Shakshuka spicy tomato egg dish

The smell of peppers hitting hot oil takes me back to a tiny apartment kitchen where I first learned that brunch could be an event, not just a meal. My friend Sarah had just returned from Israel and insisted shakshuka would change my weekend routine forever. She was right, though I probably burned the garlic that first time and added way too much cayenne. Now the sizzle of onions and peppers in olive oil feels like starting a conversation with an old friend.

Last spring, I made this for a crowd of skeptical relatives who normally stuck to scrambled eggs and bacon. Watching them dip crusty bread into those spicy tomato wells, seeing their eyes light up with that first taste, reminded me why some dishes become instant classics. My uncle actually asked for the recipe before he even finished his plate.

Ingredients

• 1 medium yellow onion, diced: The foundation that provides sweetness and depth as it slowly softens in the olive oil
• 1 red bell pepper and 1 green bell pepper, diced: Red adds natural sweetness while green brings a slight bitterness that balances the rich tomato base
• 3 garlic cloves, minced: Add this after the vegetables soften so it does not burn and turn bitter
• 1 (28 oz) can diced tomatoes: Fire roasted canned tomatoes work beautifully here, but fresh summer tomatoes make it extraordinary
• 1 jalapeño, seeded and finely diced: Leave the membranes if you want more heat, seed it completely for a gentler warmth
• 2 tbsp olive oil: Use a good quality extra virgin olive oil since the flavor carries through the whole dish
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps thicken the sauce into something spoonable
• 1 tsp ground cumin: The earthy backbone that makes this taste authentically Middle Eastern
• 1 tsp smoked paprika: Regular paprika works but smoked adds that something special that makes people ask what your secret ingredient is
• ½ tsp ground coriander: Brightens the heavy spices and adds a citrusy floral note
• ¼ tsp cayenne pepper: Optional but recommended if you like a gentle hum beneath everything else
• Salt and freshly ground black pepper: Taste repeatedly as you go, the sauce needs more salt than you might expect
• 6 large eggs: Room temperature eggs will cook more evenly than cold ones straight from the fridge
• ¼ cup fresh cilantro or parsley, chopped: Scatter this over the finished dish to cut through the richness with fresh brightness
• ¼ cup crumbled feta cheese: The salty creaminess is optional but highly recommended as a finishing touch
• Crusty bread or pita: This is not optional, you need something substantial to scoop up all those delicious sauces

Instructions

Build your aromatic base:

Heat olive oil in a large skillet over medium heat, add diced onion and both bell peppers, and sauté for 5 to 6 minutes until they soften and smell sweet.

Wake up the garlic:

Stir in minced garlic and jalapeño and cook for just 1 minute until fragrant, watching carefully so it does not brown.

Bloom the spices:

Add tomato paste and all the spices, then cook for 2 minutes while stirring constantly to toast them and deepen their flavors.

Simmer into sauce:

Pour in diced tomatoes with their juices, season generously with salt and pepper, then simmer uncovered for 10 to 12 minutes until the sauce thickens nicely.

Taste and trust yourself:

Sample the sauce and adjust the seasoning as needed, remembering it should taste slightly stronger than you want the final result.

Make the wells:

Use a large spoon to create 6 shallow wells in the sauce, then crack an egg into each one, taking care not to break the yolks.

Let them set:

Cover the skillet and cook for 6 to 8 minutes until the whites are completely set but the yolks still jiggle when you shake the pan.

Finish with flourish:

Remove from heat immediately and scatter fresh herbs and crumbled feta over the top while still piping hot.

Bring it to the table:

Place the entire skillet right on the table and serve with plenty of warm bread for everyone to dig in together.

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Something magical happens when you gather around a single skillet, everyone tearing bread and dipping into the same bubbling sauce. The dish becomes more than food, it becomes an experience that demands you slow down and enjoy the moment.

Getting The Eggs Just Right

The difference between perfect shakshuka and disappointing shakshuka comes down to egg timing. I learned this the hard way after serving my sister overcooked eggs that had lost all their silky luxury. Watch closely during those last few minutes and remove the pan from heat the moment the whites set while the yolks still tremble slightly. The eggs will continue cooking even off the heat, so err on the side of runnier rather than firmer.

Bread Matters More Than You Think

A great loaf of bread can elevate this from good to unforgettable. I once used stale sandwich bread and the whole experience felt flat and sad. Seek out a crusty sourdough or authentic pita that can withstand being dipped into sauce without falling apart. Toast it lightly so it creates a sturdy vehicle for all those delicious juices.

Make It Your Own

Once you have the basic technique down, do not be afraid to play around with what you have on hand. I have added roasted red peppers from a jar when fresh peppers were not available, and stirred in chickpeas for extra protein when serving it as dinner. The recipe is wonderfully forgiving and welcomes experimentation.

• Try adding preserved lemon or harissa paste for a North African twist
• A splash of heavy cream stirred in at the end creates an incredibly luxurious version
• Leftovers reheat beautifully, though the eggs will be firmer the next day

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This dish has become my go to for lazy weekend mornings and unexpected dinner guests alike. Once you master it, you will find yourself craving that perfect combination of spicy, savory, and comforting.

Recipe FAQs

→ What makes shakshuka authentic?

Authentic shakshuka relies on slow-simmered tomatoes with cumin, smoked paprika, and fresh bell peppers. The key is achieving a thick, flavorful sauce while keeping egg yolks perfectly runny.

→ How do I know when eggs are done?

Cook covered for 6-8 minutes until whites are opaque but yolks remain jiggly when you gently shake the pan. For firmer yolks, extend cooking time by 2-3 minutes.

→ Can I make this ahead?

Prepare the tomato sauce up to 2 days in advance and refrigerate. Reheat gently, create wells, and add fresh eggs when ready to serve for best texture.

→ What bread works best?

Crusty sourdough, ciabatta, or warm pita bread are ideal for soaking up the spiced tomato sauce and runny yolks. Toast lightly for extra dipping capability.

→ How can I adjust the spice level?

Control heat by adjusting jalapeño quantity and cayenne pepper. For milder flavor, omit both. For extra warmth, add harissa paste or red pepper flakes.