Shakshuka Spicy Tomato Eggs (Printable)

Eggs poached in zesty tomato-pepper sauce, ideal for dipping with bread

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes or 5 cups fresh tomatoes, chopped
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - 1/4 cup fresh cilantro or parsley, chopped
16 - 1/4 cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
02 - Stir in garlic and jalapeño; cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust seasoning as needed.
06 - Make 6 wells in the sauce with a spoon. Crack an egg into each well.
07 - Cover skillet and cook for 6–8 minutes, until egg whites are set but yolks are still runny (or longer if firmer eggs are desired).
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means minimal cleanup maximum flavor
  • The runny yolks create their own rich sauce when you break them into the spiced tomatoes
  • It looks impressive served family style but takes about 40 minutes start to finish
02 -
  • Cold eggs straight from the fridge can shock the hot sauce and make the whites cook unevenly, so let them sit out for 20 minutes first
  • If your yolks are cooking too fast but the whites are not set, try covering the skillet with a baking sheet instead of a tight lid
  • The sauce continues to thicken as it rests off heat, so do not reduce it too much during the simmering phase
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and looks stunning going from stove to table
  • Make the sauce base ahead of time and refrigerate it, then just reheat and crack in the eggs when you are ready to eat
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