If you’re looking for a breakfast, brunch, or even dinner dish that packs a punch with bold flavors yet feels comforting and homey, you’ve got to try my Shakshuka with Spiced Tomato and Eggs Recipe. This is one of those recipes I return to time and again because it’s insanely flavorful, pretty simple to make, and always a crowd-pleaser—my family goes crazy for it! Whether you bake the eggs or poach them gently on the stove, you’ll find this Middle Eastern classic absolutely irresistible and perfect for any meal of the day.
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of spices like cumin, paprika, and cayenne give this dish that signature warmth and vibrant kick you’ll crave.
- Simple, Pantry-Friendly Ingredients: You probably already have most of these ingredients at home—making it perfect for an easy yet impressive meal.
- Versatile Cooking Methods: You can bake the eggs to perfection or poach them stovetop, depending on your mood and equipment.
- Perfect for Any Time of Day: Breakfast, lunch, or dinner – you’ll love how comforting and satisfying this shakshuka feels.
Ingredients You’ll Need
Every ingredient here plays a part in building the rich, spiced tomato base that’s the star of the show. I always recommend using ripe fresh tomatoes when you can, plus good-quality canned crushed tomatoes to keep things saucy and vibrant.
- Olive oil: Use a good, fruity olive oil to build a fragrant base for the sauce.
- Red onion: Adds sweetness and depth once softened; makes the sauce feel hearty.
- Garlic: I like mine minced finely to evenly disperse that lovely aromatic punch.
- Red capsicum (bell pepper): Gives a slight sweetness plus a beautiful bright color that lifts the dish.
- Fresh tomato: I like adding a fresh one diced to give a bit of texture and freshness balancing the cooked canned tomatoes.
- Canned crushed tomatoes: This makes the bulk of the sauce – ensure it’s quality for the best flavor.
- Tomato paste: Deepens the tomato flavor and gives richness to the sauce.
- Chicken or vegetable broth: Keeps the sauce slightly loose; otherwise, it can get too dry.
- Spices – paprika, cumin, black pepper, cayenne pepper: The magic combo that makes it unmistakably shakshuka.
- Salt: Enhances all the flavors and balances acidity.
- Eggs: The crown jewel – I usually use four, but up to six works depending on the pan size.
- Fresh parsley or coriander/cilantro: Fresh herbs are a must on top for brightness and color contrast.
- Pita or crusty bread: For dipping and soaking up every last bit of that gorgeous sauce.
Variations
I adore tweaking this shakshuka depending on what’s in season or what mood I’m in. This recipe is a fantastic base to get creative, so don’t be shy about making it your own.
- Spicy Kick: When I want things hotter, I bump up the cayenne or add some harissa paste for a smoky heat that’s next level.
- Vegetable Boost: Trying out mushrooms, spinach, or even zucchini stirred in before adding the eggs adds more texture and nutrition.
- Cheesy Twist: Sometimes I crumble feta or swirl in labneh at the end – it gives a rich tangy contrast that my guests absolutely love.
- Vegan Version: Skip the eggs and add tofu cubes or chickpeas to keep it hearty while still enjoying all those spiced tomatoes.
How to Make Shakshuka with Spiced Tomato and Eggs Recipe
Step 1: Build a Flavorful Base
Start by heating the olive oil in a medium cast iron skillet over medium-high heat. When the oil shimmers, toss in the minced garlic and sliced red onion. Cook for about 2 minutes, stirring often, until the onion becomes translucent and soft. This is where the flavor foundation happens, so don’t rush it! Then add the sliced red capsicum, cooking for just about a minute to soften it slightly without losing its crisp vibrancy.
Step 2: Simmer the Spiced Tomato Sauce
Add in the diced fresh tomato and cook for 2 minutes until it starts to break down. Now pour in the canned crushed tomatoes, stir in tomato paste and broth, then sprinkle over paprika, cumin, black pepper, cayenne, and salt. Stir everything gently to combine. Turn the heat down to medium-low and simmer for about 5 minutes, stirring occasionally. You want the sauce to thicken just enough so that you can make little wells for your eggs, but still feel saucy and luscious—not dry or clumpy.
Step 3: Poach the Eggs Perfectly
Make small indentations in the sauce and carefully crack the eggs into these “wells.” Let them cook on the stove for a minute until the edges of the whites just start setting. Here’s a tip I discovered: if you want perfectly runny yolks with just-set whites, transfer the skillet to a preheated oven at 180°C (350°F) and bake for 7-12 minutes depending on your preferred doneness. Alternatively, cover the pan and let the eggs steam on the stovetop for about 3 minutes for the same effect. I love that flexibility depending on how much time I’ve got and how I feel.
Step 4: Finish and Serve
Once the eggs are cooked to your liking, remove the skillet from oven or stovetop. Scatter chopped fresh parsley or coriander on top to add a fresh, herbaceous pop. Serve immediately with plenty of crusty bread or warm pita – you’ll want to soak up every last bit of that spiced tomato goodness.
Pro Tips for Making Shakshuka with Spiced Tomato and Eggs Recipe
- Don’t Overcook the Onions: I’ve found that cooking the onions just until translucent keeps their sweetness balanced without turning mushy or bitter.
- Use a Cast Iron Skillet: It holds heat evenly and can go from stovetop to oven effortlessly, ensuring your eggs cook perfectly every time.
- Adjust Spice Levels Gradually: If you’re unsure about cayenne or black pepper, start small – you can always add more later, but you can’t take it out!
- Make Wells for Eggs Beforehand: Creating indentations before cracking eggs prevents them from sliding around and ensures even cooking.
How to Serve Shakshuka with Spiced Tomato and Eggs Recipe
Garnishes
I usually go for fresh chopped parsley or coriander (cilantro) because their bright taste perfectly balances the smoky, spicy sauce. Sometimes I toss on a bit of crumbled feta for a salty, creamy contrast. A drizzle of good-quality olive oil right before serving adds a subtle richness that’s hard to beat.
Side Dishes
Crusty bread or warm pita is a must-have because you’ll want to scoop up that heavenly sauce. On occasions when I want a fuller meal, I serve it alongside a simple cucumber and tomato salad with a lemony vinaigrette to brighten things up.
Creative Ways to Present
For special brunches, I love plating shakshuka straight in individual mini cast iron skillets or shallow ramekins. It looks stunning and feels cozy. You can even sprinkle toasted nuts like pine nuts or slivered almonds on top for an unexpected crunch and a hint of nuttiness.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka keeps well in an airtight container in the fridge for up to 2 days. I recommend storing the sauce and eggs together but gently reheating them on low heat to avoid overcooking the eggs.
Freezing
I don’t freeze shakshuka with the eggs in it, as the texture changes. Instead, I freeze just the spiced tomato sauce separately in freezer-friendly containers. When I want to enjoy it later, I thaw the sauce and then poach fresh eggs right before serving—it’s fresh and just as delicious!
Reheating
Reheat gently on the stove over low heat, stirring occasionally. If the eggs were already baked with the sauce, reheat carefully to prevent the yolks from becoming rubbery. Adding a splash of water or broth while reheating helps keep the sauce from drying out.
FAQs
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Can I make Shakshuka with Spiced Tomato and Eggs Recipe vegan?
Definitely! To make it vegan, simply skip the eggs and add hearty vegetables like mushrooms, zucchini, or chickpeas to the spiced tomato sauce. You can also stir in some crumbled tofu for protein. The sauce is flavorful enough to stand on its own or with these tasty add-ins.
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What type of pan is best for making shakshuka?
A cast iron or oven-safe skillet is ideal because it can be used both on the stovetop for building the sauce and then transferred to the oven to bake the eggs. If you don’t have one, a deep skillet with a lid works well for stovetop poaching.
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Can I use fresh tomatoes instead of canned crushed tomatoes?
Fresh tomatoes add brightness, but because they release a lot of moisture, I recommend using a mix of fresh diced tomatoes and good-quality canned crushed tomatoes to maintain that thick, saucy texture crucial for poaching the eggs successfully.
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How do I know when the eggs are perfectly cooked?
For classic shakshuka, you want the whites to be just set and the yolks to remain runny. Bake for about 7-12 minutes depending on your oven and egg size, or by covering the pan and simmering on stove for 3 minutes. It may take a few tries to nail your perfect doneness—the key is watching closely and pulling them off the heat just in time.
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What can I serve with shakshuka?
Traditional staples like pita, crusty bread, or even flatbread are must-haves for scooping up the sauce. I also like adding a simple salad or roasted veggies for balance if serving as a larger meal.
Final Thoughts
I absolutely love how this Shakshuka with Spiced Tomato and Eggs Recipe brings vibrant, comforting flavors to the table with so little fuss. When I first tried making shakshuka, I was amazed at how just a handful of ingredients could create such an impressive, hearty dish. Now it’s a go-to in my kitchen for lazy weekends or last-minute dinners. I know you’ll enjoy the way the spiced tomato sauce marries perfectly with those gently poached eggs and fresh herbs. Give it a try—you’ll be hooked and wondering why you didn’t discover it sooner!
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Shakshuka with Spiced Tomato and Eggs Recipe
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 2 servings (2 to 3 people)
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
Shakshuka is a flavorful Middle Eastern dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This recipe offers a delicious combination of garlic, onions, crushed tomatoes, and warm spices like paprika and cumin, gently simmered then finished either baked or stove-top poached. Served with crusty or pita bread, it’s a perfect savory breakfast or brunch that’s both comforting and vibrant in taste.
Ingredients
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 small red onion, peeled, halved and sliced
- 1 garlic clove, minced
- 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5 cm (1/4”) strips
- 1 tomato, diced
Canned & Liquid Ingredients
- 400 g (14 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup (125 ml) chicken or vegetable broth (or water)
Spices & Seasonings
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
Eggs & Garnish
- 4 eggs (up to 6 eggs can be used)
- 2 tbsp fresh parsley or coriander/cilantro, roughly chopped
To Serve
- Pita or crusty bread
Instructions
- Preheat Oven (Optional): Preheat your oven to 180°C (350°F) if you plan to bake the eggs after starting the sauce.
- Sauté Aromatics: Heat olive oil in a medium cast iron skillet over medium-high heat. Add minced garlic and sliced onions, cooking for about 2 minutes until the onions turn translucent and fragrant.
- Add Bell Pepper: Stir in the sliced red capsicum and cook for an additional minute to soften slightly without browning.
- Cook Fresh Tomato: Add the diced tomato to the skillet and cook for about 2 minutes until it breaks down and becomes a slightly pasty texture, helping build the base of the sauce.
- Add Tomato Sauce Base: Pour in the canned crushed tomatoes, add tomato paste and broth (or water). Stir in paprika, cumin, salt, black pepper, and cayenne pepper. Mix well to combine all ingredients thoroughly.
- Simmer Sauce: Reduce heat to medium-low and allow the sauce to gently simmer for 5 minutes until it thickens just enough to hold indentations for the eggs, while remaining saucy—not dry or sludge-like.
- Create Egg Wells: Using a spoon, make small indentations in the sauce mixture and carefully crack the eggs into these wells. Let cook on the stove for 1 minute until the edges of the egg whites start to set.
- Cook Eggs: For baked shakshuka, transfer the skillet to the preheated oven and bake for 7 to 12 minutes, until whites are just set and yolks are runny or cooked to your preference. Alternatively, cover the skillet with a lid and steam on the stovetop for 3 minutes for runny yolks, or simmer uncovered for more firm eggs.
- Finish and Serve: Remove from heat and sprinkle the chopped parsley or coriander over the top. Serve immediately with warm crusty or pita bread to soak up the flavorful sauce.
Notes
- Shakshuka has Middle Eastern and North African roots and is traditionally a breakfast or brunch dish.
- Crusty bread or pita is essential to enjoy the sauce to its fullest.
- You can adjust the number of eggs to suit your serving size, 4 eggs serving 2 to 3 people comfortably.
- The tomato and pepper sauce is lightly spiced but can be customized with additional spices or heat levels.
- The eggs can be baked in the oven or poached on the stovetop depending on your preference.
- This recipe lends itself well to variations by adding ingredients like feta, olives, or spinach if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 354 kcal
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 23 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 210 mg
