Middle Eastern Shakshuka with Eggs

My neighbor knocked on my apartment door one Saturday morning with a steaming pan of shakshuka, and I was instantly hooked by the aroma of warm spices and simmered tomatoes. She told me it was comfort food from her grandmother's kitchen in Tunisia, passed down through generations as the ultimate breakfast that could also masquerade as dinner. The way those eggs nestled into the ruby-red sauce, with their yolks still glossy and waiting, felt like pure magic on a plate. I've been making it ever since, usually when I want something that feels both impressive and deeply nourishing without much fuss.

I made this for a group of friends who were skeptical about eating eggs for brunch, and watching their faces when they tasted that perfect balance of spiced tomato sauce with creamy yolk was worth every minute. One friend went back for seconds and asked if I'd made it from scratch, which made me laugh because she'd watched me chop the onions. It became our thing after that, the dish we'd request whenever I hosted weekend breakfast, and somehow it never got old.

Ingredients

• Olive oil: The foundation of everything here, so use something you actually like the taste of because you'll taste it in every bite.
• Onion and red bell pepper: These two are your flavor base, and taking time to soften them properly makes the whole sauce sing instead of taste raw.
• Garlic and chili pepper: Garlic becomes sweet and mellow when cooked gently, while the chili adds a whisper of heat that builds as you eat.
• Crushed tomatoes: Canned works beautifully here, but if you have fresh tomatoes at peak season, by all means use them for something that tastes like summer.
• Ground cumin, sweet paprika, coriander: These spices are the secret handshake of shakshuka, and they deserve to be toasted slightly in the oil to deepen their flavor.
• Large eggs: The star of the show, and fresher eggs hold their shape better when poaching, so check that date.
• Fresh parsley or cilantro: Don't skip the garnish, as the brightness of fresh herbs cuts through the richness and brings the whole dish into focus.
• Feta cheese: Optional but absolutely worth it if you enjoy a tangy, salty element that plays beautifully against those creamy yolks.

Instructions

Build your flavor base:

Heat olive oil in a large skillet over medium heat until it shimmers, then add the diced onion and bell pepper. Let them soften for about five to seven minutes, stirring occasionally, until they're tender and the onion becomes translucent at the edges.

Wake up the spices:

Stir in the minced garlic and chili pepper, cooking for just about a minute until the raw edge disappears and the smell fills your kitchen. You'll know it's ready when you can't help but take a deep breath.

Create the sauce:

Add the crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper all at once, stirring to combine everything evenly. Let this simmer uncovered for ten to twelve minutes, stirring occasionally, until the sauce thickens and darkens slightly in color.

Make your wells:

Using the back of a wooden spoon, gently create four little pockets in the sauce, spacing them so each egg has its own territory. These wells keep the eggs from sliding around and help them poach evenly in the sauce.

Nestle the eggs:

Crack each egg carefully into its well, keeping the yolk intact as it slides in. Cover the pan and reduce the heat slightly, letting the eggs cook gently for six to eight minutes until the whites are set but those yolks still jiggle slightly when you shake the pan.

Finish with flourish:

Remove from heat and sprinkle with fresh parsley or cilantro and crumbled feta if you're using it. Serve immediately in the same skillet for maximum drama, ideally with crusty bread or warm pita for scooping.

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There's something about this dish that transforms a regular morning into something special, a moment where you're eating something that feels both ancient and entirely personal. The first time someone says "wow, you made this," while their fork is already halfway through an egg yolk, you'll understand why shakshuka is worth keeping in your rotation.

Variations That Work

I've played with this recipe more times than I can count, and it's remarkably forgiving as long as you respect the foundation of spiced sauce. Roasted red peppers instead of fresh bell pepper give you a deeper, sweeter flavor that tastes almost caramelized, while adding a pinch of smoked paprika brings something almost barbecued to the table. Some mornings I'll add a handful of spinach or sautéed mushrooms right before the eggs go in, and they cook down beautifully in the steam.

The Bread Question

Shakshuka without bread is good, but shakshuka with bread is a completely different conversation. Crusty sourdough or warm pita become edible spoons for scooping up sauce and dragging through those runny yolks, and honestly, that's when the dish stops being breakfast and becomes a religious experience. I've learned to toast the bread first so it doesn't fall apart in the sauce, though sometimes I'm too hungry to care about technique.

Making It Your Own

The beauty of shakshuka is that it invites you to experiment without consequence, a rare quality in cooking where most variations actually improve the dish. I've added everything from caramelized onions to roasted garlic, fresh herbs to spicy harissa, and each version taught me something about balance and flavor. The core remains untouched, but the details belong entirely to you and whatever mood strikes on any given morning.

• Don't be afraid to add a teaspoon of harissa for heat or smoked paprika for depth, as these small adjustments shift the entire character of the sauce.
• If you prefer firmer yolks, simply extend the cooking time by a few minutes and cover the pan until you reach your preferred doneness.
• Make extra sauce and use it for lunch the next day over toast or grain bowls, because this dish improves after a night in the refrigerator.

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Shakshuka became my answer to "what should we make for breakfast that feels like celebration without being complicated." There's something quietly powerful about a meal that's been feeding families for centuries, now feeding yours with the same satisfaction it always has.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a Middle Eastern and North African dish of eggs poached in a spiced tomato sauce, typically eaten for breakfast but enjoyed any time of day.

→ How do I know when the eggs are done?

The whites should be fully set and opaque, while yolks remain slightly jiggly and runny. Cook 6-8 minutes covered for runny yolks, or longer if you prefer them firmer.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be made 1-2 days ahead and refrigerated. Reheat gently before adding fresh eggs to poach.

→ What should I serve with shakshuka?

Crusty bread, warm pita, or flatbread are traditional for dipping. It also pairs well with roasted potatoes or a simple green salad.

→ Is shakshuka spicy?

The base dish is mildly spiced and warming rather than hot. Adjust heat by varying the amount of cayenne or chili pepper, or add harissa for extra kick.

→ Can I make shakshuka vegan?

Yes, simply omit the eggs and add protein alternatives like sautéed tofu, chickpeas, or white beans instead.