Shakshuka: Eggs Poached in Spiced Tomato Sauce

Shakshuka is eggs poached directly in a spiced tomato and pepper sauce, cooked and served in the same pan. The technique that separates a good one from a watery one is simple: reduce the sauce properly before the eggs go anywhere near it, because an egg cannot fix a thin sauce and will only dilute it further.

Shakshuka's origins spark friendly arguments across the Mediterranean and North Africa. Tunisia, Egypt, Morocco, and Israel all claim it, each convinced their version came first. The dish likely evolved in Ottoman North Africa sometime after tomatoes arrived from the New World via Spanish trade routes in the 16th or 17th century. According to Med.Kitchen, the first written mention of shakshuka appears in a French document from 1894 describing it as Tunisian. What's certain is that every cook who makes it now bends it slightly toward home.

The core appeal remains unchanged: a slow-simmered tomato sauce, gently spiced with cumin and paprika, becomes a cradle for eggs that poach in the residual heat. The Noshery describes the magic moment when the yolk breaks into the sauce and everything unifies. Eats History captures how the dish has become a symbol of cultural identity for multiple nations, each one protective of their claim. That debate matters less than the result: a warm, aromatic, deeply satisfying meal that comes together in one pan in under 30 minutes.

This is the kind of dish you remember. Serve it in the pan it was cooked in, with warm bread for dipping, and watch it disappear.

Ingredients

Serves 4 people. Total time: 30 minutes. Active time: 10 minutes.

• 800 g canned crushed tomatoes
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, finely diced
• 60 ml olive oil
• 2 teaspoons ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot chili flakes (optional)
• 1/2 teaspoon ground coriander
• 8 eggs
• 60 g fresh cilantro or parsley, chopped
• Salt and black pepper to taste
• 60 g feta cheese, crumbled (optional)

Method

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add garlic and diced red pepper; cook another 2 minutes.
2. Stir in cumin, paprika, chili flakes, and coriander. Toast the spices in the oil for 30 seconds until fragrant.
3. Add crushed tomatoes, stir well to combine. Bring to a simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and deepens in color. Season with salt and pepper to taste.
4. Make 8 small indentations in the sauce surface with the back of a spoon. Crack one egg into each indentation, keeping the yolks whole.
5. Reduce heat to medium-low, cover the skillet loosely with a lid or foil, and cook for 6 to 8 minutes until the egg whites are just set but yolks remain runny. The exact time depends on how done you like your eggs.
6. Remove from heat and sprinkle with fresh cilantro and crumbled feta if using. Serve immediately from the skillet with warm crusty bread.

Tips and Storage

Shakshuka tastes best eaten fresh from the pan. The sauce can be made ahead and stored refrigerated for 3 days; add eggs just before serving. Some cooks add a splash of harissa paste for extra heat. For vegetarian versions, add diced zucchini, eggplant, or spinach to the sauce. If eggs crack, simply let them cook through completely rather than aiming for runny yolks.