Middle Eastern Shakshuka with Eggs

My first shakshuka came together almost by accident on a lazy Sunday morning when I had a can of tomatoes, some peppers going soft in the crisper, and no real plan. I'd watched someone make it once at a market in Istanbul, the way they nestled eggs into that bubbling red sauce like they were the most natural thing in the world. Twenty minutes later, I was tearing into warm pita and wondering why this hadn't been my go-to breakfast all along.

I made this for my neighbor when she mentioned craving something warm and different, and she showed up with fresh cilantro from her garden. Watching her break that first yolk into the sauce and take a quiet bite—that's when I knew this wasn't just a recipe, it was a moment. She asked for it again the next week, which meant everything.

Ingredients

• Olive oil: Two tablespoons create the base for everything, so don't skip quality here—it carries flavor into every spoonful.
• Onion and red bell pepper: These soften into sweetness and body; the red pepper especially adds brightness that canned tomatoes alone can't quite achieve.
• Garlic and chili pepper: Fresh garlic blooms when it hits the oil, and that one small chili gives a gentle heat that builds without overwhelming.
• Crushed tomatoes: A 28-ounce can is your safety net, though fresh ripe tomatoes in summer will make you feel like a different cook entirely.
• Cumin, paprika, and coriander: This trio creates that unmistakable warmth—start with these and you've already captured the soul of the dish.
• Eggs: Large ones matter because you need enough yolk to make that sauce luxurious when it breaks into it.
• Feta and fresh herbs: Optional but worth it; feta adds a salty tang and cilantro or parsley brings the dish into sharp focus.

Instructions

Build your base:

Warm olive oil over medium heat until it shimmers slightly, then add your diced onion and bell pepper. Let them soften for five to seven minutes, stirring now and then, until they turn golden at the edges.

Wake up the aromatics:

Stir in minced garlic and that finely chopped chili for just one minute—you want them fragrant and alive, not brown. The kitchen should smell like something important is happening.

Build the sauce:

Pour in crushed tomatoes and sprinkle in cumin, paprika, coriander, cayenne if you like heat, salt, and pepper. Stir everything together until the spices dissolve into the sauce.

Let it simmer:

Cook uncovered for ten to twelve minutes, stirring occasionally, until the sauce thickens and deepens in color. You'll notice it becoming less watery and more concentrated—that's the magic happening.

Make your nests:

Use the back of a spoon to gently press four small wells into the sauce, spacing them evenly. Crack one egg into each well, trying to keep those yolks intact.

Cook the eggs:

Cover the pan and let it cook for six to eight minutes on the same medium heat. Peek under the lid around the six-minute mark; the whites should be set while yolks jiggle slightly when you nudge the pan.

Finish and serve:

Remove from heat, scatter fresh herbs and crumbled feta across the top, and bring the whole pan to the table. Serve with crusty bread or warm pita for dipping into that incredible sauce.

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There's something deeply satisfying about serving people a dish that looks like you've been cooking all morning when really you've just been clever with heat and time. Shakshuka has that quiet power—it feels like a small gift, especially when someone tears bread and uses it to chase down the last traces of that spiced tomato sauce.

When to Make This

Shakshuka is perfect for breakfast when you want something that feels like Sunday all week long, but it also works beautifully as a light dinner or even lunch if you're hungry for something warm and grounding. I've made it for meal prep too, refrigerating the sauce and just adding fresh eggs when I want to eat.

Playing with What You Have

The beauty of this dish is that it forgives small swaps and creative thinking. Some mornings I've used roasted red peppers instead of fresh, which makes the sauce sweeter and silkier; other times I've added a handful of spinach right before the eggs, or stirred in some crumbled feta into the sauce itself for richness. Harissa, smoked paprika, or even a pinch of sumac can shift the whole flavor story depending on your mood.

The Details That Matter

Temperature control is quieter than you'd think but absolutely real—medium heat means the sauce simmers gently rather than raging, so your eggs cook evenly without the bottoms scorching. Watch that sauce as it thickens; you're not looking for paste, just enough body that the eggs nestle in without immediately sinking. The difference between a good shakshuka and a great one often comes down to tasting as you go and adjusting salt and spice to your kitchen's specific truth.

• Crack eggs into a small cup first if you're nervous, then gently slide them into their sauce wells—this gives you confidence and fewer broken yolks.
• Use a pan with a lid that fits well so steam stays trapped and eggs cook through without drying out.
• Serve immediately while everything is still hot and the sauce is at its most vibrant.

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This one dish has quietly become the thing I reach for when I want to feed people something that tastes like it matters. It's honest food that never pretends to be more complicated than it actually is.

Recipe Questions & Answers

→ What is shakshuka?

Shakshuka is a popular Middle Eastern and North African dish consisting of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, it's typically served for breakfast with bread to soak up the flavorful sauce.

→ How do I know when the eggs are done?

The eggs are done when the whites are fully set and opaque, but the yolks remain slightly runny. This typically takes 6-8 minutes of covered cooking. For firmer yolks, cook an additional 2-3 minutes. Gently shake the pan to check if the whites are set.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be prepared up to 2 days in advance and stored in the refrigerator. When ready to serve, reheat the sauce until simmering, create the wells, and add fresh eggs to cook. This makes it an excellent option for meal prep or entertaining.

→ What can I serve with shakshuka?

Shakshuka is traditionally served with warm pita bread, crusty bread, or flatbread for dipping into the sauce. Other accompaniments include olives, feta cheese, fresh herbs, or a simple side salad. For a heartier meal, serve with roasted potatoes or rice.

→ Is shakshuka spicy?

The spice level is adjustable based on personal preference. The base recipe includes mild spices like paprika and cumin, with optional cayenne or fresh chili pepper for heat. You can easily control the spiciness by reducing or omitting the chili ingredients.

→ Can I make shakshuka vegan?

Yes, you can make a vegan version by omitting the eggs and adding plant-based proteins like sautéed tofu, chickpeas, or white beans. The tomato and pepper sauce base is naturally vegan and packed with flavor from the aromatic spices.