Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce with garlic, cumin, paprika, and fresh herbs.
Prep
15 minutes
Cook
25 minutes
Level
Easy
Serves
4
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Instructions
- 1
Cook onion and bell pepper in olive oil until soft.
- 2
Add garlic, cumin, and paprika; stir until fragrant.
- 3
Pour in crushed tomatoes, season with salt and pepper, and simmer until the sauce thickens.
- 4
Make small wells and crack eggs into the sauce.
- 5
Cover and cook until whites set, then finish with parsley and feta.
Tips
Use a spoon to make clear wells so the eggs stay in place.
Pull the pan from heat when yolks are slightly softer than you want; they keep cooking.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover sauce for up to 4 days without eggs.
- Poach fresh eggs in reheated sauce for the best texture.
Substitutions
- Use fire-roasted tomatoes for a deeper flavor.
- Use goat cheese or skip cheese entirely.
What to Serve With
- Serve with warm pita or crusty bread.
- Add cucumber salad or roasted potatoes.
Common Mistakes
- Do not add eggs before the sauce thickens or they can sink.
- Do not cook on high heat after adding eggs because the bottoms can toughen.
Recipe FAQ
Can I make shakshuka without feta?
Yes. Feta is optional; the tomato sauce and eggs are the main dish.
How do I keep the yolks runny?
Cover the pan and check often after 4 minutes because eggs can set quickly.
Keep cooking
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