Shakshuka Tomato Eggs

The first time I encountered shakshuka was at a tiny brunch spot where the waiter warned me about the pan being sizzling hot. I watched steam rise as he set it down, those vibrant red peppers and golden yolks creating the most gorgeous tableau. One dip with crusty bread and I was completely converted to this Middle Eastern comfort food that somehow feels like a warm hug on a plate. Now it's my go-to when friends sleep over because it looks impressive but secretly takes zero effort.

Last winter my sister visited during a snowstorm and we made this together while sipping wine. She kept insisting the sauce needed more time to develop, standing over the stove and inhaling the cumin and paprika steam like she was conducting some serious chemistry experiment. When we finally sat down to eat, snow piling up against the windows, that steaming pan felt like the absolute definition of cozy.

Ingredients

• Yellow onion: The foundation that provides sweetness to balance the tomatoes and spices
• Red and green bell peppers: These add texture, color depth and a subtle sweetness that mellows the heat
• Garlic cloves: Freshly minced is non-negotiable here for that aromatic punch
• Diced tomatoes: Canned with juices works beautifully year-round but fresh summer tomatoes make it extraordinary
• Jalapeño: Optional but recommended if you like that backend kick that lingers
• Olive oil: Use a decent one since it carries all the spices
• Tomato paste: Concentrates the tomato flavor and helps thicken the sauce
• Ground cumin: Earthy and essential for that authentic Middle Eastern soul
• Smoked paprika: Adds depth and a subtle smokiness without needing a grill
• Ground coriander: Brightens the heavy tomatoes with citrusy floral notes
• Cayenne pepper: Adjust based on your heat tolerance
• Salt and black pepper: Taste repeatedly and trust your palate
• Large eggs: Fresh eggs hold their shape better when you crack them into the sauce
• Fresh cilantro or parsley: This bright garnish cuts through the richness
• Feta cheese: Optional but adds a creamy salty contrast that makes everything pop
• Crusty bread or pita: Essential for scooping up every last drop of sauce

Instructions

Build your flavor base:

Heat olive oil in your largest skillet over medium heat and let the onion and peppers soften until they're fragrant and starting to caramelize slightly

Wake up the aromatics:

Stir in garlic and jalapeño just until fragrant, about one minute so they don't burn and turn bitter

Bloom the spices:

Add tomato paste and all the spices, stirring constantly for two minutes until they're sizzling and smelling incredible

Simmer the sauce:

Pour in tomatoes with their juices and let everything bubble away uncovered until the sauce thickens nicely

Season thoughtfully:

Taste your sauce and adjust the salt and pepper before moving forward

Create the wells:

Use the back of a spoon to make six shallow indentations in the sauce

Add the eggs:

Crack one egg into each well, keeping the yolks intact

Cover and cook:

Put on the lid and cook until whites are set but yolks remain gloriously runny

Finish and serve:

Sprinkle with herbs and feta if using, then bring the whole pan to the table

Pin

This dish became a regular at our apartment's Sunday morning gatherings, each person claiming the best spoon for their preferred dipping corner. Something about breaking those yolks together and passing bread around the table makes even casual mornings feel like an event worth remembering.

Making It Your Own

Once you master the basic technique, shakshuka welcomes endless improvisation. I've added spinach during the final minutes, stirred in harissa for extra complexity, and even topped it with avocado when I wanted something creamy without dairy.

The Bread Situation

Don't underestimate the importance of good bread. A proper crusty sourdough or homemade pita makes all the difference in scooping up those perfect bites of runny yolk mixed with spiced tomato sauce.

Scaling For Crowds

When feeding more than four people, I've learned to make two separate pans rather than crowding one. The eggs cook more evenly and everyone gets their fair share of those coveted edge pieces where the sauce gets almost caramelized.

• Prepare all your vegetables ahead of time for faster cooking
• Keep the heat at medium to prevent the bottom from scorching
• Have your bread warming in the oven while the shakshuka cooks

Pin

There's something deeply satisfying about serving food directly from the cooking vessel. It invites everyone to lean in, share, and linger just a little longer over their plates.

Recipe FAQs

→ What is the traditional way to serve shakshuka?

Shakshuka is traditionally served directly from the skillet, piping hot, with crusty bread or pita on the side for dipping into the sauce and runny yolks. It's meant to be a communal, rustic dining experience.

→ How do I know when the eggs are done?

The eggs are ready when the whites are completely set and opaque, but the yolks still jiggle slightly when you gently shake the pan. This usually takes 6–8 minutes covered. For firmer yolks, cook 2–3 minutes longer.

→ Can I make this ahead of time?

The tomato sauce base can be made 1–2 days ahead and stored in the refrigerator. Reheat gently before adding the eggs—the eggs are best cooked fresh just before serving.

→ What can I use instead of feta?

You can substitute feta with crumbled goat cheese, shaved parmesan, or omit it entirely. Fresh herbs like cilantro or parsley add plenty of flavor on their own.

→ Is shakshuka spicy?

The level of heat is adjustable. The base recipe includes jalapeño and cayenne for mild warmth, but you can reduce or omit them for a milder version, or add more spice if you prefer it hotter.

→ Can I add other vegetables?

Absolutely. Diced zucchini, eggplant, or spinach work well. Add them along with the peppers and onions so they have time to soften and meld with the sauce.