Classic Shakshuka (Eggs Poached in Spiced Tomato-Pepper Sauce)
Shakshuka is a bold, cozy skillet of sweet peppers and onions simmered in a garlicky, cumin-scented tomato sauce, then finished by gently poaching eggs right in the bubbling stew. It’s weeknight-friendly but feels special, especially with crusty bread to scoop every bite. The key is cooking the aromatics until jammy and letting the sauce thicken before the eggs go in, so the whites set while the yolks stay luscious.
- weeknight
- one-pan
- vegetarian
- high-protein
Ingredients
- •1 tbsp (15 ml) olive oil
- •1 medium yellow onion, thinly sliced
- •1 red bell pepper, thinly sliced
- •4 cloves garlic, minced
- •1 tbsp (9 g) sweet paprika
- •1 tsp (2 g) ground cumin
- •1/2 tsp (1 g) ground coriander (optional)
- •1/4–1/2 tsp (0.5–1 g) red pepper flakes or cayenne, to taste
- •1 tbsp (20 g) tomato paste
- •1 can (794 g / 28 oz) crushed tomatoes
- •120 ml water (use the tomato can to rinse)
- •1 1/4 tsp (7 g) kosher salt, plus more to taste
- •1/2 tsp (1 g) black pepper
- •4–6 large eggs
- •60 g feta cheese, crumbled (optional)
- •15 g chopped parsley or cilantro (optional)
- •Lemon wedges, for serving (optional)
- •Crusty bread or warm pita, for serving
Instructions
Build the sauce
Heat olive oil in a large skillet (28–30 cm / 11–12 in) over medium heat. Add onion and bell pepper and cook, stirring occasionally, until softened and turning sweet, 8–10 minutes (they should look glossy and a little jammy at the edges).
Add garlic and cook 30 seconds until fragrant. Add paprika, cumin, coriander (if using), and chili flakes/cayenne; stir 20–30 seconds until the spices smell toasted.
Stir in tomato paste and cook 1 minute to deepen the flavor (it will darken slightly).
Add crushed tomatoes, water, salt, and pepper. Bring to a lively simmer, then reduce to medium-low and simmer 10–15 minutes, stirring occasionally, until thick enough that a spoon leaves a trail and the sauce bubbles slowly (not watery).
Poach the eggs
Taste the sauce and adjust salt/heat. Use the back of a spoon to make 4–6 shallow wells. Crack an egg into each well.
Cover and cook on low until the whites are set but the yolks are still soft, 5–8 minutes. Sensory cues: whites should look opaque (no clear “snotty” bits), yolks should still jiggle when you gently shake the pan.
Finish and serve
Off heat, sprinkle with feta and herbs. Serve straight from the skillet with bread/pita and lemon wedges for squeezing over at the table.
Tip: If your sauce tightens up before the eggs set, add a splash of water and keep the heat low—gentle steam sets whites without overcooking yolks.