If you have never tried Shakshuka before, you are in for a real treat with this Shakshuka: Middle Eastern Baked Eggs in Spiced Tomato Sauce Recipe. This dish is a vibrant celebration of simple, fresh ingredients cooked into a comforting, saucy base of spiced tomatoes that cradle perfectly baked eggs. Bursting with warmth from the cumin and paprika, and freshness from herbs like coriander or parsley, this is the kind of recipe that brings friends and family to the table, eager to scoop up the sauce with crusty bread. It’s an absolute showstopper for breakfast, brunch, or even a cozy dinner that feels lovingly homemade with minimal fuss.
Ingredients You’ll Need
Preparing this Shakshuka means gathering a handful of humble ingredients that transform into an extraordinary, flavor-packed dish. Each item plays a crucial role in building the layers of texture, color, and aromatic charm that Shakshuka is famous for.
- Olive oil: Adds richness and helps cook the vegetables to soft perfection.
- Red onion: Provides a sweet, mellow base once sautéed, balancing the acidity of tomatoes.
- Garlic clove: Brings a fresh, pungent depth to the sauce that complements the spices.
- Red capsicum (bell pepper): Gives a subtle sweetness and a delicate crunch that brightens the dish visually and texturally.
- Fresh tomato: Adds natural juiciness and slight tang to the sauce.
- Canned crushed tomatoes: Form the heart of the sauce with their intense, sunny flavor.
- Tomato paste: Concentrates the tomato flavor, lending body and richness.
- Chicken or vegetable broth (or water): Keeps the sauce moist and helps balance the acidity.
- Spices: paprika, cumin, black pepper, cayenne pepper: Create a warm, smoky, and subtly fiery flavor profile that defines this Middle Eastern dish.
- Salt: Enhances every flavor while keeping the seasoning balanced.
- Eggs: The star ingredient, baked gently to silky perfection right in the sauce.
- Fresh parsley or coriander (cilantro): Sprinkled on top for color and a bright, herbaceous finish.
- Pita or crusty bread: Essential for mopping up every delicious mouthful of sauce and yolk.
How to Make Shakshuka: Middle Eastern Baked Eggs in Spiced Tomato Sauce Recipe
Step 1: Warm Up Your Oven and Prep
Preheat your oven to 180°C (350°F) if you plan to finish the dish by baking the eggs. This step is key because it ensures your oven is ready to gently set the eggs without overcooking them.
Step 2: Build the Flavor Base
Start by heating olive oil in a medium cast iron skillet over medium-high heat. Add the minced garlic and sliced red onion, cooking them for about 2 minutes until the onions turn translucent. This combination is your aromatic foundation, packing big flavor into every bite.
Step 3: Add the Sweetness and Freshness
Next, toss in the sliced red capsicum and cook for an additional minute. Then add your diced fresh tomato, simmering until it breaks down and becomes slightly pasty—this intensifies the tomato’s natural sugars, enriching the sauce beautifully.
Step 4: The Heart of the Sauce
Into the pan go the canned crushed tomatoes, tomato paste, and broth, followed by the spices: paprika, cumin, black pepper, cayenne, and salt. Stir everything together thoroughly to marry the flavors and create a thick, luscious sauce base.
Step 5: Simmer to Perfection
Lower the heat to medium-low and let the sauce gently simmer for about 5 minutes. It should thicken just enough to hold small indentations where you will later nestle the eggs. The sauce must remain saucy, never dry or sludge-like.
Step 6: Add the Eggs
Make small wells in the sauce and carefully crack the eggs into them. Let them cook on the stove for a minute until the egg whites start to set around the edges. This ensures your eggs stay intact when you transfer the skillet to the oven or lid it for stovetop steaming.
Step 7: Bake or Steam
Transfer your skillet to the oven and bake for 7 to 12 minutes, depending on how runny you like your yolks. Alternatively, cover with a lid and steam on the stove for about 3 minutes for that perfectly runny finish. You can also just simmer uncovered if you prefer firmer yolks.
Step 8: Finish and Serve
Once the eggs are set, remove the skillet and scatter chopped parsley or coriander across the top. Serve immediately with warm pita or crusty bread, ready for scooping and savoring every mouthful of this magic.
How to Serve Shakshuka: Middle Eastern Baked Eggs in Spiced Tomato Sauce Recipe
Garnishes
Fresh herbs like coriander or parsley are classic finishing touches that brighten the dish with vibrant color and fresh aroma. If you’re feeling adventurous, a dollop of creamy yogurt or a sprinkle of crumbled feta can add a delightful contrast to the spicy tomato sauce.
Side Dishes
While Shakshuka is often a satisfying meal on its own, pairing it with warm pita bread or crusty sourdough invites you to soak up every last bit of that delicious sauce. For a boost of green, a simple side salad with fresh cucumbers and tomatoes dressed in lemon juice makes a refreshing complement.
Creative Ways to Present
Serve your Shakshuka straight from the skillet for a rustic, communal vibe that encourages sharing around the table. For individual servings, you can portion it into small ramekins or shallow bowls, making it perfect for a brunch buffet or a lively gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Shakshuka, store it in an airtight container in the refrigerator for up to 3 days. Keep the eggs separate from the sauce if possible to prevent them from overcooking in the fridge.
Freezing
The tomato base can be frozen successfully, so feel free to prepare the sauce ahead of time and freeze it in portion-sized containers. When you’re ready to eat, thaw and add fresh eggs to finish the dish perfectly.
Reheating
Reheat the sauce gently on the stove over low heat, stirring occasionally. If you stored the eggs separately, it’s best to cook fresh eggs into the reheated sauce for the best texture and flavor.
FAQs
Can I make Shakshuka without an oven?
Absolutely! You can steam the eggs in the sauce on the stovetop by covering the pan and cooking until the whites are set but yolks remain runny. This stovetop method is perfect if you don’t want to heat up the oven.
What eggs work best for Shakshuka?
Large, fresh eggs work best as they hold their shape nicely in the sauce and their yolks become deliciously creamy when cooked gently. You can adjust the amount of eggs depending on how many people you’re serving.
Is Shakshuka spicy?
Shakshuka has a mild to medium level of heat thanks to paprika and cayenne pepper. You can easily adjust the spice to your preference by adding more or less cayenne or trying different chili powders.
Can I use other vegetables in this recipe?
Definitely! While the traditional recipe highlights peppers and tomatoes, you can add other vegetables like spinach, zucchini, or eggplant to make the dish your own and add more texture and nutrition.
What’s the best bread to serve with Shakshuka?
Pita bread is the classic choice because it’s soft and perfect for dipping, but crusty breads like a baguette or sourdough work beautifully as well, soaking up all the sauce and eggs for a truly satisfying meal.
Final Thoughts
Once you’ve made this Shakshuka: Middle Eastern Baked Eggs in Spiced Tomato Sauce Recipe, it’s hard not to fall in love with its cozy, vibrant nature. This dish is a fantastic way to bring warmth and bold flavors into your kitchen with simple ingredients and easy steps. Whether for breakfast, brunch, or a casual dinner, serve it up with your favorite bread and watch everyone smile as they dive into this saucy, spiced delight.
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Shakshuka: Middle Eastern Baked Eggs in Spiced Tomato Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
Shakshuka is a flavorful Middle Eastern dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. This recipe strikes a perfect balance of smoky paprika, cumin, and a hint of cayenne heat, simmered to create a hearty and comforting breakfast or brunch option. Served with crusty or pita bread, it offers a delicious way to enjoy perfectly cooked eggs nestled in a vibrant, aromatic sauce.
Ingredients
Base Ingredients
- 2 tbsp olive oil
- 1 small red onion, peeled, halved and sliced
- 1 garlic clove, minced
- 1 small red capsicum (bell pepper), halved lengthways and sliced into 0.5cm / 1/4” strips
- 1 tomato, diced
- 400 g / 14 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1/2 cup / 125 ml chicken or vegetable broth (or water)
Spices and Seasoning
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or other hot spice, adjust to taste)
- 1/2 tsp salt
Eggs and Garnish
- 4 eggs (up to 6 eggs is okay)
- 2 tbsp fresh parsley or coriander/cilantro, roughly chopped
- Pita or crusty bread, to serve
Instructions
- Preheat Oven (Optional Baking): Preheat your oven to 180C/350F if you plan to finish cooking the eggs in the oven for a gentle bake.
- Sauté Aromatics: Heat olive oil in a medium cast iron skillet over medium-high heat. Add the minced garlic and sliced onion, cooking for about 2 minutes until the onion turns translucent and fragrant.
- Cook Capsicum and Tomato: Add the sliced capsicum to the skillet and cook for 1 minute. Then add the diced fresh tomato and continue cooking for 2 minutes, allowing the tomato to break down and the mixture to become somewhat pasty.
- Add Tomatoes and Spices: Stir in the canned crushed tomatoes, tomato paste, broth (or water), paprika, cumin, salt, black pepper, and cayenne pepper. Mix thoroughly to combine all ingredients well.
- Simmer Sauce: Reduce heat to medium-low and let the sauce simmer gently for about 5 minutes, until it thickens slightly but remains saucy enough to form indentations for the eggs.
- Crack Eggs: Create small indentations in the tomato sauce using the back of a spoon and carefully crack the eggs into these wells. Cook on the stove for 1 minute until the edges of the egg whites start to set.
- Finish Cooking Eggs: For runny yolks with set whites, you can either transfer the skillet to the preheated oven and bake for 7 to 12 minutes or cover the skillet with a lid and steam on the stove for 3 minutes. Alternatively, simmer uncovered if preferred.
- Garnish and Serve: Remove from heat and sprinkle with chopped parsley or coriander. Serve immediately with crusty bread or pita to soak up the delicious sauce.
Notes
- You can adjust the heat level by varying the amount of cayenne pepper used.
- Use either chicken or vegetable broth for added flavor; water works as a substitute if needed.
- The number of eggs can be increased to up to 6 if serving more people.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Ensure the tomato sauce is saucy, not dry, to give the eggs a tender poaching environment.
- If you don’t have an oven, covering the skillet and steaming on the stovetop is an excellent alternative.
