Shakshuka Spicy Tomato Eggs

My roommate Lena stumbled into our apartment at 2 am clutching a jar of paprika like it was contraband. We made shakshuka on her tiny hotplate, windows fogged up, taking turns stirring the tomato sauce while the rest of the apartment slept. Something about the way the peppers sizzled and the eggs slowly set transformed that late-night whim into a permanent Sunday tradition. Now the smell alone makes people gather in my kitchen without any invitation.

Last winter I made this for friends who were going through a rough patch. Nobody spoke much while we ate, just the sound of spoons scraping bowls and bread dipping into sauce. Later they told me that meal was the first time theyd felt normal in weeks.

Ingredients

• 1 medium yellow onion, diced: The foundation that sweetens as it caramelizes
• 1 red bell pepper and 1 green bell pepper, diced: Red brings sweetness while green adds a slight bitter contrast that balances the rich sauce
• 3 garlic cloves, minced: Add these with the peppers so they bloom but dont burn
• 1 (28 oz) can diced tomatoes: Fire-roasted ones add depth but regular work perfectly fine
• 1 jalapeño, seeded and finely diced: Leave this out if you prefer gentle warmth over genuine heat
• 2 tbsp olive oil: Use the good stuff since it carries all the spice flavors
• 2 tbsp tomato paste: This concentrates the sauce and gives it that restaurant-quality body
• 1 tsp ground cumin: The earthy backbone that makes it taste authentic
• 1 tsp smoked paprika: Regular paprika works but smoked adds that campfire quality
• ½ tsp ground coriander: Brightens up the heavier spices
• ¼ tsp cayenne pepper: Optional but recommended if you like things with a kick
• Salt and freshly ground black pepper: Taste at the end before adding final seasoning
• 6 large eggs: Farm fresh really do make a difference here
• ¼ cup fresh cilantro or parsley, chopped: Cilantro divides people so parsley is the safer bet for crowds
• ¼ cup crumbled feta cheese: The salty creaminess cuts through the spice beautifully
• Crusty bread or pita: The most important part for soaking up every drop

Instructions

Build your flavor foundation:

Warm the olive oil in a large skillet over medium heat. Toss in the onion and both bell peppers. Let them soften for 5 to 6 minutes, stirring occasionally. You want the onions translucent and peppers tender but not browned.

Wake up the aromatics:

Add the garlic and jalapeño to the pan. Stir constantly for 1 minute until the smell hits you. Do not walk away or this is where it burns.

Bloom the spices:

Scoop in the tomato paste then sprinkle in cumin, smoked paprika, coriander, and cayenne. Stir for 2 minutes straight. The paste will darken and the spices will become incredibly fragrant.

Create the sauce:

Pour in the entire can of tomatoes with their juices. Season with salt and pepper. Let everything simmer uncovered for 10 to 12 minutes. The sauce should thicken enough that a spoon leaves a trail.

Taste and adjust:

This is the moment that matters. Dip in a spoon and trust your palate. Add more salt, cayenne, or even a pinch of sugar if the tomatoes are too acidic.

Nestle the eggs:

Use the back of a spoon to create 6 small wells in the sauce. Crack an egg directly into each depression. Take your time and keep the yolks intact.

Let them set:

Cover the pan and reduce heat slightly. Cook for 6 to 8 minutes. The whites should be completely opaque but the yolks still jiggle when you shake the pan.

Finish it:

Sprinkle fresh herbs and crumbled feta over the top while it is still piping hot. Carry the whole skillet to the table and let people serve themselves.

Save to Pinterest

My daughter calls this breakfast-for-dinner food. Sometimes we eat it straight from the pan standing up at the stove because waiting for plates feels unnecessary.

Getting the Eggs Right

The difference between runny yolks and overcooked ones is about 90 seconds. I set a timer because I inevitably get distracted by someone asking me a question or the phone ringing. If you prefer firmer eggs, keep the lid on for another 2 minutes but know that the yolks will not have that liquid gold quality that makes shakshuka special.

Bread Strategy

Sourdough holds up better than softer breads and does not disintegrate when you drag it through the sauce. Pita works wonderfully too but toast it first so it develops some structural integrity. The bread is not optional.

Make It Your Own

Once you master the basic version, the variations are endless. Some mornings I add chorizo or spicy sausage. Other times I throw in roasted eggplant or chickpeas. The sauce itself is the canvas.

• Leftovers reheat surprisingly well in the microwave
• The sauce actually tastes better the next day
• Make a double batch and freeze half for emergencies

Save to Pinterest

There is something deeply satisfying about breaking that yolk and watching it swirl through the spicy tomato sauce. This is the kind of food that reminds you why we bother cooking at all.

Recipe Questions & Answers

→ What is shakshuka?

Shakshuka is a Middle Eastern and North African dish of eggs poached in a spiced tomato sauce. It's traditionally served for breakfast or brunch with bread for dipping.

→ How do I know when the eggs are done?

The whites should be fully set and opaque while the yolks remain runny. This typically takes 6-8 minutes covered. For firmer yolks, cook 2-3 minutes longer.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made 1-2 days ahead and reheated. Add fresh eggs when ready to serve for best results.

→ What can I serve with shakshuka?

Crusty bread, pita, or flatbread are traditional for dipping. It also pairs well with mixed greens, Greek yogurt, or olives on the side.

→ How do I adjust the spice level?

Reduce or omit the jalapeño and cayenne for a milder version. Add more diced chilies or a pinch of red pepper flakes for extra heat.

→ Can I make shakshuka vegan?

Yes, substitute eggs with firm tofu cubes pressed and added in the final minutes of cooking. Use vegan cheese instead of feta if desired.