Shakshuka with Spicy Tomato Sauce

The first time I encountered shakshuka was in a tiny Brooklyn apartment where my friend Sarah insisted it would change my weekend breakfast game forever. She was right. Watching the eggs gently poach in that spiced, bubbling tomato sauce felt like witnessing some kind of kitchen magic. Now it's my go-to when I want something that feels indulgent but secretly takes almost zero effort.

Last summer I made this for my parents during their visit. My dad, typically a cereal-for-breakfast purist, went back for thirds and spent the rest of the trip asking when Id make it again. Theres something about tearing fresh bread and dipping it into those spiced tomatoes that just brings people together.

Ingredients

• 1 medium yellow onion, diced: The foundation that builds sweetness as it slowly softens in the olive oil
• 1 red bell pepper and 1 green bell pepper, diced: These add fresh depth and a subtle sweetness that balances the tomatoes
• 3 garlic cloves, minced: Fresh garlic is non negotiable here for that aromatic base
• 1 (28 oz) can diced tomatoes: Quality matters but even basic canned tomatoes shine with these spices
• 1 jalapeño, seeded and finely diced: Optional but adds a lovely bright heat that cuts through the richness
• 2 tbsp olive oil: A good amount creates the perfect base for sautéing the vegetables
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds body to the sauce
• 1 tsp ground cumin: Earthy and essential for that authentic shakshuka flavor profile
• 1 tsp smoked paprika: Adds depth and a subtle smokiness that elevates the whole dish
• ½ tsp ground coriander: Bright and citrusy, it balances the darker spices beautifully
• ¼ tsp cayenne pepper: Optional depending on your heat tolerance
• Salt and freshly ground black pepper: Taste as you go and trust your palate
• 6 large eggs: Fresh eggs will hold their shape better when you crack them into the sauce
• ¼ cup fresh cilantro or parsley, chopped: The fresh herbs on top make everything pop
• ¼ cup crumbled feta cheese: Optional but the salty creaminess is worth it
• 1 loaf crusty bread or pita: For dipping, because thats half the point

Instructions

Build the aromatic base:

Heat that olive oil in your largest skillet over medium heat. Toss in the diced onion and both bell peppers, letting them soften and become fragrant for about 5 to 6 minutes.

Wake up the garlic:

Stir in the minced garlic and jalapeño, cooking just until you can smell them. This takes about a minute. Watch carefully so nothing burns.

Bloom the spices:

Add the tomato paste and all your spices to the pan. Cook them for 2 minutes, stirring constantly. This step releases the oils and intensifies the flavors.

Create the sauce:

Pour in those diced tomatoes with all their juices. Season with salt and pepper, then let everything simmer uncovered. You want the sauce to thicken, which takes about 10 to 12 minutes.

Taste and adjust:

This is your moment to check the seasoning. Add more salt, pepper, or heat if it needs it. The flavors should be bold and slightly spicy.

Make the wells:

Use the back of a spoon to create six small indentations in the sauce. Gently crack an egg into each well. Take your time with this part.

Let the eggs poach:

Cover the skillet and cook for 6 to 8 minutes. You want the whites set but those yolks still gloriously runny.

Finish and serve:

Remove from heat and scatter the fresh herbs and feta over the top. Bring the whole skillet to the table. Let everyone tear their own bread and start dipping.

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There was a snowy Sunday last winter when I made this for friends who had just moved into a new apartment. We stood around the stove watching the eggs cook, bread already torn and ready. Something about that steaming, spiced skillet made their empty kitchen feel like home immediately.

Getting The Right Consistency

The sauce should be thick enough to hold the eggs but still saucy enough for bread dipping. If it seems too thin after the initial simmer time, just let it go a few more minutes uncovered. On the flip side, if it gets too thick, splash in a little water. You want something rich and spoonable.

Perfecting Your Egg Technique

Cracking each egg into a small bowl before sliding it into the sauce prevents broken yolks or shells from ending up in your dish. Space your wells evenly so the eggs have room to cook without merging into each other. And resist the urge to peek too often while they poach. That lid traps the gentle steam that cooks the whites while keeping yolks dreamy and runny.

Serving Suggestions And Variations

A dollop of Greek yogurt or labneh on top adds a cool, tangy contrast to the spicy sauce. For a heartier meal, some chorizo or spicy sausage sautéed with the vegetables makes this feel more like dinner than breakfast.

• Leftovers reheat surprisingly well, though the eggs will set more
• Fresh mint instead of cilantro creates a completely different flavor profile
• Harissa swirled into the sauce before adding eggs adds incredible depth

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Whether youre feeding a crowd or just treating yourself on a quiet morning, this dish has a way of making any meal feel like an occasion.

Common Questions

→ How do I know when the eggs are done?

The whites should be fully set and opaque while the yolks remain glossy and runny. This usually takes 6-8 minutes covered. For firmer yolks, cook an additional 2-3 minutes.

→ Can I make this ahead of time?

The tomato base can be prepared up to 2 days in advance and refrigerated. Reheat gently before adding eggs for best results. Fresh eggs are essential for proper poaching.

→ What bread works best for serving?

Crusty sourdough, ciabatta, or warm pita bread are ideal for soaking up the sauce. Toast the bread lightly for better dipping capability.

→ How can I adjust the spice level?

Reduce or omit the jalapeño and cayenne for a milder version. Add more heat with extra cayenne, harissa paste, or red pepper flakes to taste.

→ Can I add other vegetables?

Diced zucchini, eggplant, or spinach work well. Add heartier vegetables like zucchini when sautéing peppers, and spinach just before creating wells for eggs.