Shakshouka (Poached Eggs in Spicy Tomato Sauce)
Shakshouka (Poached Eggs in Spicy Tomato Sauce) is one of those homespun dishes that feels like a warm hug: bright, fragrant tomatoes, a kick from peppers, tender eggs set in a gently bubbling sauce, and a scattering of fresh herbs and feta to finish. It’s simple to make, visually gorgeous, and perfect for breakfast, brunch, lunch, or a light dinner. Below you’ll find everything you need to make this classic at home, step-by-step guidance, and a few tips so your eggs come out perfectly every time.
Why you’ll love this recipe
There’s a reason shakshouka (Poached Eggs in Spicy Tomato Sauce) has become a global favorite. It combines pantry-friendly ingredients, minimal hands-on time, and a bold, layered flavor profile: sweet onions and roasted peppers, smoky paprika and cumin, tangy tomatoes, and creamy eggs. Serve it straight from the skillet with warm pita bread for dipping and you’ve got a crowd-pleasing meal that feels special without a list of fussy steps.
Ingredients
Use this list as your shopping guide. Quantities are given exactly as written.
- ▢2 tablespoons olive oil
- ▢1 onion, chopped
- ▢2 anaheim peppers, seeded and chopped
- ▢1 jalapeño pepper, seeded and finely chopped
- ▢128-ounce can / 794 g diced tomatoes
- ▢½ cup / 120 g vegetable broth
- ▢1 teaspoon ground cumin
- ▢1 teaspoon smoked paprika
- ▢½ teaspoon dried oregano
- ▢½ teaspoon salt, or to taste
- ▢¼ teaspoon freshly ground black pepper, or to taste
- ▢6-8 eggs
- ▢2 tablespoons chopped fresh parsley
- ▢¼ cup / 40 g crumbled feta cheese, for topping
- ▢fresh pita bread, for serving
Equipment
- Large, deep skillet with a lid (cast iron or nonstick works well)
- Wooden spoon or spatula
- Measuring spoons and cups
- Small bowl for cracking eggs (optional)
Step-by-step Instructions
Follow these steps in order to build the sauce and gently poach the eggs in it. The directions are rewritten for clarity and to match the ingredient list exactly.
- Heat the skillet over medium heat and add 2 tablespoons olive oil. Allow the oil to warm until it shimmers but is not smoking.
- Add the chopped onion to the skillet and sauté, stirring occasionally, until the onion softens and becomes translucent, about 5–7 minutes. Reduce the heat slightly if the onion starts to brown too quickly.
- Add the chopped anaheim peppers and the finely chopped jalapeño pepper to the skillet. Cook for 4–5 minutes, stirring occasionally, until the peppers begin to soften and release their aroma.
- Pour in the entire 128-ounce can / 794 g diced tomatoes and ½ cup / 120 g vegetable broth. Stir everything together so the tomatoes and broth combine with the softened vegetables.
- Season the sauce by stirring in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon salt (or to taste), and ¼ teaspoon freshly ground black pepper (or to taste). Mix thoroughly to distribute the spices evenly.
- Bring the tomato mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and let it simmer, uncovered, for about 10–15 minutes. This will concentrate the flavors and slightly thicken the sauce. Stir occasionally to prevent sticking.
- Taste the sauce and adjust seasoning if needed. Add a pinch more salt or pepper to suit your preference.
- Using the back of a spoon, make 6–8 shallow wells in the sauce, spaced evenly across the skillet. Crack one egg into a small bowl and gently slide it into a well; repeat with the remaining eggs, cracking each into a small bowl first if you prefer more control. Alternatively, crack eggs directly into the wells if you’re confident doing so.
- Cover the skillet with a lid and cook the eggs over low to medium-low heat until the whites are set but the yolks remain runny, about 6–8 minutes. For firmer yolks, cook a little longer. Check after 5 minutes to gauge progress—residual steam will continue to cook the eggs once removed from heat.
- Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle 2 tablespoons chopped fresh parsley over the top, followed by ¼ cup / 40 g crumbled feta cheese.
- Serve immediately from the skillet with fresh pita bread for dipping and scooping the sauce and eggs.
Tips for success
- Use a wide, deep skillet so the eggs have room and the sauce spreads evenly. Cast iron retains heat well, but nonstick is easier for delicate whites.
- If you prefer the sauce thicker, simmer it a little longer before adding the eggs. If it thickens too much, stir in a splash more vegetable broth.
- To avoid overcooking the yolks, keep the heat moderate and check early. The residual heat under the lid will finish the eggs after you remove the pan from the burner.
- Adjust the heat level by increasing or decreasing the jalapeño amount, or by leaving some seeds in if you like more fire. Anaheim peppers are mild and add body without a lot of heat.
- If you want a smoky depth without smoked paprika, try a dash of regular paprika and a touch of ground coriander for complexity.
- Serve directly from the skillet for a rustic presentation; each person can scoop out an egg with plenty of sauce onto warmed pita.
Variations and add-ins
Shakshouka (Poached Eggs in Spicy Tomato Sauce) is forgiving and invites creativity. Below are a few ideas to make it your own:
- Greens: Stir in a couple of handfuls of fresh spinach or chopped kale in the last few minutes of simmering so they wilt into the sauce.
- Cheese swap: If you prefer, sub the feta with crumbled goat cheese or queso fresco for a different tang.
- Spicy sausage: For a heartier version, add cooked, crumbled beef or lamb sausage to the sauce before simmering. Make sure any added meat fits your dietary preferences.
- Herb variations: Finish with chopped cilantro or dill instead of parsley for a different aromatic lift.
- Roasted peppers: Use roasted red peppers in place of the anaheim peppers for a sweeter, smokier profile.
Make-ahead and storage
If you want to prepare the base in advance, make the tomato and pepper sauce up to 3 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in a skillet, then create wells and add the eggs, following the cooking steps above. Leftovers with eggs removed keep for about 2–3 days and reheat best on the stove rather than the microwave. The sauce without eggs can be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutritional notes
This recipe is naturally packed with protein from the eggs, vitamins from the tomatoes and peppers, and satisfying fat from the olive oil and feta. You can lighten or enrich the dish easily: reduce oil slightly for fewer calories or add more feta for richness.
Serving suggestions
Serve shakshouka (Poached Eggs in Spicy Tomato Sauce) with warm fresh pita bread for scooping. It also pairs wonderfully with crusty bread, cooked grains like quinoa or couscous, or a simple green salad to balance the richness. For a breakfast spread, add sliced avocado, olives, and a bowl of plain yogurt.
Common questions
Can I make shakshouka for a crowd? Yes. Use a large, oven-safe skillet or two pans. You can also transfer the sauce to a sheet pan with shallow wells for eggs and finish in the oven at 375°F (190°C) until the yolks reach the desired doneness.
How do I know when the eggs are done? Cook covered for about 6–8 minutes for runny yolks; check at 5 minutes. The whites should be set but not rubbery, and the yolks should still be glossy and slightly jiggle when you move the pan.
Can I use whole canned tomatoes instead of diced? Yes. Break them up with a spoon as they heat to achieve a similar texture. You may need to simmer a bit longer to reach your preferred thickness.
Final thoughts
Shakshouka (Poached Eggs in Spicy Tomato Sauce) is an effortless, flavorful dish that feels both rustic and elegant. It’s a go-to for slow weekend mornings or a quick weeknight meal when you want something cozy and satisfying. With a handful of pantry staples and a few fresh ingredients, you’ll have a skillet brimming with comfort, spice, and bright tomato goodness.
Print-friendly recipe summary
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 anaheim peppers, seeded and chopped
- 1 jalapeño pepper, seeded and finely chopped
- 128-ounce can / 794 g diced tomatoes
- ½ cup / 120 g vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 6-8 eggs
- 2 tablespoons chopped fresh parsley
- ¼ cup / 40 g crumbled feta cheese, for topping
- Fresh pita bread, for serving
Directions (short): Heat oil; sauté onion 5–7 minutes. Add anaheim and jalapeño, cook 4–5 minutes. Add diced tomatoes and vegetable broth; stir in cumin, smoked paprika, oregano, salt, and pepper. Simmer 10–15 minutes until slightly thickened. Make 6–8 wells and crack eggs into wells. Cover and cook 6–8 minutes until whites are set. Top with parsley and feta and serve with pita.
Enjoy this vibrant skillet meal—perfect for sharing straight from the pan. Shakshouka (Poached Eggs in Spicy Tomato Sauce) is as comforting as it is beautiful, and once you master the timing for the eggs, it becomes one of your easiest, most impressive go-to dishes.
Shakshouka (Poached Eggs in Spicy Tomato Sauce)
Ingredients
Equipment
Method
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the chopped onion, Anaheim peppers, and chopped jalapeño to the skillet and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes.
- Stir in the diced tomatoes (including juices), vegetable broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper; bring to a simmer.
- Reduce the heat and simmer the sauce until it thickens slightly, about 20 to 22 minutes.
- Make 6 to 8 small wells in the sauce and crack one egg into each well, spacing them evenly.
- Cover the skillet and cook until the egg whites are set and yolks are thick but still runny, about 6 to 8 minutes; cook 1–2 minutes longer for firmer yolks.
- Sprinkle the finished shakshouka with chopped parsley and crumbled feta.
- Serve hot with warm pita bread.
Notes
- Adjust jalapeño quantity to control heat.
- Seed peppers to reduce spiciness.
- Use canned whole tomatoes crushed by hand if preferred.
- Covering helps cook eggs gently and evenly.
