Shakshuka with Spicy Tomato Sauce

The first time I had shakshuka was at a tiny brunch spot in Brooklyn where the waiter warned us about the piping hot skillet arriving at our table. The eggs were perfectly poached in this bubbling red sauce and I remember thinking how something so simple could taste so extraordinary. I went home that same day and tried to recreate it failing three times before getting the sauce consistency right. Now its my go-to when friends sleep over because it looks impressive but secretly takes almost no effort.

Last winter my sister came to visit during a snowstorm and I made this for brunch. We stood over the skillet watching the whites turn opaque while the kitchen filled with the smell of smoked paprika and garlic. She took one bite and declared she was moving in just for the weekend shakshuka. Now whenever she visits the first thing she asks is whats for breakfast tomorrow.

Ingredients

• 1 medium yellow onion diced: Yellow onions become sweeter as they cook which balances the tomatoes natural acidity
• 1 red bell pepper diced: Adds color and a subtle sweetness that complements the spices
• 1 green bell pepper diced: Provides a slightly grassy fresh note that keeps the sauce from feeling too heavy
• 3 garlic cloves minced: Fresh garlic is nonnegotiable here it blooms beautifully in the hot oil
• 1 (28 oz) can diced tomatoes: Fire-roasted canned tomatoes work exceptionally well but fresh summer tomatoes make this sing
• 1 jalapeo seeded and finely diced: Leave some seeds if you want real heat but seeded gives a gentle warmth
• 2 tbsp olive oil: Use a good quality olive oil since it carries all the spices
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps the sauce cling to the bread
• 1 tsp ground cumin: The earthy backbone that makes this taste distinctly Middle Eastern
• 1 tsp smoked paprika: Adds that subtle smoky depth you usually get from outdoor cooking
• tsp ground coriander: Brightens the sauce and keeps it from feeling too heavy
• tsp cayenne pepper: Just enough background heat to make things interesting
• Salt and freshly ground black pepper: Taste repeatedly as the sauce reduces it will need more than you think
• 6 large eggs: Room temperature eggs poach more evenly and look prettier in the final dish
• cup fresh cilantro or parsley chopped: Cilantro adds brightness parsley keeps it classic
• cup crumbled feta cheese: The salty creaminess cuts through the spiced tomatoes perfectly
• 1 loaf crusty bread or pita: This is essential you need something sturdy to scoop up all that sauce

Instructions

Build the flavor foundation:

Heat olive oil in a large skillet over medium heat and add your diced onion and bell peppers. Let them saut for 5 to 6 minutes until theyve softened and started to turn golden at the edges.

Wake up the garlic:

Stir in the minced garlic and jalapeo and cook for just 1 minute until you can smell the garlic throughout your kitchen. Do not let it brown or it will turn bitter.

Bloom the spices:

Add tomato paste cumin smoked paprika coriander and cayenne. Cook for 2 minutes stirring constantly so the spices bloom in the hot oil and the paste darkens slightly.

Create the sauce:

Pour in the diced tomatoes with all their juices and season with salt and pepper. Simmer uncovered for 10 to 12 minutes stirring occasionally until the sauce has thickened and the oil has started to separate.

Perfect the seasoning:

Taste your sauce and adjust the salt pepper or spices as needed. This is your last chance to fix the balance before adding eggs.

Make the wells:

Use a spoon to create 6 small wells in the sauce spacing them evenly. Crack an egg directly into each well being careful not to break the yolks.

Let them poach:

Cover the skillet and cook for 6 to 8 minutes until the whites are completely set but the yolks are still gloriously runny. Cook longer if you prefer firmer eggs.

Finish and serve:

Remove from heat immediately and scatter fresh herbs and crumbled feta over the top. Bring the whole skillet to the table and serve with warm bread for dipping.

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This recipe became a staple during my first year teaching when money was tight but I still wanted to host dinner parties. Id serve it with a simple green salad and cheap wine and nobody ever guessed the meal cost less than fifteen dollars total. Now its not about budget its about how something so humble makes people gather around the pan and linger at the table.

Getting The Eggs Right

Ive learned through many slightly broken yolks that cold eggs from the fridge tend to shock the hot sauce and cook unevenly. Letting your eggs sit on the counter for twenty minutes before you start cooking makes a noticeable difference in how they poach. Also crack each egg into a small bowl first then slide it into its well this saves you from fishing out shells or accidentally dropping a broken yolk into your beautiful sauce.

Bread Matters More Than You Think

The right bread can make or break this dish. I prefer a thickcut sourdough or a dense rustic loaf that can hold up to serious dipping without falling apart. Pita works beautifully too especially if you warm it slightly so it gets pliable. Whatever you choose toast it just enough to give it some structure but not so much that it becomes too hard to scoop properly.

Make It Your Own

Once you have the basic technique down this recipe becomes a template for endless variations. Sometimes I add crumbled sausage or caramelized fennel for a deeper savory note. Other times I skip the cheese and finish it with a swirl of tangy Greek yogurt.

• Roasted red peppers from a jar work perfectly when fresh peppers are out of season
• A splash of heavy cream or coconut milk stirred in at the end makes the sauce incredibly luxurious
• Try harissa paste instead of cayenne if you want a more complex North African heat profile

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Theres something deeply satisfying about serving food directly from the cooking vessel and watching friends crowd around sharing bread and dipping into the same skillet. It turns eating into an experience and every time I make it I am reminded that the best recipes are the ones that bring people together.

Recipe Questions

→ 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 sauce.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes for runny yolks with set whites. For firmer yolks, cook 2-3 minutes longer. Gently shake the pan to check—the whites should be opaque and no longer jiggly, while yolks should still have a slight wobble.

→ 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, eggs are best cooked fresh—the texture and presentation are superior when served immediately after cooking.

→ How do I adjust the spice level?

Reduce or omit jalapeño and cayenne for milder flavor. Add more for extra heat. The smoked paprika and cumin provide depth without much spiciness. Taste the sauce before adding eggs to adjust seasoning to your preference.