Shakshuka — eggs gently baked in a spiced tomato and pepper sauce — is Mediterranean comfort food, and the air fryer makes it a one-dish brunch with no hob-watching. Here's how.
Key takeaways
Q: Can you make shakshuka in an air fryer?
A: Yes — build a tomato-pepper base in a heatproof dish, crack in eggs and air fry at 180°C (360°F) for 6–9 minutes until the whites set.
Q: How runny will the eggs be?
A: Check from 6 minutes — pull it when the whites are just set for runny yolks, or give it a couple more for firm.
The method
Use a small heatproof dish that fits your basket. Soften peppers and onion, add tomatoes and spices to make a thick sauce, then make wells and crack in the eggs. The air fryer's even heat sets the whites while keeping the yolks soft.
The recipe
Air Fryer Shakshuka
Ingredients
- 1 tin chopped tomatoes
- 1 red pepper, sliced
- ½ onion, 1 garlic clove
- 1 tsp paprika, ½ tsp cumin
- 3 eggs
Method
- Air fry pepper and onion in a dish at 180°C for 5 min.
- Add tomatoes, garlic and spices; cook 4 min.
- Make wells, crack in the eggs.
- Cook 6–9 min until the whites set.
Tips
- Thicken the sauce before adding eggs so it's not watery.
- Watch from 6 minutes to get the yolks how you like.
- Add feta for the last few minutes — see air fryer baked feta.
Frequently asked questions
What dish do you use for shakshuka in an air fryer?
Any small heatproof dish or cake tin that fits the basket, leaving room around it for airflow. Ceramic or metal both work.
How long do the eggs take?
About 6–9 minutes at 180°C. Check from 6 minutes — the whites should be just set with the yolks still soft.
Is shakshuka healthy?
It's a balanced, vegetable-rich dish high in protein from the eggs, and naturally part of Mediterranean-style eating.