Shakshuka (5 eggs)

20 minutes
2 servings
28g protein*
315 kcal*

Shakshuka is eggs in a spiced tomato-pepper sauce. The constraint is timing: build a sauce that tastes good on its own, then add eggs and cover until they’re just set.

One pan Spices Cover to set Serve with bread

*Egg-only baseline. Sauce, oil, and bread add calories and sodium.

Overview

Goal: thick, savory sauce with eggs set to your preference. Recommended: reduce sauce first, then add eggs and cover.

Process

Build flavor onion + spices 1–2 min
Reduce tomatoes 8–10 min
Set eggs covered 4–6 min

Quick takeaway

Taste the sauce before eggs go in. If it’s bland then, it will be bland after. Salt + acid fix it.

Validation: sauce is thick enough that eggs don’t “swim”.

Ingredients

You can make this with pantry basics. The spice profile is adjustable—keep it balanced.

Base (2 servings)

Eggs 5 large poached in sauce
Canned tomatoes 1 can diced/crushed
Bell pepper 1 diced
Onion 1/2 diced
Olive oil 1 tbsp for sauté

Spices + finish

Garlic 2 cloves minced
Cumin + paprika 1 tsp each base
Chili flakes optional heat
Salt + pepper to taste balance
Lemon 1–2 tsp finish

Constraint: too much heat can overwhelm eggs—add chili gradually.

Steps

You’re building a sauce first. Eggs are the final 5–6 minutes.

Step by step

  1. Heat oil in a pan on medium. Cook onion and pepper 4–5 minutes until softened.
  2. Add garlic and spices. Stir 30 seconds until fragrant.
  3. Add tomatoes. Simmer 8–10 minutes to reduce and thicken. Season.
  4. Make 5 small wells. Crack eggs into wells.
  5. Cover and cook 4–6 minutes until whites set. Uncover to check.
  6. Finish with lemon, herbs, and pepper. Serve warm.

Troubleshooting

Watery sauce not reduced simmer longer
Eggs overcooked heat too high lower + cover
Bland sauce needs salt/acid lemon + salt

Wrap up: reduce sauce first, set eggs second.

Nutrition notes

Eggs provide protein; sauce adds volume with relatively few calories (until oil and bread enter).

Baseline (5 eggs)

Calories 315 baseline
Protein 28g anchor

Practical levers

More calories bread or feta
Less calories less oil more veggies
More protein extra whites or yogurt

Quick takeaway: shakshuka is flexible—oil and bread decide the calorie range.

Tips & variations

Once you know the base, variations are safe and repeatable.

Recommended

  • Add feta at the end for salt and richness
  • Use smoked paprika for depth
  • Finish with herbs for freshness
  • Serve with bread or rice based on energy needs

Avoid

  • Adding eggs before sauce is thick
  • High heat (rubbery whites)
  • Over-spicing without tasting
  • Skipping acid at the end

Quick takeaway: taste the sauce, then add eggs.

FAQ

Small answers that prevent big mistakes.

Lower heat, cover, and check early. Pull the pan when whites are set but yolks still jiggle—carryover heat continues cooking.
Yes, but the constraint is water. Chop and simmer longer to reduce, or mix with canned tomatoes for consistency.
Add a pinch of salt and a small amount of fat (olive oil). If needed, a tiny pinch of sugar can balance, but taste first.
Recommended. Covering sets the top of the eggs gently without overcooking the bottom.

Wrap up: reduce, taste, then set eggs.