Shakshuka with Spicy Tomato Sauce (Printable)

Eggs poached in a zesty tomato and pepper sauce, infused with aromatic spices like cumin and smoked paprika. Ready in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes (or 5 cups fresh tomatoes, chopped)
06 - 1 jalapeño, seeded and finely diced (optional, for extra heat)

→ Pantry

07 - 2 tbsp olive oil
08 - 2 tbsp tomato paste

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - ½ tsp ground coriander
12 - ¼ tsp cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita, for serving

# How To Make It:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened.
02 - Stir in garlic and jalapeño; cook for 1 minute, until fragrant.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens.
05 - Taste and adjust seasoning as needed.
06 - Make 6 wells in the sauce with a spoon. Crack an egg into each well.
07 - Cover skillet and cook for 6–8 minutes, until egg whites are set but yolks are still runny (or longer if firmer eggs are desired).
08 - Remove from heat. Garnish with fresh herbs and feta, if using. Serve immediately with warm crusty bread or pita for dipping.

# Expert Tips:

01 -
  • Its the kind of dish that makes everyone gather around the skillet, forks ready, waiting for that perfect moment to dip
  • You can adjust the spice to wake up your morning or keep it mild and comforting
  • The leftovers somehow taste even better the next day
02 -
  • The skillet size matters, a too-small pan will crowd the eggs and make them cook unevenly
  • Resist the urge to peek while the eggs are cooking, that trapped steam is what sets the whites properly
03 -
  • A cast iron skillet holds heat beautifully and looks stunning at the table
  • Room temperature eggs are less likely to break when you crack them into the sauce
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