Eggs in Spicy Tomato Sauce

The first time I encountered shakshuka was at a tiny brunch spot where the waiter warned me about the skillet being hot, but I was too distracted by the bubbling red sauce and those perfectly poached eggs sitting in their own little tomato pools. I spent the entire meal trying to figure out how they achieved that sauce consistency while keeping the yolks so gloriously runny. After many attempts and one unfortunate incident where I accidentally scrambled everything into a sad orange mess, I finally figured out the secrets to getting it right every time.

Last winter my friend came over feeling absolutely defeated after a terrible week at work. I made this shakshuka, and we stood around the stove watching the eggs cook, dipping bread into the sauce directly from the pan because neither of us could wait for it to be officially done. She told me later that this meal was exactly what she needed, and now whenever she comes over, she requests it without even saying hello first.

Ingredients

• 1 medium yellow onion, diced: Yellow onions provide a sweet base that mellows beautifully as they cook down in the sauce
• 1 red bell pepper, diced: Red peppers add natural sweetness and vibrant color that contrasts with the deep red tomatoes
• 1 green bell pepper, diced: Green peppers bring a slight bitterness that balances the sweetness and adds texture variety
• 3 garlic cloves, minced: Fresh garlic is non-negotiable here, it builds that aromatic foundation that makes your kitchen smell amazing
• 1 (28 oz) can diced tomatoes or 5 cups fresh tomatoes: I actually prefer canned tomatoes here for consistent texture year-round, but fresh summer tomatoes are incredible if you have them
• 1 jalapeño, seeded and finely diced: Even if you think you do not like spice, include just a little bit because it brightens the entire dish without overwhelming heat
• 2 tbsp olive oil: A good quality extra virgin olive oil adds fruitiness that ties all the flavors together
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps the sauce achieve that perfect thick consistency
• 1 tsp ground cumin: Cumin provides that warm, earthy backbone that instantly makes the dish taste authentic
• 1 tsp smoked paprika: The smoked variety is crucial here, it adds depth that regular paprika simply cannot achieve
• ½ tsp ground coriander: Coriander adds a subtle citrusy note that brightens the rich tomato sauce
• ¼ tsp cayenne pepper: This is your heat insurance, add more if you love it spicy or leave it out if you are heat-sensitive
• Salt and freshly ground black pepper: Taste the sauce before adding eggs because this is your last chance to adjust seasoning
• 6 large eggs: Room temperature eggs will cook more evenly and yield better results than cold straight-from-the-fridge eggs
• ¼ cup fresh cilantro or parsley, chopped: Fresh herbs add a pop of color and brightness that cuts through the rich sauce
• ¼ cup crumbled feta cheese: The salty creaminess of feta against the spicy sauce is absolutely magical but completely optional
• 1 loaf crusty bread or pita: This is not optional, you need something substantial to scoop up every last bit of sauce

Instructions

Build the flavor foundation:

Heat olive oil in a large skillet over medium heat, then add diced onion and both bell peppers, sautéing for 5 to 6 minutes until they have softened and released their sweetness

Add the aromatics:

Stir in the garlic and jalapeño, cooking for just 1 minute until fragrant but not burned, because burnt garlic will ruin everything

Bloom the spices:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne, cooking for 2 minutes while stirring constantly to wake up their essential oils

Create the sauce:

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

Taste and adjust:

This is your moment to add more salt, pepper, or spices if needed, because once the eggs go in, you cannot adjust the sauce seasonings properly

Prepare for the eggs:

Use a large spoon to create 6 shallow wells in the sauce, spacing them evenly so each egg has its own little swimming pool

Add the eggs:

Crack one egg into each well, being careful not to break the yolks, then cover the skillet and cook for 6 to 8 minutes until the whites are set but those yolks are beautifully runny

Finish with flair:

Remove from heat immediately and sprinkle with fresh herbs and crumbled feta if you are using it, letting the residual heat slightly melt the cheese

Serve it up:

Bring the whole skillet to the table because it looks impressive, and serve with warm crusty bread for everyone to dig in and start dipping immediately

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This recipe has become my go-to for lazy Sunday mornings when I want something that feels special but does not require measuring everything perfectly. There is something incredibly satisfying about standing over a bubbling skillet, watching the eggs transform, knowing that in just a few minutes, I will be dipping bread into something wonderful.

Getting The Eggs Just Right

I have learned that the key to perfectly poached eggs in shakshuka is patience. Once you have covered the skillet, resist the urge to peek for at least 5 minutes. Every time you lift that lid, you lose valuable heat and steam, which can lead to unevenly cooked eggs. I usually set a timer and use those minutes to slice bread and chop herbs so everything is ready the moment those eggs are done.

Bread Matters More Than You Think

The bread you choose to serve with shakshuka can make or break the entire experience. A thick-cut sourdough or a proper rustic ciabatta will hold up beautifully when dragged through that thick sauce, while thinner bread might disintegrate before it reaches your mouth. I like to toast my bread just until it has a slight crunch on the outside but still has some softness inside for maximum sauce absorption capability.

Leftovers And Next-Day Magic

While shakshuka is best enjoyed fresh from the skillet, I have discovered that leftover sauce (without eggs) reheats beautifully for a quick next-day lunch. Store any remaining sauce in an airtight container in the refrigerator, then gently reheat it on the stove and crack in fresh eggs when you are ready to eat. The flavors often develop even more overnight, making it somehow better than the first day.

• Never microwave shakshuka with the eggs already in it, the texture becomes rubbery and sad
• If meal prepping, keep the sauce and eggs separate and combine just before eating
• A squeeze of fresh lemon juice over leftovers brightens everything back up

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There is something deeply comforting about this dish, the way it brings people together around a single skillet, everyone dipping bread into the same sauce. It is not just breakfast, it is an experience.

Recipe FAQs

→ What vegetables are used in this dish?

Diced yellow onion, red and green bell peppers, and garlic form the flavorful vegetable base.

→ How is the sauce seasoned?

The sauce combines tomato paste and diced tomatoes with spices like ground cumin, smoked paprika, coriander, and optional cayenne and jalapeño for heat.

→ How should the eggs be cooked?

Make wells in the sauce and crack eggs into them. Cover and cook until the whites are set and yolks remain runny or to preferred firmness.

→ What can be served alongside this dish?

Crusty bread or pita is ideal for dipping and soaking up the flavorful sauce.

→ Can this dish be adapted for dietary preferences?

Yes, omit feta for dairy-free, use gluten-free bread, or substitute eggs with tofu cubes for a vegan variation.

→ Are there suggestions to enhance the dish?

Adding cooked chorizo or spicy sausage before the eggs provides heartiness and extra flavor.