The Pantry
North African-inspired

Shakshuka

Eggs nestled into a warmly spiced tomato and pepper sauce, with bread for scooping. A one-pan meal built from a can of tomatoes and everyday vegetables.

Prep 10 minCook 30 minAdjust servings ↓
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Shakshuka
~470 calper person · ~940 total
~$6.00meal total · ~$3.00 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

10 left
Step 1

Soften the onion and pepper

~8 min cook

Soften the onion and pepper.

Heat 1 tbsp oil in a wide lidded skillet over medium heat.

Add 3 oz onion and 5 oz bell pepper and cook 7–8 minutes until soft.

Ingredients
  • 1 tbspOlive oil
  • 3 ozOnion
  • 5 ozBell pepper
Step 2

Check the dish

After ~8 min

Check Shakshuka and continue when ready.

Step 3

Bloom the spices

~1 min

Bloom the spices.

Stir in 2 tsp garlic, 1 tsp cumin and 1/2 tsp smoked paprika for 30 seconds until fragrant.

Ingredients
  • 2 tspGarlic
  • 1 tspGround cumin
  • 1/2 tspSmoked paprika
Step 4

Simmer the sauce

~10 min

Simmer the sauce.

Add 14 oz tomatoes, 1/4 tsp salt and 1/8 tsp pepper.

Simmer uncovered for 8–10 minutes, stirring, until thick enough to hold a shallow well.

Add a splash of water if it catches on the bottom.

Ingredients
  • 14 ozCrushed tomatoes
  • 1/4 tspKosher salt
Step 5

Add the eggs

~1 min

Add the eggs.

Make a well for each egg in the sauce.

Crack 4 large eggs individually into a small bowl, then slide them gently into the wells.

Ingredients
  • 4 total for recipeLarge eggs
Step 6

Cook until set

~10 min cook

Cook until set.

Cover and cook over low heat for 6–10 minutes, or longer as needed, until both the whites and yolks are firm

Step 7

Check temperature

After ~10 min

Check the egg dish reaches 160°F.

Avoid a hard boil that can toughen the bottoms.

Step 8

Toast the bread

~1 min

Toast the bread.

While the eggs cook, toast 4 slices bread.

Keep the toast ready for scooping the sauce.

Ingredients
  • 4 total for recipeLarge eggs
  • 4 slicesWhole-grain bread
Step 9

Finish and serve

~1 min

Finish

Scatter 2 tbsp parsley over the skillet.

Use a trivet if placing the hot pan on the table.

Ingredients
  • 2 tbspParsley
Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Shakshuka: serve.

Shakshuka: Spoon the eggs and sauce onto plates

Shakshuka: serve with the toast.

Make the next one yours.

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Read the traditional recipe

Ingredients

For 2 people

  • 4 large eggs
  • 1 tbsp olive oil
  • 3 oz onion, diced
  • 5 oz bell pepper, diced
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 14 oz crushed tomatoes
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 2 tbsp chopped parsley
  • 4 slices whole-grain bread

Method

  1. Soften the onion and pepperHeat 1 tbsp oil in a wide lidded skillet over medium heat. Add 3 oz onion and 5 oz bell pepper and cook 7–8 minutes until soft.
  2. Bloom the spicesStir in 2 tsp garlic, 1 tsp cumin and 1/2 tsp smoked paprika for 30 seconds until fragrant.
  3. Simmer the sauceAdd 14 oz tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Simmer uncovered for 8–10 minutes, stirring, until thick enough to hold a shallow well. Add a splash of water if it catches on the bottom.
  4. Add the eggsMake a well for each egg in the sauce. Crack 4 large eggs individually into a small bowl, then slide them gently into the wells.
  5. Cook until setCover and cook over low heat for 6–10 minutes, or longer as needed, until both the whites and yolks are firm. Check the egg dish reaches 160°F. Avoid a hard boil that can toughen the bottoms.
  6. Toast the breadWhile the eggs cook, toast 4 slices bread. Keep the toast ready for scooping the sauce.
  7. Finish and serveScatter 2 tbsp parsley over the skillet. Spoon the eggs and sauce onto plates and serve with the toast. Use a trivet if placing the hot pan on the table.

Before you cook

What to get ready

Nonstick or well-seasoned skillet, lid if directed, spatula and small egg bowl.

Reduce the tomato and pepper mixture before making wells for the eggs.

If something needs adjusting

Egg whites stay clear on top

Cover the skillet to trap steam and cook until the whites and yolks are firm; keep the sauce at a gentle simmer.

Eggs set unevenly

Use gentle heat and an even layer. Cook ordinary eggs until whites and yolks are firm; egg mixtures should reach 160°F.

Store for later

Refrigerate cooked egg dishes promptly in shallow containers. Reheat leftovers to 165°F; for the best texture, prepare fresh eggs over any separately stored vegetable base.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use remaining canned tomatoes in a simple spicy pasta sauce.

Next use for your ingredients: Pasta arrabbiata →

Calculate this meal with your own prices →

How to Use a Food Thermometer →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Reduce the tomato sauce before adding the eggs so they sit in shallow wells rather than floating. A tight lid helps the tops set gently.

Make it work for you

Use sweet red or green pepper according to what you have. For a different meal without eggs, simmer cooked chickpeas in the sauce until hot.

Try another savory egg dinner with garlic mushrooms on sourdough with eggs.

Can I prepare the sauce ahead?

Yes. Refrigerate the sauce promptly, then reheat it thoroughly before adding fresh eggs. Cook the eggs until the whites and yolks are firm and the dish reaches 160°F.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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