Shakshuka Poached Eggs Tomato Sauce

My neighbor first made shakshuka for me on a Sunday morning when I'd dropped by unannounced, and within twenty minutes I was sitting at her kitchen counter watching eggs nestle into the most vibrant, fragrant tomato sauce I'd ever seen. She worked without much fuss—just a few ingredients, some practiced hand movements, and suddenly this humble breakfast felt like something special. The combination of warm spices and runny yolks was so simple yet so entirely satisfying that I asked for her recipe before I'd even finished eating.

I made this for my roommate during a particularly rough week when she needed comfort food but didn't want anything heavy, and watching her face light up as she dipped bread into that golden sauce—especially with the egg yolk breaking over everything—reminded me that sometimes the best meals aren't complicated at all. That morning turned into a tradition, and now whenever either of us is having a tough day, we know what to make.

Ingredients

• Olive oil: Use a good quality one if you have it; it's tasted directly here, not hidden in a large dish, so it matters more than you'd think.
• Onion and bell pepper: The softer these get in those first few minutes, the sweeter and rounder your sauce becomes—don't rush this step.
• Garlic: Fresh and minced, never powdered; it'll bloom into something almost sweet once it hits the hot oil.
• Crushed tomatoes: Canned is absolutely fine and often better than trying to make this with fresh tomatoes that aren't in season; look for ones without added sugar.
• Spices (cumin, paprika, coriander, cayenne): These are what give shakshuka its personality—taste them as you add them and adjust to your heat preference.
• Large eggs: Room temperature if possible, and make sure your sauce is actively simmering before you crack them in.
• Fresh parsley or cilantro: This isn't optional if you want the dish to sing; the brightness cuts through the richness beautifully.
• Feta cheese: Crumbly, salty, and completely transforms each bite—skip it if you need to, but it's worth seeking out.

Instructions

Warm your foundation:

Heat olive oil in your large skillet over medium heat until it shimmers slightly and smells fragrant. This takes only a minute or so, but rushing past this step means your vegetables won't brown properly.

Build the base:

Add your diced onion and bell pepper, stirring occasionally while they soften for five to seven minutes. You want them tender and starting to turn golden at the edges, not mushy.

Wake up the aromatics:

Stir in garlic and your chili pepper (if using), letting them sizzle for about a minute until the kitchen smells absolutely incredible. Don't let the garlic brown or it'll turn bitter.

Create the sauce:

Add crushed tomatoes along with cumin, paprika, coriander, cayenne, salt, and pepper, stirring everything together until the spices dissolve into the sauce. The color should deepen and the smell should become warm and complex.

Let it reduce:

Simmer uncovered for ten to twelve minutes, stirring occasionally, until the sauce thickens and loses that watery quality it had when you first added the tomatoes. This is when the flavors marry and intensify.

Make space for eggs:

Using the back of a spoon, create four shallow wells in the sauce, spacing them so each egg has room to cook without touching. Think of these as little nests.

Nestle the eggs:

Crack an egg into each well carefully, keeping the yolk intact if possible. The residual heat will start cooking the whites immediately.

Cook covered:

Lower the heat slightly, cover the pan, and cook for six to eight minutes depending on how runny you like your yolks. The whites should be set and opaque while the yolk still trembles slightly when you shake the pan.

Final touches:

Remove from heat, scatter fresh parsley and feta over the top, and serve immediately in the skillet with warm bread for scooping.

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There's something almost meditative about watching those eggs cook gently under the cover, knowing that in a few minutes you'll have something nourishing and beautiful with almost no effort. My mom once said that shakshuka tastes like someone cared about you while making breakfast, and I think she's right.

Spice Variations That Work

Once you've made this once, you'll start noticing how much you can play with the spices without losing the soul of the dish. I've added smoked paprika for depth, swapped cayenne for a pinch of harissa for something more aggressive, and even stirred in a tiny bit of cinnamon because I'd read it was traditional in some versions. The beautiful part is that there's no wrong answer—trust your palate and build layers of flavor the way you like them.

Bread Matters More Than You Think

The sauce is absolutely the star, but having the right bread to scoop it up transforms this from a good breakfast into a complete experience. Warm pita bread tears beautifully and doesn't fall apart the way thin bread will, while crusty sourdough gives you structure and a slight tang that complements the spices. Toast your bread if you have time, even lightly—it makes such a difference in how satisfying each bite feels.

Making It Your Own

One of the reasons I keep coming back to shakshuka is that it's genuinely flexible without becoming unrecognizable. You can add sautéed spinach or kale, swap the bell pepper for roasted red peppers if fresh ones don't look good, or stir in some chickpeas if you want more protein and substance. The foundation is so solid that your variations will only make it better.

• Try adding a handful of fresh spinach right before you crack the eggs in, and it'll wilt perfectly in the residual heat.
• If you're serving this to someone vegan, omit the eggs and feta, then top with toasted chickpeas or crumbled baked tofu for protein.
• Make extra sauce and freeze it in portions—it's a perfect base for shakshuka night anytime you need something quick and comforting.

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Shakshuka asks so little of you and gives back so much—a breakfast that tastes like you've been cooking all morning when really you've been watching and waiting. Make it once and you'll understand why it's become breakfast in so many homes across the Mediterranean.

Recipe FAQs

→ What is shakshuka?

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

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes for runny yolks, or longer until whites are completely set and yolks reach your desired consistency.

→ Can I make shakshuka ahead of time?

Make the tomato sauce base up to 2 days ahead and reheat before adding eggs for the best results.

→ What should I serve with shakshuka?

Crusty bread, warm pita, or flatbread are traditional for dipping into the sauce and runny yolks.

→ Can I make it spicy?

Add chopped chili peppers, increase cayenne, or stir in harissa paste for extra heat to suit your taste.

→ Is shakshuka gluten-free?

Yes, the dish itself is naturally gluten-free. Just ensure any bread served on the side is gluten-free.