Close your eyes and imagine the comforting aroma of garlic, simmering tomatoes, and warm spices filling your kitchen on a lazy weekend morning. That’s the essence of Shakshuka – Poached Eggs in Spiced Tomato Sauce. This one-pan wonder is a vibrant dish rooted in tradition and flavor, perfect for breakfast, brunch, or even a cozy dinner. It's comforting, nourishing, and comes together with simple pantry ingredients.
Shakshuka has deep roots in North African and Middle Eastern cuisines. Originally crafted as a hearty breakfast, it has now gained international acclaim for its rich, spicy tomato base and perfectly poached eggs. With its name meaning “a mixture” in Arabic, shakshuka celebrates the beauty of humble ingredients transformed into something extraordinary.
The foundation of shakshuka lies in ripe tomatoes, bell peppers, onions, and aromatic spices like cumin and paprika. Garlic and chili add a subtle kick, while the eggs, poached right in the sauce, turn the dish into a complete and satisfying meal. Fresh herbs like cilantro or parsley bring a burst of freshness that balances the richness of the sauce.
Cooking shakshuka in a skillet allows the ingredients to meld beautifully while keeping the eggs tender. The key is to simmer the sauce slowly, developing deep flavors before gently cracking in the eggs. Covering the pan helps steam the eggs to the perfect consistency—soft and runny or firm, based on your preference. It’s a rustic, intuitive cooking process that yields bold, satisfying results every time.
This shakshuka recipe combines poached eggs with a robust tomato and bell pepper sauce infused with garlic, cumin, and paprika. Ideal for breakfast, brunch, or a simple weeknight dinner.
Chop the onion and red bell pepper finely. Mince the garlic. Crack the eggs into small bowls (without breaking the yolks) for easier pouring later.
Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and cook for 5-6 minutes until softened. Stir in the minced garlic, cumin, paprika, and chili flakes, and cook for another minute.
Add the crushed tomatoes, salt, and pepper to the skillet. Stir well and let simmer uncovered for 8-10 minutes, until the sauce thickens slightly.
Make small wells in the sauce with a spoon and gently pour an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until eggs are cooked to your desired doneness.
Remove from heat and sprinkle with chopped cilantro or parsley. Optionally, top with crumbled feta. Serve hot with warm crusty bread to scoop up the sauce.
Shakshuka is more than a meal—it’s an experience full of warmth, spice, and tradition. Each bite brings together the comfort of slow-cooked tomatoes and the richness of poached eggs, offering a satisfying and wholesome option for any time of day.
Pair shakshuka with toasted pita, warm naan, or sourdough bread. A simple cucumber and tomato salad on the side adds a refreshing contrast.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed. Eggs may continue to cook slightly upon reheating.
We’d love to hear how you make your shakshuka your own. Share your tips, substitutions, or photos in the comments. Cooking is all about creativity and connection—so join the community and inspire others!