Shakshuka with Spiced Tomato Sauce Recipe
Shakshuka is a flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spiced tomato sauce with bell peppers and onions. Perfect for breakfast, brunch, or a hearty dinner, this skillet-cooked recipe combines smoky paprika, cumin, and optional cayenne for a mildly spicy kick, topped with fresh cilantro and creamy feta cheese. Served with warm pita bread, it's a satisfying and colorful one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 red bell peppers, thinly sliced
- 1 medium yellow onion, thinly sliced
Spices and Seasonings
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper (optional)
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 (28-ounce) can whole stewed tomatoes
- 6 large eggs
Garnishes
- ¼ cup chopped fresh cilantro
- 2 ounces feta, crumbled (optional)
Serving Suggestion
- Warmed pita bread, for serving
Instructions
- Heat the oil and soften vegetables: Warm 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat until glistening. Add 2 thinly sliced red bell peppers and 1 medium thinly sliced yellow onion. Cook, stirring occasionally, until softened, about 10 minutes.
- Add spices: Stir in 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 1 ½ teaspoons kosher salt, ½ teaspoon freshly cracked black pepper, and ¼ teaspoon cayenne pepper if using. Cook while stirring until the spices release their aroma, about 1 minute.
- Add and crush tomatoes: Pour in the entire 28-ounce can of whole stewed tomatoes along with their juices. Crush the tomatoes with your hands as you add them into the skillet to break them up. Stir to combine with the peppers, onions, and spices.
- Simmer and thicken the sauce: Cook the tomato mixture over medium heat, stirring occasionally, until it begins to simmer. Lower the heat to medium-low and continue cooking, stirring often, until the sauce thickens slightly, roughly 20 minutes.
- Create wells and add eggs: Using a large spoon, make six indentations (wells) evenly spaced in the thickened sauce. Carefully crack one large egg into each well.
- Cover and cook eggs: Cover the skillet and cook the eggs until the whites are set but the yolks remain runny, about 6 to 8 minutes depending on your stove and preference.
- Garnish and serve: Remove the skillet from heat and sprinkle with ¼ cup chopped fresh cilantro and 2 ounces crumbled feta cheese if desired. Serve the shakshuka immediately with warmed pita bread for dipping.
Notes
- For a spicier dish, increase cayenne pepper or add crushed red pepper flakes.
- Feta cheese is optional but adds a nice salty creaminess; for a dairy-free version omit it.
- You can substitute fresh tomatoes when in season, but canned stewed tomatoes provide a consistent rich base.
- Adjust cooking time of eggs to your preferred doneness; cover skillet tightly to steam eggs evenly.
- Serve with warm pita or crusty bread to soak up the flavorful sauce.
