Shakshuka with Spicy Tomato Sauce

The morning I first made shakshuka, I'd overslept and was scrambling to put something together before friends arrived for brunch. My tiny apartment smelled incredible as the spices hit the hot oil, and I watched through the oven door as the eggs transformed from raw to perfectly set in that bubbling red sauce. My friends walked in asking what smelled so heavenly, and we ended up eating standing around the stove, dipping torn bread directly into the skillet. Now it's my go-to for effortless hosting.

Last winter during a snowstorm, I made a triple batch of shakshuka for my neighbors who were trapped inside. We gathered around my kitchen table, steam rising from our bowls, watching the snow pile up outside while passing around crusty bread and sharing stories. That afternoon turned into an impromptu potluck as everyone contributed whatever they had in their pantries, but the shakshuka remained the star. It's amazing how a simple dish can turn strangers into friends.

Ingredients

• 1 medium yellow onion, diced: The foundation that sweetens as it cooks, balancing the acidity of the tomatoes
• 1 red bell pepper and 1 green bell pepper, diced: These add texture and subtle sweetness that rounds out the sauce
• 3 garlic cloves, minced: Fresh garlic makes all the difference here, so avoid the jarred stuff
• 1 (28 oz) can diced tomatoes: Fire-roasted ones add an extra layer of depth, though regular work beautifully too
• 1 jalapeño, seeded and finely diced: Leave some seeds in if you want noticeable heat
• 2 tbsp olive oil: A good quality extra virgin oil adds a fruity finish
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps thicken the sauce
• 1 tsp ground cumin: Earthy and essential, this gives shakshuka its signature aroma
• 1 tsp smoked paprika: The smokiness makes the dish taste like it cooked over a fire
• ½ tsp ground coriander: Adds a bright, citrusy note that cuts through the richness
• ¼ tsp cayenne pepper: Optional, but I love the background warmth it provides
• Salt and freshly ground black pepper: Season generously at each stage to build layers of flavor
• 6 large eggs: Farm fresh eggs with vibrant orange yolks look stunning against the red sauce
• ¼ cup fresh cilantro or parsley, chopped: The fresh herb finish cuts through the richness and brightens everything
• ¼ cup crumbled feta cheese: The salty creaminess is my favorite optional add-on
• 1 loaf crusty bread or pita: Essential for scooping up every last drop of sauce

Instructions

Build your flavor base:

Heat olive oil in a large skillet over medium heat, then add diced onion and bell peppers, sautéing for 5 to 6 minutes until softened and fragrant

Wake up the aromatics:

Stir in garlic and jalapeño, cooking for just 1 minute until you can smell the garlic, being careful not to burn it

Bloom your spices:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne, cooking for 2 minutes while stirring constantly to toast the spices

Create the sauce:

Pour in diced tomatoes with their juices, season with salt and pepper, then simmer uncovered for 10 to 12 minutes until the sauce thickens nicely

Season and adjust:

Taste your sauce and add more salt, pepper, or spices as needed, keeping in mind the eggs will mellow everything slightly

Make the wells:

Use the back of a spoon to create 6 small wells in the sauce, spacing them evenly so each egg has room to cook

Add the eggs:

Crack an egg into each well, then cover the skillet and cook for 6 to 8 minutes until whites are set but yolks remain gloriously runny

Finish and serve:

Remove from heat immediately, scatter with fresh herbs and crumbled feta if using, then bring the whole skillet to the table

Save

My sister-in-law from Israel taught me that shakshuka isn't just breakfast, it's a way to bring people together. She makes it for holidays, late-night dinners, and whenever life feels overwhelming, always saying that the eggs cooking in sauce remind her that good things take time. Now whenever I make it, I think of her standing at my stove, teaching me to trust the process.

The Bread Makes the Meal

I learned the hard way that shakshuka is only as good as what you dip into it. After serving it with store-bought sandwich bread once and watching it disintegrate into sad mush, I now always buy a crusty sourdough or bake pita fresh. The bread needs structural integrity to withstand the weight of that sauce and runny yolk without falling apart.

Make It Your Own

While traditional shakshuka is perfect as-is, I've discovered that adding a dollop of harissa paste gives it an incredible depth. My vegetarian sister swears by crumbled spicy sausage substitute, and my neighbor adds chickpeas for extra protein. The beauty is that the technique remains the same, and the sauce welcomes whatever you're craving.

Leftovers and Storage

Shakshuka is best eaten immediately, but I've learned to prep the sauce ahead and refrigerate it overnight. The flavors meld beautifully, and in the morning you simply reheat and crack in fresh eggs. If you do have leftovers, store the sauce and eggs separately and reheat gently, knowing that the yolks won't be quite as runny the second time around.

• The sauce keeps in the refrigerator for up to 4 days and actually tastes better
• Fresh eggs are essential because older eggs spread too much in the sauce
• Never reheat shakshuka in the microwave, or you'll end up with rubbery eggs

Save

There's something deeply satisfying about digging into a skillet of shakshuka, breaking that perfect yolk and watching it swirl into the spiced tomato sauce. It's comfort food that feels both exotic and familiar, exactly the kind of meal I want to share with people I love.

Questions & Answers

→ What is shakshuka?

Shakshuka is a Middle Eastern and North African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, it's traditionally served for breakfast with bread to soak up the flavorful sauce.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes for runny yolks with set whites. Gently shake the pan—if the whites jiggle but yolks feel firm, they're ready. For firmer yolks, cook 2-3 minutes longer. The whites should appear opaque throughout.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made 1-2 days ahead and refrigerated. Reheat gently before adding eggs. However, it's best cooked fresh—the eggs are ideally served immediately after poaching for optimal texture.

→ What can I serve with shakshuka?

Crusty bread, pita, or flatbread are traditional for dipping. Sides like mixed greens, Greek yogurt, or olives complement the flavors well. It also pairs nicely with roasted potatoes or a simple cucumber salad.

→ How can I adjust the spice level?

Reduce or omit jalapeño and cayenne for a milder version. Increase either for more heat. The smoked paprika adds depth without much spice, while fresh chili brings the heat. Taste as you go and adjust seasoning accordingly.

→ Is shakshuka vegetarian?

Yes, this version is vegetarian. For a heartier variation, some add chorizo or sausage. To make it vegan, substitute eggs with tofu cubes and omit feta or use a plant-based alternative.