Spicy Tomato Shakshuka with Poached Eggs – A Fiery Mediterranean Brunch Favorite

Introduction

Few dishes embody comfort, color, and flavor quite like Spicy Tomato Shakshuka with Poached Eggs. This North African and Middle Eastern classic is a vibrant combination of simmered tomatoes, bell peppers, onions, and aromatic spices—all topped with softly poached eggs that melt into the rich sauce. The result is a dish that’s both hearty and healthy, perfect for breakfast, brunch, or even a light dinner.

Shakshuka is beloved for its simplicity and depth of flavor. The sauce is spiced with cumin, paprika, and chili, giving it a warm, smoky heat that perfectly complements the creamy yolks. With minimal ingredients and one pan, it’s a recipe that’s as visually stunning as it is delicious.

Whether you scoop it up with crusty bread, pita, or serve it over grains, shakshuka is the kind of meal that feels like a hug in a bowl—spicy, tangy, and soul-warming. It’s also naturally gluten-free, vegetarian-friendly, and endlessly customizable to suit your spice preferences.

A Bit of Background

The word shakshuka comes from Arabic, meaning “a mixture.” Originating in North Africa—particularly Tunisia—the dish spread across the Middle East, where it evolved into countless variations. It became a staple in Israeli cuisine and is now enjoyed worldwide as a symbol of Mediterranean comfort cooking.

Traditionally, shakshuka was made with simple, affordable ingredients—tomatoes, peppers, onions, and eggs—making it both nourishing and accessible. Its versatility has made it a modern brunch favorite in cafés around the globe, celebrated for its rustic appeal and bold flavors.

Why You’ll Love This Recipe

One-pan wonder: Easy to make, minimal cleanup.
Rich and satisfying: Poached eggs and spicy tomato sauce make a complete meal.
Customizable heat: Adjust the spice level to your taste.
Healthy and balanced: Packed with fiber, protein, and antioxidants.
Perfect for any meal: Great for breakfast, brunch, or dinner.

Ingredients & Equipment

For the Shakshuka

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 cloves garlic, minced
1–2 fresh chilies, finely chopped (optional for heat)
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon chili powder or cayenne pepper (adjust to taste)
1 can (400 g / 14 oz) crushed tomatoes or 4 large ripe tomatoes, chopped
1 tablespoon tomato paste
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon sugar (to balance acidity)
4–6 large eggs
2 tablespoons chopped fresh parsley or cilantro

Optional Garnishes

Crumbled feta cheese
Sliced avocado
Fresh herbs
Toasted bread or pita for serving

Equipment

Large skillet or cast-iron pan with lid
Wooden spoon
Small bowls (for cracking eggs)

Pro Tips

Use a wide, shallow pan for even cooking and easy egg placement.
For deeper flavor, simmer the sauce longer before adding eggs.
Crack eggs into small bowls first to control where you place them in the sauce.

Step-by-Step Instructions

1. Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Sauté for 5–7 minutes, until softened and translucent. Add the garlic and fresh chili, and cook for another minute until fragrant.

2. Add the Spices

Stir in cumin, paprika, coriander, and chili powder. Toast the spices in the oil for about 30 seconds—this helps release their full aroma and flavor.

3. Build the Sauce

Add the crushed tomatoes, tomato paste, salt, pepper, and a touch of sugar. Stir well and bring to a gentle simmer. Reduce heat to low and let the sauce cook for 10–15 minutes, stirring occasionally, until thickened and slightly reduced.

4. Poach the Eggs

Using the back of a spoon, make small wells in the sauce. Carefully crack the eggs into each well, spacing them evenly. Cover the pan with a lid and cook for 5–7 minutes, or until the whites are set and the yolks are still slightly runny.

For firmer yolks, cook for an additional 2–3 minutes. Avoid overcooking to maintain that creamy texture.

5. Garnish and Serve

Once done, remove from heat. Sprinkle with chopped parsley or cilantro, and add crumbled feta or avocado slices if desired. Serve immediately with crusty bread or warm pita for dipping.

Expert Tips & Troubleshooting

Sauce too thin? Simmer longer to let excess liquid evaporate.
Eggs overcooked? Keep a close eye; they continue cooking from residual heat.
Want more spice? Add harissa paste or extra chili flakes before serving.
Too acidic? A small pinch of sugar balances the tomato’s tanginess.

Variations & Customizations

Green Shakshuka: Replace tomatoes with sautéed spinach, kale, and zucchini.
Cheesy Shakshuka: Add feta, goat cheese, or mozzarella right before poaching the eggs.
Protein Boost: Stir in chickpeas or lentils for added substance.
Smoky Flavor: Use roasted red peppers or add a dash of smoked paprika.
Mediterranean Twist: Garnish with olives, artichokes, or roasted eggplant for extra flair.

Serving & Presentation Ideas

Serve shakshuka straight from the skillet for an authentic, rustic presentation. Pair it with warm pita bread, naan, or sourdough toast to soak up the flavorful sauce. A light side salad of arugula, cucumber, and lemon vinaigrette complements the richness beautifully.

For brunch gatherings, serve the dish alongside hummus, labneh, or roasted potatoes. The bright red sauce and golden yolks make it visually striking, perfect for any occasion.

Storage & Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Gently warm on the stove over low heat; add a splash of water if the sauce thickens too much.
Freezing: The sauce (without eggs) freezes well for up to 2 months—just add freshly poached eggs before serving.

FAQ

Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes work perfectly and save time. Opt for crushed or diced varieties for best results.

Can I bake the eggs instead of poaching on the stove?
Absolutely. After adding eggs, transfer the skillet to a preheated oven at 180°C (350°F) and bake for 8–10 minutes until the eggs are set to your liking.

Can I make it less spicy?
Simply reduce or omit the chili and cayenne. The dish will still be full of flavor from the herbs and spices.

Conclusion

This Spicy Tomato Shakshuka with Poached Eggs is a celebration of bold flavors and vibrant colors—a perfect harmony of spice, tang, and creaminess. It’s a dish that transforms simple ingredients into something truly special, ideal for any time of day.

Whether you’re serving it for brunch with friends or enjoying a cozy solo meal, this one-pan recipe is guaranteed to satisfy your cravings and fill your kitchen with irresistible aromas. Grab your favorite bread and dig into this comforting, fiery classic—your taste buds will thank you!