Shakshuka Eggs Recipe

Make Shakshuka Eggs Recipe: a skillet of spiced tomato sauce and runny eggs, ready in about 40 minutes. Try it tonight.

Ingredients

• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, finely diced (about 1 cup / 150 g)
• 1 medium red bell pepper, seeds removed and diced (about 1 cup / 130 g)
• 3 large garlic cloves, minced (about 1 tablespoon / 12 g)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground coriander
• 1/8–1/4 teaspoon cayenne pepper, to taste (optional, for heat)
• 1 tablespoon (15 g) tomato paste
• 1 can (14.5 ounces / 410 g) crushed tomatoes or finely chopped canned whole peeled tomatoes, with juices
• 1/3 cup (80 ml) water
• 1/2–1 teaspoon granulated sugar, to taste (optional, to balance acidity)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 4–6 large eggs, at room temperature (50–55 g each; use 4 for larger portions or 6 for smaller portions)
• 2–3 tablespoons (20–30 g) crumbled feta cheese (optional garnish)
• 2 tablespoons (6–8 g) chopped fresh flat-leaf parsley (optional garnish)
• 2 tablespoons (6–8 g) chopped fresh cilantro (optional garnish)
• Pinch of red pepper flakes, for serving (optional)
• 4 small pita breads or about 8 ounces (225 g) crusty bread, warmed, for serving

Instructions

Step 1: Heat oil and soften the aromatics

Warm a large, heavy 10–12 inch skillet with 2 tablespoons of extra-virgin olive oil until it shimmers; add the finely diced yellow onion and cook until soft, translucent and just beginning to caramelize at the edges, then add the diced red bell pepper and continue to cook until the pepper softens and its edges blur and blister lightly. Stir occasionally so the vegetables remain tender and glossy rather than deeply browned; this is the foundation of the sauce and should smell sweet and bright.

Step 2: Introduce garlic, spices, and tomato paste

Stir in the minced garlic just until fragrant, then immediately sprinkle the ground cumin, sweet paprika, ground coriander and cayenne (if using) so the heat of the pan gently toasts the powders. Fold in the tablespoon of tomato paste and cook while stirring until the paste deepens in color and becomes richly aromatic — a slightly darker, glossy rust that clings to the softened vegetables, signaling the Maillard-forward base for the tomato sauce.

Step 3: Build and simmer the tomato sauce

Pour in the crushed tomatoes with the 1/3 cup water, scrape any fond from the pan, and stir in the sugar (if using), kosher salt and black pepper. Bring the mixture briefly to a gentle bubble and then lower to a steady simmer; cook uncovered until the sauce thickens just enough that a spoon leaves a brief trail. The sauce should read as bright, broken red with softened vegetable flecks and a concentrated, slightly glossy mouthfeel. Taste and adjust for salt and balance.

Step 4: Nest the eggs and finish gently

Using the back of a spoon, make evenly spaced wells in the thickened sauce and, working one at a time, slide each room‑temperature cracked egg into its well. Keep the pan at a low gentle simmer, cover, and cook until the whites are opaque and set while the yolks remain soft and jiggly to your preference — check at about 6 minutes for runny yolks. Remove from heat and do a final seasoning check so every spoonful will be well seasoned.

Step 5: Garnish and serve straight from the skillet

Scatter crumbled feta, chopped flat‑leaf parsley and cilantro, and a small pinch of red pepper flakes over the hot shakshuka; finish with a light drizzle of extra‑virgin olive oil. Serve immediately from the skillet, scooping eggs with plenty of saucy tomato into shallow bowls alongside warmed pita or crusty bread for dipping; the final image should celebrate runny yolks, bright herbs, flaky feta and glossy olive oil pooling at the skillet rim.

Notes

• Use room temperature eggs for gentler cooking and a better set.
• Taste and adjust salt near the end; tomatoes concentrate as they reduce.
• For a smoky twist, swap sweet paprika for smoked paprika.
• Reheat sauce slowly in a skillet and add fresh eggs when warming for best texture.
• Freeze sauce without eggs for up to 3 months; thaw in the fridge before reheating.