Shakshuka-Style Poached Eggs in Spiced Tomato Pepper Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (6 eggs)
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 large red bell pepper, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 1/2 cup water
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 6 large eggs
• 1/2 cup crumbled feta (optional)
• 2 tbsp chopped fresh parsley (or cilantro)

Do This

• 1) Sauté onion and bell pepper in olive oil over medium heat until soft, 6–8 minutes.
• 2) Add garlic and spices; cook 30 seconds until fragrant.
• 3) Stir in tomato paste for 1 minute, then add crushed tomatoes, water, salt, and pepper.
• 4) Simmer uncovered until thickened, 10–12 minutes; taste and adjust seasoning.
• 5) Make 6 wells; crack in eggs. Cover and gently simmer until whites set, 6–11 minutes (depending on yolk preference).
• 6) Finish with feta and parsley; serve hot with crusty bread.

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Why You’ll Love This Recipe

• One-pan comfort: Everything comes together in a single skillet, perfect for easy cooking and cleanup.
• Bold, cozy flavor: Sweet peppers, rich tomatoes, and warm spices make the sauce deeply satisfying.
• Customizable eggs: Poach the eggs right in the sauce to your ideal runny or set yolk.
• Great any time of day: Breakfast, brunch, lunch, or a fast weeknight dinner with bread or rice.

Grocery List

• Produce: 1 medium yellow onion, 1 large red bell pepper, 4 garlic cloves, fresh parsley (or cilantro)
• Dairy: 6 large eggs, feta cheese (optional)
• Pantry: olive oil, tomato paste, 1 (28 oz) can crushed tomatoes, ground cumin, smoked paprika, ground coriander, crushed red pepper flakes (optional), kosher salt, black pepper

Full Ingredients

For the Tomato-Pepper Sauce

• 2 tbsp olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 large red bell pepper, diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 (28 oz) can crushed tomatoes
• 1/2 cup water
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Eggs

• 6 large eggs

To Finish and Serve

• 1/2 cup crumbled feta (optional)
• 2 tbsp chopped fresh parsley or cilantro
• Crusty bread, pita, or toasted sourdough (for dipping)

Step-by-Step Instructions

Step 1: Sauté the onion and bell pepper

Set a 10–12 inch skillet (cast iron works beautifully) over medium heat. Add 2 tbsp olive oil. When the oil shimmers, add the diced onion and red bell pepper.

Cook, stirring occasionally, until the vegetables soften and look glossy and sweet, 6–8 minutes. You’re building the flavor base here, so don’t rush this step.

Step 2: Bloom the garlic and spices

Add the minced garlic, cumin, smoked paprika, coriander, and red pepper flakes (if using). Stir constantly and cook until very fragrant, about 30 seconds.

If anything starts to stick, lower the heat slightly. You want the spices toasted, not burned.

Step 3: Concentrate with tomato paste

Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring so it coats the vegetables. This quick cook helps deepen the tomato flavor and adds a richer, slightly caramelized note to the sauce.

Step 4: Simmer into a rich, scoopable sauce

Add the crushed tomatoes, 1/2 cup water, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir well, scraping the bottom of the pan to release any flavorful browned bits.

Bring the sauce to a gentle simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce thickens enough to hold a spoon trail, 10–12 minutes.

Taste and adjust seasoning. If your tomatoes are very acidic, a tiny pinch of sugar can help, but try a bit more salt first.

Step 5: Make wells and add the eggs

With the sauce gently bubbling, use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into a small bowl, then slide it into a well (this helps prevent shells and keeps the yolk intact). Repeat with the remaining eggs.

Keep the sauce at a gentle simmer. If it’s boiling hard, lower the heat so the eggs poach evenly and the sauce doesn’t splatter.

Step 6: Cover and poach to your preferred doneness

Cover the skillet with a lid and cook until the egg whites are set (not translucent) and the yolks are done to your liking:

• Runny yolks: 6–8 minutes
• Jammy/medium yolks: 8–10 minutes
• Set yolks: 9–11 minutes

If your skillet doesn’t have a lid, cover it with a baking sheet or foil. Avoid overcooking; the eggs will continue to set slightly from residual heat after you turn off the burner.

Step 7: Finish and serve

Turn off the heat. Sprinkle with feta (if using) and fresh parsley or cilantro. Let the shakshuka rest for 2 minutes so the sauce settles and the eggs finish gently.

Scoop portions with a large spoon, making sure each serving gets plenty of sauce and at least one egg. Serve immediately with crusty bread for dipping and mopping up the sauce.

Pro Tips

• Keep it at a gentle simmer: A quiet bubble poaches eggs evenly and prevents tough whites.
• Thicken the sauce before adding eggs: If the sauce is too watery, the eggs will spread and cook unevenly. Simmer uncovered until it’s rich and spoonable.
• Use the bowl trick: Crack each egg into a small bowl first, then slide it into a well for neater eggs and fewer broken yolks.
• Season in layers: Salt the sauce before adding eggs; it’s harder to season evenly once the eggs are in.
• Don’t skip the tomato paste minute: Cooking it briefly adds depth and reduces raw tomato sharpness.

Variations

• Extra hearty: Brown 8 oz ground lamb or beef in the skillet first, transfer to a bowl, then proceed. Stir it back in with the crushed tomatoes.
• Chickpea shakshuka: Add 1 (15 oz) can chickpeas, drained and rinsed, during the simmer in Step 4 for a more filling, pantry-friendly version.
• Greens finish: Stir in 2 packed cups baby spinach during the last 2 minutes of sauce simmering, just until wilted, then add eggs.

Storage & Make-Ahead

For best results, shakshuka is ideal right after the eggs are poached. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days; the eggs will continue to firm as they chill and reheat.

Make-ahead tip: Prepare the sauce through Step 4 and refrigerate it for up to 4 days. Reheat the sauce in a skillet over medium-low heat until gently simmering (add a splash of water if it has thickened too much), then proceed with making wells and poaching eggs.

Nutrition (per serving)

Approximate, based on 4 servings and including feta: 320 calories, 18 g protein, 22 g fat, 15 g carbohydrates, 5 g fiber, 10 g sugar, 760 mg sodium.