Shakshuka with Bell Peppers

There's something about the smell of spiced tomatoes hitting a hot pan that stops me mid-thought every time. Years ago, a friend visited from Istanbul and made shakshuka in my kitchen while I watched, completely mesmerized by how casually she cracked eggs into that bubbling sauce like it was the most natural thing in the world. I've made it a hundred times since, and it never gets old—that moment when you cover the skillet and everything goes quiet, just waiting.

I made this for a crowd of sleepy friends on a Sunday morning once, and the moment those eggs set in the sauce, everyone gathered around the stove like we'd discovered something ancient and precious. Someone said it tasted like home, even though none of us were from the Middle East. That's when I realized shakshuka is less about geography and more about that unmistakable comfort of eggs and spice dancing together.

Ingredients

• Yellow onion: Diced fine so it melts into the sauce almost invisibly, building a sweet foundation that softens the heat.
• Red and green bell peppers: They stay just slightly firm, adding color and brightness that keeps the dish from feeling heavy.
• Garlic: Minced small so it distributes evenly and doesn't overpower in any one bite.
• Canned diced tomatoes: Use the juices too—that's where the flavor hides, and fresh tomatoes work beautifully if you have good ones on hand.
• Olive oil: The kind you'd actually taste if you drizzled it on bread, because it matters here.
• Tomato paste: A concentrated punch that deepens everything without needing hours of simmering.
• Ground cumin: Warm and slightly earthy, the backbone of the whole dish.
• Smoked paprika: This is the secret—it adds depth that plain paprika never could.
• Ground coriander: Just enough to add an unexpected floral note that rounds out the spices.
• Cayenne pepper: Optional, but I always use it because that gentle heat ties everything together.
• Eggs: Large and room temperature if you can manage it, though it honestly doesn't change much.
• Fresh cilantro or parsley: Bright and alive against the warm sauce, a finishing touch that feels intentional.
• Feta cheese: Crumbles nicely, stays slightly cool against the heat, completely optional but I almost never skip it.
• Crusty bread or pita: For soaking up every last drop of that precious sauce.

Instructions

Start the foundation:

Heat your olive oil in a large skillet over medium heat until it shimmers slightly. Add the diced onion and bell peppers, listening for that gentle sizzle as they hit the pan. Let them soften for 5 to 6 minutes, stirring occasionally, until they start to turn translucent at the edges.

Build the aromatics:

Stir in your minced garlic and jalapeño, and immediately you'll smell why this works. Cook for just 1 minute—any longer and the garlic starts to brown, which you don't want here.

Deepen the spices:

Add the tomato paste, cumin, smoked paprika, coriander, and cayenne all at once. Stir constantly for 2 minutes so the spices bloom in the oil and their flavors open up completely.

Build the sauce:

Pour in the canned tomatoes with all their juices, then season with salt and pepper. Let it simmer uncovered for 10 to 12 minutes, stirring now and then, until the sauce thickens and darkens slightly. Taste it here and adjust—this is your moment to add more heat or salt before the eggs go in.

Create the wells:

Using the back of a spoon, make 6 small indentations in the sauce, spacing them so they won't touch as the eggs cook. Each well should be just deep enough that an egg white won't immediately disappear into the liquid.

Nestle the eggs:

Crack an egg into each well, being gentle so the yolks stay intact. Cover the skillet with a lid or foil and let everything cook undisturbed for 6 to 8 minutes, until the egg whites turn opaque but the yolks still jiggle slightly when you nudge the pan.

Finish and serve:

Remove from heat, scatter cilantro and feta across the top, and bring the whole skillet to the table. Tear off pieces of crusty bread and use them to scoop up eggs and sauce in one perfect bite.

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I once overcooked the eggs trying to be precise, and my friend reached over with a piece of bread before I could apologize. She said the soft egg mixed with the spiced tomato was still perfect, just different. That's when I learned shakshuka is forgiving enough to let you find your own favorite version.

Why This Spice Blend Works

The cumin and coriander are quietly doing something beautiful together—they're warm without being aggressive, almost gentle in how they wrap around the tomato base. Smoked paprika adds that almost magical depth that makes people ask what you did differently, and the cayenne is there to remind your palate that this isn't just breakfast, it's intentional. It's the kind of spice balance that works at any temperature, so leftover shakshuka is actually just as good the next day, if you can resist finishing it immediately.

Variations That Feel Right

I've added chorizo when I wanted something heavier, stirring in crumbled pieces before the sauce simmers down—the paprika in the chorizo harmonizes perfectly with the spices already working. Some mornings I'll stir in a handful of spinach or kale right before the eggs go in, letting it wilt into something almost invisible. The notes about vegan or dairy-free versions aren't just alternatives; they're actually the way many people eat this across the Middle East, so there's nothing lost in those swaps, just different magic.

The Ritual Around the Table

What makes shakshuka special isn't the individual ingredients—it's that moment when everyone crowds around a hot skillet and builds their own bites, choosing how much sauce, how much bread, whether feta on top or not. The dish invites conversation and slowness in a way that plated food never does. It's the kind of food that says you have time, and everyone should.

• Bring the whole skillet to the table and let people serve themselves directly into shallow bowls.
• Have extra bread nearby because there will never be enough to soak up all the sauce.
• A dollop of Greek yogurt stirred in at the end adds coolness and a subtle tang that feels right against all those spices.

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Shakshuka is the kind of dish that tastes like care without demanding perfection, which might be why it's been feeding people for centuries. Make it when you want something that feels both celebratory and deeply comforting.

Recipe Questions & Answers

→ What vegetables are key in this dish?

Yellow onion and red and green bell peppers provide sweetness and texture that balance the spicy tomato base.

→ How do I achieve runny yet set eggs?

After making wells in the simmering sauce, crack eggs inside and cover the pan, cooking for 6–8 minutes until whites are firm and yolks remain soft.

→ Can I adjust the heat level?

Yes, modify the amount of jalapeño and cayenne pepper to suit your preferred spice intensity.

→ What are good garnishes for extra flavor?

Fresh cilantro or parsley and crumbled feta cheese add bright, creamy notes that complement the spicy sauce.

→ What bread pairs well for serving?

A crusty loaf or pita bread works perfectly to scoop up the rich sauce and eggs.

→ Is it possible to make a vegan version?

Substitute eggs with tofu cubes and omit feta or use a vegan alternative for a plant-based option.