Authentic Shakshuka with Eggs

Shakshuka is a flavorful and comforting one-pan dish perfect for any meal of the day. It brings together eggs poached in a spiced tomato and pepper sauce creating a hearty meal that is surprisingly simple to make at home. This recipe is great for those looking for a vibrant dish that uses fresh ingredients and fills the kitchen with wonderful aromas.

I first made this shakshuka on a lazy Sunday morning and it quickly became a favorite weekend brunch that feels special but not fussy

Ingredients

• Eggs: provide rich protein and are the centerpiece of the dish
• Olive oil: for gently sautéing and adding fruity depth choose extra virgin for the best flavor
• Roma tomatoes: are ideal because they are meaty and less watery helping create a thick sauce
• Tomato sauce: boosts the tomato base and adds richness pick a good quality one for smoother texture
• Bell pepper: brings subtle sweetness and texture look for vibrant colors and firm peppers
• Yellow onion: adds natural sweetness and body to the sauce fresh and firm onions work best
• Garlic cloves: infuse fragrant savory notes freshly minced is always preferred
• Jalapeño: adds heat adjust based on your spice comfort level
• Cumin and coriander powder: add an earthy warm spice note fresh ground will make a difference
• Black pepper and crushed pepper flakes: build complexity and gentle heat
• Salt: enhances all the flavors so season gradually and taste as you cook

Instructions

Build The Flavor Base:

In a medium pan over medium heat, warm the olive oil until shimmering. Add the finely chopped yellow onion and diced bell pepper. Cook gently stirring for about 5 to 7 minutes until they become translucent soft and slightly golden. This slow cooking brings out the natural sweetness which is essential for a well-rounded sauce.

Add The Aromatics and Tomatoes:

Next stir in the minced garlic cooking for 1 to 2 minutes until fragrant but not browned. Add the chopped roma tomatoes and stir well to combine. Pour in the tomato sauce followed by cumin coriander black pepper and salt. Mix everything gently then reduce the heat to low.

Simmer The Sauce:

Cover the pan and let the sauce simmer for about 10 to 15 minutes stirring occasionally. The tomatoes will break down and the sauce will thicken. Adjust seasoning as needed depending on your taste.

Poach The Eggs:

Using a spoon make small wells in the sauce to crack in the eggs one by one spacing them evenly. Cover the pan again and simmer gently over low heat. Cook the eggs until the whites are set but the yolks remain soft or to your preferred doneness. This usually takes about 5 to 8 minutes.

Finish And Serve:

Once the eggs are ready top with additional cracked pepper or crushed red flakes for extra heat if you like. A side of fresh avocado slices complements the dish beautifully adding creaminess and fullness.

My favorite part is when the egg yolk breaks and mixes with the spiced tomato sauce it creates a rich velvety sauce. This dish reminds me of cozy mornings spent with friends sharing good food and conversation that lingered long after the meal.

Storage Tips

Cool leftovers completely before storing in an airtight container. You can keep it in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave to avoid overcooking the eggs. If reheating results in firmer yolks that’s just fine the flavors deepen overnight.

Ingredient Swaps

Bell pepper can be replaced with diced zucchini or eggplant for a different texture and flavor profile. Use canned diced tomatoes if fresh roma tomatoes are out of season but drain excess liquid for a thicker sauce. Swap jalapeño for mild chili powder or omit entirely for a less spicy version.

Serving Ideas

Serve shakshuka straight from the pan along with toasted crusty bread or warm pita for dipping into the rich sauce. A side salad of fresh herbs such as parsley or cilantro brightens the dish. For a heartier meal add crumbled feta or olives on top for salty contrast.

Enjoy this vibrant shakshuka for any meal of the day it’s simple yet full of flavor.

Frequently Asked Recipe Questions

→ What type of tomatoes works best for shakshuka?

Firm, ripe tomatoes such as Roma are ideal as they break down nicely while retaining a rich flavor that complements the sauce well.

→ Can I adjust the spice level in this dish?

Yes, the jalapeño and crushed pepper flakes allow you to control heat. Add less for milder flavors or more for a spicier kick.

→ How do I know when the eggs are perfectly cooked?

Cover the pan and simmer gently until the egg whites are set but yolks remain slightly runny, usually around 5–7 minutes for medium doneness.

→ Why is sautéing the garlic after onions and peppers important?

Onions and peppers soften first to create a sweet base; adding garlic later prevents it from burning and ensures it releases its aroma properly.

→ Can I add other vegetables to the sauce?

Yes, small diced zucchini or eggplant can be added during sautéing for extra texture and flavor, adjusting cooking time as needed.