Shakshuka Poached Eggs Tomato Sauce

The first time I had shakshuka was at a tiny breakfast spot in Jerusalem, where the waiter warned me the pan would be too hot to touch but too good to resist. He was right on both counts. That sizzling tomato sauce, spotted with perfectly poached eggs, changed how I think about breakfast entirely. Now my apartment smells like cumin and simmered tomatoes at least twice a month.

Last winter my roommate stumbled in at 2 AM after a long shift, caught the scent of leftover shakshuka reheating on the stove, and immediately asked for a bowl. We ate it standing up in the kitchen, dipping chunks of sourdough into the spicy tomato sauce while steam fogged up the windows. Some meals just taste better when shared in pajamas.

Ingredients

• 2 tbsp olive oil: A good quality extra virgin makes a noticeable difference in the final sauce depth
• 1 large onion, diced: Yellow onions work beautifully here, becoming sweet and translucent as they cook down
• 1 red bell pepper, diced: Roasted red peppers from a jar are an excellent shortcut if you want deeper flavor
• 3 cloves garlic, minced: Fresh garlic is non negotiable here, it blooms in the hot oil and builds the aromatic foundation
• 1 (28 oz / 800 g) can crushed tomatoes: Whole tomatoes crushed by hand give you better texture control than pre crushed
• 1 small chili pepper, finely chopped: Leave the seeds in if you want noticeable heat, remove them for just a gentle warmth
• 1 tsp ground cumin: This is the backbone spice that gives shakshuka its unmistakable earthy signature
• 1 tsp sweet paprika: Smoked paprika adds another layer if you want even more complexity
• 1/2 tsp ground coriander: Brightens up the heavier spices and adds a citrusy floral note
• 1/4 tsp cayenne pepper: Completely optional, depending on your spice tolerance and preference
• Salt and black pepper: Tomatoes need salt to wake up their natural sweetness, dont be shy here
• 4 large eggs: Room temperature eggs create more uniform poaching and hold their shape better
• 2 tbsp fresh parsley or cilantro, chopped: The fresh herbs cut through the richness and add a pop of color
• 50 g (1/3 cup) feta cheese, crumbled: Salty, tangy, and completely optional but absolutely recommended

Instructions

Build your aromatic base:

Heat olive oil in a large skillet over medium heat, then add diced onion and red bell pepper, letting them soften and develop sweetness for 5 to 7 minutes before the garlic joins the party

Bloom the spices:

Stir in minced garlic and that finely chopped chili, cooking for just one minute until fragrant, then add your spices so they toast briefly in the hot oil

Create the sauce:

Pour in crushed tomatoes with all their juices, season with salt and pepper, then let everything simmer uncovered for 10 to 12 minutes until the sauce thickens nicely and deepens in color

Nestle the eggs:

Use a spoon to create four small wells in the sauce, then crack each egg directly into its own little pocket, being careful not to break the yolks

Set the eggs:

Cover the pan and cook for 6 to 8 minutes, checking frequently, until whites are opaque and set but yolks still tremble slightly when you shake the pan

Finish and serve:

Remove from heat immediately, scatter with fresh herbs and crumbled feta, then bring the whole pan to the table because thats how shakshuka is meant to be eaten

Save

My friend Sarah makes shakshuka every Sunday for what she calls breakfast dinner, a brilliant tradition I have since adopted. There is something profoundly satisfying about dipping bread into those runny yolks while the sauce still bubbles gently, even when its dark outside.

Making It Your Own

Once you have the basic technique down, shakshuka becomes a canvas for whatever you have in the crisper drawer. I have added spinach when greens needed using, tossed in olives for briny depth, and even crumbled spicy merguez sausage into the sauce for a heartier version.

The Bread Situation

Bread is not optional here, it is essential for the full experience. A crusty sourdough, warm pita, or even a baguette torn into pieces will work, but make sure you have enough to scoop up every last bit of that sauce. The pan is rarely clean by the time we are finished at my table.

Timing Your Eggs

Runny yolks are traditional because they create a creamy sauce when mixed into the tomatoes, but I know some people prefer them more set. The covered cooking time is your control dial here. Less time equals gloriously runny, more time approaches hard boiled territory.

• If your yolks are setting too quickly, your heat might be too high
• For multiple batches, transfer finished eggs to a plate and continue with fresh ones
• A glass lid helps you monitor progress without releasing precious heat

Save

Grab some bread and call someone you love to share it with.

Recipe Questions

→ What is shakshuka?

Shakshuka is a traditional Middle Eastern and North African dish of eggs poached in a spiced tomato sauce, typically served for breakfast with crusty bread.

→ How do I know when the eggs are done?

Cover the pan and cook for 6–8 minutes. The whites should be set while yolks remain runny. Cook 2–3 minutes longer for firmer yolks.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made 1–2 days ahead and reheated. Add fresh eggs when ready to serve for the best texture.

→ What can I serve with shakshuka?

Warm pita, crusty bread, or flatbread are classic for dipping. It also pairs well with roasted potatoes or a simple green salad.

→ Is shakshuka spicy?

The base version is mildly spiced with cumin and paprika. Adjust heat by adding or omitting the chili pepper and cayenne to your preference.

→ Can I make this vegan?

Yes. Replace eggs with sautéed tofu, chickpeas, or plant-based sausage crumbles. Add them during the last 5 minutes of simmering.