Name: Shakshuka (Eggs in Tomato Sauce) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon chili flakes (optional, for heat); 1 can (28 oz) crushed tomatoes (or 5 fresh tomatoes, chopped); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon black pepper; 5–6 large eggs; 1/4 cup fresh parsley or cilantro, chopped (for garnish); Crumbled feta cheese (optional, for serving); Warm crusty bread or pita (for dipping)

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If you’ve never experienced the magic of Shakshuka (Eggs in Tomato Sauce), get ready for a new kitchen staple that melts boundaries between meals. This vibrant Middle Eastern and North African classic is all about gently poached eggs in a lusciously spiced tomato and pepper sauce, crowned with fresh herbs and optional creamy feta. Not only is it hearty and comforting, it’s a one-pan wonder that will slip easily into your breakfast, brunch, or dinner repertoire—bold, healthy, and absolutely packed with flavor.

Shakshuka (Eggs in Tomato Sauce) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this dish is how just a handful of staple ingredients come together with spices to create something far greater than the sum of its parts. Every item in Shakshuka (Eggs in Tomato Sauce) plays a crucial role in developing its signature flavor, texture, and that show-stopping color.

Olive oil: Deepens the flavor base and adds a gentle richness.
Onion: Brings sweetness and a savory backbone as it cooks down.
Red bell pepper: Offers a pop of color and subtle sweetness, balancing the acidity of tomatoes.
Garlic: Infuses the sauce with an irresistible aroma and depth.
Ground cumin: Lends a warm, earthy note that makes shakshuka unmistakable.
Paprika: Contributes a smoky, subtly peppery flavor—smoked or sweet paprika both work.
Chili flakes (optional): Brings gentle heat that wakes up your palate—add more or less to taste.
Crushed tomatoes (or fresh tomatoes): The heart of the sauce, giving it juicy body and tang.
Salt: Essential for drawing out maximum flavor from every ingredient.
Black pepper: Adds a mild bite and ties the spices together.
Large eggs: The stars of the show—poaching in the sauce so the whites are set but yolks are gloriously runny.
Fresh parsley or cilantro (for garnish): A burst of green freshness that brightens the entire dish.
Crumbled feta cheese (optional): Adds salty creaminess, making every bite pop.
Warm crusty bread or pita: Don’t skip this—perfect for scooping up sauce and yolky eggs.

How to Make Shakshuka (Eggs in Tomato Sauce)

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Once glistening, add your diced onion and red bell pepper. Let them sizzle and soften for about 5 minutes, stirring occasionally, until the vegetables are sweet and just beginning to caramelize—this forms the foundation for the rest of the dish.

Step 2: Bloom the Spices and Garlic

Stir in the minced garlic, ground cumin, paprika, and chili flakes if you want a gentle kick. Let everything cook for about a minute. You’ll smell the change immediately—the spices release their fragrance, perfuming your kitchen and layering the sauce with warmth.

Step 3: Build the Tomato Sauce

Pour in the crushed tomatoes (or fresh tomatoes, if you have them), then season with salt and black pepper. Give it a good stir so all the vegetables and spices mingle in the luscious tomato bath. Simmer the mixture gently for 10 to 12 minutes, stirring occasionally, until it thickens slightly and the flavors meld beautifully.

Step 4: Make Wells and Add Eggs

With the sauce bubbling gently, use a spoon to create small wells—a little nest for each egg. Crack your eggs directly into the wells, spacing them evenly around the skillet. This step turns your everyday tomato sauce into classic Shakshuka (Eggs in Tomato Sauce), as the eggs poach right in the sauce, taking on its flavor and color.

Step 5: Poach the Eggs

Cover the skillet and let the eggs cook for 5 to 7 minutes. Watch them closely—when the whites are set but the yolks are still a bit jiggly, it’s time to remove from the heat. If you prefer your yolks firmer, just give them a bit more time—Shakshuka is wonderfully forgiving.

Step 6: Finish and Garnish

Once off the heat, sprinkle the top generously with chopped parsley or cilantro for color and freshness. If you love a salty, creamy touch, scatter over crumbled feta. The combination of vivid red sauce, golden yolks, green herbs, and snowy feta is nothing short of irresistible.

How to Serve Shakshuka (Eggs in Tomato Sauce)

Garnishes

Garnishing is your moment to make this dish truly shine. A scatter of fresh herbs—be it parsley or cilantro—delivers brightness and a burst of aroma. Crumbled feta lends a layer of creamy saltiness, elevating every bite. Feel free to add sliced avocado, a drizzle of olive oil, or even fresh chili if you crave more color and heat.

Side Dishes

Nothing beats serving Shakshuka (Eggs in Tomato Sauce) with plenty of warm, crusty bread or soft pita for scooping up every last drop of sauce. For heartier appetites, pair with a crisp green salad or roasted potatoes. If you’re after a lighter, gluten-free vibe, try serving alongside fresh cucumber slices or a simple side of olives.

Creative Ways to Present

This dish is famously served straight from the skillet—perfect for sharing. For a brunch party, ladle portions into small bowls or mini cast-iron pans for an individual touch. You can also top each serving with extras like dollops of labneh or roasted chickpeas for texture, or even nestle in a handful of baby spinach right before adding eggs for a leafy upgrade.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Shakshuka (Eggs in Tomato Sauce), store it in an airtight container in the refrigerator for up to three days. The sauce may thicken as it sits, but that just makes it all the more flavorful.

Freezing

While the sauce base freezes beautifully for up to a month, eggs don’t fare as well in the freezer. If making ahead, prepare just the tomato sauce and freeze it. When ready to enjoy, reheat the sauce, then poach fresh eggs right before serving for best texture and flavor.

Reheating

To reheat, gently warm the Shakshuka (Eggs in Tomato Sauce) in a skillet over low heat until bubbling. If the eggs were already poached and stored with the sauce, add a splash of water to loosen and cover the pan—the eggs will heat through without overcooking the yolks.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! Fresh tomatoes (about five, chopped) bring a lighter, slightly sweeter flavor, especially in peak season. Just let them simmer a bit longer so the sauce thickens and deepens.

How spicy is Shakshuka (Eggs in Tomato Sauce)?

That depends on the chili you use. The base recipe offers a mild warmth, but you’re in control—add more chili flakes, hot paprika, or even a spoonful of harissa if you crave serious heat.

Can I add vegetables or proteins?

Definitely! Extras like cooked chickpeas, spinach, zucchini, mushrooms, or even crumbled sausage work beautifully. Fold them into the sauce before adding the eggs for a heartier meal.

What’s the best pan for making shakshuka?

A large, heavy skillet like cast iron or enameled steel works best, as it distributes heat evenly and looks gorgeous on the table for serving.

Can I make Shakshuka (Eggs in Tomato Sauce) vegan?

You can! Simply skip the eggs, add your favorite plant protein (like chickpeas or tofu), and garnish with vegan cheese or creamy tahini for a luscious, satisfying plant-based version.

Final Thoughts

There’s something deeply satisfying about a pan of Shakshuka (Eggs in Tomato Sauce)—it brings people together and turns simple ingredients into a memorable meal. Have fun making it your own, and don’t forget to scoop up every last bit of that saucy, spiced goodness with your favorite bread!