A classic one-skillet dish of eggs simmered in a cumin-spiced tomato sauce
Shakshuka: Eggs Poached in Spicy Tomato Sauce
Shakshuka: Eggs Poached in Spicy Tomato Sauce
35 minEasy
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Shakshuka: Eggs Poached in Spicy Tomato Sauce
A classic one-skillet dish of eggs simmered in a cumin-spiced tomato sauce
Eggs gently poached in a rich, spiced tomato and pepper sauce. This North African and Middle Eastern staple is a one-pan meal that works for breakfast, lunch, or dinner.
10m
Prep Time
25m
Cook Time
35m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Shakshuka is one of those dishes that crosses borders easily. It exists in various forms across North Africa, the Middle East, and the Mediterranean, and everywhere it appears, it is beloved. The formula is simple: build a flavorful tomato sauce, crack eggs directly into it, and let them poach gently until the whites are set and the yolks are still runny.
The sauce is everything. It needs to be deeply seasoned with cumin, paprika, and a little heat, with enough body to cradle the eggs without being too thick. Bell peppers and onions build the base, and a touch of harissa or chili flakes brings the warmth. Serve it straight from the skillet with good crusty bread for dipping.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes or 1 tsp harissa paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- 6 large eggs
- Salt and pepper to taste
- 1/4 cup fresh cilantro or parsley, chopped
- 2 oz crumbled feta (optional)
- Crusty bread for serving
Instructions
- 1
Heat olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper, cooking for 5 to 6 minutes until softened.
- 2
Add the garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- 3
Pour in the crushed tomatoes and sugar. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
- 4
Make 6 small wells in the sauce with the back of a spoon. Crack an egg into each well.
- 5
Cover the skillet and cook on medium-low heat for 5 to 7 minutes until the egg whites are set but the yolks are still runny.
- 6
Remove from heat. Top with crumbled feta if using and chopped cilantro or parsley.
- 7
Serve immediately, straight from the skillet, with crusty bread for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Substitutions
Crushed tomatoesDiced tomatoes or fire-roasted tomatoes
Diced gives a chunkier texture
FetaGoat cheese
Similar tangy creaminess
Chili flakesHarissa paste
Harissa is more complex and traditional
FlavorPantry
Test Kitchen Pick
Harissa
Helpful Pantry Staple
Why the harissa matters
Harissa brings heat, smokiness, and depth in one move. That makes it one of the higher-leverage pantry pieces in a recipe like this.
The flavor identity here starts with the paste, not just the protein or vegetables.
- Adds layered heat and depth
- Useful in marinades, soups, and roasted vegetables
A good tube or jar of harissa is easy to keep using once it is open.
Shop harissa for this recipeTips & Storage
Pro Tips
The sauce should be thick enough to hold the eggs in place. If it seems thin, let it simmer a few minutes longer before adding the eggs.
Cover with a lid or foil to help the egg whites set while keeping the yolks runny.
For extra richness, stir a tablespoon of butter or harissa into the sauce before adding the eggs.
Storage
Best eaten immediately. Leftover sauce (without eggs) can be refrigerated for up to 4 days.
Reheating
Reheat the sauce in a skillet and poach fresh eggs in it. Previously cooked eggs will overcook.
Nutrition Facts
Per serving (1.5 eggs + sauce) · 4 servings
Calories260
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein15g
Carbohydrates18g
Fat14g
Fiber4g
Sugar8g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How runny should the yolks be?
- The whites should be fully set and the yolks still liquid. Cover the pan and check at 5 minutes.
- Can I add meat?
- Yes. Chorizo, merguez sausage, or ground lamb are all excellent additions. Brown them before building the sauce.
- What is harissa?
- A North African chili paste made from roasted peppers and spices. It adds smoky heat and is worth seeking out.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →Some product links on this page may be affiliate links. As an Amazon Associate RecipePool earns from qualifying purchases.
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