Shakshuka Recipe | Eggs in Spiced Tomato Sauce

A vibrant North African dish of eggs poached in spiced tomato sauce. Perfect for breakfast, lunch, or dinner, shakshuka is endlessly adaptable and incredibly satisfying. The key is building layers of flavor in the sauce before gently poaching the eggs. This one-pan wonder works in any skillet, but cast iron or enameled cast iron are ideal—they distribute heat evenly and go straight from stovetop to table for a beautiful presentation. Prep Time 10 minutes Cook Time 25 minutes Servings 4 servings Ingredients 2 tablespoons olive oil 1 medium onion, diced 1 red bell pepper, diced 4 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika ¼ teaspoon cayenne pepper (adjust to taste) 1 (28 oz) can crushed tomatoes Salt and black pepper, to taste 6 large eggs ¼ cup crumbled feta cheese Fresh parsley or cilantro, chopped Crusty bread, for serving Instructions Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant. Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly. Using the back of a spoon, create 6 small wells in the sauce. Crack an egg into each well. Season eggs lightly with salt and pepper. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks). Remove from heat. Sprinkle with feta cheese and fresh herbs. Serve directly from the skillet with crusty bread for dipping. Cook's Note The sauce should be thick enough to support the eggs without them spreading too much. If it's too thin, simmer uncovered for a few extra minutes before adding the eggs. Common Mistakes to Avoid Not simmering the sauce long enough: The sauce needs time to thicken and develop flavor. Don't rush this step. Overcooking the eggs: Watch them carefully. The whites should be set but the yolks should still be runny for the best experience. Skipping the cover: Covering the pan creates steam that helps cook the egg whites evenly without overcooking the yolks. Substitution Guide 🥇 1. Add Greens Why it works: Adds nutrition and color Traditional in many variations How to use it:Stir in 2 cups fresh spinach or kale after the sauce has thickened, before adding the eggs. Let it wilt for 1-2 minutes. 🥈 2. Spice Variations Why it works: Regional variations use different spice blends Customize heat and flavor How to use it:Try adding ½ teaspoon harissa paste for North African heat, or use za'atar for a Middle Eastern twist. 🥉 3. Protein Add-Ins Why it works: Makes it heartier Great for using leftovers How to use it:Add cooked chorizo, merguez sausage, or chickpeas to the sauce before adding eggs. Quick Decision Guide Want classic shakshuka? → Stick with the base recipe Want more vegetables? → Add spinach or kale Want heartier meal? → Add sausage or chickpeas Serving Suggestions Serve shakshuka with warm pita, crusty sourdough, or challah for soaking up the sauce and runny yolks. A dollop of Greek yogurt or labneh on the side adds cooling richness. Pan Recommendation A 10-12 inch cast iron or enameled cast iron skillet is perfect for shakshuka. The even heat distribution ensures the eggs cook gently and evenly, and you can serve it straight from the pan.

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