Shakshuka with Spicy Tomato Sauce

The first time I encountered shakshuka, I was squeezed into a tiny Brooklyn apartment at 2 AM, watching a friend effortlessly crack eggs into a bubbling tomato sauce. Something about that communal pan, the way we all leaned in with forks, felt like magic. Now it's my go-to for unexpected guests or lazy Sunday mornings when time feels deliciously suspended.

Last winter, during that endless stretch of gray February days, I made this shakshuka three times a week. My roommate would emerge from her bedroom at the first scent of cumin hitting hot oil, and wed eat standing up, dipping torn bread into the sauce while watching snow fall outside. Those steaming bowls felt like a small rebellion against the cold.

Ingredients

• 1 medium yellow onion, diced: Sweet yellow onions melt into the sauce foundation better than sharp red ones
• 1 red bell pepper and 1 green bell pepper, diced: Using both colors creates a sweeter, more complex base
• 3 garlic cloves, minced: Fresh garlic is non-negotiable here, nothing else gives that aromatic punch
• 1 (28 oz) can diced tomatoes: Fire-roasted canned tomatoes add depth, but fresh summer tomatoes work beautifully too
• 1 jalapeño, seeded and finely diced: Even if you skip this, the paprika provides gentle warmth
• 2 tbsp olive oil: A fruity extra virgin olive oil makes the sauce sing
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds body
• 1 tsp ground cumin: Earthy and essential, dont try to substitute
• 1 tsp smoked paprika: The secret ingredient that gives it that distinctive depth
• ½ tsp ground coriander: Brightens the heavy spices beautifully
• ¼ tsp cayenne pepper: Adjust this based on your heat tolerance
• Salt and freshly ground black pepper: Taste repeatedly, the seasoning makes or breaks this dish
• 6 large eggs: Room temperature eggs crack more cleanly into the sauce
• ¼ cup fresh cilantro or parsley, chopped: This fresh garnish cuts through the richness
• ¼ cup crumbled feta cheese: Salty, creamy, and completely worth the splurge
• 1 loaf crusty bread or pita: The only proper vessel for scooping up those yolks

Instructions

Build the foundation:

Heat olive oil in a large skillet over medium heat, then add diced onion and bell peppers, sautéing for 5 to 6 minutes until theyve softened and collapsed

Add the aromatics:

Stir in garlic and jalapeño, cooking for just 1 minute until fragrant but not burned

Bloom the spices:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne, cooking for 2 minutes while stirring constantly to wake up their flavors

Simmer the sauce:

Pour in diced tomatoes with their juices, season with salt and pepper, then simmer uncovered for 10 to 12 minutes until the sauce has thickened nicely

Season to taste:

Taste your sauce and adjust the salt, pepper, or heat level before moving forward

Create the wells:

Use a spoon to make 6 small wells in the sauce, then crack an egg into each depression

Cook the eggs:

Cover the skillet and cook for 6 to 8 minutes until whites are set but yolks remain gloriously runny

Finish and serve:

Remove from heat, scatter with fresh herbs and crumbled feta, then bring the whole pan to the table

Save

My mother-in-law, who grew up eating shakshuka in Jerusalem, told me that in her house, the person who got the most runny yolk was considered the lucky one. Now whenever I make this for my own family, theres always a gentle negotiation over whose egg looks perfectly cooked.

Getting the Eggs Right

The trickiest part is achieving that perfect white-set, runny-yolk combination. After years of overcooked yolks and undercooked whites, I learned that covering the pan creates just enough steam to cook the tops while the simmering sauce handles the bottoms. Peeking under the lid too often lets heat escape, so trust your timer and resist the urge to check.

Bread Matters More Than You Think

That crusty bread isnt just a vehicle, its an integral part of the dish. I once served shakshuka with soft sandwich bread and watched it disintegrate tragically into the sauce. A hearty sourdough, proper pita, or even a toasted baguette gives you the structural integrity needed for proper dipping.

Make It Your Own

Once youve mastered the classic version, this recipe becomes a canvas for whatever you crave. I've added harissa for extra kick, thrown in chickpeas for protein, or stirred in fresh spinach at the end for color. The only constant is that spiced tomato base and those glorious poached eggs.

• A dollop of Greek yogurt on top adds a cooling contrast
• Leftovers reheat surprisingly well, though the eggs will continue cooking
• Double the sauce portion and freeze half for a quick future meal

Save

Theres something profoundly satisfying about carrying a steaming skillet to the table and watching everyone dig in together. Simple food, shared generously, is always the best kind.

Recipe FAQs

→ What makes the sauce flavorful?

The combination of smoked paprika, cumin, coriander, and sautéed bell peppers creates layers of aromatic depth in the tomato base.

→ How do I know when eggs are done?

Cook covered for 6–8 minutes until whites are opaque and set, while yolks remain slightly runny. Extend time for firmer yolks.

→ Can I adjust the spice level?

Control heat by varying jalapeño and cayenne amounts. Start with less for milder flavor, or add fresh chili during cooking.

→ What should I serve with it?

Warm crusty bread, pita, or flatbread are traditional for soaking up the sauce. A side of mixed greens or Greek yogurt balances richness.

→ Can I make it in advance?

Prepare the sauce ahead and refrigerate. When ready, reheat gently, create wells, and add eggs just before serving.

→ Is this suitable for meal prep?

The sauce keeps well for 3–4 days. Add eggs fresh when reheating, as they're best enjoyed immediately after poaching.