I just made a Tomato Shakshuka that leaves perfectly runny eggs cradled in a spiced, slightly smoky tomato sauce in 30 minutes and I’m not sharing.

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I adore this Mediterranean Shakshuka because it hits every craving with zero fuss. I love breaking eggs into a bubbling tomato base and watching yolks melt into sauce.

It’s my go-to Shakshuka Breakfast when I need something honest and loud, not precious. But mostly I’m obsessed with the tang of crushed tomatoes and the punch of garlic, simple things doing heavy lifting.

It’s messy in the best way. I eat it for late brunch and dinner and never feel like I’m compromising.

Pure bright saucy food that actually feeds me. I want it every week, no apologies, no regrets seriously.

Ingredients

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Olive oil: gives a warm, silky base and a little richness.
Yellow onion: soft sweetness and body as it cooks down.
Red bell pepper: bright crunch and subtle sweetness, not boring.
Garlic: punchy aroma and that cozy, savory hit.
Ground cumin: earthy warmth, kind of smoky without being heavy.
Smoked paprika: deep color and a gentle smoky note.
Ground coriander: citrusy nuttiness that keeps it balanced.
Cayenne or red pepper flakes: brings heat, adjust for your tolerance.
Crushed tomatoes: the saucy heart, tangy and comforting.
Tomato paste: concentrates tomato flavor, makes the sauce thicker.
Sugar: tames acidity, very subtle sweet fix when needed.
Kosher salt: seasons everything, makes flavors pop naturally.
Black pepper: little kick and a fresh background spice.
Eggs: silky protein pockets, the whole dish feels hearty.
Feta cheese: salty tang and creamy crumbles, totally optional but yum.
Parsley or cilantro: fresh herbal brightness at the end.
Lemon wedges: squeeze for zing and lively acidity.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, diced

1 red bell pepper, seeded and diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/4 to 1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes, to taste

1 28 ounce can crushed tomatoes (or 4 to 5 ripe tomatoes, chopped)

2 tablespoons tomato paste

1 teaspoon sugar (optional, to balance acidity)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 to 6 large eggs

1/2 cup crumbled feta cheese (optional but delicious)

1/4 cup chopped fresh parsley or cilantro

1 lemon, cut into wedges for serving

How to Make this

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1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, then add the diced yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 6 to 8 minutes.

2. Add the minced garlic and cook 30 to 60 seconds until fragrant, then sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander and 1/4 to 1/2 teaspoon cayenne or 1/2 teaspoon red pepper flakes, stirring so the spices toast but don’t burn, about 30 seconds.

3. Stir in 2 tablespoons tomato paste and cook for a minute to deepen the flavor, scraping any browned bits from the pan.

4. Pour in the 28 ounce can crushed tomatoes (or 4 to 5 chopped ripe tomatoes), add 1 teaspoon sugar if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then bring to a gentle simmer.

5. Let the sauce simmer uncovered for 8 to 12 minutes until it thickens slightly and the flavors meld; taste and adjust salt, pepper and cayenne if needed.

6. Make 4 to 6 shallow wells in the sauce with the back of a spoon and crack an egg into each well, spacing them evenly.

7. Cover the skillet and cook on low for 5 to 10 minutes depending on how runny you like the yolks; remove the lid briefly to check doneness, or bake at 375 F for 6 to 10 minutes if you prefer.

8. Once eggs are set to your liking, sprinkle 1/2 cup crumbled feta over the top if using and let it warm through for a minute.

9. Scatter 1/4 cup chopped fresh parsley or cilantro over the dish and squeeze a little lemon over everything for brightness.

10. Serve straight from the pan with lemon wedges on the side and crusty bread or pita for dipping. Enjoy warm, and if the sauce is too acidic next time add a touch more sugar or a splash of olive oil.

Equipment Needed

1. Large oven-safe skillet (about 10 to 12 inches) for cooking and serving
2. Wooden spoon or heatproof spatula for stirring and scraping browned bits
3. Chef’s knife for chopping onion, pepper and herbs
4. Cutting board
5. Measuring spoons (for spices and tomato paste) and 1 tablespoon measure
6. Can opener for the crushed tomatoes
7. Small bowl and fork to crack and loosen eggs before adding to the sauce (optional but helpful)
8. Tight-fitting lid or oven-safe plate to cover the skillet while eggs poach
9. Oven mitts or potholders for handling the hot pan if you bake or remove lid
10. Citrus juicer or just a fork to squeeze the lemon over the finished dish

FAQ

Q: Can I make shakshuka ahead of time? A: Yes, you can make the tomato-pepper sauce up to 3 days ahead and store it in the fridge. Reheat gently in a skillet, then poach the eggs right before serving so they stay silky.

Q: What if I don't have canned crushed tomatoes? A: Use 4 to 5 ripe tomatoes, chopped and simmered until saucy. You can also blend diced tomatoes briefly for a smoother texture.

Q: How do I get the eggs set just right? A: Crack eggs into small bowls first, then gently slide into simmering sauce. Cover the pan and cook 5 to 8 minutes for runny yolks, a bit longer for firmer whites. Keep an eye on them, ovens can vary.

Q: Is there a way to make it milder or spicier? A: Yes. For milder, cut the cayenne or skip the red pepper flakes. For more heat add extra cayenne or a pinch of harissa. Taste the sauce before adding eggs so you can adjust seasoning.

Q: Can I make this vegan? A: Sure. Skip the eggs and feta, add cooked chickpeas or crumbled tofu for protein, and finish with extra herbs and a splash of olive oil for richness.

Q: What should I serve with shakshuka? A: Crusty bread or pita is classic for scooping. You can also serve over rice, with roasted potatoes, or a simple green salad to brighten the meal. Lemon wedges help cut the tomato richness.

Shakashuka Recipe Substitutions and Variations

Olive oil: can use avocado oil, grapeseed oil, or a neutral vegetable oil (they handle high heat better and won’t change the flavor much).
Red bell pepper: swap with roasted poblano, orange bell pepper, or diced zucchini (poblano adds a mild smoky heat, zucchini gives bulk without sweetness).
Crushed tomatoes (28 oz): use a 28 oz can of diced tomatoes blended quick, 4 to 5 extra-ripe Roma tomatoes peeled and chopped, or 2 cups tomato passata for a smoother sauce.
Feta cheese: substitute goat cheese, ricotta salata, or omit and finish with extra parsley and a drizzle of olive oil if you want it lighter.

Pro Tips

1) Don’t overcook the onions and peppers — let them get soft and a little sweet, not brown and crunchy. If they start to stick, splash a tablespoon of water in the pan to loosen the bits instead of adding more oil.

2) Bloom the spices in the hot oil for 20 to 30 seconds so they get fragrant. But watch them closely, spices burn fast and will make the sauce bitter. If you accidentally scorch them, scrape out the burned bits and start that step again.

3) If your tomatoes taste flat or too acidic, a teaspoon of sugar helps but a splash of good olive oil or a small pat of butter at the end adds roundness without making it sweet. Also, if your sauce seems thin, simmer it longer with the lid off but stir occasionally so it doesn’t stick.

4) For perfectly set eggs, make shallower wells and cook on low with the lid on, checking after 5 minutes. If you like runny yolks, take them off the heat a little early because carryover heat will keep cooking them. If you want a prettier finish, broil for 1 to 2 minutes at the end but keep a close eye so the whites don’t get rubbery.

Shakashuka Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I just made a Tomato Shakshuka that leaves perfectly runny eggs cradled in a spiced, slightly smoky tomato sauce in 30 minutes and I'm not sharing.

Servings

servings

Calories

283

kcal

Equipment: 1. Large oven-safe skillet (about 10 to 12 inches) for cooking and serving
2. Wooden spoon or heatproof spatula for stirring and scraping browned bits
3. Chef’s knife for chopping onion, pepper and herbs
4. Cutting board
5. Measuring spoons (for spices and tomato paste) and 1 tablespoon measure
6. Can opener for the crushed tomatoes
7. Small bowl and fork to crack and loosen eggs before adding to the sauce (optional but helpful)
8. Tight-fitting lid or oven-safe plate to cover the skillet while eggs poach
9. Oven mitts or potholders for handling the hot pan if you bake or remove lid
10. Citrus juicer or just a fork to squeeze the lemon over the finished dish

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne pepper or 1/2 teaspoon red pepper flakes, to taste
1 28 ounce can crushed tomatoes (or 4 to 5 ripe tomatoes, chopped)
2 tablespoons tomato paste
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 to 6 large eggs
1/2 cup crumbled feta cheese (optional but delicious)
1/4 cup chopped fresh parsley or cilantro
1 lemon, cut into wedges for serving

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, then add the diced yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 6 to 8 minutes.
Add the minced garlic and cook 30 to 60 seconds until fragrant, then sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander and 1/4 to 1/2 teaspoon cayenne or 1/2 teaspoon red pepper flakes, stirring so the spices toast but don't burn, about 30 seconds.
Stir in 2 tablespoons tomato paste and cook for a minute to deepen the flavor, scraping any browned bits from the pan.
Pour in the 28 ounce can crushed tomatoes (or 4 to 5 chopped ripe tomatoes), add 1 teaspoon sugar if using, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then bring to a gentle simmer.
Let the sauce simmer uncovered for 8 to 12 minutes until it thickens slightly and the flavors meld; taste and adjust salt, pepper and cayenne if needed.
Make 4 to 6 shallow wells in the sauce with the back of a spoon and crack an egg into each well, spacing them evenly.
Cover the skillet and cook on low for 5 to 10 minutes depending on how runny you like the yolks; remove the lid briefly to check doneness, or bake at 375 F for 6 to 10 minutes if you prefer.
Once eggs are set to your liking, sprinkle 1/2 cup crumbled feta over the top if using and let it warm through for a minute.
Scatter 1/4 cup chopped fresh parsley or cilantro over the dish and squeeze a little lemon over everything for brightness.
Serve straight from the pan with lemon wedges on the side and crusty bread or pita for dipping. Enjoy warm, and if the sauce is too acidic next time add a touch more sugar or a splash of olive oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.