Shakshuka Spicy Tomato Eggs (Printable)

Eggs poached in spicy tomato sauce with bell peppers and onions, served with crusty bread.

# 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)

→ Pantry Staples

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

→ Spices and Seasonings

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

→ Garnishes

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

→ For Serving

17 - 1 loaf crusty bread or pita, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers. Sauté for 5–6 minutes, until softened and fragrant.
02 - Stir in minced garlic and diced jalapeño; cook for 1 minute until aromatic, being careful not to burn the garlic.
03 - Add tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly to bloom the spices and deepen their flavor.
04 - Pour in diced tomatoes with their juices. Season generously with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until sauce thickens to a rich consistency.
05 - Taste the sauce and adjust salt, pepper, or spice level as needed. The sauce should be well-seasoned before adding eggs.
06 - Using the back of a spoon, make 6 shallow wells in the sauce, spacing them evenly around the skillet. Crack one egg into each well.
07 - Cover the skillet with a lid and cook for 6–8 minutes, until egg whites are completely set but yolks remain runny. For firmer yolks, cook an additional 2–3 minutes.
08 - Remove from heat immediately. Sprinkle with fresh cilantro or parsley and crumbled feta cheese, if desired.
09 - Serve directly from the skillet while hot, accompanied with warm crusty bread or pita for dipping into the sauce and runny yolks.

# Expert Advice:

01 -
  • It turns a can of tomatoes and some eggs into something that feels like a hug
  • The bread-dipping part alone is worth making it
  • Looks impressive but comes together in under 40 minutes
02 -
  • Do not try to flip the eggs halfway through or you will break the yolks
  • The sauce continues thickening off heat so do not over-reduce
  • Room temperature eggs are less likely to crack when you add them
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly
  • Let the sauce cool slightly before cracking eggs if it is bubbling too aggressively
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