Classic Shakshuka Recipe (Poached Eggs in Tomato Sauce)

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Perfectly poached eggs in a flavorful, spiced tomato-pepper sauce served with feta, parsley, and toasted sourdough bread!

I stumbled upon shakshuka a year or two ago and fell in love with its vibrant flavors and versatility. It’s the perfect weekend brunch, breakfast, or even dinner, since it’s a showstopping centerpiece that everyone can dig into!

After finding my ideal shakshuka recipe, I started experimenting with other variations—12, in fact! In the next few weeks, I’ll post a new shakshuka recipe with a creative spin every Tuesday. And what better way to kick off the series than with the classic shakshuka?

What is Shakshuka?

The literal translation of the word shakshuka comes from the Arabic word for “mixed” or “all shaken up.” The dish itself is made up of sautéed onions and peppers in a spiced tomato sauce, which is then used to poach the eggs. When the eggs are cooked to your liking, it’s garnished with a sprinkle of feta and parsley to finish.

What You’ll Need

  • Olive oil.
  • Yellow onion.
  • Red bell pepper.
  • Fresh garlic.
  • Tomato paste. To intensify the tomato flavor.
  • Harissa paste. You might need to adjust the amount you use in the recipe, since each brand of harissa varies in spice level. If you don’t have it, you can easily substitute with more tomato paste.
  • Smoked paprika.
  • Ground cumin.
  • Ground coriander.
  • Salt and pepper.
  • Cayenne. Optional, if you like more heat.
  • 28-ounce can whole tomatoes.
  • Eggs.
  • Fresh parsley. To add a pop of color and freshness.
  • Feta cheese.
  • Sourdough bread. You can use any kind of bread you like, though I think shakshuka pairs best with toasted sourdough!

What to Serve With Shakshuka

This is the part where you can get creative! Here are a few ideas to get you started:

  • Toasted bread. My favorite way to serve shakshuka.
  • Hummus.
  • Cottage cheese. I might be a sucker for cottage cheese, but I think it adds a wonderful creaminess to the tomato sauce.
  • Potatoes or couscous.

If you guys try this recipe, let me know—it’s one of my favorites! Stay tuned for more shakshuka recipes!

Classic Shakshuka Recipe (Poached Eggs in Tomato Sauce)

Perfectly poached eggs in a flavorful, spiced tomato-pepper sauce served with feta, parsley, and toasted sourdough bread!
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Course: Breakfast
Prep Time: 35 minutes
Servings: 3 to 6
Author: Mae Martin

Ingredients

  • 2-3 tablespoons olive oil
  • 1 small yellow onion, diced (about 1 heaping cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 2 teaspoons minced fresh garlic, around 3 cloves
  • 1 tablespoon tomato paste
  • 1 tablespoon harissa paste* see note
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • Dash cayenne, optional
  • 1 (28-ounce) can whole tomatoes
  • 6-7 large eggs
  • 2 tablespoons fresh parsley
  • Feta and sourdough bread, to serve

Instructions

  • In a large 12'' skillet (make sure it has a tight-fitting lid), heat the olive oil over medium-high heat. Add the diced onion and red bell pepper, cooking until the onions are translucent and the peppers are soft.
  • Add the minced garlic and cook for 1 minute longer, making sure it doesn't burn.
  • Add the tomato paste, harissa paste (if using), and all of the spices, stirring for 1 minute to toast them and get a deeper flavor.
  • Carefully pour in the canned tomatoes, using a spoon or your hands to break them up into a sauce-like consistency.
  • Stir everything well, making sure that the spices are evenly distributed. Taste to check for seasoning and allow the sauce to come to a simmer.
  • Once bubbling, use a spoon to make wells into the sauce and crack an egg into each well. Cover the saucepan with the lid, adjust the heat to low, and allow the eggs to cook for around 7-8 minutes, until the whites are set. The yolks should be cooked just under your liking, as the residual heat will continue to cook the eggs as it sits.
  • Remove the pan from the heat and garnish with fresh parsley and crumbled feta. Serve the shakshuka warm with toasted bread and enjoy!

Notes

*You may need to adjust the amount of harissa you put into the sauce, as each brand varies in spiciness. If you don’t have it, harissa paste can easily be substituted with tomato paste.