Classic Shakshuka – Eggs Poached in Spiced Tomato Sauce

Name: Classic Shakshuka – Eggs Poached in Spiced Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4.0
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 red bell pepper, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 can (28 ounces) crushed tomatoes; Salt and pepper to taste; 4 large eggs; Fresh parsley, chopped (for garnish); Crusty bread (for serving)

Highlighted under: Comfort Food

Experience the vibrant flavors of Middle Eastern cuisine with this Classic Shakshuka recipe. Poached eggs nestled in a rich and spicy tomato sauce, infused with garlic, cumin, and paprika, make for a delightful dish ideal for brunch or a cozy dinner. Serve it with crusty bread for a heartwarming experience that everyone will love.

Created by

Megan Douglas

Last updated on 2025-12-10T11:44:04.714Z

Shakshuka is not just a meal; it's a celebration of rich flavors and warming spices. Originating from North Africa and popularized in Israel, this dish has become a beloved staple worldwide. Enjoy it with fresh bread to soak up the delicious sauce!

The Heart of Shakshuka

Shakshuka is a dish that beautifully showcases the vibrant flavors of the Middle East. Originating from North African and Mediterranean cuisine, it combines simple ingredients to create an extraordinary meal. The poached eggs in a hearty tomato sauce are not just delicious; they also serve as a perfect base for various toppings and flavors, allowing you to customize the dish according to your taste preferences.

Tomatoes provide a tangy sweetness that melds perfectly with the spices, while the poached eggs add a creamy richness. The result is a comforting dish that is both satisfying and nourishing, making it ideal for any time of day. Whether you're enjoying it for breakfast, brunch, or a light dinner, Shakshuka is sure to impress.

Customization Options

Shakshuka is incredibly versatile, allowing you to experiment with different ingredients. Consider adding spicy harissa for a kick or incorporating vegetables like spinach or zucchini for added nutrition and flavor. You can also try various cheeses for a creamy texture, such as feta or goat cheese, which pairs wonderfully with the tomato sauce.

For the protein enthusiasts, adding ground lamb or sausage can elevate the dish to a new level while providing a hearty, savory flavor profile. The beauty of Shakshuka lies in its adaptability. No matter how you choose to modify the base recipe, it remains a comforting and satisfying dish.

Serving Suggestions

When serving Shakshuka, crusty bread is a must-have. It not only provides a delightful crunch but also serves as the perfect utensil for scooping up the rich sauce and poached eggs. Traditional choices like sourdough or a rustic baguette work exceptionally well, but feel free to get creative and use pita or naan for a unique twist.

Pairing your Shakshuka with a fresh salad or a side of olives can add a Mediterranean flair to your meal. Complement it with a light, fruity wine or a refreshing, herbal iced tea for a well-rounded dining experience that will keep your guests talking long after the meal is over.

Ingredients

Ingredients for Shakshuka

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (28 ounces) crushed tomatoes
Salt and pepper to taste
4 large eggs
Fresh parsley, chopped (for garnish)
Crusty bread (for serving)

Instructions

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened, about 5-7 minutes. Stir in the garlic, cumin, and paprika, and cook for an additional minute until fragrant.

Add Tomatoes and Simmer

Pour the crushed tomatoes into the skillet, season with salt and pepper, and stir to combine. Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Poach the Eggs

Make small wells in the sauce and crack an egg into each well. Cover the skillet and let the eggs poach until the whites are set but the yolks remain runny, approximately 5-7 minutes.

Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh parsley and serve hot with crusty bread on the side.

Tips for Perfect Poached Eggs

To achieve perfectly poached eggs in your Shakshuka, it’s important to monitor the cooking time closely. The goal is to have eggs with set whites and runny yolks, which typically takes about 5-7 minutes. Covering the skillet helps steam the eggs gently and ensures even cooking.

If you're new to poaching eggs, consider cracking them into a small bowl first before sliding them into the sauce. This method minimizes the risk of breaking the yolks and makes it easier to place them in the dish.

Making Ahead and Storage

Shakshuka can be made ahead of time, which makes it a great option for meal prep. You can prepare the sauce and keep it in the fridge for up to three days before adding the eggs. This allows the flavors to develop even further over time.

When reheating, simply warm the sauce on the stove, create wells for the eggs, and cook until they're done to your preference. For storage, keep any leftover Shakshuka in an airtight container in the refrigerator for a quick meal later in the week.

Questions About Recipes

→ Can I make this recipe ahead of time?

While the sauce can be made ahead, it's best to poach the eggs just before serving for optimal texture.

→ What can I serve with Shakshuka?

Shakshuka pairs beautifully with pita or crusty bread for dipping into the sauce.