Spiced Shakshuka
Eggs poached in a warmly spiced tomato and bell pepper sauce make this shakshuka rich, hearty, and deeply comforting. A touch of cumin, paprika, and chili gives it an Indian-friendly twist while keeping the dish true to its roots.
For 4 servings
- prep
Prep the vegetables.
Finely chop the onion, bell pepper, and tomato. Mince the garlic and keep the cilantro ready for garnish.
- saute · ~9 min
Cook the onion and bell pepper.
1.Heat olive oil in a wide pan over medium heat.2.Add the onion and cook until soft and lightly golden, 4 to 5 minutes.3.Add the bell pepper and cook until slightly tender, 3 to 4 minutes.4.Add the garlic and cook for 30 seconds until fragrant.TIPUse a wide pan so the eggs have enough room to poach evenly in the sauce. - saute · ~8 min
Add the spices and tomatoes.
1.Add cumin powder, smoked paprika, red chili powder, black pepper, and salt.2.Stir for 20 seconds so the spices bloom in the oil.3.Add the chopped tomato and mix well.4.Cook until the tomatoes break down and turn saucy, 6 to 8 minutes.TIPKeep the heat medium-low once the spices go in so they do not burn and taste bitter. - simmer · ~4 min
Simmer the sauce.
Pour in the water and stir. Let the sauce simmer gently for 3 to 4 minutes until thick but still loose enough to cradle the eggs.
- assemble
Add the eggs to the sauce.
Make 4 small wells in the sauce and crack 1 egg into each well. Keep the eggs spaced apart so they cook neatly.
- simmer · ~7 min
Poach the eggs gently.
Cover the pan and cook on low heat for 5 to 7 minutes, until the egg whites are set but the yolks are still a little soft.
TIPFor firmer yolks, cook 1 to 2 minutes longer. - garnish
Garnish with cilantro.
- serve
Serve the shakshuka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the tomatoes cook down until jammy before adding water; a watery sauce makes the eggs spread instead of poach neatly.
- 2Use the widest pan you have so each egg sits in its own well and the whites set evenly without merging.
- 3Crack each egg into a small bowl first, then slide it into the sauce for cleaner placement and fewer broken yolks.
- 4Keep the heat low once the eggs go in; a hard simmer can toughen the whites before the yolks cook through.
- 5If your tomatoes are very juicy, simmer the sauce a minute or two longer before adding the eggs.
- 6The sauce can be made ahead and refrigerated; reheat gently, add the eggs, and finish just before serving.
- 7Leftover shakshuka keeps best as sauce alone; freshly poached eggs have the best texture when cooked at serving time.
Adapt it for your goals.
High-protein
Add crumbled paneer or chickpeas to the tomato sauce before the eggs for a heartier, more filling skillet meal.
low spiceLow-spice
Skip the red chili powder and use sweet paprika instead of smoked paprika for a milder version that still tastes warm and savory.
green shakshukaGreen-shakshuka
Replace the tomato base with sautéed spinach, cilantro, green chilies, and onions for a fresher, herb-forward variation.
cheesyCheesy
Scatter feta or crumbled soft paneer over the sauce just before serving for a creamy, salty finish.
Why this is on our healthy list.
Protein from Eggs
The eggs make this dish satisfying and help turn the spiced tomato sauce into a balanced meal.
Rich in Vegetables
Tomatoes, onion, bell pepper, garlic, and cilantro add a range of plant compounds and everyday nutrients.
Healthy Fats from Olive Oil
Olive oil helps carry the spice flavors and contributes heart-friendly unsaturated fat to the dish.
Frequently asked questions
The whites should look fully set and opaque, while the yolks can still jiggle slightly if you want them soft.
