Skip to main content
Bon Appétit

30-Minute Shakshuka With Yogurt

4.9

(31)

Image may contain Dish Food Meal and Bowl
Alex Lau

Shakshuka might just be the ultimate weeknight pantry meal. The trick is getting the eggs cooked so that the whites are set and the yolks are still jammy—starting with room temperature eggs is key, so soak them in hot water for a few minutes if they're cold from the fridge.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1

teaspoon coriander seeds

1

teaspoon cumin seeds

6

garlic cloves, divided

2

medium shallots, divided

1

12-ounce jar roasted red peppers

¼

cup extra-virgin olive oil, plus more for drizzling

Kosher salt

Freshly ground black pepper

1

28-ounce can whole peeled tomatoes

4

large eggs

½

cup plain Greek yogurt

Mint leaves and crusty bread (for serving)

Preparation

  1. Step 1

    Place 1 tsp. coriander seeds and 1 tsp. cumin seeds in little piles on a cutting board. Using the bottom of a medium skillet, crush seeds, pressing down firmly with even pressure. You’ll have to do this several times, repositioning skillet to break apart any whole seeds that remain. Transfer seeds to a small heatproof bowl.

    Step 2

    Slice 2 garlic cloves as thinly and evenly as you can; add to bowl with seeds. Finely chop remaining 4 garlic cloves.

    Step 3

    Cut half of 1 shallot into thin rounds and add to same bowl with seeds and garlic. Chop remaining shallots.

    Step 4

    Open jar of red peppers and pour off any liquid. Remove peppers and coarsely chop.

    Step 5

    Combine ¼ cup oil and seed/garlic/shallot mixture in skillet you used for crushing seeds. Heat over medium and cook, stirring constantly with a wooden spoon, until seeds are sizzling and fragrant and garlic and shallots are crisp and golden, about 3 minutes.

    Step 6

    Place a strainer over same heatproof bowl and pour in contents of skillet, making sure to scrape in seeds and other solids. Do this quickly before garlic or shallots start to burn. Reserve oil.

    Step 7

    Spread out seed mixture across paper towels to cool. Season with salt and pepper.

    Step 8

    Return strained oil to skillet and heat over medium. Add remaining chopped garlic and shallot and cook, stirring often, until shallot is translucent and starting to turn brown around the edges, about 5 minutes. Season with salt and lots of pepper.

    Step 9

    Add chopped peppers to skillet and stir to incorporate. Using your hands, lift whole peeled tomatoes out of can, leaving behind tomato liquid, and crush up with your hands as you add to skillet (beware squirting tomato juices). Discard leftover liquid. Season with more salt and pepper.

    Step 10

    Cook shakshuka, stirring often, until thickened and no longer runs together when a spoon is dragged through, 10–12 minutes.

    Step 11

    Reduce heat to low. Using the back of wooden spoon, create four 2"-wide divots in tomato sauce. Working one at a time, carefully crack an egg into each divot.

    Step 12

    Cover skillet and cook, simmering very gently and reducing heat if necessary, until whites of eggs are set while yolks are still jammy, 7–10 minutes. Uncover skillet and remove from heat. Season tops of eggs with salt and pepper.

    Step 13

    Top shakshuka with dollops of yogurt, sprinkle with seed mixture, then drizzle with more olive oil. Finish by scattering mint leaves over top.

    Step 14

    Serve shakshuka with crusty bread alongside.

Explore Bon AppétitIsraeliMiddle EasternEggTomatoVegetableQuickWeeknight MealsOne-Pot MealsMainGluten-FreeVegetarianSimmerLunchDinnerBasically
Sign In or Subscribe
to leave a Rating or Review

How would you rate 30-Minute Shakshuka With Yogurt?

Leave a Review

Reviews (31)

Back to Top

  • Perfectly delicious. Serves only two in my house alongside rice. Eggs took longer than time noted, and I would double the crispy, spicy topping as others have noted.

    • Kristine

    • Los Angeles, CA

    • 4/15/2023

  • Absolutely love this recipe ! Perfect comfy food anytime of the year ! I tried it once with canned cherry tomatoes and once with fresh tomatoes, it's even better. The yogurt surprised my guests but everyone thought it was delicious. Also definitely make twice of the seed/garlic/shallot mixture !

    • projetclafouti

    • Marseille, France

    • 1/17/2022

  • I will never make another shakshuka. This is perfection. The only thing I change is crushing the spices in a plastic bag with a rolling pin. I find them hard to crush with a pan. Everything else about it is divine. Do NOT even think about omitting the mint or the yogurt. Make this for brunch this weekend (or heck, dinner tonight)! It's delicious and you won't regret it.

    • Anonymous

    • Northern VA

    • 4/14/2021

  • I make this once a week. So simple and sooooo tasty.

    • Booby Flay

    • Nashville, TN

    • 3/10/2021

  • Excellent recipe, a fun shakshuka variation!

    • Cedar City, Utah

    • 5/24/2020

  • We love this recipe. It comes together so quickly it's become a staple in our house. We didn't have roasted red peppers this time since we're quarantined so we added a can of fire roasted tomatoes and a teaspoon of smoked paprika and it turned out really well!

    • Anonymous

    • Arlington, VA

    • 5/7/2020

  • This was okay. A little bland, and missing the spiciness I usually associate with shakshuka. I zhuzhed it up with some chile crisp.

    • Anonymous

    • New York

    • 4/23/2020