Shakshuka With Poached Eggs in Tomato Sauce – A Cozy, Flavor-Packed Skillet Meal

Shakshuka is the kind of meal that feels comforting any time of day. It’s simple, bold, and full of warmth. You simmer a rich tomato and pepper sauce, crack in a few eggs, and let them poach until just set.

Add a handful of herbs and a swipe of crusty bread, and you’ve got a cozy dish that looks and tastes like more effort than it takes. Whether it’s breakfast, brunch, or a quick dinner, this skillet delivers.

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Shakshuka With Poached Eggs in Tomato Sauce - A Cozy, Flavor-Packed Skillet Meal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 3–4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4–1/2 teaspoon crushed red pepper flakes or cayenne (to taste)
• 1/2 teaspoon ground coriander (optional)
• 1 can (28 ounces) crushed or whole peeled tomatoes, with juices
• 2 tablespoons tomato paste (for deeper flavor)
• 1 teaspoon sugar or honey (optional, to balance acidity)
• Salt and black pepper, to taste
• 4–6 large eggs
• 1/4 cup fresh cilantro or parsley, chopped (plus more for serving)
• Feta cheese, crumbled (optional, for serving)
• Crusty bread, pita, or flatbread, for serving

Instructions

• Warm the pan: Set a large, wide skillet over medium heat and add the olive oil. Choose a skillet with a lid if possible; it helps the eggs set evenly.
• Soften the aromatics: Add the onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–7 minutes.Stir in the bell pepper and cook another 4–5 minutes until tender.
• Add garlic and spices: Stir in the garlic, cumin, paprika, red pepper flakes, and coriander (if using). Cook for 30–60 seconds, just until fragrant. Don’t let the garlic brown.
• Build the sauce: Add the tomato paste and cook it for 1 minute to deepen the flavor.Pour in the canned tomatoes and their juices. If using whole tomatoes, crush them with a spoon.
• Season and simmer: Add 1/2 teaspoon salt, several grinds of black pepper, and the sugar or honey if your tomatoes are very acidic. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and tastes rich.
• Taste and adjust: Add more salt, pepper, or heat as needed.The sauce should be savory and slightly spicy with a gentle sweetness.
• Create wells for eggs: Use the back of a spoon to make 4–6 shallow indentations in the sauce. Keep them evenly spaced.
• Add the eggs: Crack each egg into a small bowl, then gently pour into a well. This helps avoid shells and keeps the yolks intact.
• Poach gently: Lower the heat to medium-low.Cover the skillet and cook 5–8 minutes, until the whites are set but the yolks are still runny. For firmer yolks, cook 1–2 minutes longer.
• Finish and serve: Sprinkle with chopped cilantro or parsley. Add crumbled feta if you like.Serve right from the skillet with warm bread for scooping.

What Makes This Special

This version focuses on deep flavor without fuss. The sauce builds slowly with onions, garlic, and bell peppers, then gets a nudge of spice from cumin, paprika, and a touch of chili.

The eggs poach gently in the sauce, soaking in that aroma while staying soft and creamy.

• Balanced spice: Warm, smoky seasonings with a mild kick.
• One-pan simplicity: Everything cooks in a single skillet.
• Flexible and forgiving: Add greens, cheese, or chickpeas and it still works.
• Perfect for sharing: Bring the skillet to the table and let everyone dig in.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 red bell pepper, diced
• 3–4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4–1/2 teaspoon crushed red pepper flakes or cayenne (to taste)
• 1/2 teaspoon ground coriander (optional)
• 1 can (28 ounces) crushed or whole peeled tomatoes, with juices
• 2 tablespoons tomato paste (for deeper flavor)
• 1 teaspoon sugar or honey (optional, to balance acidity)
• Salt and black pepper, to taste
• 4–6 large eggs
• 1/4 cup fresh cilantro or parsley, chopped (plus more for serving)
• Feta cheese, crumbled (optional, for serving)
• Crusty bread, pita, or flatbread, for serving

Step-by-Step Instructions

1. Warm the pan: Set a large, wide skillet over medium heat and add the olive oil. Choose a skillet with a lid if possible; it helps the eggs set evenly.
2. Soften the aromatics: Add the onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

   Stir in the bell pepper and cook another 4–5 minutes until tender.

3. Add garlic and spices: Stir in the garlic, cumin, paprika, red pepper flakes, and coriander (if using). Cook for 30–60 seconds, just until fragrant. Don’t let the garlic brown.
4. Build the sauce: Add the tomato paste and cook it for 1 minute to deepen the flavor.

   Pour in the canned tomatoes and their juices. If using whole tomatoes, crush them with a spoon.

5. Season and simmer: Add 1/2 teaspoon salt, several grinds of black pepper, and the sugar or honey if your tomatoes are very acidic. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and tastes rich.
6. Taste and adjust: Add more salt, pepper, or heat as needed.

   The sauce should be savory and slightly spicy with a gentle sweetness.

7. Create wells for eggs: Use the back of a spoon to make 4–6 shallow indentations in the sauce. Keep them evenly spaced.
8. Add the eggs: Crack each egg into a small bowl, then gently pour into a well. This helps avoid shells and keeps the yolks intact.
9. Poach gently: Lower the heat to medium-low.

   Cover the skillet and cook 5–8 minutes, until the whites are set but the yolks are still runny. For firmer yolks, cook 1–2 minutes longer.

10. Finish and serve: Sprinkle with chopped cilantro or parsley. Add crumbled feta if you like.

    Serve right from the skillet with warm bread for scooping.

Storage Instructions

• Short-term: If you plan to store leftovers, cook fewer eggs and add fresh eggs when reheating. Eggs don’t reheat well without becoming rubbery.
• Storing the sauce: The tomato-pepper base keeps 4–5 days in the fridge in an airtight container. It also freezes well for up to 3 months.
• Reheating: Warm the sauce on the stovetop over medium heat.

  Once bubbling, make wells and poach fresh eggs as in the original recipe.

Health Benefits

• Protein-rich: Eggs provide high-quality protein to keep you full and energized.
• Packed with vegetables: Tomatoes and peppers are rich in vitamin C, antioxidants, and fiber.
• Healthy fats: Olive oil adds heart-healthy monounsaturated fats.
• Lower-carb option: Skip the bread or serve with a small portion of whole grains for a balanced plate.

What Not to Do

• Don’t rush the sauce: Undercooked tomato sauce tastes flat and acidic. Give it time to thicken and mellow.
• Don’t crank the heat for the eggs: High heat makes rubbery whites and overcooked yolks. Gentle heat is key.
• Don’t overcrowd the skillet: Too many eggs make uneven cooking and watery sauce.

  Use a larger pan or cook in batches.

• Don’t skip seasoning: Taste at the end. A pinch of salt or a squeeze of lemon can brighten the whole dish.

Recipe Variations

• Green shakshuka: Swap tomatoes for sautéed greens (spinach, kale, or Swiss chard), leeks, and herbs. Add a splash of cream or yogurt for richness.
• Spicy harissa shakshuka: Stir 1–2 tablespoons harissa into the sauce for heat and depth.
• With chickpeas: Add a can of drained chickpeas to the simmering sauce for extra protein and texture.
• Cheesy version: Crumble feta or goat cheese over the eggs in the last minute of cooking so it softens into the sauce.
• Herb-forward: Fold in dill, parsley, and mint at the end for a bright, fresh finish.
• Smoky style: Use smoked paprika and a pinch of ground chipotle for a deeper, campfire-like flavor.

FAQ

Can I use fresh tomatoes instead of canned?

Yes.

Use 5–6 ripe medium tomatoes, chopped. You may need to cook the sauce a bit longer to reduce the extra liquid, and a tablespoon of tomato paste helps boost flavor.

How do I keep the eggs from overcooking?

Cook on low heat with the skillet covered and start checking at 5 minutes. The whites should be opaque and set, and the yolks should wobble slightly when you jiggle the pan.

My sauce is too acidic.

What can I do?

Add a pinch of sugar or honey, or stir in a small knob of butter. Simmer a few minutes longer to round out the flavor. A squeeze of lemon at the end can brighten things without harshness.

What’s the best pan to use?

A wide, heavy skillet (10–12 inches) is ideal, preferably with a lid.

Cast iron holds heat well and looks great at the table, but any sturdy pan works.

Can I make it dairy-free?

Absolutely. The base recipe is dairy-free. Just skip the feta or choose a dairy-free cheese, and finish with extra herbs for richness.

How many eggs should I plan per person?

Plan on 1–2 eggs per person, depending on appetite and what else you’re serving.

With bread and a salad, one egg is often enough for light eaters.

Can I add meat?

Yes. Brown crumbled merguez, chorizo, or spicy sausage before the onions. Drain excess fat, then proceed with the recipe for a heartier dish.

Is it spicy?

It’s mildly spicy as written.

Adjust the red pepper flakes to your liking or skip them for a kid-friendly version.

What should I serve with shakshuka?

Crusty bread, pita, or flatbread is classic. A light side salad with lemony dressing pairs well, and olives or pickled vegetables make a nice contrast.

Can I meal prep this?

Yes—make the sauce in advance and refrigerate or freeze it. When ready to eat, reheat the sauce, make wells, and poach fresh eggs for best texture.

Wrapping Up

Shakshuka with poached eggs in tomato sauce is simple, comforting, and endlessly adaptable.

Once you get the rhythm—slowly build the sauce, gently poach the eggs—you can tweak it to fit your mood and pantry. Keep some bread nearby, gather around the skillet, and enjoy a meal that feels both homey and special.