Shakshuka Bowl Tomato Eggs

Shakshuka is a vibrant Middle Eastern treasure that transforms simple ingredients into something truly magical. This one-pot wonder features eggs poached in a rich, spiced tomato sauce that's fragrant with cumin, paprika, and fresh herbs. The dish's origins are debated across North Africa and the Middle East, with variations found in Tunisian, Moroccan, Israeli, and Egyptian cuisine, but one thing is certain - it's become a beloved breakfast or brunch staple worldwide for its comforting flavors and beautiful presentation.

Pin it

The beauty of shakshuka lies in its balance of flavors and textures. The silky, runny egg yolks create a luxurious sauce when they mingle with the aromatic tomato base. Each bite delivers warmth from the spices, acidity from the tomatoes, creaminess from the eggs, and if you add the optional feta, a pleasant tanginess that ties everything together. It's a dish meant to be shared, passed around the table with plenty of bread for scooping up every last bit of sauce.

Ingredients

• Vegetables: 1 large onion (finely chopped), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 3 garlic cloves (minced), 2 cups baby spinach (optional), 1 jalapeño, seeded and finely chopped (optional for heat)
• Sauce: 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper (optional), 1 (28-ounce) can crushed tomatoes, 1 teaspoon sugar, salt and black pepper to taste
• Eggs & Garnish: 4–6 large eggs, ¼ cup fresh cilantro or parsley (chopped), ½ cup crumbled feta cheese (optional)
• To Serve: 4 pita breads, warmed

Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.

Step 2

Add bell peppers and jalapeño (if using); cook for 5 minutes until the vegetables are tender.

Step 3

Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.

Step 4

Pour in the crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.

Step 5

Add spinach and cook until wilted, about 2 minutes (if using).

Step 6

Make small wells in the sauce with a spoon and crack eggs into each well.

Step 7

Cover the skillet and cook for 6–8 minutes, or until egg whites are set but yolks remain runny.

Step 8

Remove from heat. Garnish with cilantro or parsley and feta cheese if desired.

Step 9

Serve immediately with warm pita bread for dipping.

Zusatztipps für die Zubereitung

For the perfect shakshuka, allow the tomato sauce to reduce properly before adding the eggs - this concentrates the flavors and creates the ideal consistency. When making wells for the eggs, ensure they're deep enough so the eggs stay in place but not so deep that they touch the bottom of the pan. If you prefer your egg yolks less runny, simply cook them for an additional 2-3 minutes with the lid on, checking occasionally to avoid overcooking.

Varianten und Anpassungen

This versatile dish welcomes many adaptations. For a vegan version, omit the eggs and feta, adding chickpeas or tofu for protein instead. To make it heartier, incorporate merguez sausage or chorizo before adding the tomatoes. Green shakshuka is another popular variation that uses leafy greens like spinach, kale, and herbs as the base instead of tomatoes. For a Tunisian twist, add harissa paste to the sauce for a deeper, spicier flavor profile.

Serviervorschläge

Serve shakshuka straight from the skillet for a rustic presentation that keeps the dish hot. Accompany it with warm pita bread or crusty sourdough for dipping. A side of labneh or Greek yogurt provides a cooling contrast to the spiced sauce. For a complete Middle Eastern spread, pair with a simple cucumber and tomato salad dressed with lemon juice and olive oil. Shakshuka works beautifully for brunch but is equally satisfying as a light dinner.

Pin it

Shakshuka's appeal goes beyond its delicious taste - it's a dish that brings people together. Traditionally served in the same pan it's cooked in, it encourages communal dining and conversation. Whether you're making it for a lazy weekend brunch or a quick weeknight dinner, this Middle Eastern classic delivers comfort and satisfaction in every bite. The contrast between the rich tomato sauce and the tender eggs creates a perfect harmony that will have everyone reaching for more pita to soak up every last bit of goodness.

Recipe Questions & Answers

→ What peppers are used in this dish?

Red and yellow bell peppers provide sweetness and color, while jalapeño adds optional heat.

→ How do I achieve runny egg yolks?

Cook the eggs covered for 6-8 minutes until whites set but yolks remain soft.

→ Can I make it vegan?

Omit eggs and feta, then add chickpeas or tofu for protein as alternatives.

→ What spices flavor the sauce?

Cumin, paprika, coriander, and optional cayenne create a warm, aromatic base.

→ What bread pairs best for dipping?

Warm pita bread complements the thick, spiced sauce perfectly for scooping.