Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe

If you’re a fan of bold, warming flavors and a one-pan meal that feels both cozy and exciting, then you’re going to go crazy for this Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe. I absolutely love how the silky, runny eggs nestle perfectly into the luscious spiced tomato sauce, making every bite a comforting celebration. Whether you’re whipping up breakfast, brunch, or even a simple dinner, this recipe is effortless yet impressive – trust me, once you try it, it’ll become a staple in your kitchen too.

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Ingredients You’ll Need

Every ingredient here plays a role in building that rich, savory, and slightly smoky flavor that Shakshuka is famous for. I always recommend using fresh tomatoes when possible, but canned crushed tomatoes really work great too and save time.

• Olive oil: Use good quality for the base—it adds a fruity note that elevates the sauce.
• Red onion: Adds sweetness and a mild bite; sauté until soft for that mellow flavor.
• Garlic: Minced fresh garlic gives a sharp aromatic punch; don’t skip or add too late.
• Red capsicum (bell pepper): Provides natural sweetness and texture; slice thin for even cooking.
• Fresh tomato: Adds freshness and body; ripe and juicy ones make a difference.
• Canned crushed tomatoes: Gives that saucy base; choose a good brand for fewer preservatives.
• Tomato paste: Adds concentrated tomato flavor and deep color.
• Chicken or vegetable broth: Keeps the sauce saucy without watering down flavors—water works in a pinch.
• Spices (paprika, cumin, black pepper, cayenne): These create the signature warm, slightly smoky, and spicy profile.
• Salt: Enhances all the other flavors.
• Eggs: The star of the dish; freshness matters for perfect poaching and runny yolks.
• Fresh parsley or coriander/cilantro: Brightens everything with a fresh herbal note.
• Pita or crusty bread: Essential for scooping up all that sauce and oozy egg goodness.

Variations

I love how versatile this Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe is! Over time, I’ve discovered a few tweaks that keep things fresh and suit different dietary needs or just mix up the flavors.

• Adding Greens: Spinach or kale stirred in just before the eggs cook adds a nice earthy flavor and a nutritional boost.
• Spicy Heat Level: I sometimes amp up the cayenne or add a pinch of smoked chili powder when I want more punch.
• Dairy Touch: Crumbled feta or dollops of labneh on top add creamy tanginess and richness.
• Vegan Version: You can skip eggs and add tofu cubes or chickpeas for plant-based protein.

How to Make Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil in a medium cast iron skillet over medium-high heat. Toss in the minced garlic and sliced red onion, cooking gently for about 2 minutes until the onion turns translucent. I learned early on that not rushing this step is key because it develops the sweet undertones that balance the spice later. Next, add the sliced red capsicum and cook for another minute—just until softened but still with a little snap.

Step 2: Layer in Tomatoes and Spices

Throw in your diced fresh tomato and let it cook for 2 minutes until it breaks down into a luscious, slightly pasty texture. This step creates a natural thickness that gives the sauce its body. Then, add the canned crushed tomatoes, tomato paste, broth, and all your spices—paprika, cumin, black pepper, cayenne, and salt. Stir everything well and reduce the heat to medium-low. Let the sauce simmer gently for about 5 minutes until it thickens just enough to hold the eggs without drying out. I usually check that it’s still saucy but thick, the way I like it.

Step 3: Nestle the Eggs in and Cook

Make little indentations in the sauce with the back of a spoon and carefully crack in your eggs—up to six works fine depending on your pan! Let them cook on the stove for about a minute until the whites just start to set at the edges. If you have an oven-safe skillet, transfer it to your preheated 180°C (350°F) oven and bake for 7 to 12 minutes until the whites are set and the yolks are still luxuriously runny. Alternatively, cover and steam gently on the stove for about 3 minutes if you want runny yolks without baking. One tip: keep an eye on them so the yolks don’t overcook. This trick took me a few tries to get perfect, so you don’t have to!

Step 4: Garnish and Serve Right Away

Once your eggs look perfect, remove from heat and scatter with freshly chopped parsley or cilantro. Don’t skip this step, it adds a fresh herbaceous lift that balances the rich sauce beautifully. Serve this immediately with warm pita or crusty bread for dunking — no utensils necessary here, just pure finger-licking joy!

How to Serve Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe

Garnishes

I’m all about fresh herbs here — a generous sprinkle of chopped parsley or cilantro really wakes up the flavors and looks inviting on the plate. Sometimes, I’ll add crumbled feta or a drizzle of labneh for creaminess. A quick sprinkle of za’atar or a few chili flakes on top also amps it up beautifully, especially if serving for guests.

Side Dishes

I love pairing shakshuka with warm pita or rustic crusty bread to soak up every bit of that sauce and runny yolk. A simple cucumber and tomato salad on the side offers a refreshing, crunchy contrast. For a heartier meal, consider some roasted potatoes or a light grain like couscous or quinoa.

Creative Ways to Present

For brunch parties, I’ve served shakshuka in individual ramekins—everyone gets their own perfectly cooked eggs nestled in sauce. It looks fancy but is so easy. Another fun idea is layering the sauce in small pita boats and topping with eggs and herbs for a handheld street-food vibe.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shakshuka sauce without the eggs in an airtight container in the fridge for up to 3 days. The sauce actually tastes even better the next day as the spices meld further. For best results, add fresh eggs to reheat and serve.

Freezing

I’ve frozen the spiced tomato sauce base successfully. Just cool completely and freeze in portions. When thawed, reheat gently and poach fresh eggs right in, so you keep that runny texture intact. Freezing eggs within the sauce doesn’t work well as the whites can get rubbery.

Reheating

For leftovers, gently reheat the sauce on low heat on the stovetop to avoid burning or drying out. Then crack in the eggs and cover the pan to steam them just until set. This way, you get that fresh-from-scratch texture without compromising on ease.

FAQs

Final Thoughts

I have to say, this Shakshuka with Poached Eggs and Spiced Tomato Sauce Recipe holds a special place in my heart—and on my family’s breakfast table. It’s just one of those meals that feels like a warm hug, coming together quickly but tasting like you spent hours in the kitchen. Whether you’re a shakshuka pro or trying it for the first time, I’m confident you’ll love how achievable and satisfying it is. So grab some crusty bread, crack a few eggs, and let this rich, spiced sauce fill your kitchen and your belly. Enjoy!

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