Shakshuka Poached Eggs Tomato Sauce

Shakshuka is a vibrant, protein-rich breakfast dish that brings bold flavors and bright colors to your morning table. Featuring eggs poached to perfection in a deeply spiced tomato and pepper sauce, it is the ultimate savory start to any day.

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Hailing from Middle Eastern and North African traditions, this hearty skillet meal is as much about the texture as it is about the taste. The runny yolks create a natural sauce that mingles with the thickened tomatoes and softened peppers, making every bite a delight.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (28 oz / 800 g) can crushed tomatoes (or 6 ripe tomatoes, diced)
• 1 small chili pepper, finely chopped (optional)
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• 4 large eggs
• 2 tbsp fresh parsley or cilantro, chopped
• 50 g (1/3 cup) feta cheese, crumbled (optional)

Instructions

Step 1

Heat olive oil in a large skillet or sauté pan over medium heat.

Step 2

Add diced onion and bell pepper; cook for 5–7 minutes until softened.

Step 3

Stir in garlic and chili pepper; sauté for 1 minute.

Step 4

Add crushed tomatoes, cumin, paprika, coriander, cayenne, salt, and pepper. Stir to combine.

Step 5

Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.

Step 6

Make 4 wells in the sauce. Crack an egg into each well.

Step 7

Cover the pan and cook for 6–8 minutes, or until eggs are just set but yolks remain runny (cook longer for firmer yolks).

Step 8

Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta, if using.

Step 9

Serve immediately, ideally with crusty bread or warm pita.

Zusatztipps für die Zubereitung

For extra depth of flavor, you can add a pinch of smoked paprika or a spoonful of harissa paste to the sauce while it simmers. To ensure the eggs cook perfectly, keep the lid on to trap the steam, setting the whites while leaving the yolks liquid.

Varianten und Anpassungen

You can customize the base by swapping the bell pepper for roasted red peppers for a sweeter taste. To make this dish vegan, simply omit the eggs and add sautéed tofu or protein-packed chickpeas instead.

Serviervorschläge

Shakshuka is best served immediately, straight from the pan. Pair it with warm pita bread, flatbread, or thick slices of crusty bread to dip into the rich tomato sauce and golden egg yolks.

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Whether you are hosting a weekend brunch or looking for a quick and savory weeknight dinner, this classic Shakshuka is a versatile favorite that never fails to impress. Enjoy your flavorful and healthy Middle Eastern-inspired feast!

Recipe FAQs

→ What is the origin of shakshuka?

Shakshuka originated in North African and Middle Eastern cuisine, with roots tracing back to Tunisia. It has become popular worldwide as a comforting, one-pan breakfast or brunch dish.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes until whites are set but yolks remain runny. For firmer yolks, cook 2-3 minutes longer. The eggs should jiggle slightly when the pan is shaken.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be prepared 1-2 days in advance and refrigerated. Reheat gently, then add eggs and finish cooking just before serving for best results.

→ What bread pairs best with shakshuka?

Crusty sourdough, warm pita, or hearty whole grain bread work perfectly for dipping into the sauce and runny yolks. Toasting the bread first adds extra texture.

→ How can I adjust the spice level?

Reduce or omit the chili pepper and cayenne for a milder version. Increase both, or add harissa paste, for extra heat. The spices can be adjusted to taste during step 4.