Shakshuka (Eggs Poached in Spiced Tomato Sauce)

This blog leans heavily Portuguese, for obvious reasons, but I have always said Maria’s Cookbook is a Mediterranean kitchen at heart, and no single dish makes that case better than shakshuka. It is not Portuguese at all, its roots run through North Africa and the Middle East, but it belongs on any table that loves eggs, tomatoes, and a skillet that goes straight from stove to table.

Shakshuka is eggs cracked directly into a simmering sauce of tomatoes, peppers, onion, garlic, and warm spices like cumin and paprika, then covered just long enough for the whites to set while the yolks stay soft. The whole thing cooks in one pan, gets scooped up with bread, and somehow works equally well at 8am or 8pm. In our house it has become the lazy Sunday answer to my more involved Tuna and Spinach Quiche or Easter Quiche (both recipes on the site), less assembly, same instinct toward eggs and a good sauce.

My husband, who is not a big breakfast person most days, will get out of bed for this one, which tells you something. Sofia likes to dip torn pieces of pita straight into the yolk pool before anyone else gets a chance, and I have stopped fighting her on it because honestly, that is the correct way to eat this.

Shakshuka (Eggs Poached in Spiced Tomato Sauce) Recipe

Prep time: 10 minutes · Cook time: 25 minutes · Total: 35 minutes · Servings: 4 · Calories: ~220 per serving

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 to 1/2 teaspoon cayenne pepper, to taste
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 6 large eggs
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley or cilantro
• Warm pita or crusty bread, for serving

Instructions

1. Heat the olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper and cook 6 to 8 minutes until softened.
2. Add the garlic, cumin, paprika, and cayenne, and cook 1 minute until fragrant.
3. Stir in the crushed tomatoes and sugar, season with salt and pepper, and simmer uncovered for 12 to 15 minutes, until thickened.
4. Using a spoon, make 6 small wells in the sauce. Crack an egg into each well.
5. Cover the skillet and cook 5 to 8 minutes over low heat, until the egg whites are set but the yolks are still soft (or longer if you prefer firm yolks).
6. Scatter with feta, if using, and fresh herbs. Serve straight from the skillet with warm pita or bread for scooping.

Recipe Notes

• Food safety note: cook until the egg whites are fully opaque and set before serving; only the yolks should remain soft.
• Sourcing tip: for the most authentic flavor, look for Aleppo pepper or Turkish pul biber at a Middle Eastern grocer in place of the cayenne, they add warmth without as much straight heat.
• This sauce base freezes well on its own for up to 3 months. Thaw, reheat, and add fresh eggs when you are ready to serve.
• For a heartier version, stir in a can of drained chickpeas with the tomatoes, or crumble in cooked merguez sausage before adding the eggs.