Can you eat shakshuka while pregnant?
Check firstYes, if the eggs are firm. Shakshuka is normally served with a runny yolk, and a soft yolk is a partially cooked egg, which the NHS lists among the foods to avoid in pregnancy because of Salmonella.
Why
The sauce is not the issue: peppers, tomatoes, onion and spices simmer far past any temperature bacteria survive. The eggs are. Kitchens aim for a jammy yolk you can dip bread into, and that is a partially cooked egg, which the NHS puts on its pregnancy avoid list because of Salmonella. FoodSafety.gov sets the same bar in plain numbers: cook eggs until the yolk and white are firm, and egg dishes to 160°F. Keep the lid on a few minutes longer, until the yolks are opaque and set with no liquid when you cut in, and shakshuka is fully back on the table. In the UK, eggs carrying the British Lion stamp are the exception and the NHS says those can be runny in pregnancy. There is no equivalent scheme in the US, so cook the yolks firm or use pasteurized shell eggs.
Safer alternatives
- Shakshuka with the lid on for 10 to 12 minutes, until the yolks are set
- Menemen, where the eggs are scrambled into the sauce and cooked through
- Shakshuka made with pasteurized shell eggs, such as Safest Choice
- Tomato and chickpea stew topped with a hard-boiled egg
Sources
- NHS https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
- FoodSafety.gov https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
Every verdict follows our sourcing methodology: official health guidelines only, most cautious position when they differ.
Last reviewed by the pregAI editorial team.
Frequently asked questions
How do I know the yolks are cooked enough?
The yolk should be opaque and firm, with nothing running out when you cut into it. Covered on low heat that takes about 10 to 12 minutes, a few minutes longer than most recipes suggest. A thermometer in the sauce and egg should read 160°F.
Can I order shakshuka at a restaurant?
Yes, ask for the eggs cooked through or well done when you order, which most kitchens will do without blinking. If it arrives with a liquid yolk, send it back to the heat for a few minutes. Breaking the yolks at the table does not cook them.
Is the feta or labneh on top a problem?
Only if it is unpasteurized. Soft cheeses made from unpasteurized milk can carry Listeria, which is why the NHS flags them, so check the label says pasteurized. Supermarket feta in the US and UK is pasteurized by default.
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