If you are craving a dish that bursts with flavor, warmth, and a touch of spice, you are going to love this Shakshuka (Eggs in Tomato Sauce) Recipe. This stunning blend of poached eggs perfectly nestled in a rich, aromatic tomato and bell pepper sauce brings together comfort and excitement in every bite. Whether you’re looking for a vibrant breakfast, a satisfying lunch, or a cozy dinner, shakshuka delivers a delightful experience that makes every meal feel special and lovingly homemade.
Ingredients You’ll Need
The beauty of this Shakshuka (Eggs in Tomato Sauce) Recipe lies in its simplicity, using fresh and vibrant ingredients that each play a crucial role in crafting the perfect balance of taste, texture, and color. From the sweet peppers to the fragrant spices, every addition enhances the dish’s depth and character.
- 4 Eggs: The stars of the dish, gently poached to silky perfection right in the sauce.
- 1 can (28 oz) Crushed tomatoes: Forms the rich and luscious base with natural sweetness and tang.
- 2 Bell peppers, diced: Adds sweetness and crunch to balance the spices beautifully.
- 1 Onion, finely chopped: Brings mild sharpness and helps create a flavorful foundation.
- 3 Cloves of garlic, minced: Infuses the sauce with aromatic warmth and depth.
- 1 tsp Cumin: Offers earthy, slightly smoky notes to brighten the flavor profile.
- 1 tsp Paprika: Gives a mild smokiness and vibrant color to the sauce.
- 2 tbsp Olive oil: A healthy fat that gently sautés the vegetables while adding richness.
- Salt and pepper to taste: Essential seasonings that enhance and balance every ingredient.
- Fresh cilantro or parsley, chopped, for garnish: Lends freshness and a burst of greenery.
- 1/2 cup Feta cheese, crumbled: Adds creamy, briny contrast to the spicy tomato sauce.
- Crusty bread for serving: Perfect for scooping up the sauce and runny egg yolks.
How to Make Shakshuka (Eggs in Tomato Sauce) Recipe
Step 1: Prepare the Flavor Base
Start by heating olive oil in a large skillet over medium heat until shimmering. Toss in the finely chopped onion and cook gently until translucent, about 5 minutes. This step softens the onion, releasing its sweetness and setting the perfect flavor foundation for your shakshuka.
Step 2: Spice It Up
Next, stir in the minced garlic, cumin, and paprika. Let them cook together for about 1 minute until fragrant. This brief toast brings out the spices’ essential oils, infusing the dish with alluring earthy and smoky aromas. Your kitchen will start smelling incredible.
Step 3: Add the Vegetables
Now toss in the diced bell peppers along with the crushed tomatoes. Stir everything to combine so the flavors mingle, then let the sauce simmer gently until the peppers are tender and the sauce thickens slightly, roughly 10 minutes. This creates a luscious, vibrant sauce that’s both hearty and comforting.
Step 4: Season and Poach the Eggs
Season the sauce with salt and pepper to your preference. Then make small wells in the simmering sauce and carefully crack an egg into each. Cover the skillet and cook until the egg whites are fully set but the yolks stay soft and runny, about 5 to 7 minutes. This poaching step is what makes this Shakshuka (Eggs in Tomato Sauce) Recipe truly special — the perfect eggs nestled right in a spicy, flavorful sauce.
Step 5: Garnish and Serve
Remove the skillet from the heat and sprinkle generous crumbles of feta cheese over the eggs along with chopped fresh cilantro or parsley. The salty tang of feta and fresh herbs elevate the richness beautifully. Serve immediately with plenty of crusty bread to soak up every delicious drop.
How to Serve Shakshuka (Eggs in Tomato Sauce) Recipe
Garnishes
Fresh herbs like cilantro or parsley add a pop of color, brightness, and freshness that contrast wonderfully with the deep, warm spices. Crumbled feta cheese introduces a creamy, slightly tangy layer that complements the eggs and tomato sauce. You can also add a drizzle of extra virgin olive oil or a sprinkle of chili flakes if you like a bit more heat.
Side Dishes
Shakshuka is fantastic on its own, but pairing it with crusty bread is a must to savor every bit of the sauce and runny egg. You could also serve it alongside a simple green salad for balance or some creamy labneh or yogurt for a cooling element that lifts the meal to new heights.
Creative Ways to Present
For a fun twist, try serving shakshuka in individual ramekins or mini cocottes for a charming presentation. You can also add toppings like olives, roasted chili peppers, or even dollops of harissa to customize heat levels. This versatility makes the Shakshuka (Eggs in Tomato Sauce) Recipe a fantastic dish to share with friends and family at brunch or dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover tomato sauce without the eggs can be stored in an airtight container in the refrigerator for up to 3 days. To keep the flavors bright, add eggs fresh when reheating for a freshly poached finish.
Freezing
You can freeze the prepared tomato and pepper sauce (without eggs) for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stove before adding eggs to poach. Eggs do not freeze well once cooked, so it’s best to prepare them fresh.
Reheating
Reheat the sauce over low to medium heat, stirring occasionally to prevent sticking. When hot, make wells for the eggs and cook just until the whites are set. This will keep the eggs tender and avoid overcooking.
FAQs
Can I use fresh tomatoes instead of canned for this Shakshuka (Eggs in Tomato Sauce) Recipe?
Absolutely! Fresh tomatoes can add a bright, fresh note, especially when they’re in season. Use ripe tomatoes, roughly chopped, and simmer a bit longer to break them down into a saucy consistency.
Is shakshuka always spicy?
Not necessarily. Traditional shakshuka can be adjusted to suit your spice tolerance. You can reduce or omit spicy ingredients like chili or paprika or add extra heat with chili flakes or harissa according to your preference.
Can I make shakshuka vegan or dairy-free?
Yes, simply skip the eggs and feta cheese, or replace feta with a plant-based cheese alternative. You can serve the sauce with sautéed tofu or chickpeas to add protein and keep the dish vegan-friendly.
What bread works best with shakshuka?
Crusty breads like baguette, sourdough, or pita are ideal because they can scoop up the sauce and eggs easily. Their sturdy texture complements the soft, saucy nature of shakshuka perfectly.
Can I prepare shakshuka in advance for a brunch party?
Yes! Prepare the sauce ahead of time and refrigerate it. When guests arrive, reheat the sauce and add the eggs to poach freshly. This takes away much of the last-minute effort while ensuring the eggs are just right.
Final Thoughts
This Shakshuka (Eggs in Tomato Sauce) Recipe is one of those incredible dishes that tastes like it took hours to make but comes together quickly with simple ingredients. It’s cozy, flavorful, and endlessly satisfying — perfect for sharing with loved ones or treating yourself on a relaxing day. I encourage you to give this recipe a try and discover just how brilliant poached eggs in a fragrant tomato sauce can be. Happy cooking!
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Shakshuka (Eggs in Tomato Sauce) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African, Middle Eastern
- Diet: Vegetarian
Description
This classic shakshuka recipe features perfectly poached eggs nestled in a rich, spicy tomato and bell pepper sauce. Infused with fragrant cumin and paprika, this comforting North African and Middle Eastern dish is ideal for any meal of the day. Serve with crusty bread and a sprinkle of feta cheese and fresh herbs for a satisfying and flavorful experience.
Ingredients
Shakshuka Sauce
- 2 tbsp Olive oil
- 1 Onion, finely chopped
- 3 Cloves of garlic, minced
- 1 tsp Cumin
- 1 tsp Paprika
- 2 Bell peppers, diced
- 1 can (28 oz) Crushed tomatoes
- Salt and pepper to taste
Eggs and Garnish
- 4 Eggs
- 1/2 cup Feta cheese, crumbled
- Fresh cilantro or parsley, chopped, for garnish
- Crusty bread for serving
Instructions
- Heat the Oil: Heat olive oil in a large skillet over medium heat, preparing the base for the sauce.
- Sauté Onions: Add the finely chopped onion and cook until translucent, about 5 minutes, which develops sweetness and flavor.
- Add Garlic and Spices: Stir in the minced garlic, cumin, and paprika, cooking for about 1 minute until fragrant to bloom the spices.
- Cook Peppers and Tomatoes: Add the diced bell peppers and crushed tomatoes, stirring to combine. Let the mixture simmer until the peppers are tender, about 10 minutes, allowing flavors to meld.
- Season the Sauce: Season with salt and pepper according to taste, enhancing the overall flavor balance.
- Poach the Eggs: Make small wells in the simmering sauce and crack one egg into each. Cover the skillet and cook until the eggs are set to your desired doneness, approximately 5–7 minutes.
- Finish and Garnish: Remove the skillet from heat. Sprinkle crumbled feta cheese and freshly chopped cilantro or parsley over the top for added flavor and a fresh finish.
- Serve: Serve the shakshuka hot, accompanied by crusty bread to soak up the delicious sauce.
Notes
- Adjust the spice level by adding chili flakes or fresh chili if you prefer more heat.
- You can substitute the feta cheese with goat cheese for a different flavor profile.
- For a vegan version, omit the eggs and feta, or replace eggs with tofu slices and cheese with vegan alternatives.
- Use a non-stick skillet to prevent the eggs from sticking when poaching.
- This dish pairs wonderfully with warm pita bread or sourdough as alternatives to crusty bread.
