Shakshuka (Eggs In Spiced Tomato Sauce) Recipe

There is something truly magical about the comforting warmth and bold flavors of Shakshuka (Eggs In Spiced Tomato Sauce). This vibrant skillet dish combines perfectly spiced, slow-simmered tomatoes with tender, gently poached eggs nestled right in the sauce. Each bite offers a delightful blend of savory, smoky, and tangy notes, topped with creamy feta and fresh parsley that add depth and brightness. Whether you’re making it for a cozy breakfast, a leisurely brunch, or a simple dinner, this Shakshuka (Eggs In Spiced Tomato Sauce) recipe brings an inviting, homey feel that’s both exotic and effortlessly satisfying.

Ingredients You’ll Need

Simple and pantry-friendly, the ingredients for Shakshuka (Eggs In Spiced Tomato Sauce) come together beautifully to create a dish that’s rich with flavor and vibrant with color. Each element plays a key role in building that luscious base and tender egg topping that makes this meal unforgettable.

• 2 tablespoons olive oil: The foundation for sautéing, it adds a fruity, smooth richness.
• 1 medium onion, chopped: Provides sweetness and a soft texture that balances the acidity of the tomatoes.
• 3 cloves garlic, minced: Brings a pungent aroma and depth of flavor.
• 1 red bell pepper, chopped: Adds sweetness, crunch, and vibrant color to the sauce.
• 1 can (28 ounces) crushed tomatoes: The heart of the dish, offering tanginess and body to the sauce.
• 1 teaspoon paprika: Introduces smoky warmth that elevates the tomato base.
• 1 teaspoon ground cumin: Gives earthy, nutty undertones to complement the spices.
• 0.5 teaspoon salt: Enhances all the flavors without overpowering.
• 0.25 teaspoon black pepper: Adds a subtle heat and complexity.
• 4 large eggs: The star ingredient, gently poached for luscious texture.
• 0.25 cup feta cheese, crumbled: Adds creamy, salty brightness on top.
• 2 tablespoons fresh parsley, chopped: A fresh herbal finish that brightens every bite.

How to Make Shakshuka (Eggs In Spiced Tomato Sauce)

Step 1: Sauté the Aromatics

Start by heating olive oil in a large skillet over medium heat. Toss in the chopped onion and red bell pepper, then cook them gently for about 5 to 7 minutes until they soften and become fragrant. This step is crucial as softening these veggies releases their natural sweetness, which beautifully balances the rich tomato sauce to come.

Step 2: Add Garlic and Spices

Once the vegetables are tender, stir in the minced garlic and sauté for just one minute until it becomes fragrant but not burnt. Then, sprinkle in the paprika, ground cumin, salt, and black pepper. Mixing these spices thoroughly coats the softened veggies, creating that signature warmly spiced base that defines Shakshuka (Eggs In Spiced Tomato Sauce).

Step 3: Simmer the Tomato Sauce

Pour the crushed tomatoes into the skillet, giving everything a good stir. Bring the mixture to a gentle simmer and let it cook uncovered for 10 to 15 minutes. This allows the sauce to thicken and lets all the flavors marry perfectly, developing a complex, savory depth that’s downright addictive.

Step 4: Poach the Eggs in the Sauce

Now, here comes the fun part: using the back of a spoon, make four small wells directly into the simmering tomato sauce. Carefully crack one egg into each well, spreading them out evenly. Cover the skillet and cook for 5 to 7 minutes, or until the egg whites are set but the yolks remain deliciously soft and runny—just how Shakshuka (Eggs In Spiced Tomato Sauce) is meant to be enjoyed.

Step 5: Finish with Feta and Parsley

Once the eggs are perfectly poached, remove the skillet from heat. Sprinkle the dish generously with crumbled feta cheese and fresh chopped parsley. These finishing touches add creamy, salty bursts and fresh herbal brightness that take the dish from simple to spectacular.

How to Serve Shakshuka (Eggs In Spiced Tomato Sauce)

Garnishes

To add extra flavor and a touch of elegance, consider sprinkling additional fresh herbs like cilantro or mint, or a drizzle of good-quality extra virgin olive oil. For a little heat, a dash of chili flakes or harissa sauce on top works wonders. The garnishes not only enhance the taste but make your shakshuka look inviting and vibrant.

Side Dishes

Shakshuka (Eggs In Spiced Tomato Sauce) is incredibly versatile when it comes to sides. Warm, crusty bread or pita is perfect for scooping up the sauce and eggs. Serve it alongside a light cucumber and yogurt salad for a cooling contrast, or pair it with roasted potatoes for an extra hearty meal that will satisfy any appetite.

Creative Ways to Present

For a more refined touch, serve your shakshuka in individual ramekins or small cast-iron skillets. You can also experiment by adding different cheeses like goat cheese or halloumi, or topping with sautéed mushrooms or spinach for added texture and flavor. No matter how you choose to present it, Shakshuka (Eggs In Spiced Tomato Sauce) always makes for a beautiful and comforting dish to share.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer the shakshuka sauce and eggs to an airtight container and refrigerate for up to 3 days. Keep in mind that the eggs may continue to cook slightly in the sauce, so the texture might become firmer, but the flavors remain delicious and intact.

Freezing

While the tomato sauce can be frozen separately, it’s best to avoid freezing the finished shakshuka with the eggs as the texture of the eggs can be compromised. Freeze the sauce in a sealed container for up to 3 months, and simply reheat it when you’re ready to enjoy, adding freshly poached eggs at serving time for the best experience.

Reheating

To reheat, warm the shakshuka gently on the stove over low heat or in the microwave, stirring occasionally to maintain an even temperature. If the eggs were included, consider poaching fresh eggs separately and adding them on top after reheating to keep that sublime runny yolk texture.

FAQs

Can I make Shakshuka (Eggs In Spiced Tomato Sauce) vegan?

Absolutely! Simply omit the eggs and cheese, and you can add tofu or roasted vegetables for protein. The spiced tomato sauce remains the star, delivering all the flavor without animal products.

What type of bread pairs best with Shakshuka?

A crusty, chewy bread like sourdough or a warm pita is ideal. They’re perfect for dipping and soaking up every bit of that rich, spiced tomato sauce and runny yolk.

Can I add other vegetables to Shakshuka?

Yes! Feel free to incorporate ingredients like spinach, mushrooms, zucchini, or even eggplant. Just add them while sautéing the onions and peppers to ensure they cook through and blend with the flavors.

How spicy is Shakshuka?

Traditionally, it has a mild to medium spice level thanks to paprika and cumin, but you can customize the heat by adding chili flakes, fresh chilies, or harissa paste based on your taste.

Can I prepare Shakshuka ahead of time for guests?

You can prepare the tomato sauce base ahead and store it refrigerated or frozen. When your guests arrive, simply reheat the sauce and add fresh eggs to poach in the pan. This keeps the eggs perfectly cooked and the presentation fresh.

Final Thoughts

There is nothing quite like a piping hot skillet of Shakshuka (Eggs In Spiced Tomato Sauce) to bring people together around the table. It’s a dish that’s as nourishing as it is flavorful, effortlessly turning simple ingredients into vibrant, soulful comfort. If you’ve yet to make this at home, take a little time to try it out—you’ll find it quickly becomes a beloved classic in your kitchen, just as it has in mine.