Shakshuka
BY KILIAN RÜCKRIEGEL
Introduction
A North African and Middle Eastern dish that has become a solid brunch staple across America. Eggs poached in a rich, spiced tomato and pepper sauce. One pan, a few ingredients, and ready in 30 minutes. Made in a 12-inch skillet, shakshuka feeds four generously with two eggs per person bathed in a piping hot sauce. Serve it straight from the pan at the table with plenty of bread.
Hi, I’m Kilian
I am 17 and the recipe developer and cook behind this website. I have been cooking since I was young. My recipes are influenced by my family heritage (American and German), studying abroad in Spain, traveling to other countries, and my community in Crown Heights, Brooklyn. I have also done research, volunteered, and advocated to end food insecurity in New York City for years. This site was initially inspired to provide affordable and easy-to-make recipes for families who struggle to feed their families quality delicious meals.
Enjoy! Aprovecha!
Affordable Easy Gluten Free
PREP TIME: 5 mins
COOK TIME: 30 mins
COOLING TIME: 0 mins
METHOD
Saute the onion and pepper: Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add 1 large onion, finely diced, and 1 red bell pepper, diced. Cook, stirring occasionally, for 7–8 minutes until the onion is soft, translucent and beginning to turn golden at the edges.
2. Add garlic and spices: Add 4 cloves of minced garlic into the pan and cook for 90 seconds, stirring constantly, until fragrant. Add 1.5 teaspoons of sweet paprika, 1 teaspoon of ground cumin, and 0.5 teaspoons of chili flakes or chili powder (optional). Stir everything together and cook for a further 30 seconds — the spices will develop in the oil and turn deeply fragrant.
3. Create and simmer the sauce: Pour in 2 cans (14–15 oz each) of crushed or diced tomatoes. Add 1 teaspoon of salt, 0.5 teaspoons of freshly cracked black pepper and 1 pinch of sugar (optional — balances the acidity of canned tomatoes). Stir well to combine all ingredients. Bring to a gentle boil, then reduce heat to medium-low. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens — it should be thick and rich rather than watery. Taste and adjust salt, pepper or chili to your preference.
4. Add the eggs: Using the back of a large spoon, make 8 deep holes in the sauce, evenly spaced around the pan. Crack each of the 6 eggs individually into a small cup, then slide each egg into each hole. Season the eggs lightly with a pinch of salt and pepper.
5. Poach the eggs: Cover the pan with a lid or a large piece of foil. Cook on medium-low heat for 5–6 minutes. Check at 5 minutes — the whites should be fully set and opaque, the yolks still slightly runny and bright. If you prefer firmer yolks, cover for 1–2 minutes more. Do not overcook — the eggs will continue setting in the heat of the sauce even after you remove the lid.
6. Finish and serve at the table: Remove from the heat. Scatter 60 grams feta cheese, crumbled (optional topping) over the top if using, followed by 2 tablespoons of fresh chopped parsley or cilantro. Bring the pan straight to the table on a wooden board or trivet. Serve immediately with plenty of crusty bread, pita or sourdough for mopping up the sauce.
INGREDIENTS
Servings 4
6 large eggs
2 cans (14–15 oz each) crushed or diced tomatoes
1 large onion, finely diced
1 red bell pepper, diced
4 cloves of garlic, minced
2 tablespoons olive oil
1.5 teaspoons sweet paprika
1 teaspoons ground cumin
0.5 teaspoons of chili flakes or chili powder (optional — adjust to taste)
1 teaspoon of salt
0.5 teaspoons freshly cracked black pepper
1 pinch of sugar (optional)
60 grams feta cheese, crumbled (optional topping)
2 tablespoons fresh parsley or cilantro, roughly chopped (to serve)
1 crusty slice of bread, pita or sourdough, to serve — essential for dipping the sauce
TIPS
Pan: Use a 12-inch / 30cm skillet — cast iron (well-seasoned), enamelled cast iron, or a wide non-stick pan.
The sauce must thicken first — do not add the eggs to a watery sauce.
If you make this dish, please tag me on Instagram. I will enjoy seeing what you create and how you adapt my recipes.
Copyright 2026, Kilian Ruckriegel
