Shakshuka
Eggs gently poached in a spiced tomato and pepper sauce with garlic, cumin, paprika, and fresh herbs.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook onion and bell pepper in olive oil until soft.
- 2
Add garlic, cumin, and paprika; stir until fragrant.
- 3
Pour in crushed tomatoes, season with salt and pepper, and simmer until the sauce thickens.
- 4
Make small wells and crack eggs into the sauce.
- 5
Cover and cook until whites set, then finish with parsley and feta.
Cook notes
Tips
Use a spoon to make clear wells so the eggs stay in place.
Pull the pan from heat when yolks are slightly softer than you want; they keep cooking.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover sauce for up to 4 days without eggs.
- Poach fresh eggs in reheated sauce for the best texture.
Substitutions
- Use fire-roasted tomatoes for a deeper flavor.
- Use goat cheese or skip cheese entirely.
What to Serve With
- Serve with warm pita or crusty bread.
- Add cucumber salad or roasted potatoes.
Common Mistakes
- Do not add eggs before the sauce thickens or they can sink.
- Do not cook on high heat after adding eggs because the bottoms can toughen.
Recipe FAQ
Can I make shakshuka without feta?
Yes. Feta is optional; the tomato sauce and eggs are the main dish.
How do I keep the yolks runny?
Cover the pan and check often after 4 minutes because eggs can set quickly.
Kitchen tools
Helpful Tools for This Recipe
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Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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