Shakshuka is one of those wonderfully simple one-pan dishes where a handful of everyday ingredients come together to create something remarkably satisfying. Eggs are gently poached in a rich, flavorful base of fresh tomatoes, onions, peppers, and garlic, seasoned with a few simple spices and herbs, until the whites are just set and the yolks remain beautifully soft and creamy.

For the best flavor, I recommend using a combination of olive oil and butter or desi ghee (clarified butter). The butter or ghee adds richness, while the olive oil brings its own distinctive flavor to the dish. Fresh, ripe tomatoes are just as important, especially when peeled, cooked until beautifully soft, and gently mashed into a rich, rustic sauce.

One small detail makes all the difference: try not to overcook the eggs. Shakshuka is at its best when the tomato and pepper sauce is hot and flavorful, the whites are tender and just set, and the yolks remain beautifully soft and creamy, ready to mingle with the sauce as you dip in a piece of warm bread. Of course, if you prefer your eggs fully cooked, go right ahead—after all, the best shakshuka is the one you enjoy most.

Instructions

1. Choose the Right Pan

Use a copper, aluminium, or stainless-steel pan that cools relatively quickly when removed from the heat. Avoid a heavy cast-iron pan if possible. Cast iron retains heat for a long time, so the eggs may continue to cook even after the shakshuka is removed from the heat, making it easier to overcook the yolks.

2. Gently Soften the Onion

Heat the olive oil and butter or ghee over medium heat. Add the diced onion with a pinch of salt and stir well.

Cover the pan and cook for 3–4 minutes, stirring once or twice, until the onion begins to soften and turn translucent. You are not looking for deep browning here.

3. Add the Garlic and Peppers

Add the chopped garlic and cook for about 1 minute, stirring until fragrant but not browned.

Add the diced peppers. If you are using peppers with noticeable heat, remove the seeds first for a milder shakshuka. Bell peppers or capsicum work beautifully as well.

Cover and cook for another 2–3 minutes, until the peppers begin to soften.

4. Build the Tomato Sauce

Add the peeled, diced tomatoes and the remaining salt. Cook uncovered for a minute or two, stirring occasionally, then cover and reduce the heat.

Allow the tomatoes to simmer gently for 4–5 minutes, or until they become very soft and begin to break down into a sauce.

Add the cumin, smoked paprika, thyme, and red pepper flakes, if using. Stir well and cook for about 30 seconds, until fragrant.

Using a potato masher or the back of a wooden spoon, gently crush the tomatoes and vegetables. Do not purée them completely. A good shakshuka should retain a little texture.

Taste the sauce and adjust the salt and seasoning if necessary.

5. Add the Eggs

Using the back of a spoon, make 4 or 5 small wells in the tomato mixture.

If the sauce is bubbling vigorously, briefly remove the pan from the heat while adding the eggs. Crack each egg individually into a small bowl or cup, then gently slide it into one of the wells. This makes it easier to keep the yolks intact and position the eggs neatly.

Sprinkle a tiny pinch of salt over the egg whites.

If you prefer the eggs to be more integrated into the tomato sauce, use the tips of two forks to gently draw some of the egg white into the sauce around each egg, taking care not to disturb or break the yolks.

6. Cook the Eggs Carefully

Return the pan to the heat and cover.

Cook until the whites are just set but the yolks remain soft and creamy. Depending on the pan, heat, and size of the eggs, this should take approximately 2–4 minutes.

Watch them closely toward the end. The residual heat of the sauce will continue to cook the eggs even after the pan is removed from the heat, so remove the shakshuka slightly before the yolks reach your preferred consistency.

7. Garnish and Serve

Finish generously with freshly crushed black pepper, fresh coriander or parsley, and a few thinly sliced green chillies.

Serve the shakshuka immediately, while the sauce is still piping hot and the egg yolks are beautifully soft and creamy.

Bring the pan straight to the table and serve with crusty bread, warm pita, naan, or your favourite bread on the side. Tear off a piece, dip it into the rich tomato sauce and creamy yolks, and enjoy shakshuka at its very best.

A Few Tips for Outstanding Shakshuka

• Use ripe, fresh tomatoes. Tomatoes are at the heart of the sauce, so choose the ripest, most flavorful ones you can find. Good tomatoes make a noticeable difference to the finished shakshuka.
• Peel the tomatoes. It takes a little extra effort, but it is worth it. Removing the skins gives you a smoother, more enjoyable sauce without stray pieces of tomato skin.
• Combine olive oil with butter or desi ghee. The olive oil brings its distinctive flavor, while the butter or ghee adds richness and depth.
• Keep the sauce rich and slightly thick. If it still looks watery when you are ready to add the eggs, let it cook uncovered for another minute or two. The eggs should nestle into the sauce rather than disappear into excess liquid.
• Try not to overcook the eggs. Shakshuka is at its best when the whites are tender and just set while the yolks remain beautifully soft and creamy. The contrast between the rich tomato sauce, tender whites, and creamy yolks is part of what makes the dish so satisfying.
• Serve it straight from the pan. Shakshuka is best enjoyed the moment it is ready. Have your bread and garnishes waiting before the eggs go into the pan, then bring it straight to the table while the sauce is piping hot and the yolks are still beautifully creamy.
• Enjoy it at any time of day. Whether served for breakfast, brunch, lunch, or a relaxed dinner, shakshuka is a wonderful reminder that some of the most satisfying meals are also the simplest. A bubbling pan brought straight to the table, perfectly cooked eggs, and plenty of warm bread for dipping are sometimes all you need.