Shakshuka I
This vegetarian builds ripe tomatoes, diced and fresh cilantro, chopped into a weeknight-friendly meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Heat the olive oil in a wide deep skillet over medium heat. Add the chopped onion and diced red bell pepper and cook for 8 to 10 minutes, stirring occasionally, until softened and beginning to caramelize.
- Stir in the garlic, chopped chile, sweet paprika and cumin and cook for about 1 minute, until fragrant, being careful not to scorch the spices.
- Add the diced tomatoes and tomato paste, season with salt and black pepper, and stir well to combine.
- Simmer the sauce uncovered for 12 to 15 minutes, stirring now and then, until it thickens and the tomatoes break down into a rich, jammy base. Taste and adjust the seasoning.
- Use the back of a spoon to make four shallow wells in the sauce, then crack one egg into each well.
- Cover the pan and cook over low heat for 6 to 10 minutes, until the egg whites are fully set but the yolks are still runny; for food safety cook to firmer yolks if serving to young children, the elderly, pregnant people or anyone with a weakened immune system.
- Scatter the chopped cilantro over the top, finish with a grind of black pepper, and serve straight from the pan with warm crusty bread or pita for scooping.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
Tips & common questions
How long does Shakshuka I take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Shakshuka I vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Shakshuka I is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Shakshuka by Calliopejen1.jpg by Calliopejen1, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.