Shakshuka Eggs in Spiced Tomato Sauce - This shakshuka features tender eggs gently poached in a rich, spiced tomato sauce with jammy yolks and a deeply savory base. The sauce is thick and velvety with warm spices, balanced acidity, and a subtle heat that builds without overpowering. Creamy feta melts slightly into the tomatoes, adding salty contrast and richness. It is a one-pan dish that feels comforting yet vibrant, perfect for breakfast, brunch, or a light dinner.

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Shakshuka Eggs in Spiced Tomato Sauce - Shakshuka works because it builds flavor in layers while controlling moisture so the eggs cook gently instead of steaming. After testing different approaches, I found that simmering the tomato base until thick before adding the eggs is essential; excess liquid leads to overcooked whites and underwhelming sauce. Blooming spices in olive oil develops depth and removes raw harshness, while tomato paste concentrates flavor and gives the sauce body. Creating small wells in the sauce allows the eggs to settle and cook evenly, producing set whites and soft, spoonable yolks. Covering the pan briefly traps just enough steam to finish the eggs without tightening them. Feta is added at the end so it softens without fully melting, preserving contrast. This shows how basic ingredients create something special: tomatoes, eggs, and spices become a restaurant-style dish when you control thickness, heat, and timing. The method is straightforward but delivers professional results, aligning with my focus on technique over complexity—build flavor first, then cook the eggs gently to guarantee a rich sauce and perfectly tender eggs every time.

Dietary Notes

✓ One-Pan Meal
✓ Rich Tomato Base
✓ Protein-Focused Vegetarian Dish
✓ Brunch or Dinner Friendly

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Why You'll Love This

Perfect Egg Texture: Gentle simmering creates set whites with jammy yolks.
Deeply Developed Sauce: Spices bloomed in oil build layered flavor.
One-Pan Simplicity: Minimal cleanup with restaurant-style results.
Flexible Serving: Works for breakfast, brunch, or a light dinner.

Shakshuka Eggs in Spiced Tomato Sauce

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 30min

🥨 Yield: 4

🍞 Method: Simmering

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

3 tbsp olive oil
1 medium yellow onion, finely chopped
1 large red bell pepper, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili flakes
1 (28 oz / 800 g) can crushed tomatoes
1 tsp, plus to taste fine salt
6 large eggs
1/2 cup (75 g) feta cheese, crumbled
2 tbsp fresh parsley, chopped

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✏️

olive oil Use a good-quality olive oil to bloom spices properly; it carries flavor and prevents harsh raw spice notes.
yellow onion, finely chopped Cooking onions until soft builds sweetness and creates a balanced base for the tomato sauce.
red bell pepper, diced Bell pepper adds natural sweetness and body, helping the sauce thicken without extra paste.
garlic, minced Garlic should be cooked briefly so it turns fragrant without becoming bitter.
tomato paste Cooking tomato paste concentrates flavor and deepens color, giving the sauce a richer foundation.
ground cumin Cumin provides earthy warmth that defines shakshuka’s classic flavor profile.
smoked paprika Smoked paprika adds gentle heat and smoky depth without overpowering the tomatoes.
chili flakes Use sparingly to build background heat that complements rather than dominates the dish.
crushed tomatoes Crushed tomatoes create a thick sauce; simmering removes excess water for better egg texture.
fine salt Season gradually to balance acidity and prevent a flat or overly sharp sauce.
large eggs Add eggs only after the sauce thickens so they poach gently instead of steaming.
feta cheese, crumbled Feta adds salty creaminess; adding it at the end preserves contrast and texture.
fresh parsley, chopped Parsley brightens the rich sauce and adds freshness at the finish.

list_alt Instructions

1

Step 1: Heat olive oil in a wide skillet over medium heat until shimmering - warming the oil prepares it for blooming spices.
2

Step 2: Add onion and bell pepper and cook 6–8 minutes until soft and lightly golden - this builds sweetness and body.
3

Step 3: Stir in garlic and tomato paste and cook 1 minute until fragrant - cooking paste removes raw flavor and deepens color.
4

Step 4: Add cumin, paprika, and chili flakes and stir 30 seconds - blooming spices in oil develops aroma and depth.
5

Step 5: Pour in crushed tomatoes and salt, then simmer 10–15 minutes until thick - reducing controls moisture for proper egg cooking.
6

Step 6: Make small wells in the sauce and crack eggs into each - wells keep eggs contained for even poaching.
7

Step 7: Cover and cook 6–8 minutes until whites are set and yolks are soft - gentle heat guarantees tender eggs.
8

Step 8: Remove from heat, scatter feta and parsley over the top - finishing off heat preserves texture and contrast.

Nutrition Facts

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Calories 380

Protein 20g

Carbs 22g

Fiber 6g

Sugar 9g

Fat 24g

Sodium 820mg

Potassium N/A

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Serving Suggestions

Serve shakshuka straight from the skillet while the eggs are hot and the yolks are still soft. Finish with crumbled feta, fresh herbs, and a drizzle of olive oil for shine. Pair with warm crusty bread or flatbread to scoop up the sauce, and add a simple salad or olives on the side for balance. This dish is best enjoyed immediately, when the sauce is thick and the eggs are perfectly tender.

How to Store?

Shakshuka is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through; avoid high heat, which can overcook the eggs. Freezing is not recommended because egg texture degrades after thawing. For make-ahead, prepare the tomato sauce up to 3 days in advance, then reheat and add eggs just before serving for the best results.

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