Shakshuka (Eggs Poached in Spiced Tomato Sauce)
Eggs gently poached in a rich, spiced tomato and pepper sauce with cumin, paprika, and chilli. A one-pan breakfast or brunch dish from North Africa and the Middle East.
What is this dish?
Shakshuka is a North African and Middle Eastern dish of eggs poached directly in a spiced tomato and pepper sauce. It is cooked and served in the same pan, making it a true one-pan breakfast with almost no washing up.
Why you'll love it
The tomato sauce is deeply flavoured with smoked paprika, cumin, and chilli, and the eggs poach gently inside it, absorbing all those flavours. It feeds two to four people from one pan, takes 35 minutes start to finish, and costs very little.
When to serve
Classic weekend brunch dish, but equally good as a quick weeknight dinner. Serve directly from the pan at the table with plenty of crusty bread.
Quick tips
Make the sauce ahead and reheat when needed — fresh eggs each time. Cover the pan when poaching to help the whites set evenly without overcooking the yolks.
Tinned Tomatoes
The backbone of the sauce. Good quality, whole or chopped tinned tomatoes produce a sweeter, more balanced sauce than cheap alternatives.
Smoked Paprika
Adds a subtle, smoky depth that defines shakshuka's characteristic flavour. Sweet or hot smoked paprika both work — the smoked variety is essential.
Eggs
Poached directly in the sauce, they absorb the surrounding flavours. Fresh eggs with firm whites produce the cleanest result.
Substitution Options
Add crumbled feta before the eggs for the most popular variation. Use harissa instead of dried chilli for more complex heat. Replace tinned tomatoes with 500g of fresh ripe tomatoes, roughly chopped, during summer. Add a handful of spinach to the sauce in the last 2 minutes for extra greens.
Step-by-Step Instructions
Cook onion and pepper
Heat olive oil in a large, wide frying pan or skillet over medium heat. Add the diced onion and pepper and cook, stirring occasionally, for 8–10 minutes until softened and beginning to caramelise at the edges.
Pro Tips:
- •A wide pan is important — you need space to poach all four eggs without them touching.
- •Don't rush the onions; the caramelisation builds sweetness in the sauce.
Add garlic and spices
Add the minced garlic, cumin, smoked paprika, and chilli flakes to the pan. Stir and cook for 1–2 minutes until the garlic is fragrant and the spices are toasted.
Pro Tips:
- •Cooking the spices in the oil before adding liquid extracts their fat-soluble flavour compounds.
- •Adjust chilli flakes to your preferred heat level.
Build the tomato sauce
Pour in the tinned tomatoes. Add the sugar, salt, and black pepper. Stir well and bring to a simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce thickens and the flavours develop.
Pro Tips:
- •The sugar balances the acidity of the tomatoes — don't skip it.
- •The sauce should be thick enough to hold a well when you push a spoon through it.
Poach the eggs
Use a spoon to make four wells in the sauce, spacing them evenly. Crack one egg into each well. Cover the pan with a lid and cook over low-medium heat for 5–8 minutes until the whites are set but the yolks are still runny. Season the eggs with a little salt. Scatter with fresh parsley or coriander and serve directly from the pan with crusty bread.
Pro Tips:
- •Check the eggs at 5 minutes — runny yolks take 5–6 minutes, set yolks take 8+.
- •Covering the pan traps steam and helps the whites cook faster without hardening the yolks.
Chef's Tips
Techniques that separate good from great
Build the sauce the day before
Shakshuka sauce keeps in the fridge for 3 days and freezes well. Make a double batch of the tomato base and reheat to order, adding fresh eggs each time. The sauce genuinely improves overnight as the spices develop.
Add a spoonful of harissa for depth
Stirring 1–2 teaspoons of harissa paste into the sauce alongside the spices adds a complex, smoky heat that elevates the dish beyond what dried chilli flakes can achieve. Rose harissa is particularly good.
Crack eggs into a ramekin first
Cracking eggs into a small ramekin before sliding them into the wells gives you control over placement and prevents broken yolks from ruining the presentation.
Add crumbled feta for the classic variation
Scatter 60g of crumbled feta over the sauce before adding the eggs. It melts partially into the sauce and adds salty, creamy richness — the most popular variation.
Nutrition Facts
Equipment Needed
- Large wide frying pan or skillet with lid
- Wooden spoon
- Knife and cutting board
Quick Tips
- Use a wide pan to give the eggs enough space to poach without crowding.
- Cover with a lid to set the whites evenly — without it, the whites take much longer than the yolks.
- Make the sauce ahead and reheat when ready to add eggs — this is the best meal-prep approach.
Recipe Variations
Different ways to make this dish your own
Green Shakshuka
Replace the tomato base with a green sauce made from courgette, spinach, green pepper, and herbs. Add a dollop of yoghurt to serve for creaminess.
Shakshuka with Feta
Crumble 60g of feta over the sauce before adding the eggs. It partially melts into the tomatoes and adds salty, creamy richness.
Merguez Shakshuka
Brown 200g of sliced merguez sausage in the pan before the onions. The spiced lamb sausage adds a meaty, aromatic depth to the sauce.
Spicy Harissa Shakshuka
Replace the dried spices with 2–3 tablespoons of rose harissa for a smoother, more complex heat. Add a spoonful of yoghurt to each serving to cool it down.
What to Serve With
Perfect pairings to complete the meal
Crusty Bread or Pitta
Essential for scooping up the rich tomato sauce. Warm the bread while the eggs poach.
Greek Yoghurt
A spoonful of thick yoghurt on the side provides a cool, creamy contrast to the spiced sauce.
Avocado
Sliced avocado alongside the pan adds richness and creaminess, turning shakshuka into a more substantial brunch.
Fresh Mint
A scattering of fresh mint leaves with the parsley adds a cooling, fragrant note that cuts through the heat.
Storage & Make-Ahead
Keep it fresh and plan ahead
Refrigerator
The tomato sauce keeps in an airtight container for up to 3 days. Do not store with poached eggs — add fresh eggs each time you reheat.
Freezer
The sauce freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
Make the full tomato sauce up to 3 days ahead. Reheat to a gentle simmer, make wells, add eggs, and cook to order.
Reheating
Reheat the sauce in the same pan over medium heat, stirring occasionally, until bubbling. Add eggs and proceed as per the recipe.
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