Shakshuka with Poached Eggs

My neighbor knocked on my door one Sunday morning with a steaming skillet and a grin, insisting I taste what she'd just made. One spoonful of that warm, spiced tomato sauce with its runny golden yolk, and I was hooked. Shakshuka became my weekend ritual after that—the kind of dish that feels fancy enough for guests but casual enough for a quiet morning alone. There's something magical about the simplicity of it: a few vegetables, some spices I already had, and eggs cooked right into the sauce.

I made this for my sister when she was going through a rough week, and watching her face light up as she broke that egg yolk into the sauce reminded me that food is sometimes just an act of paying attention to someone. She's made it every week since, and I like to think shakshuka is our thing now.

Ingredients

• Olive oil (2 tbsp): Use good quality here because it's one of the main flavors—it rounds out everything else in the pan.
• Large onion, diced: The sweetness from caramelizing just slightly is your flavor foundation.
• Red bell pepper, diced: Adds brightness and natural sweetness that balances the spices.
• Garlic, minced (3 cloves): Don't skip this or hold back—it's what makes the sauce smell incredible.
• Crushed tomatoes (28 oz can): Canned works beautifully here, but fresh tomatoes in summer are worth the effort.
• Chili pepper, finely chopped (optional): A small amount goes far; add gradually so you control the heat.
• Ground cumin (1 tsp): This spice is the heart of shakshuka; don't substitute or skip it.
• Sweet paprika (1 tsp): Gives color and a gentle warmth without overwhelming the dish.
• Ground coriander (1/2 tsp): A subtle earthiness that ties everything together.
• Cayenne pepper (1/4 tsp, optional): Only if you want real heat; start with less and taste as you go.
• Salt and black pepper: Taste before you add the eggs—seasoning now means better flavor in every bite.
• Large eggs (4): Room temperature eggs are gentler when cracked into hot sauce.
• Fresh parsley or cilantro, chopped: The brightness at the end prevents the dish from feeling heavy.
• Feta cheese, crumbled (50 g, optional): Tangy feta against that warm yolk is a perfect contrast.

Instructions

Heat your oil and soften the vegetables:

Pour olive oil into your skillet over medium heat and let it warm for a minute. Add your diced onion and bell pepper together, stirring occasionally as they soften—you're aiming for about 5 to 7 minutes, when the onion starts turning translucent and the kitchen smells sweet.

Build the aromatics:

Stir in your minced garlic and chili pepper, sautéing for just about a minute until fragrant. This brief moment is crucial; you want to wake up those aromatics without letting the garlic brown and turn bitter.

Create the sauce:

Add your crushed tomatoes along with the cumin, paprika, coriander, cayenne if using, salt, and pepper. Stir everything together so the spices coat the tomatoes and vegetables evenly.

Let it simmer and thicken:

Leave the pan uncovered and let the sauce bubble gently for 10 to 12 minutes, stirring now and then. You'll notice it darkening slightly and becoming less watery—that concentration of flavor is exactly what you want.

Create wells for the eggs:

Using the back of your wooden spoon, gently press down into the sauce in four spots to create little pools where the eggs will nestle. The sauce should still be hot and gently bubbling.

Crack and nestle the eggs:

Carefully crack each egg into its own well, keeping the whites and yolks as intact as possible. The heat will immediately begin cooking the whites while the yolks stay soft underneath.

Cover and finish cooking:

Put a lid on your skillet and reduce the heat slightly to medium-low. Cook for 6 to 8 minutes—the timing depends on how runny you like your yolks, so peek after 6 minutes.

Garnish and serve:

Remove from heat, scatter your fresh herbs and feta across the top if using, and bring the whole skillet to the table. Serve immediately with crusty bread for scooping and swirling.

Save

There's a moment when you crack that egg into the hot sauce and the white immediately starts to set while the sauce bubbles around it—that's when you know you're doing it right. It's the kind of small kitchen victory that makes you feel like an actual cook.

Getting the Sauce Just Right

The sauce is everything in this dish, and I learned this the hard way by rushing through the simmering step. When you give it those 10 to 12 minutes of gentle bubbling, the flavors meld, the acidity softens, and you get something that tastes like it's been cooking for hours. The spices bloom into the tomato base rather than sitting on top of it, which changes the entire experience.

Variations That Work

I've made shakshuka with roasted red peppers when fresh ones weren't appealing, and the sauce became sweeter and more velvety. I've added a pinch of smoked paprika when I wanted something deeper, and once I stirred in a spoonful of harissa paste for complexity. The beauty of this dish is that it welcomes small changes without losing its identity.

Bread, Feta, and the Perfect Finishing Touch

The final plating matters more than you might think. Fresh herbs scattered over the top aren't just pretty—they cut through the richness and add a brightness that makes each bite feel alive. Crumbled feta adds a salty tang that bounces against that warm, runny yolk, and crusty bread becomes your vehicle for soaking up every bit of sauce.

• If you don't have fresh herbs on hand, a squeeze of lemon juice right before serving does something similar.
• You can prep the sauce completely ahead and refrigerate it, then reheat gently and add the eggs when you're ready to eat.
• Shakshuka keeps beautifully in the fridge for a day or two, though the yolks will be firmer when reheated.

Save

Shakshuka became the dish I make when I want to feel both nourished and a little bit celebrated, which is probably why I make it so often. There's something about spiced tomato sauce and a warm egg that just feels like taking care of yourself.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato sauce, typically enjoyed for breakfast but suitable for any meal.

→ How do I know when the eggs are done?

The whites should be fully set and opaque while the yolks remain slightly runny. This usually takes 6-8 minutes covered. Cook longer if you prefer firmer yolks.

→ Can I make shakshuka vegan?

Simply omit the eggs and add sautéed tofu, chickpeas, or extra vegetables instead. The spiced tomato sauce remains delicious and satisfying on its own.

→ What should I serve with shakshuka?

Warm pita bread, crusty bread, or flatbread are traditional accompaniments for dipping into the sauce and runny yolks. A simple side salad also pairs well.

→ Can I adjust the spice level?

Absolutely. Reduce or omit the chili pepper and cayenne for a milder version, or add harissa or extra chili for more heat. The base seasonings can be customized to taste.

→ How long does shakshuka keep?

Best enjoyed fresh, but the sauce can be made ahead and refrigerated for 2-3 days. Reheat gently and add fresh eggs when ready to serve.