Shakshuka with Spicy Tomato Sauce

The morning air was crisp when my Israeli roommate first taught me how to make shakshuka in our tiny Brooklyn apartment. She'd come home from the farmers market with bags of tomatoes and peppers, insisting this was the only proper way to start a Sunday. The way she cracked those eggs into the bubbling red sauce felt like watching someone perform magic.

Last summer, I made this for a group of friends after a night of camping. Everyone was cold and tired, huddled in their sweatshirts, until I set that cast iron skillet on the picnic table. The way the steam rose up, carrying that smoky cumin and tomato scent, suddenly made everything feel warmer and brighter.

Ingredients

• 1 medium yellow onion, diced: This becomes the sweet foundation that balances all those spices
• 1 red bell pepper and 1 green bell pepper, both diced: The red brings sweetness while the green adds a fresh, grassy note that keeps things interesting
• 3 garlic cloves, minced: Dont be shy here, garlic is what gives this dish its soul
• 1 (28 oz) can diced tomatoes: Canned tomatoes work beautifully year round, though fresh summer tomatoes make it positively sublime
• 1 jalapeño, seeded and finely diced: Optional, but I promise it adds the most gentle background warmth that makes every bite sing
• 2 tbsp olive oil: The canvas for everything else, use a good one you like
• 2 tbsp tomato paste: This concentrates the tomato flavor and gives the sauce that gorgeous deep red color
• 1 tsp ground cumin: Essential for that authentic Middle Eastern warmth
• 1 tsp smoked paprika: The secret ingredient that makes people ask whats in this
• ½ tsp ground coriander: Adds a subtle citrusy brightness that cuts through the richness
• ¼ tsp cayenne pepper: Just enough heat to wake up your palate without overwhelming it
• Salt and freshly ground black pepper: Be generous with the salt, it helps all those spices bloom
• 6 large eggs: Fresh eggs will give you the prettiest, most golden yolks
• ¼ cup fresh cilantro or parsley, chopped: This bright garnish cuts through the richness and makes everything taste fresh
• ¼ cup crumbled feta cheese: The salty creaminess is optional but absolutely worth it
• Crusty bread or pita: Non-negotiable, you need something 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 your diced onion and bell peppers. Let them soften and develop some color for about 5 to 6 minutes, stirring occasionally so nothing sticks.

Wake up the aromatics:

Stir in the garlic and jalapeño and cook for just 1 minute until the garlic becomes fragrant. You'll know it's ready when that gorgeous garlic smell fills your kitchen.

Bloom the spices:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne to the skillet. Cook for 2 minutes, stirring constantly so the spices toast and the tomato paste darkens to a deep rusty red.

Create the sauce:

Pour in the diced tomatoes with all their juices and season with salt and pepper. Let everything simmer uncovered for 10 to 12 minutes, stirring occasionally until the sauce thickens and the flavors marry together.

Season and adjust:

Taste your sauce and add more salt or pepper if needed. This is your moment to perfect the flavor profile before the eggs go in.

Make room for eggs:

Use the back of a spoon to create 6 little wells in the sauce, like tiny nests. Crack an egg into each well, being careful not to break the yolks.

Let them set:

Cover the skillet and cook for 6 to 8 minutes. You want the whites to be fully set and opaque while those yolks stay beautifully runny for dipping.

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 everyone to dig in together.

Save

My sister called me at 11 PM last night, excited to report she'd finally nailed shakshuka after three attempts. She said the trick was trusting the process and not stirring once those eggs hit the sauce. That moment when you finally get it right feels like joining some secret club.

Making It Your Own

I've discovered that this recipe happily accommodates whatever vegetables are languishing in your crisper drawer. Spinach, zucchini, or even roasted eggplant can join the party without anyone complaining.

The Bread Situation

After years of experimenting, I've learned that sourdough with a good crust beats everything else for soaking up sauce. But honestly, any bread you're willing to toast until golden will work beautifully.

Timing Is Everything

The difference between perfect runny yolks and overcooked disappointment is literally two minutes. Set a timer and trust it more than your eyes.

• Have your bread warming in the oven before you start the eggs
• Put the feta on the table so guests can add their own
• Remember that residual heat continues cooking the eggs even after you remove the pan

Save

There's something profoundly satisfying about a dish that demands you slow down and eat together. May your shakshuka always have runny yolks and good company.

Recipe FAQs

→ 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. Common spices include cumin, paprika, and cayenne. It's typically served for breakfast or lunch with bread to dip into the sauce.

→ How do I know when the eggs are done?

The eggs are ready when the whites are completely set but the yolks remain runny, typically after 6-8 minutes of covered cooking. For firmer yolks, cook an additional 2-3 minutes. Gently shake the pan to check if the whites are firm.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before adding eggs. Fresh eggs should be cracked and cooked just before serving for the best texture.

→ What can I serve with shakshuka?

Crusty bread, pita, or naan are traditional choices for dipping and soaking up the sauce. It also pairs well with a side of mixed greens, roasted potatoes, or a simple cucumber and tomato salad for a complete meal.

→ How can I adjust the spice level?

Control the heat by adjusting the amount of jalapeño and cayenne pepper. For a milder version, omit the jalapeño and reduce or skip the cayenne. For more spice, add extra cayenne or include some harissa paste in the tomato sauce.