World Kitchen WORLD

Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 red peppers, sliced; 1 onion, sliced; 3 garlic cloves; 1 tsp cumin; 1 tsp paprika; 400 g chopped tomatoes; 4 eggs; Handful parsley; Salt and pepper

A slow-cooked pepper and tomato base is the whole dish; rush it and you get tinny sauce..

By Dana Reyes

Published 23 Sep 2026 · Tested 2 times · 0 comments

Shakshuka — Serve it straight from the pan with bread to mop the sauce.

10 min

Prep time

20 min

Cook time

Serves

4.7

NEW

The one-pan breakfast that became dinner

A slow-cooked pepper and tomato base is the whole dish; rush it and you get tinny sauce.

Make wells with the back of a spoon and slide the eggs in — they poach in the sauce instead of boiling.

We tested covering and not covering. A lid gives you set whites and a soft yolk faster, so use one.

Instructions

About 30 min from start to finish

Soften the pepper and onion in oil, 8 minutes; add garlic and spices 1 minute.

Add the tomatoes, simmer 10 minutes until thick; season.

Make four wells, crack in the eggs, cover and cook 6-8 minutes to your yolk.

Scatter parsley and serve from the pan.

Testing notes & substitutions

Three rounds of testing turned up three things worth knowing before you start cooking.

Add heat

A pinch of chilli flakes with the cumin is classic.

More veg

Spinach or courgette stirred into the sauce bulk it up.

Questions we get a lot

What bread?

Crusty or flatbread; the sauce is the point, so something to scoop.

Make ahead?

The base keeps; crack fresh eggs in to order.

Dana Reyes

Dana has cooked professionally for eleven years and has been testing recipes for Hearth & Thyme since 2019. She writes about weeknight cooking, slow breads, and the small techniques that quietly change a dish. Every recipe she publishes is cooked at least twice, in an ordinary home oven.