Shakshuka Spicy Tomato Eggs (Printable)

A comforting blend of eggs, spicy tomato, bell peppers, and herbs served with crusty bread.

# What You Need:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 3 garlic cloves, minced
05 - 1 (28 oz) can diced tomatoes or 5 cups fresh tomatoes, chopped
06 - 1 jalapeño, seeded and finely diced (optional)

→ Pantry

07 - 2 tablespoons olive oil
08 - 2 tablespoons tomato paste

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground coriander
12 - ¼ teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste

→ Eggs

14 - 6 large eggs

→ Garnish

15 - ¼ cup fresh cilantro or parsley, chopped
16 - ¼ cup crumbled feta cheese (optional)

→ To Serve

17 - 1 loaf crusty bread or pita

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell peppers and sauté for 5 to 6 minutes until softened.
02 - Stir in minced garlic and diced jalapeño (if using). Cook for 1 minute until fragrant.
03 - Add tomato paste, ground cumin, smoked paprika, ground coriander, and cayenne pepper (if using). Cook for 2 minutes, stirring constantly.
04 - Pour in diced tomatoes with their juices. Season with salt and black pepper. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until sauce thickens.
05 - Taste the sauce and adjust salt or spices as needed.
06 - Create six wells in the sauce with a spoon. Crack one egg into each well.
07 - Cover the skillet and cook for 6 to 8 minutes until egg whites are set and yolks remain runny, or longer for firmer yolks.
08 - Remove from heat; sprinkle with chopped fresh herbs and crumbled feta if desired. Serve immediately with warm crusty bread or pita.

# Expert Suggestions:

01 -
  • It tastes like you've been cooking all morning, but you're done in under 40 minutes.
  • The runny yolks create their own sauce—no extra condiments needed.
  • It's flexible enough to eat for breakfast, lunch, or a simple dinner.
02 -
  • Don't skip simmering the sauce—it concentrates the flavors and prevents watery eggs.
  • Create the wells right before adding eggs so the sauce is hot enough to set the whites quickly.
03 -
  • Make the sauce ahead of time and refrigerate it; just reheat and add eggs fresh when you're ready to eat.
  • If your sauce is thin, simmer it longer before adding eggs—thin sauce means runny yolks will break apart and scatter.
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