North African Shakshuka Skillet (NYT Copycat Recipe)

This stovetop shakshuka pairs a gently spiced tomato and pepper sauce with eggs cooked right in the skillet. Use a wide, 10- to 12-inch pan, simmer the sauce until thick, then cover the eggs until their whites set. Enameled cast iron or stainless steel handles the acidic sauce well and keeps the method simple.

When dinner decisions feel like one more task, a skillet meal with a short ingredient list can help. Shakshuka is a North African–style dish built around eggs cooked in a seasoned tomato sauce. It works for dinner as well as breakfast, and you can serve it straight from the pan with bread.

I build the sauce in stages so each ingredient has time to soften or release its flavor. The recipe below is a practical, NYT-inspired take, not a claim to reproduce a published recipe exactly. It uses common ingredients and a covered skillet, so you do not need to guess whether your pan is safe for the oven.

Cookware Selection, Material Compatibility & Prep

The right skillet gives the eggs room to cook and safely holds a tomato-based sauce. Choose a wide, 10- to 12-inch pan with a nonreactive cooking surface, such as enameled cast iron or stainless steel. Before you start, check your pan’s care instructions and make sure its lid fits.

A wide base matters: eggs set more evenly when they sit in separate wells rather than crowding one another. A 10-inch skillet suits four eggs well; a 12-inch skillet offers more room for five or six. A lid is useful because it traps heat above the sauce and helps the egg whites set without an oven.

Prep the pan: Use a clean, dry skillet. Warm stainless steel or enameled cast iron over low to medium heat for about 1 to 2 minutes, then add the oil. Do not preheat an empty nonstick pan. There is no single temperature that prevents thermal shock in every pan, so avoid moving hot cookware onto a cold, wet surface or pouring cold water into it.

The sauce needs only moderate heat. Extra-virgin olive oil varies by product, but many types have smoke points in the range of about 350 to 410°F (175 to 210°C). Do not let the oil smoke; this recipe does not call for high-heat cooking. Refined olive oil usually tolerates more heat, though it is not necessary here.

Build the Shakshuka Sauce and Set the Eggs

Shakshuka sauce starts with onion and pepper cooked until tender, then garlic and spices, followed by tomatoes simmered until thick. The eggs cook in shallow wells in that sauce. This order helps prevent watery sauce and gives the eggs a stable base.

Ingredients

This recipe makes about two to three servings, depending on what you serve with it.

• 2 to 3 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 2 to 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Pinch of chili flakes or ground chili, optional
• 1 can (28 ounces / 794 grams) crushed tomatoes
• Salt, to taste
• 4 to 6 large eggs
• Chopped parsley or cilantro, optional
• Bread, to serve

Step-by-step method

1. Soften the vegetables. Warm the oil in the skillet over medium-low heat. Add the onion and red pepper. Cook for 8 to 10 minutes, stirring now and then, until the vegetables soften. If they start to brown quickly, lower the heat.

2. Add garlic and spices. Stir in the garlic, cumin, paprika, and optional chili. Cook for about 30 seconds, just until fragrant. Keep stirring so the garlic does not brown or stick.

3. Simmer the tomatoes. Add the crushed tomatoes and salt. Stir, bring the sauce to a gentle simmer, and cook uncovered for 10 to 15 minutes. Stir occasionally. It is ready for the eggs when it looks thick enough to hold a small well. If liquid quickly flows back into a spoon track, simmer it for a few more minutes.

4. Make room for the eggs. Use the back of a spoon to make four to six wells in the sauce. Crack each egg into a small cup first, then slide it into a well. This makes it easier to remove a shell fragment before it reaches the skillet.

5. Cover and cook gently. Put the lid on and cook over low heat for about 5 to 8 minutes. Check near the five-minute mark. The whites should be set; the yolks may remain soft or cook further, depending on your preference. If the whites still look clear, cover the pan again and check after a minute or two.

Stovetop versus oven: A covered stovetop finish avoids uncertainty about oven limits on the pan, lid, and handle. If you prefer to finish the eggs in the oven, use 375°F (190°C) only when the maker says the entire pan and any parts that will be heated are oven-safe. Do not broil unless the cookware maker specifically permits it.

Cleaning, Drying & Seasoning Care

Tomato sauce is acidic, so cleaning depends in part on the pan material. Let the skillet cool before washing it. Then use warm water and mild detergent, and dry it well. Gentle tools protect enamel and nonstick surfaces, while seasoned iron needs prompt drying and a light coat of oil.

After serving, loosen sauce with a wooden or silicone utensil. Do not scrape enamel or nonstick coatings with metal. If sauce has stuck, soak the cooled pan with warm water and mild detergent rather than trying to chip it off.

For bare cast iron or carbon steel, keep the tomato simmer moderate and relatively brief. Acidic sauce can weaken the seasoning, especially during a long simmer, and may leave a metallic taste. After washing, dry the pan right away and rub on a very thin film of oil. For enameled cookware, do not pour cold water into a hot pan or set it on a cold, wet surface; abrupt temperature changes can damage enamel.

If using nonstick, follow the manufacturer’s heat limit. Many consumer PTFE pans list a maximum near 500°F (260°C), but limits vary. Empty pans can heat quickly, so never leave one heating unattended. Avoid aerosol cooking sprays, which can leave a hard-to-remove residue, and do not use the pan in an oven or under a broiler unless its maker allows it.

Serving, Garnishes & Dining Presentation

Serve the shakshuka warm from the skillet, with a spoon to share the sauce and eggs. Bread makes it easy to scoop up the tomato mixture. A small handful of chopped parsley or cilantro adds a fresh finish, but the dish is complete without extra garnish.

Let the skillet rest briefly before serving so the sauce settles and the eggs finish cooking in the residual heat. Keep the pan on a heat-safe surface, not a cold or wet one. If you are serving several people, tell them whether the yolks are soft or more firmly set.

For a simple dinner, pair each portion with bread and add a side salad or cooked vegetables if you have them. Keep the extra sides plain; the cumin, paprika, garlic, and tomato already give the skillet its main flavor. Leftovers can be stored in a covered container in the refrigerator and reheated gently. Egg texture may change as it reheats, especially if the yolks were soft.

Troubleshooting the Skillet

Most shakshuka problems come down to sauce thickness, heat, or pan space. Adjusting one of those before adding the eggs is easier than trying to fix the finished dish. Use these checks to decide what to change on your next attempt.

When testing the timing on your stove, start checking early rather than relying on the clock alone. Burner strength, skillet thickness, lid fit, and egg size all affect how quickly the eggs set. The key cue is the egg white: cover and cook until it is no longer clear, checking often to avoid overcooking the yolk.

Frequently Asked Questions

These quick answers cover common questions about the sauce, eggs, pan choice, and cooking time. Use them as a guide, then adjust the heat and timing to suit your own skillet and stove.

What makes shakshuka North African–style?
It is a dish of eggs cooked in a seasoned tomato sauce, often with pepper and spices such as cumin and paprika. Recipes vary by cook and region.

How many eggs should I use?
Use four to six eggs for this quantity of sauce. Choose four for more sauce around each egg, or use six if your skillet has enough space.

Can I make shakshuka in a 10-inch skillet?
Yes. A 10-inch skillet works well for four eggs. Use a wider 12-inch skillet if you want to cook five or six without crowding.

Can I use fresh tomatoes instead of canned?
Yes, but the sauce may need more time to cook down. Simmer until it is thick enough to hold wells before adding the eggs.

How long do the eggs take to cook?
They usually take about 5 to 8 minutes, covered over low heat. Start checking early and continue until the whites are set.

Can I make it without a lid?
A lid is the simplest way to trap heat and help the whites set. Without one, the eggs may take longer; monitor them closely and keep the heat gentle.

Is bare cast iron okay for tomato sauce?
It can be used, but a long tomato simmer may weaken the seasoning or bring out metallic flavors. Enameled cast iron or stainless steel is a better fit.

Can I bake the eggs instead?
Yes, at 375°F (190°C), but only if the pan and all heated parts are rated for oven use. A covered stovetop finish avoids that check.

How can I make the sauce less spicy?
Leave out the optional chili. Cumin, paprika, garlic, and onion still give the sauce plenty of flavor.

Why is my shakshuka watery?
The sauce may not have simmered long enough before you added the eggs. Cook it uncovered until it thickens and can hold the wells.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)