Easy Shakshuka Recipe (Eggs in Spiced Tomato Sauce)

aka The Sunday Skillet Sunrise

There’s something about cracking eggs into a bubbling skillet of spiced tomatoes that just feels like a weekend morning done right. I first tried shakshuka at a tiny café in Austin years ago and couldn’t stop thinking about it. After a few rounds of experimenting in my own kitchen, I landed on this version — smoky, a little spicy, and ridiculously satisfying with a chunk of crusty bread for scooping. It’s one of those meals that looks way more impressive than the effort it takes, and my family literally fights over the last egg.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 1 large red bell pepper, diced
• 4 cloves garlic, minced
• 1 can (28 oz) fire-roasted crushed tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (adjust to taste)
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 large pasture-raised eggs
• Fresh cilantro or flat-leaf parsley, chopped (for garnish)
• Crumbled feta cheese (optional, for serving)

Instructions

1. Sauté the aromatics: Heat the olive oil in a large, deep skillet (cast iron works great) over medium heat. Add the diced onion and bell pepper and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
2. Add garlic and spices: Stir in the minced garlic, smoked paprika, cumin, and chili flakes. Cook for about 1 minute until fragrant — you’ll smell it immediately.
3. Build the sauce: Pour in the crushed tomatoes and stir to combine. Season with salt and pepper. Let the sauce simmer for 8–10 minutes, stirring now and then, until it thickens slightly and the flavors meld together.
4. Nestle the eggs: Using the back of a spoon, make 6 small wells in the sauce. Crack one egg into each well. Season the eggs with a tiny pinch of salt.
5. Cover and cook: Reduce the heat to medium-low and cover the skillet with a lid. Cook for 5–7 minutes, or until the egg whites are fully set but the yolks are still runny (or cook a minute or two longer if you prefer firmer yolks).
6. Garnish and serve: Remove from heat, scatter fresh herbs over the top, and add crumbled feta if you like. Serve straight from the skillet with crusty sourdough bread or warm pita for dipping.

Tips

• Don’t skip the simmer: Letting the tomato sauce cook down for a full 8–10 minutes before adding the eggs makes a huge difference in flavor depth.
• Runny yolks are key: The magic of shakshuka is breaking into that yolk and mixing it with the sauce. Cover the pan and check at 5 minutes — the whites should be opaque while the yolks still jiggle.
• Make it spicier: Add a diced jalapeño with the onions or drizzle with hot sauce before serving.
• Leftovers: The tomato sauce base keeps well in the fridge for 3 days. Just reheat and poach fresh eggs when you’re ready to eat.