Air Fryer Shakshuka
Ready in about 24 minutes.
Updated 7 September 2026
Eggs baked in a spiced tomato and pepper sauce, the classic North African brunch. Using a tin in the air fryer means the eggs set gently in the bubbling sauce with soft, runny yolks.
Ingredients
- 400 g chopped tomatoes
- 1 red pepper, sliced
- 1/2 onion, sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 eggs
- 2 tbsp olive oil
- Salt and pepper
- Fresh parsley to serve
Method
- 1Mix the tomatoes, pepper, onion, spices and oil in a heatproof tin.
- 2Preheat the air fryer to 180°C/360°F.
- 3Cook the sauce for 6 minutes until bubbling and slightly reduced.
- 4Make four wells and crack in the eggs.
- 5Cook for a further 6-10 minutes until the whites set and reach 71°C/160°F.
- 6Scatter with parsley and serve with bread.
Tips for the best results
- Warm the sauce first so the eggs cook evenly.
- Cover with foil if the tops set before the yolks are ready.
Frequently Asked Questions
What temperature and time for air fryer shakshuka?+
Cook at 180°C / 360°F for 12-16 min.