Name: Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 (28 oz) can crushed tomatoes; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp ground coriander; ¼ tsp crushed red pepper flakes (optional); ½ tsp salt; ¼ tsp black pepper; 6 large eggs; ¼ cup crumbled feta cheese; 2 tbsp chopped fresh parsley; Fresh cilantro (optional)

Jump to Recipe· 3.9 from 48 reviews

If you are searching for a vibrant, flavorful dish that wakes up your palate and warms your soul, then this Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe is an absolute must-try. This iconic one-pan breakfast blends silky poached eggs nestled in a hearty, spiced tomato and bell pepper sauce, infused with garlic, cumin, and smoked paprika. It’s a wonderful harmony of textures and aromas that will quickly become one of your favorite go-to meals, whether for a lazy weekend brunch or a cozy dinner. The beauty of this recipe lies in its simplicity yet bold, comforting flavors that celebrate the best of Middle Eastern cuisine — it’s the kind of dish you find yourself craving again and again.

Ingredients You’ll Need

The image shows an overhead view of several small clear and white bowls arranged neatly on a white marbled surface. In the center, there is a white bowl holding six whole brown eggs. Around it, bowls contain various ingredients: bright red chopped tomatoes, a small heap of fresh green cilantro leaves, white diced onions, crumbled white cheese, minced garlic, a golden-yellow liquid likely oil, bright red paprika or chili powder, crushed tomatoes inside an open white can, and small amounts of ground spices in three white bowls. The colors are vibrant, and everything is arranged carefully to show each ingredient clearly. The lighting is soft and natural. Photo taken with an iphone --ar 4:5 --v 7

Whipping up this Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe is surprisingly simple, thanks to a handful of fresh, wholesome ingredients that each play a starring role. Every element adds depth, richness, and color, creating a dish that’s as pleasing to the eye as it is to the palate.

Olive oil: The perfect base for sautéing, giving the dish a silky richness and authentic Mediterranean flavor.
Onion: Adds sweetness and a subtle crunch that mellows beautifully when cooked down.
Red bell pepper: Brings vibrant color and a fresh, slightly sweet taste.
Garlic: Infuses the sauce with a fragrant, pungent aroma that pulses through every bite.
Crushed tomatoes: The luscious, hearty foundation for the sauce, providing acidity and depth.
Tomato paste: Intensifies the tomato flavor, adding a wonderful umami boost.
Ground cumin: Earthy and warm, it’s a key spice that brings an unmistakable Middle Eastern flair.
Smoked paprika: Adds a smoky sweetness that elevates the whole dish.
Ground coriander: Offers a subtle, lemony brightness that balances the richness.
Crushed red pepper flakes (optional): For those who love a touch of heat to kick things up.
Salt and black pepper: Essential seasonings that enhance every flavor in the sauce.
Large eggs: The stars of the dish, gently poached until just set and perfectly runny.
Feta cheese (optional): Adds creamy saltiness and a tangy contrast when sprinkled on top.
Fresh parsley: The bright herbal finish that lifts the dish beautifully.
Fresh cilantro (optional): Adds an extra fresh note, perfect for garnish and flavor layering.

How to Make Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe

Step 1: Sauté the Aromatics

Begin by warming olive oil in a large skillet over medium heat. Then add the diced onion and red bell pepper, cooking until they’re softened and just starting to caramelize, usually around 5 to 6 minutes. The goal here is to coax out their natural sweetness, which forms the backbone of your sauce.

Step 2: Infuse with Garlic and Tomato Paste

Next, toss in your minced garlic, letting it cook for about 30 seconds until fragrant—be careful not to let it scorch. Then stir in the tomato paste, mixing it thoroughly with the softened vegetables to amplify the tomato flavor and add a satisfying richness to the sauce.

Step 3: Add the Tomatoes and Spices

Pour in the crushed tomatoes along with ground cumin, smoked paprika, ground coriander, and crushed red pepper flakes if you like a little heat. Season with salt and black pepper, then stir to combine. Allow all these ingredients to simmer gently for 10 to 15 minutes; you’ll notice the sauce thicken and the spices meld into an irresistible aroma.

Step 4: Poach the Eggs

Make six little wells in your thickened sauce and carefully crack an egg into each one. Cover the skillet with a lid and lower the heat to allow the eggs to poach gently. For runny yolks, cook for about 5 to 8 minutes. If you prefer firmer eggs, extend the cooking time a bit. The contrast between the rich, juicy yolks and the spiced tomato sauce is nothing short of divine.

Step 5: Garnish and Serve

Once the eggs are cooked to your liking, sprinkle crumbled feta cheese over the top for an indulgent salty note. Add chopped fresh parsley and cilantro for a burst of fresh, herbal brightness. Your Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe is now ready to be enjoyed.

How to Serve Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe

A round silver frying pan sits on a white marbled surface, filled with a vibrant shakshuka dish featuring six sunny-side-up eggs arranged evenly throughout. The base layer is a chunky, rich red tomato sauce speckled with bits of cooked onions and peppers. On top of the sauce, the egg whites are smooth and soft, surrounding bright yellow yolks. Crumbled white cheese is scattered unevenly over the top, adding texture and brightness. Small green cilantro leaves are spread across the dish for a fresh pop of color. A silver spoon rests inside the pan near the bottom left, and pieces of crusty bread lie partially visible on the edges of the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Depending on your mood, you can add a variety of garnishes that enhance both taste and presentation. Crumbled feta adds creaminess, while fresh parsley and cilantro bring a vibrant herbal lift. Some people like a drizzle of extra virgin olive oil or even a sprinkle of za’atar spice to deepen the Middle Eastern flavors.

Side Dishes

This dish shines when paired with crusty bread or warm pita, perfect for scooping up the luscious sauce and runny egg yolks. You can also serve it alongside a simple salad or roasted vegetables to add extra freshness and crunch to the meal.

Creative Ways to Present

For a fun twist, serve shakshuka in individual mini skillets or cast iron pans for single servings. You can also jazz it up by layering spinach or kale into the sauce or topping it with sliced avocado for a creamy, buttery finish. These ideas keep this beloved Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe feeling fresh and exciting every time you make it.

Make Ahead and Storage

Storing Leftovers

You can easily store the tomato sauce separately in an airtight container in the refrigerator for up to four days. When ready to enjoy again, simply reheat the sauce and add freshly poached eggs at serving time to keep that perfect texture.

Freezing

The sauce freezes beautifully if you want to keep a batch on hand. Freeze in a sealed container for up to three months. Avoid freezing the eggs, as they do not maintain texture well after thawing.

Reheating

Gently warm the sauce on the stovetop or in the microwave. Then add new eggs directly into the warmed sauce and cook until the whites set. This method helps maintain the integrity of the eggs and keeps the dish feeling freshly made.

FAQs

Can I make shakshuka vegan?

Absolutely! Simply skip the eggs and feta, and add extra vegetables like mushrooms or eggplant for texture. You can also use tofu cubes for protein to enjoy a vegan-friendly version of this delicious recipe.

What kind of bread works best with shakshuka?

Hearty, crusty breads like sourdough, baguette, or rustic pita are excellent choices since they’re perfect for dipping and soaking up the flavorful sauce.

Can I use fresh tomatoes instead of canned?

Yes, you can. Use ripe plum or Roma tomatoes, finely chopped and cooked down until saucy. It may take a bit longer to achieve the right consistency, but fresh tomatoes add a lovely natural sweetness.

How spicy is this Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe?

It’s typically mild with a gentle warmth from the smoked paprika and optional red pepper flakes. You can easily adjust the heat level by adding more or less chili flakes to suit your taste.

What if I prefer firmer egg yolks?

Simply cook the eggs a few minutes longer with the lid on until the yolks firm up to your desired doneness. Shakshuka is very flexible, so you can customize it to how you enjoy your eggs most.

Final Thoughts

This Shakshuka: Middle Eastern Spiced Eggs in Tomato Sauce Recipe is one of those treasured dishes that brings both comfort and excitement to the table. It’s easy to make, packed with flavor, and versatile enough to enjoy any time of the day. Whether you’re feeding a crowd or craving a cozy solo meal, give this recipe a go — I guarantee it will become one of your all-time favorites.