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Shakshuka

Classic Shakshuka (Eggs Poached in Spiced Tomato Sauce)

This classic Shakshuka features perfectly poached eggs simmered in a rich, spiced tomato and pepper sauce. Bursting with smoky paprika, cumin, and a hint of heat, it’s a one-pan wonder perfect for breakfast, brunch, or a light dinner — hearty, healthy, and full of comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern, North African
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Sauce Base
  • 2 tbsp olive oil
  • 1 small red onion, peeled and thinly sliced
  • 1 clove garlic, minced
  • 1 small red bell pepper, sliced into thin strips
  • 1 fresh tomato, finely diced
For the Tomato Sauce
  • 400 g canned crushed tomatoes
  • 1 tbsp tomato paste
  • 0.5 cup chicken or vegetable broth or water
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 0.25 tsp black pepper
  • 0.25 tsp cayenne pepper adjust to taste
  • 0.5 tsp salt
For the Eggs & Garnish
  • 4 large eggs up to 6 if your pan allows
  • 2 tbsp fresh parsley or cilantro, roughly chopped
  • Warm pita or crusty bread for serving

Method
 

  1. Step 1 – Start with the Flavor Base: Heat olive oil in a medium skillet over medium heat. Add onion and garlic; sauté for 2 minutes until fragrant and translucent.
  2. Step 2 – Soften the Peppers: Add red bell pepper and cook for 2–3 minutes until slightly softened but still bright.
  3. Step 3 – Add the Tomatoes: Stir in the diced tomato and cook for 2 minutes until it begins to break down.
  4. Step 4 – Build the Sauce: Add crushed tomatoes, tomato paste, broth, paprika, cumin, cayenne, black pepper, and salt. Simmer uncovered for 5–8 minutes until thickened.
  5. Step 5 – Create the Egg Wells: Make small wells in the sauce and crack one egg into each well. Let them set slightly for 1 minute uncovered.
  6. Step 6 – Cook the Eggs: Cover the pan and cook gently for 3–5 minutes for runny yolks or a few minutes longer for firm yolks.
  7. Step 7 – Garnish and Serve: Sprinkle with chopped parsley or cilantro and serve warm with pita or crusty bread.

Notes

Use smoked paprika for extra depth. Keep it vegetarian with vegetable broth, or spice it up with extra cayenne or chili flakes. Add crumbled feta, avocado, or Greek yogurt on top for richness. Store leftovers for up to 3 days and reheat gently over low heat.