Making shakshuka as a slow, lazy weekend brunch has become my favorite way to turn a simple breakfast into a cherished morning ritual. It’s not just about eggs in spicy tomato sauce; it’s about the lingering smell of cumin and the soft crackle of peppers as you cook. This dish feels like a warm hug, perfect for staying in pajamas and chatting over coffee.
I love how it invites everyone to gather around the stove, sharing stories while the sauce simmers gently. There’s a quiet magic in waiting for those eggs to just set, their yolks still runny, ready to mingle with the smoky, tangy sauce. It’s more than a recipe—it’s a slow moment, a pause in the chaos, that turns breakfast into something memorable.
Focusing on how to make shakshuka as a cozy, lazy weekend brunch that turns a simple breakfast into a slow, shared ritual with lingering flavors.
A Cozy Brunch Ritual
- Making shakshuka as a slow, lazy weekend brunch has become my favorite way to turn a simple breakfast into a cherished morning ritual. It’s not just about eggs in spicy tomato sauce; it’s about the lingering smell of cumin and the soft crackle of peppers as you cook. This dish feels like a warm hug, perfect for staying in pajamas and chatting over coffee.
- I love how it invites everyone to gather around the stove, sharing stories while the sauce simmers gently. There’s a quiet magic in waiting for those eggs to just set, their yolks still runny, ready to mingle with the smoky, tangy sauce. It’s more than a recipe—it’s a slow moment, a pause in the chaos, that turns breakfast into something memorable.
- There’s a small thrill in cracking that perfect runny yolk and watching it swirl into the sauce—like a tiny, delicious secret.
- Every time I make shakshuka, I feel a little more connected to the countless kitchens across the Middle East, sharing a simple, soulful meal.
A Cozy Brunch Ritual
- Making shakshuka as a slow, lazy weekend brunch has become my favorite way to turn a simple breakfast into a cherished morning ritual. It’s not just about eggs in spicy tomato sauce; it’s about the lingering smell of cumin and the soft crackle of peppers as you cook. This dish feels like a warm hug, perfect for staying in pajamas and chatting over coffee.
- I love how it invites everyone to gather around the stove, sharing stories while the sauce simmers gently. There’s a quiet magic in waiting for those eggs to just set, their yolks still runny, ready to mingle with the smoky, tangy sauce. It’s more than a recipe—it’s a slow moment, a pause in the chaos, that turns breakfast into something memorable.
- heading: ‘A Cozy Brunch Ritual’
Historical & Cultural Tidbits
- Shakshuka’s roots trace back to North Africa, with variations across Middle Eastern countries, each adding their own spice twist.
- The dish gained popularity in Israel, where Jewish immigrants adapted it, making it a staple brunch item celebrated for its communal, slow-cooked charm.
- The name ‘shakshuka’ is derived from Arabic, meaning ‘a mixture’ or ‘a shaken,’ reflecting its rustic, mixed ingredients character.
- Historically, shakshuka was a humble peasant meal, cooked over open fires, with leftover vegetables and eggs turning into a nourishing feast.
Ingredient breakdown: key components
- Tomatoes: I love the rich, bright flavor of ripe, vine-fresh tomatoes. If yours are mealy, try roasting them first for a smoky depth.
- Bell Peppers: Their sweetness adds a lovely crunch and color. Char them until blackened for that smoky, slightly bitter contrast.
- Onion & Garlic: This combo forms the aromatic base. Use plenty of garlic for a pungent kick, or less if you prefer milder sweetness.
- Spices: Cumin and smoked paprika are my go-tos. If you only have regular paprika, a pinch of chipotle powder can add that smoky punch.
- Eggs: Fresh, farm eggs are ideal. If your eggs are on the smaller side, consider cracking in an extra one—more yolk, more richness.
- Olive Oil: Use good-quality extra virgin. It’s the scent of the dish, so don’t skimp—look for vibrant, peppery notes when heating.
- Herbs & Finish: Fresh parsley or cilantro brighten the dish at the end. If fresh isn’t available, a sprinkle of dried herbs adds a subtle herbal note.
Spotlight on key ingredients
Tomatoes & Bell Peppers:
- Tomatoes: I love the rich, bright flavor of ripe, vine-fresh tomatoes. If yours are mealy, try roasting them first for a smoky depth.
- Bell Peppers: Their sweetness adds a lovely crunch and color. Char them until blackened for that smoky, slightly bitter contrast.
Eggs & Olive Oil:
- Eggs: Fresh, farm eggs are ideal. If your eggs are on the smaller side, consider cracking in an extra one—more yolk, more richness.
- Olive Oil: Use good-quality extra virgin. It’s the scent of the dish, so don’t skimp—look for vibrant, peppery notes when heating.
Notes for ingredient swaps
- Tomatoes: I prefer ripe, vine-fresh tomatoes for their juicy, bright flavor. If yours are mealy, try roasting them first for a smoky depth that mimics the sun-ripened sweetness.
- Bell Peppers: Their sweetness adds a lovely crunch and color. Char them until blackened for that smoky, slightly bitter contrast, or skip if you dislike the mess.
- Onion & Garlic: This combo forms the aromatic base. Use plenty of garlic for a pungent kick, or less if you prefer milder sweetness. Shallots can be a milder alternative.
- Spices: Cumin and smoked paprika are my go-tos. If you only have regular paprika, a pinch of chipotle powder can add that smoky punch without extra fuss.
- Eggs: Fresh, farm eggs are ideal for their rich yolk and firm whites. If your eggs are on the smaller side, consider cracking in an extra one—more yolk, more richness.
- Olive Oil: Use good-quality extra virgin. It’s the scent of the dish, so don’t skimp—look for vibrant, peppery notes when heating. Light vegetable oil can work in a pinch but lacks depth.
- Herbs & Finish: Fresh parsley or cilantro brighten the dish at the end. If fresh isn’t available, a sprinkle of dried herbs adds a subtle herbal note—just less vibrant.
Equipment & Tools
- Deep skillet or cast-iron pan: For cooking the sauce and eggs evenly
- Wooden spoon: To stir and combine ingredients
- Small bowl: Crack eggs into without shells falling in
- Lid: To cover and steam the eggs gently
Step-by-step guide to shakshuka
- Gather your equipment: a deep skillet or cast-iron pan, a wooden spoon, a small bowl for cracking eggs, and a lid. Preheat your stove to medium (about 180°C/350°F).
- Heat 2 tbsp olive oil in the skillet over medium. Add chopped onions and peppers. Cook until soft, about 8 minutes, stirring occasionally. They should smell sweet and start to char slightly.
- Stir in 2 cloves minced garlic and 1 tsp cumin. Cook until fragrant, about 30 seconds. Watch for a fragrant, slightly smoky aroma.
- Add 1 can (400g) crushed tomatoes and a pinch of smoked paprika. Simmer gently for 10-15 minutes until the sauce thickens and the oil begins to shimmer on the surface. Taste and adjust salt and spice as needed.
- Make small wells in the sauce with your spoon. Carefully crack 2-4 eggs into each well, spacing them out. Cover the skillet with a lid and cook for 5-7 minutes. The eggs should be just set, with whites opaque and yolks still runny.
- Check the eggs: the whites should be firm, yolks still glossy. If they need more time, cover and cook for another minute. If the edges start to curl or blacken, reduce heat.
- Remove from heat. Garnish with chopped fresh parsley or cilantro. Let sit for a minute to settle, then serve straight from the pan with crusty bread or pita.
Let the shakshuka sit for a minute off heat, then sprinkle with herbs. Serve directly from the pan with rustic bread for dipping. No need for additional resting—just enjoy while warm and fragrant.
How to Know It’s Done
- Egg whites are fully opaque and whites are firm.
- Sauce has thickened and oil shimmers on surface.
- Yolks are still runny but not raw, with a slight jiggle.
Lazy Weekend Shakshuka
Ingredients
Equipment
Method
- Heat the olive oil in your skillet over medium heat until it shimmers, and you can smell the fragrant aroma of the oil.
- Add the chopped onion and bell pepper to the skillet. Cook, stirring occasionally, until they soften and start to char slightly, about 8 minutes. The peppers will become tender, and the onion will smell sweet.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for about 30 seconds until the mixture becomes fragrant, filling your kitchen with a warm, smoky scent.
- Pour in the crushed tomatoes, stirring to combine everything evenly. Let the sauce simmer gently for 10-15 minutes, until it thickens slightly and the oil begins to shimmer on top. It should smell smoky and tangy, with a vibrant red hue.
- Create small wells in the sauce using the back of your spoon, then carefully crack the eggs into each well, spacing them out evenly.
- Cover the skillet with a lid and cook for 5-7 minutes over low to medium heat, until the whites are just opaque and the yolks remain runny. You’ll hear a gentle bubbling as the eggs cook gently in the flavorful sauce.
- Remove the skillet from heat once the eggs are just set. Garnish generously with chopped parsley or cilantro for a fresh, herbal finish.
- Serve the shakshuka directly from the skillet with crusty bread or pita for dipping, and enjoy the bubbling, fragrant, and colorful dish while still warm.
Pro tips for perfect shakshuka
- Use a heavy-bottomed skillet → Ensures even heat distribution for a consistent sauce.
- Keep the sauce simmering gently → Avoid vigorous boiling which can break down tomatoes too quickly.
- Crack eggs into a small bowl first → Prevents shells from falling in and makes placing eggs easier.
- Cover the skillet during egg-cooking → Traps steam, helping whites set without overcooking yolks.
- Adjust heat as needed → Lower if sauce reduces too fast or starts to burn, keeping flavors fresh.
- Use fresh herbs at the end → Brightens the dish and preserves vibrant flavor and aroma.
- Slightly tilt the pan to check yolk consistency → Ensures eggs are just right—runny but not raw.
Common mistakes and how to fix them
- FORGOT to preheat pan → Always heat oil before adding ingredients.
- DUMPED too much spice → Adjust spice gradually; taste as you go.
- OVER-TORCHED the sauce → Lower heat if sauce darkens or smells burnt.
- SKIPPED lid during cooking → Cover to trap steam and cook eggs evenly.
Quick fixes and pantry swaps
- When sauce is too thin, splash in a little tomato paste and simmer for 5 more minutes.
- If eggs are overcooked, shield with foil and serve immediately to stop further cooking.
- Splash a bit of lemon juice if sauce tastes flat—brighten flavors instantly.
- Patch a cracked yolk with a tiny piece of plastic wrap over the well—less mess, neater eggs.
- Shield burnt bottom by reducing heat immediately and stirring the sauce gently.
Prep, store, and reheat tips
- You can prepare the tomato and pepper base up to a day in advance; store it in the fridge for up to 24 hours. It thickens slightly, and flavors meld, deepening the smoky, tangy profile.
- Crack and keep the eggs in a covered container in the fridge for up to 24 hours. Bring to room temperature before cooking to ensure even, gentle doneness.
- Refrigerated shakshuka keeps well for about 1 day. Reheat gently on the stove, stirring occasionally until warmed through and aromatic again.
- When reheating, the sauce might thicken or develop a slightly muted flavor. Add a splash of water or broth, then simmer until just heated and fragrant. Expect the eggs to firm up a bit more.
Top questions about shakshuka
1. Can I use canned tomatoes instead of fresh?
Use ripe, juicy tomatoes for a rich, slightly sweet flavor that simmers down beautifully. If your tomatoes are bland, roasting enhances their sweetness.
2. Can I make the sauce ahead of time?
Yes, canned crushed tomatoes work perfectly and save time. Choose a good-quality brand for better flavor and less acidity.
3. How do I reheat leftovers without overcooking the eggs?
Absolutely. Prepare the tomato base a day before, refrigerate, then reheat gently on the stove before adding eggs.
4. How long should I cook the eggs?
Cook the eggs until whites are firm but yolks are still runny—about 5-7 minutes covered. They should jiggle slightly when done.
5. What pan is best for shakshuka?
Use a heavy skillet to ensure even cooking and prevent sticking or burning. A cast-iron pan is ideal for heat retention.
6. Should I add herbs during or after cooking?
Fresh herbs like parsley or cilantro brighten the dish. Dried herbs work, but add them earlier in cooking for flavor development.
7. How spicy can I make shakshuka?
Adjust spice levels gradually, tasting as you go. Start with less cumin and paprika, then add more if you want a bolder flavor.
8. Can I skip roasting the peppers?
For a smoky flavor, char the peppers slightly before adding to the sauce. It adds depth and a hint of bitterness that balances the sweetness.
9. Can I add other vegetables?
Yes, you can substitute with other vegetables like zucchini or eggplant, but keep in mind they change the texture and flavor.
10. What if my sauce is too watery?
If the sauce gets too thick, stir in a splash of water or broth. If it’s too runny, simmer uncovered until it thickens.
Making shakshuka is more than just a breakfast—it’s a small act of making space for slow, comforting mornings. The way the rich tomato sauce bubbles softly, eggs gently set, and herbs release their bright aroma reminds me why I keep returning to this dish. It’s a simple ritual that turns a busy day into a moment of pause.
Even when I’m pressed for time, a well-made shakshuka feels like a quiet victory. It’s a dish that offers warmth, flavor, and a bit of chaos—something that feels right, no matter the season or mood. That lingering smell of spices and simmered tomatoes always pulls me back for another bite.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
