One-Skillet Smoky Shakshuka with Warm Pita Tips, FAQ & printable recipe

Tips for success

For the best texture, use eggs that are not too cold. Cold eggs can seize when they hit the hot sauce, making the whites rubbery.

Let them sit at room temperature for 15 minutes before cracking, or run them under warm water for a few seconds. Also, use a spoon to make the wells deep enough so the eggs sit below the surface of the sauce, which helps them poach evenly.

Charring the pita adds a smoky note that echoes the smoked paprika. You can char it directly over a gas flame, turning frequently with tongs, or toast it in a dry cast-iron skillet until blistered.

If you prefer a softer pita, wrap it in foil and warm it in a 350°F oven for 5 minutes. Serve extra pita on the side for dipping.

Variations

• Spicy Harissa Shakshuka: Stir 1 to 2 tablespoons of harissa paste into the tomato sauce along with the spices. The harissa adds a fiery, complex heat that complements the smoky paprika. Adjust the amount to your tolerance, and finish with a drizzle of olive oil.
• Vegetable-Packed Shakshuka: Add a handful of chopped spinach or kale to the sauce during the last 2 minutes of simmering, or scatter sliced zucchini over the sauce before adding the eggs. This adds extra color and nutrition without overpowering the classic flavors.
• Cheesy Shakshuka: After scattering the feta, add a few slices of mozzarella or a handful of shredded Monterey Jack over the sauce before covering the skillet. The cheese melts into the sauce, creating a rich, gooey topping. Cook until the cheese is bubbly and lightly golden.
• Herb-Lover's Shakshuka: Swap the cilantro for an equal amount of chopped fresh parsley, or use a combination of cilantro and mint. Add a handful of fresh oregano or thyme leaves to the sauce while it simmers for an extra layer of herbal fragrance.

Storage and make-ahead

Fridge

Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or tomato sauce.

Freezer

The tomato sauce (without the eggs) can be frozen for up to 3 months. Thaw overnight in the refrigerator, reheat, and then cook fresh eggs in the sauce.

Reheat

To reheat leftover shakshuka, place it in a skillet over low heat, add a tablespoon of water or tomato sauce, cover.

Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. The eggs will continue to firm up as they cool, so reheat gently to avoid overcooking.

To reheat, place in a skillet over low heat with a splash of water or tomato sauce, cover, and warm until the sauce is bubbling and the eggs are heated through.

The tomato sauce can be made up to 2 days ahead. Prepare the sauce through step 2, let it cool, and refrigerate in a covered container.

When ready to serve, reheat the sauce in the skillet, then proceed with cracking the eggs and cooking them fresh. This makes brunch effortless on a busy morning.

Serving ideas

Serve the shakshuka directly from the skillet, with warm charred pita on the side for scooping. The pita is essential for sopping up the rich sauce and runny yolks. For a heartier meal, add a simple green salad with lemon vinaigrette, or a bowl of olives and pickled vegetables.

This dish also pairs well with a dollop of plain yogurt or labneh for extra creaminess, though it is delicious as is. For a spicier kick, sprinkle with red pepper flakes or a drizzle of harissa before serving. Leftover shakshuka can be eaten cold or reheated, but it is best enjoyed fresh.

Frequently asked questions

Recipe card

One-Skillet Smoky Shakshuka with Warm Pita

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 14 oz crushed San Marzano tomatoes
• 4 large eggs
• 1 1/2 oz feta cheese, crumbled
• 1/4 cup fresh cilantro leaves
• 4 warm charred pita bread

Instructions

1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic, ground cumin, and smoked paprika, and cook until fragrant, about 1 minute.
2. Pour in the crushed tomatoes and stir to combine. Bring the sauce to a simmer, then reduce the heat to low and let it bubble gently, uncovered, until thickened, about 6 minutes. Stir occasionally to prevent sticking.
3. Using the back of a spoon, create four evenly spaced wells in the sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper if desired, but do not stir.
4. Cover the skillet with a lid and cook over low heat until the egg whites are set and the yolks are still glossy, about 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.
5. Remove the skillet from the heat. Sprinkle the crumbled feta and fresh cilantro over the top. Serve immediately with warm charred pita bread for scooping.

Contains: eggs, milk, gluten

Estimated nutrition per serving

Calories

280

Protein

13 g

Carbohydrates

24 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.