Shakshuka (Eggs in Purgatory)

Eggs gently poached in a simmering, spiced tomato and bell pepper sauce. Serve with crusty bread.

By Cressio Rinaldi

Shakshuka is a dish of eggs cooked in a thick, spiced tomato sauce, and it is popular all over North Africa and the Middle East. In Italy, a close cousin is called eggs in purgatory. Whatever you call it, it is one of the most satisfying things you can make in a single pan.

The sauce does the work. Onion and red pepper are softened in olive oil, then simmered with crushed tomatoes, cumin and paprika until thick. The eggs are cooked right in the sauce, which means the whites set while the yolks can stay soft and runny, ready to be mopped up with bread.

This version serves two with four eggs. It takes about 30 minutes, and it is cheap, filling and impressive.

Read this first

1. Simmer the sauce until it is thick. A watery sauce makes the eggs spread.
2. Make the wells with a spoon, and crack the eggs gently in.
3. Check the eggs early. They are done in a few minutes.

Prep time: 10 mins · Cook time: 20 mins · Serves 2

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 1 medium Red bell pepper, chopped
• 1 can (14 oz) Crushed tomatoes
• 1 tsp Ground cumin
• 1 tsp Paprika
• 4 Eggs
• 1/4 cup Feta cheese, crumbled

Instructions

1. Sauté onion and bell pepper in olive oil until softened. Look for: Soft onion and pepper, and a sweet smell.
2. Add crushed tomatoes, cumin, and paprika. Simmer for 10 minutes until thickened. Look for: A thick sauce that leaves a trail when you drag a spoon through it.
3. Make small wells in the sauce and crack the eggs into them. Look for: Four neat wells, with the sauce staying thick around them.
4. Cover and simmer for 5-8 minutes until eggs are cooked to your liking. Look for: Set whites and wobbly yolks, with a little steam rising when you lift the lid.
5. Garnish with crumbled feta and fresh parsley. Look for: Creamy feta over red sauce, with bright green parsley.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 430
• Fat: 31g
• Saturated Fat: 8g
• Carbohydrates: 20g
• Fiber: 5g
• Sugar: 11g
• Protein: 19g
• Sodium: 460mg
• Cholesterol: 390mg

Notes

• Storage: Refrigerate in an airtight container for up to 3 days — reheat gently on the stovetop.
• Egg Doneness: Covering the pan while the eggs cook lets the whites set through while the yolks stay soft — check at the 5-minute mark for a runnier yolk.
• Serve With: A thick slice of crusty bread is essential here for scooping up the sauce.

Cook It With Me

Soften the vegetables

Heat the 2 tablespoons of olive oil in a large, deep skillet with a lid over medium heat. Add the chopped onion and red bell pepper and cook for about 5 to 7 minutes, until softened.

Build the sauce

Add the 14 oz can of crushed tomatoes, 1 teaspoon of cumin and 1 teaspoon of paprika. Stir, and bring to a gentle simmer. Cook for about 10 minutes, stirring now and then, until the sauce has thickened and darkened. Taste it, and add salt and pepper.

Make the wells

With the back of a spoon, make 4 small wells in the sauce. Crack an egg into each well.

Cover and cook

Cover the pan and simmer on low for 5 to 8 minutes, until the eggs are done the way you like. Check after 5 minutes. The whites should be set and the yolks still soft.

Garnish

Scatter the 1/4 cup of crumbled feta over the top, and fresh parsley if you have it. Serve in the pan, with crusty bread.

The Ingredients, One by One

Onion and red bell pepper

They are the sweet base of the sauce. Cook them until soft, so they melt into the tomatoes.

Crushed tomatoes

A 14 oz can makes a thick sauce. Crushed tomatoes are smoother than diced.

Cumin and paprika

Cumin brings earthy warmth, and paprika gives color and a gentle sweetness. Add a pinch of chili flakes if you want heat.

Eggs

Four eggs for two people. Room-temperature eggs cook more evenly.

Feta cheese

Salty and tangy, it cuts through the rich sauce.

Olive oil

Two tablespoons give the sauce body.

The Technique Behind It

Why the sauce must be thick

A thin sauce lets the egg whites spread and run. A thick one holds them in place.

Why you cover the pan

Steam cooks the top of the eggs, so the whites set without having to flip them.

Why check early

Eggs continue to cook from the hot sauce. Take the pan off the heat when the yolks are still soft.

How Do You Want Your Eggs?

Cook times depend on your pan and your stove.

Result	Time covered	What it is like
Runny yolk	5 minutes	Set whites, liquid yolk.
Jammy yolk	6 to 7 minutes	Soft, thick yolk.
Firm yolk	8 minutes	Fully set. For anyone who should avoid runny eggs.

Mistakes That Cost You the Dish

• A thin sauce The eggs spread.
• Overcooking the eggs The yolks turn hard.
• Not covering the pan The whites stay raw on top.
• Skipping the taste The sauce can be flat.
• Using a small pan The eggs crowd.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Sauce is watery	Not simmered enough	Simmer longer before adding the eggs.
Sauce is sour	Acidic tomatoes	Add a pinch of sugar.
Whites are runny	Not covered or not cooked enough	Cover and cook 1 to 2 minutes more.
Yolks are hard	Overcooked	Check at 5 minutes.
Sauce is bland	Not enough salt or spice	Add salt, cumin and chili flakes.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Red bell pepper	Sweetness	Green pepper or roasted red peppers work.
Crushed tomatoes	Base	Diced tomatoes work.
Cumin and paprika	Warm spices	Smoked paprika or harissa work.
Feta	Salty topping	Goat cheese works.
Eggs	Protein	Chickpeas make it vegan.

Plan Ahead

• Make ahead: Make the sauce up to 3 days ahead.
• Fridge: Sauce keeps for 3 days. Cook the eggs fresh.
• Reheat: Warm the sauce, then add the eggs.
• Freezer: The sauce freezes well.

What to Serve With It

Serve right from the pan with crusty bread, pita or warm naan. A salad and a bowl of olives round it out.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.