Shakshuka Spicy Tomato Eggs

The first time I had shakshuka was at a tiny hole-in-the-wall brunch spot in Chicago. My friend Sarah ordered it for the table, and I was skeptical about eggs in tomato sauce until that first dip of crusty bread. Now it's the dish I make when friends sleep over, because it feels fancy but comes together in the time it takes coffee to brew.

Last winter my sister came to visit during a snowstorm, and we made triple batches of this for the whole weekend. We'd eat it huddled under blankets while watching movies, dipping bread until the pan was completely clean. Something about warm spices and runny eggs makes even the gloomiest Sunday feel cozy.

Ingredients

• 1 medium yellow onion, diced: Yellow onions become sweet and mellow when they cook down, forming the backbone of the sauce
• 1 red bell pepper and 1 green bell pepper, diced: The duo adds both sweetness and a slight grassy note that balances the tomatoes beautifully
• 3 garlic cloves, minced: Fresh garlic is non negotiable here, it blooms in the hot oil and infuses every bite
• 1 (28 oz) can diced tomatoes: Canned tomatoes work better than fresh for shakshuka because they break down into that perfect sauce consistency
• 1 jalapeño, seeded and finely diced: Leave this out if you are sensitive to heat, but it adds a gentle hum rather than overwhelming spice
• 2 tbsp olive oil: A good extra virgin olive oil carries the spices and adds a fruity richness to the final dish
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps the sauce cling to every bit of bread
• 1 tsp ground cumin: Earthy and warm, cumin is what gives shakshuka its signature depth
• 1 tsp smoked paprika: The smoked variety adds a subtle campfire quality that regular paprika cannot replicate
• ½ tsp ground coriander: Bright and slightly citrusy, it lifts the heavier spices and keeps the sauce from feeling too dense
• ¼ tsp cayenne pepper: Just enough to warm the back of your throat without overpowering the other flavors
• Salt and freshly ground black pepper: Taste as you go, the seasoning makes the difference between good and unforgettable
• 6 large eggs: Room temperature eggs are less likely to shock the sauce and cook more evenly
• ¼ cup fresh cilantro or parsley, chopped: Fresh herbs scattered on top add color and a pop that cuts through the rich sauce
• ¼ cup crumbled feta cheese: The salty creaminess is optional but highly recommended if you are not dairy free
• 1 loaf crusty bread or pita: This is not optional, you need something substantial to scoop up every last drop

Instructions

Build the flavor foundation:

Heat the olive oil in a large skillet over medium heat and add the diced onion and both bell peppers. Let them sauté for about 5 to 6 minutes until they are soft and translucent, stirring occasionally so nothing browns too quickly.

Bloom the aromatics:

Stir in the minced garlic and diced jalapeño, cooking for just 1 minute until you can smell the garlic. Watch closely because garlic can turn bitter if it gets too dark.

Toast the spices:

Add the tomato paste, cumin, smoked paprika, coriander, and cayenne to the skillet. Cook for 2 minutes while stirring constantly to wake up the spices, the paste will darken slightly and become fragrant.

Simmer into a sauce:

Pour in the diced tomatoes with all their juices and season with salt and pepper. Let everything simmer uncovered for 10 to 12 minutes, stirring occasionally until the sauce thickens and the vegetables are completely tender.

Taste and adjust:

This is your chance to get the seasoning exactly right, so take a small spoonful and let it cool before tasting. Add more salt, pepper, or cayenne if it needs more depth or heat.

Create the wells:

Use the back of a spoon to make 6 shallow indentations in the sauce, spacing them evenly around the skillet. Crack one egg into each well, the sauce should come up around the edges of each egg.

Let the eggs set:

Cover the skillet and cook for 6 to 8 minutes, checking after 6 minutes. You want the whites completely set but the yolks still jiggly and runny when you gently shake the pan.

Finish with freshness:

Remove the skillet from heat immediately so the eggs do not overcook. Scatter the fresh herbs and crumbled feta over the top while it is still piping hot.

Bring it to the table:

Serve the shakshuka directly from the skillet with warm bread for dipping. Let everyone tear their own pieces and scoop up sauce and eggs together.

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My roommate used to request this every time she had a bad day at work. Something about breaking that first yolk and watching it swirl through the spiced tomatoes felt therapeutic. We would stand at the counter eating straight from the pan, no plates necessary.

Getting The Perfect Yolk Consistency

Everyone has strong opinions about egg doneness, and shakshuka brings out the debate. For runny yolks, I remove the skillet from heat around 6 minutes and let the residual heat finish the job. If you prefer set yolks, keep the cover on for the full 8 minutes, maybe even 9. The key is checking early and often, because eggs go from perfect to overcooked in seconds.

Bread Matters More Than You Think

A shakshuka is only as good as what you dip into it. A dense sourdough or a crusty baguette holds up better than soft sandwich bread, which will disintegrate in the hot sauce. Warm your bread in the oven for a few minutes before serving, and do not underestimate pita, it acts like a little edible spoon for scooping.

Making It Your Own

Once you have the basic technique down, shakshuka is incredibly forgiving. I have added chickpeas for bulk, spinach for color, and even a splash of heavy cream when I wanted something richer. The traditional version is perfect as is, but knowing you can pivot based on what is in your fridge makes it a recipe you will actually make.

• Try roasting the peppers and onions first if you want a deeper, smokier flavor
• A teaspoon of harissa paste stirred into the sauce adds complexity that everyone will ask about
• Leftovers reheat beautifully for breakfast the next day, just add a splash of water to loosen the sauce

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Some recipes are just instructions, but shakshuka is an experience. It is meant to be shared, lingered over, and eaten with your hands. Hope it finds its way into your regular rotation.

Recipe FAQs

→ What makes shakshuka different from other egg dishes?

Shakshuka uniquely poaches eggs directly in a simmering spiced tomato sauce, allowing the whites to set while yolks remain creamy. This creates a harmonious blend where the eggs absorb the aromatic flavors of cumin, paprika, and sautéed vegetables.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be prepared up to two days in advance and refrigerated. When ready to serve, reheat the sauce until bubbling, then create wells and crack in fresh eggs to finish cooking.

→ What bread works best for serving?

Crusty artisan bread, sourdough, or traditional pita are ideal choices. The bread should have enough structure to scoop up the sauce and runny yolks without becoming soggy too quickly.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes for runny yolks with set whites. For firmer yolks, extend cooking time by 2-3 minutes. The whites should appear opaque while yolks still jiggle slightly when the pan is shaken.

→ Can I adjust the spice level?

Absolutely. Reduce or omit the jalapeño and cayenne for a milder version. For more heat, add extra jalapeño with seeds, increase cayenne, or incorporate harissa paste into the tomato base.

→ What proteins can I add to make it heartier?

Cooked chorizo, spicy sausage, or crumbled bacon can be sautéed with the vegetables. Chickpeas also make an excellent protein-rich addition while keeping the dish vegetarian.