Shakshuka is one of many egg in tomato recipes around the globe, and for very good reason. You’ve got Eggs in Purgatory or “Uova in Purgatorio” in Italy, Menemen in Turkey, Fanqie Chao Dan in China, Huevos Pericos in Colombia, Huevos Rancheros in Mexico, and closest to Shakshuka, the Nigerian Egg Stew from, well you guessed it, Nigeria! Everyone and their mothers have an opinion about what’s “authentic” in the eggs in tomato sauce race, so let me save you the comment section debate on where I personally stand. Shakshuka is winning. This particular version is the one for years I’ve made on repeat. Shakshuka is rooted in the North African and Middle Eastern tradition it actually comes from — tomatoes, onion, garlic, bell pepper, and a serious amount of harissa, all simmered down until it’s thick enough to hold a poached egg without protest. And omg, is there lots of good reason it’s winning.
If you haven’t made shakshuka before, here’s the whole pitch: you’re building a spiced tomato sauce in one pan, cracking eggs directly into it, and covering the pan just long enough for the whites to set and the yolks to stay soft. Then you eat it with bread. That’s it.
The harissa is doing a lot of the heavy lifting here, so use one you actually like the flavor of; some are smoky, some are more straightforwardly hot, and either works, you’re just choosing your own adventure on spice level. I start with 2 tablespoons and taste my way up from there. Same goes for the bell pepper and onion, two veggies that will cook down into the sauce enough that you’re not going to be picking out distinct pieces, they’re just there building flavor in the background, doing their job quietly.
A few notes from experience: don’t rush the sauce simmer. 12-15 minutes I find is a sweet spot and gets you a base that’s actually thick enough to cradle the eggs instead of a weird soupy / watery tomato situation where your eggs go rogue and drift to the edges of the pan. Once the eggs go in, resist the urge to keep lifting the lid as well, as every peek lets heat out and you’ll end up cooking unevenly. And I mean, it doesn’t take THAT long.
Like most eggs in tomato dishes, Shakshuka is naturally gluten-free (as long as you’re serving it with GF bread or skipping the bread entirely), vegetarian, dairy free if you leave out the optional feta and refined sugar-free. It reheats fine as a sauce on its own too if you want to repurpose some of the base, but the eggs are a one-time-only situation, so only poach as many as you’re eating that sitting.
If you make this, come find me (@herbyeater) on TikTok and Instagram! I want to see how it went for you!
Traditional Shakshuka (North African & Middle Eastern Style)
Equipment
- Large skillet or sauté pan with lid (10–12 inch)
Ingredients
- 2 tbsp 30 ml olive oil
- 1 medium yellow onion diced (about 150g)
- 1 red bell pepper diced (about 150g)
- 4 garlic cloves minced
- 2 tbsp 30–45g harissa paste, plus more to taste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 1 tbsp 15g tomato paste
- 1 can 28 oz / 794g crushed tomatoes
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- Pinch coconut sugar optional, balances acidity
- 6 large eggs
- Fresh parsley or cilantro chopped, for garnish
- crumbled feta optional
- Crusty bread or gluten-free bread for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper. Cook, stirring occasionally, until softened, 6–8 minutes.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the harissa, cumin, smoked paprika, coriander, and tomato paste. Cook for 1–2 minutes, letting the spices toast slightly.
- Add the crushed tomatoes, salt, pepper, and coconut sugar (if using). Stir to combine and bring to a simmer. Cook uncovered for 12–15 minutes, until the sauce has thickened.
- Taste and adjust salt or harissa to your heat preference.
- Use a spoon to make 6 small wells in the sauce. Crack an egg into each well.
- Cover and cook for 6–8 minutes, until the egg whites are set but the yolks are still soft (longer if you prefer firmer yolks).
- Remove from heat. Top with parsley, feta if using, and a crack of black pepper.
- Serve immediately, straight from the pan, with bread for scooping.