Shakshuka Poached Eggs Tomato

My neighbor brought a steaming skillet to a Sunday potluck years ago, and I watched people crowd around it like it held secrets. She tilted the pan slightly so the golden-orange sauce caught the light, revealing those perfect runny eggs nestled in the middle. One bite and I understood why shakshuka had traveled so far from North Africa and the Middle East to tables everywhere. The spices weren't complicated, but they sang together in a way that made breakfast feel celebratory. I've been making it ever since, sometimes on lazy mornings when I need something that feels special without the fuss.

I made this for my partner on a gray Tuesday morning when we both needed something warm that wasn't just coffee. The smell of cumin and paprika filling the kitchen seemed to shift the whole mood of the day, and by the time those eggs were gently set in their tomato nest, we were both smiling over breakfast in a way we hadn't in weeks. Those are the mornings I remember most, not the special occasions but the quiet ones where food became an excuse to slow down together.

Ingredients

• Olive oil: Use good quality here since it's one of the few ingredients that actually shows up on the plate, and it carries flavor. Two tablespoons is enough to build a golden base without making the sauce greasy.
• Onion and red bell pepper: The onion softens into sweetness while the pepper adds brightness and a subtle crunch if you don't overcook it. Don't skip the dicing step and rush it, because uneven pieces cook unevenly.
• Garlic: Three cloves minced fine prevents any harsh, raw bites in the finished dish. Add it after the vegetables have started to soften so it doesn't burn.
• Crushed tomatoes: A 28-ounce can is standard, but fresh diced tomatoes work beautifully in summer if you can find ones that actually taste like tomatoes. The sauce needs about 12 minutes to thicken and lose that raw tomato edge.
• Spices (cumin, paprika, coriander, cayenne): These four create the soul of shakshuka, and using ground spices from a container older than six months will disappoint you. Toast them slightly in your mind before adding, and you'll notice how much warmer they taste.
• Eggs: Large eggs work best because they fit nicely in the wells and cook evenly. The yolk staying runny is non-negotiable for me, but you control that timing.
• Fresh parsley or cilantro: This isn't a garnish you skip, it's what brings brightness to the richness below. Chop it just before serving so it doesn't darken.
• Feta cheese: Crumbled feta adds a tangy counterpoint to the warm spices, but the dish stands perfectly well without it if you're dairy-free.

Instructions

Build your oil base:

Heat olive oil in a large skillet over medium heat until it shimmers slightly. This takes about a minute and tells you the pan is ready to accept the vegetables without them sticking.

Soften the vegetables:

Add diced onion and red bell pepper, cooking for 5 to 7 minutes while stirring occasionally. You're looking for the vegetables to turn translucent and tender, releasing their natural sweetness into the oil.

Wake up the aromatics:

Stir in minced garlic and finely chopped chili pepper, cooking for just one minute until the raw smell disappears. This is important because garlic burns quickly and tastes bitter if you're not paying attention.

Create the sauce:

Add crushed tomatoes and all the spices at once, stirring everything together until the color deepens to a warm rust-orange. The sauce will look thin at this point, and that's exactly right.

Let it simmer and thicken:

Leave the pan uncovered for 10 to 12 minutes, stirring occasionally, until the sauce reduces and gains body. You'll notice the oil beginning to separate slightly at the edges, which means it's reached the right consistency.

Make wells for the eggs:

Using the back of a spoon, push the sauce aside to create four small indentations across the pan. Space them evenly so each egg has room to cook without touching its neighbors.

Nestle in the eggs:

Crack one large egg into each well, being careful not to break the yolk. The sauce should be hot enough that you'll hear a gentle sizzle as each egg meets it.

Cook gently until set:

Cover the pan and cook for 6 to 8 minutes until the egg whites turn opaque but the yolks jiggle slightly when you tilt the pan. If you like firmer yolks, add another minute or two, but watch carefully so the sauce doesn't dry out.

Finish with brightness:

Remove from heat and scatter fresh parsley or cilantro across the top, followed by crumbled feta if you're using it. Serve immediately from the pan with warm bread for scooping and dipping.

Save

There's something about breaking an egg into a hot, spiced tomato sauce and watching the white turn opaque while the yolk stays golden that feels almost meditative. That moment when you lift the lid and see four perfect eggs nestled in that fragrant sauce, ready to be scooped onto bread or eaten straight from the pan, is when this dish becomes more than breakfast. It becomes a small ritual, a reason to gather around one skillet instead of everyone eating alone.

Choosing Your Tomatoes

Canned crushed tomatoes are reliable and available year-round, which is why I reach for them most often. But in late summer when tomato season hits and you can find ones that actually smell like tomato, fresh diced ones bring a brightness that canned can't quite match. Either way, avoid tomato sauce or puree because they're too concentrated and will make the dish taste harsh instead of welcoming.

The Spice Balance

The beauty of shakshuka is that you can adjust the heat and warmth to match your mood and what's in your spice cabinet. The cumin and paprika are the backbone, the coriander adds subtle earthiness, and the cayenne is there for those who want a kick. If you only have one or two of these spices on hand, don't skip the dish—work with what you have and taste as you go, adding more of whatever spice you do have until it tastes warm and alive to you.

Bread and Serving

Shakshuka absolutely sings when served with warm crusty bread or soft pita for scooping, but it also stands alone as a bowl of pure comfort. I've made it for brunch, for dinner with roasted vegetables on the side, and for late breakfasts when I'm too tired to think of anything else. The magic is that it works whenever you need it, and it never feels like you're eating leftovers or settling.

• Warm your bread in the oven or toaster while the eggs cook, so it's ready the moment the skillet comes off the heat.
• If you're feeding vegetarians and meat-eaters at the same table, you can make the sauce ahead and reheat it, cooking fresh eggs for everyone at the last minute.
• Leftover sauce keeps for three days in the fridge and is honestly just as good reheated the next morning with freshly cooked eggs.

Save

Shakshuka asks very little of you and gives back generously—a warm, nourishing meal that tastes like you tried harder than you actually did. Make it when you want breakfast to feel like an occasion, or when you need something that tastes like home without knowing exactly where home is.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a traditional Middle Eastern and North African dish of eggs poached in a spiced tomato and pepper sauce. It's typically served for breakfast but works well for any meal.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes for runny yolks, or 9-12 minutes for firmer yolks. The whites should be completely set while the yolks remain your desired consistency.

→ Can I make shakshuka ahead of time?

The sauce can be made ahead and reheated, but eggs are best cooked fresh. Add the eggs when ready to serve for the best texture and presentation.

→ What can I serve with shakshuka?

Crusty bread, warm pita, or flatbread are ideal for soaking up the sauce. It also pairs well with olives, cucumber salad, or roasted potatoes.

→ Is shakshuka spicy?

Traditional shakshuka has mild to medium heat from spices and optional chili. Adjust cayenne and chili amounts to suit your preference.

→ Can I make shakshuka vegan?

Yes, omit the eggs and add plant-based proteins like sautéed tofu, chickpeas, or white beans instead. The spiced tomato base remains delicious.