Eggs in Tomato Sauce (Shakshuka)
A vibrant, one-pan dish featuring eggs gently poached in a rich, spiced tomato and bell pepper sauce, perfect for a comforting breakfast, brunch, or light dinner.
For 4 servings
Heat olive oil in a large, oven-safe skillet or cast-iron pan over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.
Add minced garlic and diced red bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the bell pepper is tender.
Stir in ground cumin, paprika, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the crushed tomatoes and water (if using). Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Using the back of a spoon, create 6 small indentations or 'wells' in the simmering tomato sauce. Carefully crack one egg into each well.
Cover the skillet and continue to cook on low heat for 8-12 minutes, or until the egg whites are fully set and the yolks are cooked to your desired doneness (runny, jammy, or firm).
Remove from heat. Garnish generously with fresh chopped parsley or cilantro.
Serve immediately, directly from the skillet, with crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd: Use a wide enough skillet (10-12 inches) to give the eggs space to cook evenly without touching too much.
- 2Yolk Doneness: For perfectly runny yolks, remove the skillet from heat as soon as the whites are set. For firmer yolks, cook a few minutes longer or transfer the uncovered skillet to a preheated oven (375°F/190°C) for 3-5 minutes.
- 3Flavor Boost: A splash of red wine vinegar or a pinch of sugar can balance the acidity of the tomatoes if needed. Taste and adjust before adding eggs.
- 4Serving Suggestion: Serve with warm pita bread, crusty sourdough, or challah for scooping up the delicious sauce.
Adapt it for your goals.
Cheesy Shakshuka
Sprinkle 1/4 cup crumbled feta cheese or goat cheese over the eggs before covering to cook, or add shredded mozzarella for a melty finish.
Greens & VeggiesGreens & Veggies
Wilt in a handful of fresh spinach or kale with the bell peppers, or add chopped zucchini or eggplant for extra nutrition and texture.
Spicy KickSpicy Kick
Increase the amount of red pepper flakes, or add a diced jalapeño or serrano pepper with the onions for more intense heat.
Why this is on our healthy list.
Protein-Rich
Eggs provide high-quality protein essential for muscle repair, growth, and satiety, helping you feel full and energized.
Antioxidant Power
Tomatoes are packed with lycopene, a powerful antioxidant linked to heart health and protection against certain types of cancer.
Vitamin & Mineral Boost
This dish offers a good source of Vitamin C from tomatoes and bell peppers, and choline from eggs, which is vital for brain health and metabolism.
Frequently asked questions
The tomato sauce can be made a day or two in advance and stored in the refrigerator. Reheat the sauce gently in the skillet, then crack in the eggs and finish cooking as directed.
