Shakshuka Spicy Tomato Eggs

The first time I made shakshuka properly was on a lazy Sunday morning when I'd overslept and friends were arriving for brunch in two hours. I'd only ever eaten it at restaurants, so I was winging it with a half-remembered recipe and whatever vegetables were in my fridge. Something about the way the eggs nestled into that spiced tomato sauce, how the kitchen suddenly smelled like cumin and char, made me realize I'd been doing breakfast all wrong. Now it's the dish I reach for when I want to feel both accomplished and relaxed at the same time.

I made this for my sister after she mentioned missing the shakshuka from her travel year, and watching her face when she took that first bite with a piece of torn bread was worth every minute. She still texts me for the recipe even though I've sent it three times, which tells you something about how people connect with food they genuinely love.

Ingredients

• Yellow onion and bell peppers: These are your flavor foundation, so don't rush the sauté. The longer they soften, the sweeter they become, which balances the heat beautifully.
• Garlic and jalapeño: Mince them fine so they distribute evenly throughout the sauce instead of catching you by surprise in a single bite.
• Canned diced tomatoes: Choose ones without added sugar if you can find them. The juice they come in is liquid gold for your sauce, so never drain it.
• Tomato paste: This concentrated stuff does heavy lifting, building depth in just 2 minutes of cooking. Don't skip it.
• Olive oil: Quality matters here since it's one of your main ingredients, not just cooking fat. Use something you'd drizzle on bread.
• Spices (cumin, smoked paprika, coriander, cayenne): Toast them together in the oil briefly so they bloom and wake up. This is the moment where ordinary becomes aromatic.
• Eggs: Room temperature or cold, both work, but room temperature eggs cook more evenly in the hot sauce.
• Fresh cilantro or parsley and feta cheese: These are your finishing flourishes. The herbs brighten everything, and feta adds a creamy tang that echoes the richness of the yolk.
• Crusty bread or pita: This isn't a side dish, it's your eating utensil and sauce vehicle rolled into one.

Instructions

Build your flavor base:

Heat the olive oil in your skillet and add the diced onion and bell peppers, letting them soften for 5 to 6 minutes until they start to turn translucent at the edges. You want to hear a gentle sizzle, not a aggressive sear.

Add the aromatic layers:

Stir in the minced garlic and jalapeño, cooking just until fragrant about a minute. This is quick but crucial, because burnt garlic tastes bitter and ruins everything.

Wake up the spices:

Add the tomato paste, cumin, smoked paprika, coriander, and cayenne all at once, stirring constantly for about 2 minutes. You're toasting them slightly so they release their oils and flavor.

Build the sauce:

Pour in the diced tomatoes with all their juices, season with salt and pepper, and let it simmer uncovered for 10 to 12 minutes while you stir occasionally. The sauce will thicken and deepen in color, and you'll know it's ready when the surface stops looking watery.

Taste and adjust:

Before the eggs go in, taste a spoonful and add more salt, pepper, or spice if it needs it. You can't adjust seasoning easily once the eggs are cooking.

Create wells for the eggs:

Using the back of your spoon, push the sauce aside in 6 spots to create little divots where each egg will sit. This keeps them from sliding around.

Add the eggs gently:

Crack each egg into a small bowl or cup first, then carefully pour it into each well. This prevents shell fragments and gives you better control.

Let them cook covered:

Cover the skillet and reduce heat to medium low, cooking for 6 to 8 minutes until the egg whites set and turn opaque but the yolks stay runny and glossy. If you like firmer yolks, go longer, but those runny yolks are where the magic happens.

Garnish and serve:

Remove from heat, scatter fresh herbs and crumbled feta over the top, and bring the whole skillet to the table with warm bread on the side. People should eat this while the eggs are still warm enough to have that luxurious runny yolk.

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There's a moment, right before you bring the skillet to the table, when you notice how the heat is still gently moving the sauce, and the eggs look like little treasure chests waiting to be opened. That's when you remember why people gather around food.

Flavor Tweaks That Work

I've made this dish maybe fifty times now, and it never tastes exactly the same twice, which is part of its charm. Some mornings I add a splash of red wine vinegar for brightness. Other times I cook chorizo or spicy sausage in the skillet first, building a deeper, smokier base. I've also discovered that a pinch of ground cinnamon, just barely enough to notice, adds a subtle warmth that nobody can quite identify but everyone loves.

Make It Your Own

Shakshuka is endlessly flexible, which is exactly why it works as a foundation for however you want to cook. Add fresh spinach or kale if you want greens. Stir in chickpeas for more protein. Top with a dollop of Greek yogurt or labneh instead of feta. Some people even add a pinch of sumac for tang, or swirl in pomegranate molasses if they want to go down a more complex flavor path.

Serving and Storage Wisdom

Shakshuka is best eaten immediately, straight from the skillet, because that contrast between the warm runny yolk and the spiced tomato sauce is what makes it special. Leftovers keep in the fridge for three days and reheat gently on the stovetop or in a warm oven, though the yolks will be fully set by then. I sometimes intentionally make extra sauce without eggs and freeze it in portions, knowing I can poach fresh eggs in it anytime I'm craving that moment of warmth and comfort.

• Serve with thick slices of crusty bread for soaking up every bit of that incredible sauce.
• A cold glass of something citrusy cuts through the richness perfectly.
• This dish tastes even better when eaten slowly, with people you actually want to sit with.

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Every time you make this, you're not just following steps, you're creating a moment worth being part of. That's the real recipe.

Questions & Answers

→ What vegetables are used in shakshuka?

Diced onion and red and green bell peppers form the base, complemented by garlic and optional jalapeño for heat.

→ How is the tomato sauce prepared?

Tomato paste and diced tomatoes simmer with spices like cumin, smoked paprika, coriander, and optional cayenne until thickened.

→ How are the eggs cooked in the sauce?

Eggs are cracked into wells made in the simmering sauce, then covered and cooked until whites set and yolks remain runny.

→ Can I adjust the spice level?

Yes, add or omit jalapeño and cayenne pepper according to your preferred heat level.

→ What are good accompaniments for this dish?

Serve with crusty bread or pita to scoop the sauce and eggs, or alongside mixed greens and yogurt for balance.

→ Are there variations for different diets?

To make it vegan, replace eggs with tofu cubes and skip the feta or use a plant-based cheese alternative.