Shakshuka (Eggs in Tomato Sauce)
Eggs poached in spiced tomato pepper sauce, served with crusty bread for dipping.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Shakshuka (Eggs in Tomato Sauce) takes about 35 min and serves 4. Shakshuka is a one skillet brunch of eggs poached directly in a smoky tomato and pepper sauce.
Helpful guides
Instructions
Heat the oil in a deep oven safe skillet over medium heat. Cook the onion and bell pepper for 6 to 8 minutes until soft and lightly golden at the edges. Stir in the garlic, paprika, and cumin and cook 1 minute until fragrant and brick red.
Pour in the crushed tomatoes with a half cup of water and 1 teaspoon each of salt and sugar. Simmer 10 minutes, stirring often, until thick enough that a spoon leaves a brief trail. Season with black pepper and adjust salt to taste.
Make 4 shallow wells in the sauce with the back of a spoon. Crack one egg into a small cup, then slide it into a well; repeat for the rest. Cup cracking keeps stray shell out and yolks whole for even cooking.
Cover and cook on low 6 to 8 minutes until the whites turn fully opaque and just set while yolks stay soft. For firm yolks, add 2 minutes more. The eggs should reach 160 degrees Fahrenheit, so check that no clear white remains anywhere.
Scatter feta and cilantro over the skillet and rest 2 minutes off the heat. The carryover warmth softens the cheese without further cooking the eggs. Serve directly from the pan with warm pita or crusty bread for scooping sauce.
Cool leftovers within 2 hours and refrigerate sauce and eggs together up to 2 days. Reheat gently in a covered skillet until steaming and 165 degrees Fahrenheit. Warm fresh bread separately so it stays crisp for serving.
Troubleshooting — fixes, not repeats
- If the sauce tastes acidic, add the sugar and simmer 3 minutes more; crushed tomatoes vary in sharpness by brand.
- If whites stay clear near yolks, cover tightly and cook 2 minutes longer on low; escaping steam slows setting.
- If eggs overcook, the heat ran high; keep the lowest simmer and start checking at 6 minutes next time.
- If sauce is watery, simmer uncovered before adding eggs until a spoon leaves a clear trail.
Make it your way
- Add one cup of rinsed white beans or chickpeas with the tomatoes for extra protein.
- Swap feta for goat cheese and finish with dill instead of cilantro.
- For a green version, use tomatillos and poblano peppers with Monterey Jack.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat covered over low heat until steaming and 165 degrees Fahrenheit throughout.
FAQ
Can I make shakshuka ahead?
Yes. Prepare the tomato pepper sauce up to 4 days ahead and refrigerate, then reheat to a simmer and add fresh eggs to poach. Cooked eggs keep only 2 days and reheat less evenly. Warm bread fresh at serving time for the best texture.
How do I know the eggs are done safely?
The whites should be fully opaque and set with no clear patches, which signals 160 degrees Fahrenheit. Yolks can stay soft or cook firm by preference. Covering the pan traps steam so whites set without scorching the sauce.
What bread goes with shakshuka?
Warm pita, crusty baguette, or thick country bread all scoop sauce well. Toast slices lightly and rub with olive oil for extra crunch. Buttered challah also suits a weekend brunch spread.