Shakshuka – Eggs in Tomato Sauce

Shakshuka is a vibrant and comforting dish made of eggs poached in a rich tomato sauce spiced with cumin, paprika, and chili. I love how simple yet deeply flavorful it is, perfect for a cozy breakfast or a laid-back brunch. Whether I make it for guests or just for myself, it always feels like a warm hug in a skillet.

Why You’ll Love This Recipe

I love this recipe for its simplicity and heartiness. It’s naturally vegetarian, uses everyday ingredients, and comes together in under an hour. The eggs cook gently in the sauce until the whites are set and the yolks are as runny or firm as I like. I enjoy mopping up every drop of the spicy-sweet tomato base with crusty bread or warm pita. It’s nourishing, affordable, and endlessly satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
red bell pepper
diced tomatoes
tomato paste
chili powder
ground cumin
paprika
chili flakes
sugar
salt and black pepper
eggs
fresh parsley or cilantro (for garnish)

Directions

Sauté the base
I heat the olive oil in a large skillet, then add diced onion and cook it until soft—about 5 minutes. I stir in the garlic and cook for another minute.

Add bell pepper and spices
I add the chopped red bell pepper and let it cook down for 5–7 minutes. Then I stir in the tomato paste and diced tomatoes, followed by chili powder, cumin, paprika, sugar, chili flakes, salt, and pepper.

Simmer the sauce
I let the sauce simmer gently for 10–15 minutes until it thickens slightly and the flavors meld together. At this point, I taste and adjust the seasoning—more chili flakes if I want it spicier, or a touch more sugar for sweetness.

Add the eggs
I crack the eggs directly into the sauce—one in the center, and five spaced evenly around the edges. Then I cover the pan and let them cook for about 10–15 minutes, until the whites are set but the yolks are still soft (or longer if I prefer firmer yolks).

Finish and serve
I sprinkle chopped fresh parsley or cilantro over the top and serve the shakshuka straight from the pan with slices of warm bread or pita.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes crumble feta cheese over the top just before serving for a salty bite, or add a few spoonfuls of cooked chickpeas to the sauce for extra protein. I’ve also tried mixing in a handful of spinach or kale while the sauce simmers for a green boost. Harissa or smoked paprika can take the heat and smokiness up a notch.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stove over low heat or microwave in short bursts until heated through. The eggs will be firmer on reheating, but the flavor stays just as good.

FAQs

Can I make shakshuka ahead of time?

Yes, I prepare the tomato sauce ahead of time and keep it in the fridge. When I’m ready to serve, I reheat the sauce and crack in fresh eggs to cook.

What can I serve with shakshuka?

I usually serve it with crusty bread, pita, or even warm naan. It also goes great with a side of olives or a light salad.

Can I use fresh tomatoes instead of canned?

Yes, I sometimes use fresh tomatoes, especially in the summer. I dice them finely and let them cook down longer until the sauce thickens.

Can I make it less spicy?

Of course. I simply reduce or leave out the chili flakes and chili powder. The cumin and paprika alone give the sauce a lot of flavor.

Do I need to cover the pan while the eggs cook?

Yes, covering helps the eggs cook evenly by trapping the steam. If I want firmer yolks, I leave it covered a bit longer.

Conclusion

Shakshuka is one of those dishes that I turn to again and again for its warmth, simplicity, and full-bodied flavor. From the rich tomato base to the tender poached eggs, every element works in perfect harmony. Whether I’m serving it for a special brunch or a quick weeknight dinner, it’s always a comforting crowd-pleaser.

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