If you have been looking for a vibrant, comforting meal that bursts with flavor and is spectacularly simple to prepare, then this Shakshuka (Eggs in Tomato Sauce) Recipe is going to be your new go-to. Picture perfectly poached eggs nestled in a luscious, spiced tomato sauce – something that feels hearty yet fresh, colorful yet cozy. It’s a dish that shares the soul of Middle Eastern and North African kitchens, bringing warmth and a touch of spice to your table any time of day. The best part is how effortlessly it comes together, making it feel like a special treat even on your busiest mornings or laziest evenings.

olive oil in a small glass bowl with golden shine, a medium onion diced into neat white and purple-edged cubes, bright red bell pepper diced with glossy skin pieces, three cloves garlic peeled and minced finely, small piles of ground cumin and smoked paprika with warm rusty tones, a tiny heap of ground cayenne pepper in deep red (optional), an opened can of crushed tomatoes showing vibrant red chunky sauce texture, coarse salt and black peppercorns scattered lightly, six large fresh white eggs with smooth shells arranged nearby, a small bunch of fresh parsley or cilantro leaves chopped bright green sprinkled loosely, a small bowl of crumbled creamy white feta or goat cheese, all ingredients carefully spaced on a clean white kitchen countertop, natural soft lighting highlighting the vivid colors and contrasting textures, wooden cutting board and rustic linen napkin subtly placed as props, minimal shadows, crisp focus, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each one plays a crucial role in building the flavor, texture, and appeal of this classic dish. From the aromatic spices to the fresh herbs, they all blend perfectly to create the magic of shakshuka.

Olive oil: The foundation for sautéing vegetables and unlocking their natural sweetness.
Medium onion (diced): Adds a subtle sweetness and body to the sauce once softened.
Red bell pepper (diced): Brings a fresh, mild crunch and vibrant color to the pan.
Garlic cloves (minced): Infuses the dish with a deep, aromatic sharpness.
Ground cumin: Offers earthy warmth that anchors the flavor profile.
Smoked paprika: Introduces a smoky depth that makes the sauce truly unforgettable.
Ground cayenne pepper (optional): Delivers a gentle kick of heat if you like things spicier.
Crushed tomatoes (28 oz can): The rich, tangy base of the sauce that envelops the eggs.
Salt and black pepper: Essential for seasoning and balancing all the flavors.
Large eggs: The stars of the dish, perfectly poached right in the sauce.
Fresh parsley or cilantro (chopped): Adds a bright herbaceous touch that lifts the dish.
Crumbled feta or goat cheese (optional): For a creamy, tangy finish that complements the eggs beautifully.

How to Make Shakshuka (Eggs in Tomato Sauce) Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large skillet over medium heat. Once shimmering, add your diced onion and red bell pepper. Cook them gently, stirring occasionally, until they soften and become fragrant, about 5 minutes. This step builds the sweet and savory backbone of your sauce.

Step 2: Add Aromatics and Spices

Next, stir in minced garlic, cumin, smoked paprika, and optional cayenne pepper. Cook everything together for about a minute until the spices release their beautiful aromas and the garlic is just tender but not browned. This creates the deeply aromatic base that defines the shakshuka flavor.

Step 3: Simmer the Tomato Sauce

Pour in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer gently, uncovered, for 10 to 15 minutes. Stir occasionally until it thickens slightly and the flavors meld into a rich, luxurious sauce perfect for egg poaching.

Step 4: Add the Eggs

Use a spoon to make small wells in the sauce, then carefully crack an egg into each well. Cover the skillet with a lid and cook the eggs for 6 to 8 minutes, or until the whites are completely set but the yolks remain runny – or longer if you prefer them firmer. This gentle cooking infuses the eggs with the sauce’s spicy-sweet essence.

Step 5: Garnish and Serve

Remove the skillet from heat and sprinkle with chopped parsley or cilantro, and if you like, crumbled feta or goat cheese. The fresh herbs and creamy cheese bring freshness and creaminess that balance the dish perfectly.

How to Serve Shakshuka (Eggs in Tomato Sauce) Recipe

Garnishes

Fresh herbs like parsley or cilantro brighten every bite, while a sprinkle of crumbled feta or goat cheese adds a delightful contrast. You can also add a drizzle of extra virgin olive oil or a pinch of chili flakes for extra zing.

Side Dishes

Shakshuka loves company – crusty bread or warm pita for sopping up the sauce is a must. You can also serve it alongside a simple green salad or roasted vegetables for a heartier meal.

Creative Ways to Present

Try serving shakshuka in individual ramekins for a fancy brunch feel, or pile it high in a rustic cast-iron skillet to share at the table. For a twist, add sautéed greens like spinach or kale to the tomato sauce before cracking in the eggs.

Make Ahead and Storage

Storing Leftovers

Leftover shakshuka can be transferred to an airtight container and refrigerated for up to 3 days. The eggs will continue to cook slightly, so the yolks may be firmer when reheated.

Freezing

While the tomato sauce freezes beautifully, the eggs do not freeze well. For freezing, remove the eggs first and store the sauce separately in a freezer-safe container for up to 3 months.

Reheating

Reheat the thawed tomato sauce on the stove until hot, then add fresh eggs or poach eggs separately to serve with the warm sauce. This keeps the texture fresh and enjoyable.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! If using fresh tomatoes, choose ripe ones and chop them finely, then cook them down longer to achieve the right sauce consistency. It may take a bit more time but the fresh flavor is wonderful.

Is shakshuka spicy?

It depends on your preference. The recipe includes smoked paprika and optional cayenne pepper for gentle warmth. You can easily adjust the heat by omitting or adding more cayenne.

Can I make shakshuka vegan?

For a vegan version, simply skip the eggs and cheese. You can add extra veggies or tofu to the sauce for protein and still enjoy a delicious, hearty meal.

What if I want the yolks fully cooked?

Just leave the skillet covered on low heat a bit longer. Keep checking so the yolks don’t get chalky, usually an additional 2–3 minutes will do.

What bread is best to serve with shakshuka?

Crusty bread like a baguette or sourdough is perfect for soaking up the sauce, but soft pita or even warm flatbreads work wonderfully too.

Final Thoughts

This Shakshuka (Eggs in Tomato Sauce) Recipe is truly a celebration of simple ingredients coming together to create something incredibly satisfying and flavorful. I promise once you make it, you’ll keep coming back for more, whether it’s breakfast, brunch, or dinner. So grab your skillet, gather these vibrant ingredients, and dive into a dish that feels like a warm hug on a plate. Happy cooking!