Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shakshuka
Wake up to the comforting aroma of perfectly poached eggs swimming in a rich, deeply spiced tomato and pepper sauce. Grab a slice of crusty bread and dive into this warm, satisfying masterpiece!
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Heat the olive oil in a large, deep skillet (preferably cast iron) over medium heat. Add the diced onion and red bell pepper, and sauté for 5-7 minutes until softened.
- 2
Add the minced garlic, cumin, sweet paprika, and cayenne pepper to the skillet. Cook for 1 minute until fragrant, stirring constantly.
- 3
Pour in the crushed tomatoes, season with salt and pepper, and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 10-15 minutes until it thickens slightly.
- 4
Using the back of a spoon, make 4-6 small wells in the tomato sauce. Carefully crack one egg into each well.
- 5
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are just set but the yolks are still runny (adjust time based on your preferred egg doneness).
- 6
Remove from heat, garnish with freshly chopped cilantro or parsley, and serve hot with crusty bread.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving165
Calories
8 g
Protein
7 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shakshuka, eggs poached in a spiced tomato and pepper sauce, traces to North Africa and became a staple across the Levant and Israel, where it is eaten morning to night. The name comes from an Arabic word meaning a mixture, which captures its loose, all-in-one-pan nature. It is comfort food built for sharing straight from the skillet with bread.
Listahan note
This version builds a deeply cooked tomato-pepper base before the eggs go in, so each bite of yolk meets a sauce that already tastes finished.
Technique cues
- Cook the onions and peppers slowly until soft and sweet before adding tomatoes, since this base carries the whole dish.
- Bloom the cumin and paprika in the oil for thirty seconds so the spices smell toasty rather than raw.
- Make wells for the eggs and cover the pan so the whites set while the yolks stay runny, then pull it off the heat the moment the whites turn opaque.
Kitchen flow
- Parallel prep
- Dice the onion and pepper while the oil heats, then chop herbs while the sauce simmers.
- Make-ahead
- The tomato-pepper sauce can be made up to three days ahead; reheat it, then add fresh eggs to serve.
- Leftover move
- Reheat leftover sauce and crack in new eggs rather than reheating cooked yolks, which overcook quickly.
- Cleanup rhythm
- It is a one-skillet dish, so soak the pan while you eat and a single wash finishes it.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
eggs
the centerpiece
Purpose: Poached gently in the sauce, the runny yolks become a built-in rich dressing.
Handling: Crack each egg into a small cup first, then slide it into a well in the sauce.
Adaptation: For a vegan take, nestle in cubes of firm tofu and warm them through instead.
canned crushed tomatoes
the sauce body
Purpose: They reduce into a thick, jammy base that holds the eggs in place.
Handling: Simmer until the sauce mounds on a spoon and no longer looks watery.
Adaptation: Ripe fresh tomatoes, grated and reduced longer, work in peak summer.
red bell pepper
sweet aromatic base
Purpose: Its sweetness balances the acidity of the tomatoes and the heat of the spices.
Handling: Dice small and cook until fully soft before the tomatoes go in.
Adaptation: Roasted jarred red peppers add a smoky shortcut if you are short on time.
ground cumin
warm earthy spice
Purpose: It gives shakshuka its signature savory, slightly smoky backbone.
Handling: Add it to the hot oil with the paprika to bloom before the liquid.
Adaptation: Pre-toasted whole cumin ground fresh is more fragrant if you have a grinder.
paprika
color and gentle warmth
Purpose: Sweet or smoked paprika deepens the red color and adds rounded warmth.
Handling: Bloom briefly in oil and do not let it scorch or it turns bitter.
Adaptation: Smoked paprika leans the dish toward a deeper, fireside flavor.
fresh cilantro or parsley
bright finishing herb
Purpose: A handful of fresh herbs cuts the richness and lifts the whole pan.
Handling: Chop and scatter over the top just before serving.
Adaptation: Either herb works; use parsley if cilantro tastes soapy to you.
Technique notes
- Crumble feta into the sauce before the eggs for salty pockets that melt slightly.
- A pinch of sugar can round out very acidic canned tomatoes if the sauce tastes sharp.
- Cook the eggs to your table's preference; lower heat and a lid give you the most control over the yolks.
Ingredient swaps
- Vegan direction
- Replace the eggs with cubed firm tofu or white beans warmed in the sauce.
- Lower-sodium direction
- Use no-salt-added tomatoes and season at the end so you control the salt.
- Spicier direction
- Add harissa or a sliced fresh chili to the base for a North African heat level.
Serve alongside
- Warm crusty bread or pita
- Labneh with olive oil
- Simple cucumber and tomato salad
- Roasted potato wedges
- Strong black coffee
- Fresh mint tea
- Blood orange juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- The sauce keeps in the fridge up to four days; store it separately from cooked eggs. Reheat the sauce gently and poach fresh eggs to serve. The sauce alone freezes well for up to three months.
Equipment
- A wide oven-safe or lidded skillet
- A wooden spoon
- A small cup for cracking eggs
- A lid that fits the pan
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