Eggs Poached in Spicy Tomato Sauce

I discovered shakshuka during a rainy Sunday morning when my roommate and I were too broke to go out for brunch but craving something extraordinary. We raided the pantry, found some canned tomatoes and eggs, and improvised what we thought would be a boring breakfast. The moment those aromatics hit the olive oil, our tiny apartment transformed into a Mediterranean kitchen. That first dip of crusty bread into a runny yolk changed everything about how I viewed simple ingredients.

Last winter, my friend Sarah came over heartbroken and hungry. I made this shakshuka, and we spent two hours at the table dipping bread, talking, and watching steam curl off the skillet. She still messages me every time she makes it, claiming it saved her through several rough mornings. Food really does hold that kind of power.

Ingredients

• 1 medium yellow onion, diced: The foundation that provides sweetness and depth as it caramelizes in the olive oil
• 1 red bell pepper and 1 green bell pepper, diced: These add natural sweetness and a lovely texture contrast against the soft eggs
• 3 garlic cloves, minced: Fresh garlic is non negotiable here, it blooms beautifully in the hot oil and infuses the entire sauce
• 1 (28 oz) can diced tomatoes: Canned tomatoes work beautifully year round and provide consistent results, though fresh work in summer
• 1 jalapeño, seeded and finely diced: This subtle heat builds in the background and makes every bite more interesting
• 2 tbsp olive oil: A good quality extra virgin olive oil carries the spices and ties all the flavors together
• 2 tbsp tomato paste: Concentrates the tomato flavor and gives the sauce that gorgeous rich body
• 1 tsp ground cumin: Earthy and warm, this is the backbone spice that makes shakshuka taste authentic
• 1 tsp smoked paprika: Adds a subtle smoky depth that mimics the charcoal grilled versions
• ½ tsp ground coriander: Brightens the heavy tomato base with its citrusy floral notes
• ¼ tsp cayenne pepper: Just enough to wake up your palate without overwhelming the dish
• Salt and freshly ground black pepper: Essential for balancing all the rich spices and tomato acidity
• 6 large eggs: Fresh eggs really matter here because they are the star of the show
• ¼ cup fresh cilantro or parsley: This fresh herbal hit cuts through the rich sauce and brightens the whole plate
• ¼ cup crumbled feta cheese: Optional but highly recommended for that salty tangy contrast
• 1 loaf crusty bread or pita: The most important vehicle for getting all that sauce and runny yolk into your mouth

Instructions

Build your flavor foundation:

Heat the olive oil in a large skillet over medium heat, then add your diced onion and both bell peppers. Let them sizzle away for 5 to 6 minutes until they soften and the onions turn translucent and fragrant.

Wake up the aromatics:

Stir in the garlic and jalapeño and cook for just 1 minute until the garlic becomes fragrant but not brown. This quick step releases all those essential oils that make the house smell incredible.

Bloom your spices:

Add the tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes while stirring constantly as the spices bloom and the tomato paste darkens slightly, intensifying its flavor.

Create the sauce:

Pour in the diced tomatoes with all their juices and season with salt and pepper. Let everything simmer uncovered for 10 to 12 minutes, stirring occasionally until the sauce thickens nicely and the flavors meld together.

Taste and adjust:

Take a moment to taste your sauce and adjust the seasoning if needed. This is the time to add more salt, heat, or a pinch of sugar if the tomatoes are too acidic.

Make room for eggs:

Use your spoon to create 6 little wells in the sauce, spacing them evenly around the skillet. Crack one egg into each well, being careful not to break the yolks.

Let eggs poach:

Cover the skillet and cook for 6 to 8 minutes until the whites are set and opaque but the yolks still jiggle when you shake the pan. Leave them longer if you prefer firmer yolks.

Finish and serve:

Remove from heat immediately and scatter with fresh herbs and crumbled feta if you are using it. Bring the whole skillet to the table and serve with plenty of warm bread for everyone to dip and scoop.

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My daughter now requests this for her birthday breakfast every year. She watches the skillet like a hawk, impatient for those whites to set, and has developed an impressive technique for fishing out the perfect yolk drenched piece of bread.

Getting The Perfect Egg Texture

The trick is patience and keeping the heat at medium. High heat will cook the bottoms too fast while leaving the tops raw, and low heat will take forever and might make the sauce separate. Cover the pan but check after 5 minutes to gauge progress.

Bread Choices Matter

A crusty sourdough or ciabatta is ideal because it holds up to dipping without falling apart. Pita works beautifully for scooping, and even toasted baguette slices get the job done. The bread is just as important as the eggs.

Make It Your Own

This recipe is incredibly forgiving once you understand the basic technique. Add chorizo for a meaty version or stir in chickpeas for extra protein without changing the cooking method much.

• Roasted red peppers work beautifully in place of fresh ones
• A dollop of Greek yogurt or labneh on top adds creaminess
• Harissa paste can replace some spices for a North African twist

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There is something profoundly satisfying about a dish that requires only one pan and feeds everyone happy. Simple food prepared with love is always enough.

Frequently Asked Questions

→ What is the traditional way to serve shakshuka?

Shakshuka is traditionally served directly from the skillet, piping hot. Each person dips crusty bread or pita into the sauce to scoop up eggs and vegetables. It's meant to be a communal, hands-on dining experience.

→ How do I know when the eggs are perfectly cooked?

Perfectly cooked shakshuka eggs have set whites with opaque appearance, while the yolks remain jiggly and runny when you gently shake the pan. This usually 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 prepared up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce gently, create the wells, and add fresh eggs. Cook as directed. It's best enjoyed immediately after adding eggs.

→ What can I substitute for the bell peppers?

You can use any combination of colored bell peppers, or substitute with poblano peppers for mild heat. For a different flavor profile, try roasted red peppers from a jar, which add a subtle sweetness and deeper flavor.

→ How can I adjust the spice level?

Control heat by adjusting jalapeño quantity and cayenne pepper. For mild version, omit both. For medium, include jalapeño without seeds. For extra spicy, keep jalapeño seeds and increase cayenne to ½ teaspoon.

→ What proteins can I add for a heartier dish?

Add cooked chorizo, spicy sausage, or crumbled bacon after step 4 and before adding eggs. Chickpeas also work well for protein without meat. For vegan version, use firm tofu cubes instead of eggs.