Eggs poached in a spiced tomato-and-pepper sauce, eaten straight from the pan with bread — breakfast, lunch, or a lazy dinner. It's cheap, it's one pan, and it lives or dies on two things: a real canned tomato and good eggs. Here's how, and where to buy them.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook25 min
Makes4 servings
CuisineNorth African
Cost$
Vegetarian
Contains dairy · eggs · gluten
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
The Ingredients — and where to get them
Cook for4servings
Eggs
The whole point — six of them, poached in the sauce with jammy yolks. Real pasture-raised eggs with deep-gold yolks make it look and taste like the picture.
Build the baseSoften the sliced onion and red pepper in olive oil over medium-low heat until sweet and jammy — about 10 minutes, no rushing. Add the garlic, cumin, paprika, and a pinch of chile and toast for a minute until fragrant.
Simmer the sauceAdd the tomatoes, crushing any whole ones by hand, season with salt, and simmer until it thickens and stops looking watery — about 10 minutes. A loose sauce makes for weepy eggs.
Poach the eggsMake little wells in the sauce and crack an egg into each. Cover the pan and cook gently until the whites are just set but the yolks are still runny — 5 to 8 minutes. Watch it; carryover heat firms the yolks fast.
FinishScatter with crumbled feta and chopped herbs and bring the whole pan to the table with a stack of bread. Scoop, don't plate.
Can you make Shakshuka in an air fryer? — Sometimes
Sometimes — if the pieces are small and cooked dry, an air fryer can handle it in a single layer; anything saucy or liquid needs a pan. When in doubt, the stovetop or oven is the safe call.
Can you freeze Shakshuka? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Shakshuka ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is Shakshuka gluten-free? — Not as written
Not as written — it contains gluten. Make it gluten-free: swap in gluten-free versions of the wheat items (check the other labels too).
Is Shakshuka vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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