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Middle Eastern recipe

North African Shakshuka with Eggs

Eggs are gently poached in a thick, warmly spiced tomato and pepper sauce, then finished with herbs and bread for dipping.

North Africa and the Maghreb; Egyptian home-style variation

Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Soft-yolk eggs poached in a thick spiced tomato and pepper skillet
Real finished-dish photographPhotograph by GilabrandSource page · Original file · CC BY-SA 3.0Cropped, resized, and compressed by Recipe Nest Vault.

01

Ingredients

  • 45 ml

    olive oil

  • 1

    large yellow onion, diced

  • 1

    red bell pepper, diced

  • 1

    green bell pepper, diced

  • 4

    garlic cloves, minced

  • 800 g

    crushed tomatoes

  • 5 g

    ground cumin

  • 5 g

    sweet paprika

  • 2 g

    ground coriander and chili flakes, optional

  • 4

    large eggs

  • 20 g

    chopped parsley or cilantro

  • 120 g

    crumbled feta, optional

  • 400 g

    warm crusty bread for serving

02

Method

  1. 01

    Soften the vegetables

    Warm olive oil in a wide lidded skillet over medium heat. Add onion and both peppers with a pinch of salt; cook for 7 minutes, stirring, until soft and glossy.

    North African Shakshuka with Eggs, step 1: Soften the vegetables.
    Cooking-step illustration, not a photograph
  2. 02

    Bloom the spices

    Stir in garlic, cumin, paprika, coriander and chili flakes. Cook for 30 seconds, just until fragrant, without letting the garlic brown.

    North African Shakshuka with Eggs, step 2: Bloom the spices.
    Cooking-step illustration, not a photograph
  3. 03

    Thicken the tomato sauce

    Pour in the crushed tomatoes and simmer uncovered for 12–15 minutes, stirring occasionally, until thick enough to hold a shallow well from a spoon.

    North African Shakshuka with Eggs, step 3: Thicken the tomato sauce.
    Cooking-step illustration, not a photograph
  4. 04

    Make wells and add the eggs

    Use the back of a spoon to make 4 shallow wells. Crack an egg into each well, keeping the yolks intact and spaced apart.

    North African Shakshuka with Eggs, step 4: Make wells and add the eggs.
    Cooking-step illustration, not a photograph
  5. 05

    Cover and gently poach

    Cover the skillet and reduce heat to low. Cook for 6–8 minutes, checking near the end, until whites are just set and yolks remain soft.

    North African Shakshuka with Eggs, step 5: Cover and gently poach.
    Cooking-step illustration, not a photograph
  6. 06

    Garnish and serve

    Remove from the heat. Scatter parsley and feta, if using, over the pan and serve immediately with warm crusty bread.

    North African Shakshuka with Eggs, step 6: Garnish and serve.
    Cooking-step illustration, not a photograph

03

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Shakshuka 011.jpg — Photograph by Gilabrand; CC BY-SA 3.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

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