Can I use canned tomatoes?

Yes, they're ideal. Canned tomatoes already have rich flavor and the right consistency. Use them with their juice.

How many eggs per serving?

The recipe uses 330g of eggs — about 6 large. Typically, 2-3 eggs per serving. Scale down for a single portion.

How do I know eggs are done?

Whites should be fully set and white, while yolks remain runny and bright orange. This takes about 5 minutes covered.

Yes, chicken pieces or sausage can be added to the sauce while simmering, but classic shakshuka is vegetarian.

Shakshuka

Name: Shakshuka
Total time: 45 min
Yield: 1 порция
Cuisine: International
Ingredients: Olive oil — 50 g; Chicken egg — 330 g; Onion — 30 g; Garlic — 15 g; Red hot pepper — 15 g; Pickled Tomatoes — 350 g; Parsley — 30 g; Feta cheese — 100 g; Salt — 3 g; Spice — 3 g

60min

926g

Nutrition per 100g

175

Shakshuka is a vibrant dish from Middle Eastern cuisine that wins with its simplicity and rich flavor. Eggs gently poached in a spicy tomato sauce with onion, garlic, and chili pepper, topped with creamy feta — the perfect hearty breakfast or dinner. Made in one pan, minimal cleanup, maximum enjoyment. At just 175 calories, it's a great way to start your day!

BreakfastFried FoodsFats & OilsSnack

WHAT YOU WILL NEED

From ingredients

10 products

Основа

Соус

Pickled Tomatoes350 g

Украшение

Специи

SIMPLE PROCESS

Step by step recipe

The key to shakshuka is the right order: sauté onion and pepper until soft, add garlic and spices, then tomatoes and simmer until thickened. Eggs are cracked on top, covered, and cooked until whites set while yolks remain runny. Feta adds a salty, creamy touch.

Step 1

Prep Ingredients

Finely chop onion and garlic. Remove seeds from chili and slice thinly or into rings.

Step 2

Sauté Vegetables

In a heavy-bottomed pot, heat olive oil over medium heat. Sauté onion and chili, stirring occasionally, for about 6 minutes until soft.

Step 3

Add Garlic and Spices

Add garlic, cumin, and paprika. Cook, stirring, for another 2 minutes until fragrant.

Step 4

Make Tomato Sauce

Crush the tomatoes by hand (or with a fork) and add to the pot with their juice. Add ½ cup water and season with salt. Simmer over low heat, stirring occasionally, for 15 minutes until thickened.

Step 5

Add the Eggs

Make 6 wells in the sauce with a spoon. Carefully crack an egg into each well. Cover and cook for 5 minutes. Gently separate the whites with a spoon, mixing them with the sauce without breaking the yolks.

Step 6

Serve

Sprinkle with crumbled feta and chopped parsley. Serve hot with crusty bread or pita. Enjoy!

CHEF'S TIP

Use Quality Tomatoes

Canned tomatoes in their own juice or very ripe fresh tomatoes work best. If using fresh, peel them first.

Don't Overcook the Eggs

The hallmark of shakshuka is a runny yolk. Five minutes covered is enough — whites set, yolks stay runny.

Adjust the Heat

Feel free to increase or decrease chili. If you prefer mild, halve it or replace with sweet bell pepper.

Serve with Bread

Classic serving includes crusty bread or pita to dip into the runny yolk and sauce — it completes the experience.

SUBSTITUTIONS

Add your taste

With Sweet Pepper Replace hot pepper with bell pepper — makes a milder, sweeter shakshuka.
Other Cheeses Instead of feta, use feta-style cheese, goat cheese, or even mozzarella — each gives a different twist.
Herbs to Your Taste Use cilantro or basil instead of parsley for a fresher flavor profile.
No Hot Pepper If you can't take heat, skip the chili and add paprika with garlic powder for aroma instead.

HOW TO STORE

How to Store Shakshuka

Shakshuka is best enjoyed fresh with its runny yolks. Leftovers can be stored in a covered container in the fridge for up to 1 day. Reheat gently on the stovetop or in the microwave (yolks may firm up). Freezing is not recommended.

GOOD TO KNOW