Shakshuka with Spicy Tomato Sauce

The first time I encountered shakshuka was at a tiny brunch spot in Brooklyn where the server warned me about the cast iron skillet being dangerously hot. Something about those eggs bubbling away in that spiced tomato sauce made me abandon my usual eggs benedict order forever. Now my kitchen regularly smells like cumin and simmering tomatoes, and I've learned that the best way to eat this is standing at the stove, dipping bread directly into the pan while nobody's watching.

Last summer I made this for a group of skeptical friends who claimed they didn't like baked eggs. By the time we reached the bottom of the skillet, everyone was fighting over the last crusty piece of bread soaked in sauce and yolk. Now whenever someone asks what's for breakfast, this is the dish that actually gets people out of bed and into the kitchen.

Ingredients

• 1 medium yellow onion, diced: The foundation that sweetens as it caramelizes, balancing the tomatoes' acidity
• 1 red bell pepper and 1 green bell pepper, both diced: These add texture and subtle sweetness that rounds out the sauce
• 3 garlic cloves, minced: Don't be shy here—garlic is essential to the dish's character
• 1 (28 oz) can diced tomatoes: Use good-quality tomatoes with their juices for the sauciest results
• 1 jalapeño, seeded and finely diced: Optional, but I love the background heat it provides
• 2 tbsp olive oil: For sautéing the vegetables and building flavor from the bottom up
• 2 tbsp tomato paste: Concentrates the tomato flavor and helps the sauce cling to everything
• 1 tsp ground cumin: The earthy backbone that makes shakshuka taste like shakshuka
• 1 tsp smoked paprika: Adds depth and that gorgeous red-orange color
• ½ tsp ground coriander: Brightens the heavy spices with citrusy notes
• ¼ tsp cayenne pepper: Adjust based on your heat tolerance, but don't skip it entirely
• Salt and freshly ground black pepper: Season generously at each stage for layers of flavor
• 6 large eggs: Fresh eggs produce the most perfect, perky yolks
• ¼ cup fresh cilantro or parsley, chopped: The fresh finish that cuts through the rich sauce
• ¼ cup crumbled feta cheese: Optional, but the salty tang is worth it
• Crusty bread or pita: Essential for soaking up every last drop of sauce

Instructions

Build the foundation:

Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers, sautéing for 5–6 minutes until they've softened and released their moisture.

Add the aromatics:

Stir in garlic and jalapeño, cooking for just 1 minute until fragrant but not browned.

Bloom the spices:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly to toast the spices and activate their oils.

Simmer the sauce:

Pour in diced tomatoes with their juices and season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened and deepened in color.

Perfect the seasoning:

Taste and adjust salt, pepper, or heat level as needed—this is your last chance before the eggs go in.

Create the wells:

Make 6 small wells in the sauce using the back of a spoon. Crack an egg into each well, taking care not to break the yolks.

Poach the eggs:

Cover the skillet and cook for 6–8 minutes until whites are set but yolks remain gloriously runny. Cook longer if you prefer firmer eggs, though I'd gently argue against it.

Finish and serve:

Remove from heat immediately. Scatter fresh herbs and crumbled feta over the top. Bring the whole skillet to the table with warm bread for dipping.

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This dish has become my go-to for lazy Sunday mornings when I want something special but don't want to leave the house. There's something deeply satisfying about gathering friends around a single skillet, everyone dipping bread into the same communal dish.

Getting The Eggs Right

The trick to perfectly poached eggs in shakshuka is creating wells that are deep enough to cradle each egg without letting it spread too thin. I've found that using the back of a ladle works better than a spoon—it creates more defined pockets. And always crack your eggs into a small bowl first, then slide them into the sauce one at a time to avoid broken yolks or shells in your final dish.

Bread Matters More Than You Think

The right bread can make or break this dish. You want something with a sturdy crust that won't disintegrate when dragged through the sauce. A good sourdough, ciabatta, or hearty pita are ideal. Lightly toasting the bread first creates a texture contrast that I've come to prefer—it still soaks up the sauce but maintains enough structure to scoop up egg yolks without falling apart.

Make It Your Own

Once you master the classic version, shakshuka becomes a canvas for whatever you have in the kitchen or whatever mood you're in. The basic technique—spiced tomato sauce, eggs, bread—remains the same, but the variations are endless.

• Add crumbled sausage or chorizo when you need something more substantial
• Stir in chickpeas or white beans to stretch the dish and add protein
• Swap bell peppers for roasted red peppers in winter when fresh vegetables lack sweetness

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Whether it's a lazy weekend morning or a quick weeknight dinner, shakshuka never fails to turn an ordinary meal into something worth lingering over.

Your Questions Answered

→ What is the traditional way to serve shakshuka?

Shakshuka is traditionally served directly from the skillet while hot. Diners tear pieces of crusty bread or pita and use them to scoop up the sauce and eggs. The bread soaks up the flavorful tomato base and helps capture the runny yolks.

→ How do I know when the eggs are done?

Cook covered for 6–8 minutes for runny yolks with set whites. Gently shake the skillet—if the whites jiggle slightly but yolks appear firm, they're ready. For firmer yolks, cook 2–3 minutes longer.

→ Can I make shakshuka ahead of time?

Prepare the tomato sauce up to 2 days in advance and refrigerate. Reheat gently before adding eggs. The dish is best served immediately after eggs are cooked, as the yolks continue to set if held too long.

→ What can I substitute for the bell peppers?

Poblano peppers add mild heat. For no peppers, add diced zucchini or eggplant during the initial sauté. The vegetable base provides sweetness and texture that complements the spiced tomatoes.

→ Is shakshuka spicy?

The base has mild to moderate heat from cayenne, jalapeño, and smoked paprika. Reduce or omit these for a milder version. The spice level balances the sweetness of tomatoes and onions.

→ Can I add meat to shakshuka?

Cooked chorizo, spicy sausage, or bacon can be added before the eggs. Brown the meat with the onions and peppers. The rendered fat adds depth to the sauce.