Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings

Posted: 30/01/2026Updated: 30/01/2026

Runny eggs poached in a spiced tomato sauce, simmered with onions, red bell pepper, garlic, and a blend of turmeric and smoked paprika.

Serve with crusty bread, such as pita, challah, or baguette.

Active prep: 10 minutesActive cooking: 10 minutesPassive cooking: 15 minutes

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Ingredients

Adjust servingsServings

5 medium Tomatoes
2 tablespoons Tomato purée
1 medium Brown onion (optional)
1 large Red bell pepper
8 large Eggs
4 cloves Garlic
1 teaspoon Ground turmeric
2 teaspoons Ground smoked paprika
2 teaspoons Ground cumin
1 teaspoon Ground cayenne pepper
0.5 teaspoon Dried mint (optional)
1 handful Fresh parsley
1 handful Fresh coriander
200 millilitres Water
100 grams Feta
1 tablespoon Olive oil
Salt, to taste
Ground black pepper, to taste

Instructions

Slice the brown onion into thin ribbons. Heat a pan over medium heat with the olive oil. Once hot, add the onion and fry for 3–4 minutes until softened and fragrant.
Meanwhile, chop the tomatoes and red bell pepper into similar sized pieces, and finely mince the garlic.
Add the garlic and tomato purée to the pan and cook for another 2 minutes.
Stir in the chopped tomatoes and bell pepper, and cook for 4–6 minutes until softened.
Add the water, turmeric, smoked paprika, cumin, cayenne pepper, dried mint, salt, and black pepper. Mix well and let simmer with the lid on for 7–8 minutes. In the last 2 minutes, stir in the chopped parsley and coriander.
Bring the sauce to a gentle boil and make eight small wells in the mixture. Crack an egg into each well. Cover and reduce the heat to low–medium. Cook for 6–7 minutes, or until the egg whites are set.
Garnish with extra parsley, coriander, and crumbled feta.

Video tutorial

Helpful notes

Cooking tips

Slowly caramelise the onions and peppers over low heat to bring out their natural sweetness and deepen their flavour.
Opt for high-quality tomatoes such as Roma plum tomatoes or vine-ripened tomatoes for their rich and sweet flavour.
Add fresh herbs like parsley and coriander right before serving to keep their flavours vibrant and fresh.

Alternative ingredients

For a vegan alternative, substitute the eggs for tofu or beans - my preference being cannellini beans - and replace the feta with a vegan substitute or remove entirely.
Add other vegetables like spinach, courgette, or aubergines for added nutrition and variety.
Add other protein sources such as chorizo or ground beef for a heartier meal.
If you can't get your hands on fresh tomatoes, replace with high-quality canned plum tomatoes with a teaspoon of sugar to cut through the acidity.

Storage instructions

If you plan on storing the shakshuka and re-heating on the stove at a later date, for the best flavour and texture cook fresh eggs when needed.

Refrigeration: Store leftover shakshuka in an airtight container in the refrigerator for up to 3-4 days.

Freezer: You can freeze the shakshuka sauce (without eggs) for up to 2 months. When ready to eat, thaw in the refrigerator overnight and re-heat on the stove before adding fresh eggs.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Re-heat shakshuka on the stove over medium heat. Add a little water or broth to loosen the sauce. Once the sauce is hot, create wells and crack fresh eggs into the wells, cooking until the eggs reach your desired doneness.

Microwave: For a quick re-heat with already cooked eggs, transfer a portion to a microwave-safe dish and heat on medium power. If you're re-heating the whole dish, cover and microwave for 1-2 minutes, then check and stir. Repeat until heated through.

Nutrition and dietary facts

Vegetarian, Gluten-free

Per serving:Calories: 281kcal (12%), Protein: 14.5g (24%), Fat: 18.5g (23%), Saturated fat: 5.8g (39%), Carbohydrates: 16.8g (6%), Sugars: 8g (32%), Fibre: 4g (13%)

NOTE: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.