Making shakshuka from scratch isn’t just about the meal, it’s about carving out a quiet moment for yourself. As the tomatoes soften and the spices bloom, I find a strange kind of calm settling over me. It’s almost ritualistic—the gentle sizzle, the fragrant steam rising—that helps me pause and breathe amid the chaos of the day.
This dish has become my go-to for slow weekend mornings or when I need a reminder to slow down. The process of cracking eggs into the simmering sauce feels grounding, like a small act of mindfulness. It’s a simple recipe, but the act of preparing it from scratch turns it into a meditative routine I look forward to.
Focusing on how making shakshuka from scratch can be a meditative, almost ritualistic act that grounds you in the chaos of daily life. It’s about slowing down, tuning into the sizzle and smell, and reclaiming a moment of calm amid the rush.
The ritual of slow-simmered comfort
- Cooking shakshuka reminds me of lazy weekend mornings in a tiny apartment, the smell of cumin filling every corner.
- There’s a quiet pride I feel watching the eggs gently poach, their yolks just starting to set but still runny.
- Making this dish solo, I find a strange comfort in the slow, deliberate simmer, like a mini meditation.
- It’s one of those recipes handed down from my grandmother, but with a modern twist I love to experiment with.
- Every time I crack eggs into the sauce, I feel a small act of rebellion—like reclaiming a moment just for myself.
The story behind this recipe
- Making shakshuka has always been tied to my childhood mornings in a cluttered, bustling kitchen. My mom would simmer tomatoes with cumin, stirring with a kind of meditative patience I didn’t fully understand then. It’s funny how those simple, slow mornings stick with you, especially when life gets loud and fast.
- This dish became my refuge during college, a way to find calm in the chaos of exams and late nights. Each time I make it now, I remember those quiet, messy mornings and the way the smell of spices could steady my nerves. It’s more than just a meal; it’s a ritual that reconnects me to home, even when I’m miles away.
- heading: The comfort of slow-simmered memories
Historical and Cultural Trivia
- Shakshuka’s roots trace back to North Africa, especially Tunisia, where it was a humble, everyday meal for shepherds and farmers.
- The dish spread across the Middle East, evolving with local spices and ingredients, becoming a symbol of communal breakfast sharing.
- Its name, ‘shakshuka,’ derives from Arabic origins, meaning ‘a mixture’ or ‘shaken,’ reflecting its rustic, tossed-together nature.
Key Ingredients in Shakshuka
- Tomatoes: I prefer ripe, bright red tomatoes that burst with juice and a hint of sweetness when cooked. If yours are mealy, add a splash of tomato paste for depth.
- Bell Peppers: I love using roasted red peppers for smoky sweetness, but fresh ones add a crisp contrast. Skip if you’re short on time, but don’t skip the garlic!
- Spices: Cumin and smoked paprika are my staples—they fill the kitchen with a warm, earthy aroma. Feel free to toss in a pinch of cayenne for heat, or skip if spice isn’t your thing.
- Eggs: Fresh eggs are key—they poach better and yolks stay runny longer. If your eggs are a bit older, lower your heat slightly to prevent overcooking.
- Olive Oil: Use a good-quality, fruity olive oil—it adds a subtle richness. If you’re out, a neutral oil works but won’t have quite the same depth.
- Herbs: Fresh parsley or cilantro brighten up the dish with a fresh, herbal punch. Dried herbs can work in a pinch, but they won’t give you the same vibrancy.
- Salt & Pepper: Season gradually—taste as you go. A little salt makes the tomatoes sing; too much can dull the delicate balance of flavors.
Spotlight on key ingredients
Tomatoes:
- I prefer ripe, bright red tomatoes that burst with juice and a hint of sweetness when cooked. If yours are mealy, add a splash of tomato paste for depth.
- Bell Peppers: I love using roasted red peppers for smoky sweetness, but fresh ones add a crisp contrast. Skip if you’re short on time, but don’t skip the garlic!
Eggs & Herbs:
- Eggs: Fresh eggs are key—they poach better and yolks stay runny longer. If your eggs are a bit older, lower your heat slightly to prevent overcooking.
- Herbs: Fresh parsley or cilantro brighten up the dish with a fresh, herbal punch. Dried herbs can work in a pinch, but they won’t give you the same vibrancy.
Notes for ingredient swaps
- Tomatoes: Ripe fresh tomatoes are ideal, but canned crushed tomatoes work in a pinch and are more consistent in flavor.
- Bell Peppers: Roasted red peppers add smoky sweetness, while fresh peppers give a crisper bite. Skip if you’re short on prep time.
- Spices: Ground cumin and smoked paprika are my staples; if unavailable, try coriander or a dash of chili powder for warmth.
- Eggs: Fresh eggs make a noticeable difference, but slightly older eggs can still poach well if your pan isn’t too hot.
- Olive Oil: Good-quality fruity olive oil enhances flavor, but neutral oil like vegetable can be used if needed—less flavor, more neutral.
- Herbs: Fresh parsley or cilantro brighten the dish. Dried herbs can add some depth but won’t provide the same fresh punch.
- Salt & Pepper: Season gradually and taste often; if you don’t have fresh cracked pepper, a pinch of smoked paprika adds a subtle smoky note.
Equipment & Tools
- Cast iron skillet: Even heat distribution and good sear for vegetables and eggs.
- Wooden spoon: Stir vegetables and sauce without scratching the skillet.
- Lid: Cover the skillet to gently poach the eggs.
- Knife and chopping board: Prep vegetables and garlic.
- Measuring spoons: Accurate spice measurements.
Step-by-step guide to shakshuka
- Gather a 30cm (12-inch) skillet—preferably cast iron—because it heats evenly and gives a good sear on the peppers and onions. Have a lid nearby for the eggs.
- Dice 1 large onion and 1 red bell pepper. Set everything within arm’s reach; the prep is the slowest part. Turn the heat to medium (around 160°C/320°F).
- Add 2 tbsp olive oil to the skillet. Once shimmering, toss in the onion and bell pepper. Cook, stirring occasionally, until soft and slightly caramelized, about 8 minutes.
- Stir in 3 minced garlic cloves and 1 tsp ground cumin. Let the garlic soften and become fragrant—about 30 seconds—then add 1 can (400g) crushed tomatoes. Cook for 10 minutes, stirring often, until the sauce thickens and deepens in color.
- Taste and season with a pinch of salt and pepper. If you want smoky depth, sprinkle in 1 tsp smoked paprika and stir well. The sauce should smell rich and spiced, with a hint of acidity from the tomatoes.
- Make small wells in the sauce with a spoon—about 4 evenly spaced. Carefully crack an egg into each well. Cover the skillet with a lid and cook on low (around 130°C/265°F) for 6-8 minutes, until whites are set but yolks are still runny.
- Check the eggs: the whites should be opaque and just starting to firm, yolks still glossy and soft. If whites are jiggly or yolks are too runny, cover and cook a minute more. If overcooked, remove and serve immediately.
- Remove from heat. Let rest for 1-2 minutes so the eggs settle. Garnish with chopped parsley or cilantro for a fresh burst. Serve straight from the pan, maybe with warm crusty bread.
Once cooked, let the shakshuka rest for a minute. Garnish with herbs, then serve directly from the skillet. Pair with warm bread for dipping and scooping.
How to Know It’s Done
- Egg whites are fully opaque, yolks still runny.
- Tomato sauce is thick, glossy, and fragrant.
- Vegetables are tender and slightly caramelized.
Homemade Shakshuka
Ingredients
Equipment
Method
- Heat a cast iron skillet over medium heat and add the olive oil, shimmering gently. Toss in the diced onion and bell pepper, cooking until they soften and begin to caramelize, about 8 minutes, filling your kitchen with a sweet, savory aroma.
- Add the minced garlic, cumin, and smoked paprika, stirring until fragrant—about 30 seconds—then pour in the crushed tomatoes. Stir well, bringing the mixture to a simmer, and cook for about 10 minutes until the sauce thickens and deepens in color.
- Season the sauce with salt and pepper, tasting and adjusting as needed. Use a spoon to create small wells in the sauce, evenly spaced around the skillet, ready for the eggs.
- Gently crack each egg into a well, taking care not to break the yolk. Cover the skillet with a lid and cook on low heat for 6-8 minutes, until the whites are set but yolks remain runny and glossy.
- Check the eggs: whites should be opaque and yolks still soft. If overcooked, remove the lid sooner; if undercooked, cover and cook a minute longer. Once perfect, remove from heat and sprinkle with chopped parsley or cilantro.
- Serve immediately from the skillet with warm crusty bread for dipping, enjoying the vibrant sauce and luscious eggs in every bite.
Pro tips for perfect shakshuka
- Bolded mini-head: Use medium heat to gently simmer the tomato sauce—avoid high heat to prevent burning.
- Bolded mini-head: Let the sauce develop color—stir occasionally until it’s a deep, rich hue, about 10 minutes.
- Bolded mini-head: When cracking eggs, create a small well in the sauce—this helps keep yolks intact during poaching.
- Bolded mini-head: Cover the skillet during cooking—this traps steam and helps whites set without overcooking yolks.
- Bolded mini-head: If eggs aren’t cooking evenly, tilt the pan slightly to distribute heat for uniform poaching.
- Bolded mini-head: Don’t overcook the eggs—aim for whites fully opaque, yolks still glossy and runny for best texture.
- Bolded mini-head: Finish with fresh herbs—add just before serving to preserve their bright, herbal aroma.
Common mistakes and how to fix them
- FORGOT to preheat pan → Always heat your skillet first for even cooking.
- DUMPED too much oil → Use just enough to lightly coat, avoid greasy shakshuka.
- OVER-TORCHED eggs → Reduce heat and cover sooner to prevent overcooking.
- SKIPPED seasoning steps → Taste and adjust salt and spice levels as you cook.
Quick fixes and pantry swaps
- When eggs look overcooked, splash cold water and cover again to gently reheat.
- If sauce is too thin, simmer uncovered for a few more minutes until it thickens.
- Splash a little vinegar into the eggs if they’re spreading too much in the sauce.
- Patch burnt sauce by scooping out the unaffected portion and starting fresh with new tomatoes.
- Shield your pan with a heat diffuser if the sauce is sizzling too aggressively and burning.
Prep, store, and reheat tips
- Prep the sauce ingredients—chop onions, peppers, and garlic up to a day ahead. Keep in airtight containers in the fridge; the aroma deepens overnight.
- Assemble your spice mixture and store in a small jar. The flavors meld and intensify, making your cooking quicker and more fragrant.
- The cooked tomato base can be refrigerated for up to 2 days. Reheat gently on low heat, stirring occasionally until warm and fragrant again.
- Eggs are best cracked fresh before serving, but if needed, you can gently poach them ahead, cover, and reheat in simmering sauce for a minute to rewarm. Expect yolks to firm slightly.
- Reheating will dull some brightness—brighten with a squeeze of lemon or fresh herbs just before serving. Expect the sauce to be a bit thicker and more concentrated.
Top questions about shakshuka
1. Can I use canned tomatoes instead of fresh?
Use ripe, juicy tomatoes for a bright, slightly tangy sauce. If canned, opt for good crushed tomatoes for consistency.
2. How do I get the perfect runny yolk?
Crack eggs gently into the sauce, then cover and cook on low until whites are set but yolks stay runny, about 6-8 minutes.
3. Can I make shakshuka spicier?
Adjust spices to your taste. Add more cumin for earthiness or a pinch of chili for heat. Taste and tweak before serving.
4. What’s the best pan for shakshuka?
Use a heavy skillet like cast iron for even heat. If you don’t have one, a good non-stick pan works too, but avoid thin pans that heat unevenly.
5. How do I know when the sauce is ready?
Cook the sauce until it’s deep in color and fragrant, about 10 minutes. The oil will shimmer and the spices will bloom.
6. Can I substitute the peppers?
Feel free to swap bell peppers with roasted red peppers for smoky sweetness. Fresh peppers add crunch, but skip if you’re short on time.
7. Should I use fresh or dried herbs?
Fresh herbs like parsley or cilantro brighten the dish. Dried herbs can work but won’t deliver the same fresh aroma and punch.
8. What if the eggs overcook?
If the eggs overcook, reduce heat and cover sooner. For runnier yolks, check after 6 minutes and remove promptly.
9. Any tips for stirring the sauce?
Stir the sauce occasionally to prevent sticking and burning. Use a wooden spoon for gentle, even mixing.
10. Can I make it ahead and reheat?
Leftover sauce can be refrigerated for up to 2 days. Reheat gently on low, adding a splash of water or lemon to refresh flavors.
Making shakshuka from scratch isn’t just about the meal, it’s about carving out a quiet moment for yourself. As the tomatoes soften and the spices bloom, I find a strange kind of calm settling over me. It’s almost ritualistic—the gentle sizzle, the fragrant steam rising—that helps me pause and breathe amid the chaos of the day.
This dish has become my go-to for slow weekend mornings or when I need a reminder to slow down. The process of cracking eggs into the simmering sauce feels grounding, like a small act of mindfulness. It’s a simple recipe, but the act of preparing it from scratch turns it into a meditative routine I look forward to.
Hi, I’m Emma Collins, the recipe developer and writer behind Sailing With Seasons. I’m so happy you’ve found your way here. This blog is my celebration of seasonal ingredients, simple cooking, and the quiet joy that comes from preparing food with intention. Sailing With Seasons is where I share the recipes, lessons, and kitchen rituals that have shaped my life. It is a space built on curiosity, care, and a deep respect for real ingredients.
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