Recipe

Spicy Shakshuka

A bold, weeknight-friendly shakshuka with smoky spices, a punchy tomato and pepper sauce, and perfectly set eggs for scooping with warm bread.

By Matt Campbell

•

4.8

A cast iron skillet filled with spicy shakshuka, featuring eggs nestled in a vibrant tomato and red pepper sauce with fresh herbs on top

Jump to Recipe

If you want dinner to feel like you tried really hard without actually trying really hard, shakshuka is the move. You simmer a saucy, spiced tomato and pepper base, crack in a few eggs, and suddenly you are serving something that looks restaurant-level but is basically a one-pan situation. My kind of magic trick.

This version leans spicy and smoky. Think paprika, cumin, a little caraway if you have it, and enough heat to make you take a happy pause mid-bite. The eggs gently cook right in the sauce under a lid, so you get set whites, jammy yolks, and a spoonful of bold tomato-pepper goodness in every scoop. Bring bread. Bring confidence. Taste as you go.

Why It Works

Big flavor, low effort: Blooming the spices in olive oil and cooking down the tomato base turns pantry staples into something deep and complex.
Eggs cook gently: A covered gentle simmer sets the whites without blasting the yolks, so you get that perfect dip-worthy center.
Flexible heat level: Start with 1 teaspoon harissa, then adjust. You are in charge of the fire.
One pan, minimal drama: Everything happens in a skillet, which means fewer dishes and more time to tear bread with abandon.

Storage Tips

Shakshuka is best the moment the eggs are set, but leftovers are still very worth it. Here is how to keep it tasty.

Cool and store

For best food safety and texture, cool leftovers quickly and refrigerate within 2 hours.
Store the sauce in an airtight container for up to 4 days.
If eggs are already in the sauce, store gently and plan to reheat carefully. The yolks will firm up more, which is not a tragedy, just a different vibe.

Reheat

Best method: warm the sauce in a skillet over medium-low with a splash of water until loosened and bubbling.
If you want fresh eggs, reheat the sauce first until steaming hot, then crack in new eggs and cover to cook.
Microwave works too: use medium power in short bursts, stirring the sauce between rounds, until hot.

Freeze

Freeze the sauce only for up to 3 months. Eggs do not love freezing.
Thaw overnight in the fridge, reheat until steaming hot, then add eggs fresh.

A glass container of leftover tomato and pepper shakshuka sauce with herbs, sitting on a kitchen counter

Common Questions

Is shakshuka supposed to be spicy?

It can be mild or spicy. This recipe leans spicy, but harissa varies a lot. Start with 1 teaspoon, then taste and scale up. You can also skip the crushed red pepper and add heat at the table.

What is the best pan for shakshuka?

A 10 to 12-inch skillet with a lid is ideal. Cast iron holds heat beautifully, but any heavy-bottomed skillet works. If you do not have a lid, use a sheet pan or foil to cover.

How do I keep the eggs from overcooking?

Make little wells in the sauce, crack the eggs in, then cover and keep it at a gentle simmer (low to medium-low depending on your stove). Start checking at 5 minutes. Pull it when the whites are opaque and set and the yolks still jiggle.

My whites are not setting. What do I do?

Turn the heat up slightly to maintain a gentle simmer, then cover again. Thick sauce can insulate the eggs, so make sure the wells are deep enough to expose some of the pan bottom. Still struggling? Slide the covered skillet into a 375°F oven for 4 to 7 minutes until the whites are set.

Can I add meat?

Yes. Brown 6 to 8 ounces of spicy sausage, merguez, or ground lamb first, then remove and proceed with the sauce in the same pan. Add the meat back before the eggs.

What should I serve with shakshuka?

Warm crusty bread, pita, or flatbread are classic. It is also great with couscous, rice, roasted potatoes, or a simple cucumber and tomato salad to cool things down.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12-inch skillet with lid (cast iron or stainless)
Cutting board and knife
Wooden spoon or silicone spatula
Measuring spoons
Can opener

I started making shakshuka for the same reason I start most great ideas: I had half an onion, a can of tomatoes, and exactly zero patience. The first time, I got cocky with the chili flakes, accidentally made it spicy enough to clear a sinus, and still ate it standing at the stove with bread like it was my job. Now it is my go-to when I want dinner to feel like a cozy event, even if I am wearing mismatched socks and pretending the pile of dishes will handle itself.

Spicy Shakshuka

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 to 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 red bell pepper, diced (or 2 roasted red peppers from a jar, chopped)
1 small hot chile, finely chopped (optional, such as jalapeño or serrano)
4 cloves garlic, minced
1 to 2 teaspoons harissa paste (start with 1 teaspoon), or 1 teaspoon crushed red pepper flakes, plus more to taste
2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground caraway (optional, but great)
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1/3 cup water (plus more as needed to loosen)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon sugar or honey (optional, if tomatoes are sharp)
4 to 6 large eggs (see servings note)
2 tablespoons chopped fresh cilantro or parsley
2 ounces feta, crumbled (optional)
Lemon wedges, for serving
Warm crusty bread or pita, for serving

Instructions

Build the base. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper (and the fresh chile, if using). Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes.
Add garlic and harissa. Stir in garlic and harissa (or red pepper flakes). Cook for about 30 seconds, stirring constantly, so it does not scorch.
Bloom the spices. Add smoked paprika, cumin, coriander, and caraway (if using). Stir constantly for 30 to 60 seconds until fragrant.
Tomato time. Add tomato paste and cook for 1 minute to deepen the flavor. Pour in crushed tomatoes and water. (Tip: swish the water in the tomato can to get every last bit, then add it to the pan.) Stir in salt, pepper, and sugar or honey if using.
Simmer and thicken. Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to hold a spoon trail. If it gets too thick, splash in a bit more water.
Taste and adjust. Taste the sauce. Add more salt, harissa, or a squeeze of lemon if it needs brightness.
Nestle the eggs. Use the back of a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well.
Cover and cook. Cover the skillet and cook at a gentle simmer (low to medium-low) until egg whites are opaque and set and yolks still jiggle, 6 to 10 minutes. For firmer yolks, cook 9 to 12 minutes. Start checking early and use visual cues. Eggs go from perfect to overdone faster than you can find your favorite hot sauce.
Finish and serve. Top with herbs and feta (if using). Serve with lemon wedges and warm bread for scooping. Eat immediately while the yolks are still doing their luxurious thing.

A skillet on a stovetop with shakshuka simmering, eggs just cracked into wells in the sauce

Nutrition information is estimated.

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Spicy Shakshuka

Why It Works

Storage Tips

Cool and store

Reheat

Freeze

Common Questions

Is shakshuka supposed to be spicy?

What is the best pan for shakshuka?

How do I keep the eggs from overcooking?

My whites are not setting. What do I do?

Can I add meat?

What should I serve with shakshuka?

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