopped cilantro or parsley for a burst of herbal freshness.
- Serve the shakshuka hot directly from the skillet, with crusty bread on the side for dipping and scooping up the flavorful sauce and runny eggs.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
