Shakshuka

Shakshuka, also known as Eggs in Purgatory, is a bold, comforting dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Traditionally rooted in North African cuisine and popular throughout the Middle East, this one-pan meal is ideal for breakfast, brunch, or even a quick dinner. Serve with crusty bread to soak up every drop of the savory sauce and runny yolk.

Why You’ll Love This Recipe

This dish is a flavorful, fuss-free meal made entirely in one skillet. It’s vegetarian, protein-packed, and made with pantry staples like tomatoes, eggs, and spices. The sauce is deeply savory with a touch of heat, while the eggs add richness and texture. Shakshuka is as satisfying as it is simple, perfect for impressing guests or enjoying a quiet, cozy meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil

• 1 red bell pepper, diced

• 1/2 cup chopped onion

• 1 clove garlic, minced

• 1 tablespoon tomato paste

• 28 oz diced tomatoes (with liquid)

• 1/2 tablespoon salt

• 2 teaspoons hot sauce

• 6 eggs

• 1/4 cup finely grated Parmesan cheese

• 2 tablespoons chopped fresh cilantro

• Red pepper flakes, for garnish

• Crusty bread, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Add the diced red bell pepper and chopped onion. Sauté for about 8 minutes until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook another 30 seconds.

4. Add the diced tomatoes with their juice, and season with salt. Stir well and cook over moderate heat for 20–30 minutes, stirring occasionally, until the sauce thickens.

5. Stir in the hot sauce and reduce heat to medium-low.

6. Carefully crack the eggs over the tomato sauce, spacing them evenly and keeping the yolks intact.

7. Sprinkle Parmesan over the eggs. Cover the skillet and cook for about 10 minutes, or until the egg whites are set but the yolks remain soft.

8. Remove from heat, sprinkle with chopped cilantro and red pepper flakes.

9. Serve hot with crusty bread for dipping.

Servings and timing

This recipe yields 6 servings.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Variations

• Add Greens: Stir in a handful of spinach or kale during the final minutes of cooking the sauce.

• Cheese Swap: Use feta instead of Parmesan for a more traditional Mediterranean flavor.

• Spice Boost: Add cumin, smoked paprika, or harissa to the sauce for deeper flavor.

• Vegetable Mix: Add chopped zucchini, eggplant, or mushrooms for extra heartiness.

• Low-Carb Option: Skip the bread and serve with a side of sautéed cauliflower rice or roasted veggies.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over low heat or in the microwave. Be careful not to overcook the eggs.
Freezing: Not recommended once eggs are added, but the tomato base can be frozen separately for up to 2 months.

FAQs

Can I make shakshuka ahead of time?

Yes, you can make the tomato sauce ahead. Store it in the fridge and reheat before adding the eggs.

Is shakshuka spicy?

It has mild heat from the hot sauce, but you can adjust it to taste or omit it for a milder version.

Can I use canned crushed tomatoes instead of diced?

Yes, crushed tomatoes will create a smoother sauce with the same flavor profile.

What’s the best pan to use for shakshuka?

A wide, heavy-bottomed skillet with a lid is ideal—cast iron or stainless steel both work well.

Can I bake the eggs in the oven instead of on the stovetop?

Yes. After adding the eggs, transfer the skillet to a preheated 375°F oven and bake for 8–10 minutes.

Is this dish gluten-free?

Yes, the dish itself is gluten-free. Just serve with gluten-free bread if needed.

What kind of bread is best for serving?

Crusty bread like sourdough, baguette, or pita is perfect for soaking up the sauce.

Can I use jarred roasted red peppers?

Yes, but reduce the cooking time slightly since they’re already soft.

Can I add meat to shakshuka?

Sure. Cook ground sausage, or lamb with the onions for a heartier version.

What’s the difference between shakshuka and eggs in purgatory?

They’re very similar! Shakshuka is spiced and rooted in North African/Middle Eastern tradition, while “eggs in purgatory” is its Italian cousin with simpler seasoning.

Conclusion

Shakshuka is a vibrant, comforting one-skillet meal that’s perfect any time of day. With its rich, tomato-based sauce and perfectly poached eggs, it’s hearty, healthy, and endlessly customizable. Whether you’re serving it for brunch or a light dinner, this flavorful dish will quickly become a favorite in your rotation. Just don’t forget the bread!

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