Perfect Shakshuka — Eggs Poached in Spiced Tomato Sauce
One pan, 30 minutes, and one of the most satisfying meals you can make. Eggs poached in a rich, cumin-scented tomato sauce — breakfast, lunch, or dinner.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
2
🛒 Ingredients
Serves 2
- 4large eggs
- 1 400gcan crushed tomatoes
- 1onion, diced
- 1red bell pepper, diced
- 3cloves garlic, minced
- 2 tbspolive oil
- 1 tspground cumin
- 1 tspsweet paprika
- ½ tspchili flakes (adjust to taste)
- ½ tspsugar (balances acidity)
- Salt & pepper
- Fresh parsley or cilantro, to serve
- Feta cheese crumbles (optional but recommended)
🌿 Vegetarian, Gluten-Free
👨🍳 Instructions
1
Heat olive oil in a wide, lidded skillet (or cast-iron pan) over medium heat. Add the onion and bell pepper and cook for 5–6 minutes until softened. Add the garlic and cook 1 more minute.
2
Add the cumin, paprika, and chili flakes. Stir for 30 seconds until fragrant. Add the crushed tomatoes, sugar, salt, and pepper. Stir well, bring to a simmer, and cook for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
3
Taste and adjust seasoning. The sauce should be rich, slightly spicy, and balanced. Make 4 small wells in the sauce with a spoon.
4
Crack an egg into each well. Cover the pan with a lid and cook on medium-low for 5–7 minutes. Check frequently — you want the whites fully set but the yolks still runny and glossy. Overcooked yolks are the number one shakshuka mistake.
5
Remove from heat. Scatter feta crumbles and fresh herbs over the top. Serve directly from the pan with warm pita or crusty bread for dunking.
💡 Chef's Tips
Yolk timing: Pull it off the heat when the whites look just set but still slightly jiggly at the very edges. Residual pan heat will finish cooking them while you garnish. Err on the side of underdone.
Sauce first: Make the tomato sauce the night before and refrigerate it. In the morning, just reheat the sauce, add the eggs, and breakfast is ready in 8 minutes.
Add-ins: Merguez sausage, chickpeas, spinach, or crumbled halloumi all work beautifully in the sauce layer.