Easy shakshuka turns a handful of everyday ingredients into a warm, colourful meal. Eggs cook gently in a thick sauce of tomatoes, sweet pepper, onion and spices. Bring the pan to the table with bread for scooping up the sauce, or spoon it into bowls for a relaxed lunch.
Serves: 2 generously or 4 as a light meal | Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes
Photo: AN Photography / Unsplash. Serving suggestion.
TOPSIMPLE RECIPES · RECIPE CARD
Easy Shakshuka with Tomatoes and Peppers
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large red pepper, deseeded and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ¼ teaspoon chilli flakes, optional
- 1 tablespoon tomato purée / tomato paste
- 1 × 400 g can chopped tomatoes
- 100 ml water, plus a splash if needed
- ½ teaspoon fine salt, then adjust to taste
- ¼ teaspoon black pepper
- 4 large eggs
- 2 tablespoons chopped parsley or coriander
- Bread, to serve
How to make easy shakshuka
- Soften the vegetables. Heat the olive oil in a 24–26 cm frying pan with a lid over medium heat. Add onion and pepper. Cook for 8–10 minutes, stirring, until softened. Reduce the heat if the onion starts to brown.
- Add the seasonings. Stir in garlic, cumin, paprika and optional chilli. Cook for 30 seconds. Add tomato paste and stir for another minute.
- Reduce the sauce. Add chopped tomatoes, water, salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until thick enough to hold a small hollow. Add a little water if it sticks.
- Add the eggs. Make four wells with a spoon. Crack each egg into a small cup first, then slide it into a well. Cover and cook gently for 6–10 minutes, or longer as needed, until the whites and yolks are set. Keep the heat low so the base does not burn.
- Finish. Scatter with herbs and serve immediately with bread. Taste the sauce before adding any extra salt.
Recipe from TopSimpleRecipes
The secret to a thick tomato sauce
The eggs should sit in the sauce rather than disappear into a watery mixture. Let the tomatoes reduce before making the wells. Canned tomato brands vary: if yours are very watery, simmer a few minutes longer. A wide pan helps evaporation; a small saucepan crowds the eggs and makes even cooking harder.
Choose sweet paprika for a gentle flavour. Smoked paprika gives a different, smoky result, so start with half the amount if substituting. The chilli is optional and can be offered separately at the table.
Serving and variations
Serve with a simple cucumber salad or our Mediterranean chickpea salad. For a heartier sauce, stir in 150 g drained canned chickpeas before adding the eggs. A little crumbled feta can be added at the table; omit it for a dairy-free meal.
Make ahead and leftovers
The tomato sauce can be made ahead, cooled promptly and refrigerated in a covered container for up to 3 days. Reheat it thoroughly in the pan, add a splash of water if necessary, then cook fresh eggs in it. This gives a better texture than reheating eggs. Refrigerate any cooked leftovers promptly and use within 2 days, reheating until hot throughout.
Questions and troubleshooting
Why are the whites still clear? Keep the lid on and give them more time over low heat. Very cold eggs can take longer. Avoid increasing the heat sharply, which can burn the sauce.
Can I use fresh tomatoes? Use about 600 g ripe chopped tomatoes and expect a longer simmer. Add water only if needed; fresh tomatoes release their own liquid.
Can I freeze the sauce? Yes. Freeze the cooled sauce without eggs for up to 2 months for best quality. Thaw in the refrigerator and reheat before adding fresh eggs.