Save My neighbor once knocked on my door at nine in the morning holding a skillet still warm from her stove. Inside was a bubbling red sauce with eggs nestled like little suns, and she insisted I try it before it cooled. That first bite of runny yolk mixing with spiced tomato changed how I thought about breakfast. She taught me to make it that same afternoon, and I've been hooked ever since.
I made this for a Sunday brunch when three friends showed up hungry and slightly hungover. We sat around the table tearing pita and dipping straight into the skillet because no one wanted to bother with plates. The kitchen smelled like cumin and garlic, and someone said it was the best thing they'd eaten all month. It became our unofficial comfort food after that.
Ingredients
- Onion: The base of flavor here, and chopping it finely helps it melt into the sauce rather than sitting in chunks.
- Bell peppers: Use whatever colors you have, but the mix of red and yellow makes it look like a sunset in a pan.
- Garlic: Fresh is essential because it blooms in the oil and perfumes the whole dish.
- Cumin and paprika: These two spices carry the warmth and earthiness that make shakshuka taste like shakshuka, not just eggs in tomato sauce.
- Crushed tomatoes: A 28-ounce can is the right texture, thick enough to cradle the eggs without being watery.
- Sugar: Just a teaspoon balances the acidity of the tomatoes without making it sweet.
- Eggs: The stars of the dish, and using large ones ensures you get that perfect runny yolk.
- Feta cheese: Salty, creamy, and optional, but it adds a tangy richness that I never skip.
- Fresh herbs: Cilantro or parsley at the end brings brightness and a pop of green against all that red.
- Pita bread: Warm it up so it's soft and pliable, perfect for scooping every last bit of sauce.
Instructions
- Start with the aromatics:
- Heat the olive oil over medium heat and add the chopped onion, letting it soften and turn translucent for about three minutes. You want it sweet and tender, not browned.
- Build the vegetable base:
- Toss in the bell peppers and jalapeño if you like heat, cooking them until they start to collapse and smell sweet, about five minutes. Stir occasionally so nothing sticks.
- Bloom the spices:
- Add the garlic, cumin, paprika, coriander, and cayenne, stirring constantly for a minute until the kitchen smells like a spice market. This step is where the magic happens.
- Simmer the sauce:
- Pour in the crushed tomatoes, add the sugar, salt, and pepper, then let it bubble gently uncovered for ten to twelve minutes. Stir now and then until it thickens and the flavors deepen.
- Wilt in the greens:
- If using spinach, stir it in and let it collapse into the sauce for about two minutes. It adds color and a little earthiness.
- Nestle the eggs:
- Use the back of a spoon to create small wells in the sauce, then crack an egg into each one. Try to keep the yolks intact.
- Cover and cook:
- Put a lid on the skillet and let the eggs steam for six to eight minutes, checking once or twice. You want set whites and yolks that are still glossy and jiggly.
- Garnish and serve:
- Take it off the heat, scatter cilantro or parsley and crumbled feta over the top, then bring the whole skillet to the table with warm pita on the side.
Save One winter morning I made this for myself and ate it straight from the pan while standing at the counter. The steam fogged up the window, and I realized I didn't need a fancy occasion to make something this good. Sometimes the best meals are the ones you make just because you deserve them.
Adjusting the Heat
The first time I made this, I went heavy on the cayenne and my eyes watered with every bite. Now I taste the sauce as it simmers and adjust from there. If you're nervous about spice, start with just the paprika and cumin, then add cayenne or jalapeño bit by bit. You can always add more heat, but you can't take it back once it's in.
Making It Ahead
The tomato sauce keeps beautifully in the fridge for up to three days, which means you can prep it the night before and just reheat it when you're ready to cook the eggs. I do this on busy weekday mornings when I want something hearty but don't have time to chop vegetables. Just warm the sauce in the skillet, crack in the eggs, cover, and you're done in ten minutes.
Serving Suggestions
While pita is traditional, I've served this with crusty sourdough, over rice, and even with tortilla chips when I had nothing else. A dollop of labneh or Greek yogurt on the side cools down the spice and adds creaminess. If you want to make it a bigger meal, a simple cucumber and tomato salad with lemon juice is all you need.
- Try it with a drizzle of tahini for a nutty richness.
- Add a handful of chickpeas to the sauce for extra protein and texture.
- Leftovers reheat surprisingly well, just add a splash of water and warm gently on the stove.
Save This dish has a way of turning any morning into something special, whether you're feeding a crowd or just yourself. It's the kind of recipe that feels like a warm hug in a skillet.
Recipe FAQ
- → What is shakshuka?
Shakshuka is a Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce, typically served with bread for dipping.
- → How do I know when the eggs are done?
The whites should be completely set and opaque, while the yolks remain runny. This usually takes 6-8 minutes of covered cooking.
- → Can I make this vegan?
Yes, omit the eggs and feta cheese. Add chickpeas or tofu for protein instead.
- → How spicy is this dish?
The spice level is mild to medium. Adjust the heat by adding more or less jalapeño and cayenne pepper to taste.
- → What can I serve with shakshuka?
Warm pita bread is traditional, but you can also serve with crusty bread, rice, or a side of labneh or Greek yogurt.