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Easy Shakshuka Recipe (Poached Eggs in Spicy Tomato Sauce)

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If eggs poached in an easy homemade spicy tomato-vegetable sauce topped with crumbled cheese and cilantro sounds good to you, you’ll love to start your day with this Shakshuka recipe! Crusty bread for dipping too.

Easy Shakshuka recipe in a large metal skillet with crusty bread, cotija cheese and crusty bread slices

I love a spicy protein-filled breakfast especially on the weekend when I have a bit more time to cook. With Cinco de Mayo, I have been craving Mexican flavors for about a month now (check my Instagram Stories for regular margarita and taco appearances).

Today’s easy Shakshuka recipe is filling and pungent with earthy spices, and also easy to make.

A serving of gluten-free spicy Shakshuka in a white bowl with toasted crusty bread slices

How Is ‘Shakshuka’ Pronounced?

First, you may be looking at the word ‘shakshuka’ wondering how to pronounce it. ‘Shock-shoe-kah’ or ‘shack-shoe-kah’ are the most common pronunciations for this Northern African dish.

What is Shakshuka?

Shakshuka is a poached eggs recipe cooked in a thick, rustic homemade spicy tomato-vegetable sauce. It includes a fun trick of making indentations in the sauce itself so the eggs cook IN the sauce rather than being added before serving.

A healthy scoop of the sauce is served with one or two of the eggs (my teen son came back for a total of three helpings) and some crusty bread for dipping.

Sauteed onion, bell pepper and jalapeno in a large silver skillet for Shakshuka recipe

Even Tomato Haters Love This Shakshuka Recipe

Tomatoes seem to be a polarizing vegetable, at least in my family. The dislike runs more strongly in the males for some reason. Just the remark of their presence can turn some off before the first bite.

The aromatic spices of cumin and smoked paprika seduce anyone in the kitchen from the smell alone! Sautéed onion, sweet bell pepper and spicy jalapeno pepper lend a wonderful contrasting set of flavors to the sweet crushed tomatoes.

Cooked Shakshuka in metal skillet

How to make this Shakshuka Recipe – Step by Step:

Olive oil is heated in a large skillet to sauté chopped onions, bell pepper and jalapeno pepper until soft.

Aromatic spices and kosher salt are added to the vegetables to cook for 2 minutes. Finally the crushed tomatoes are added and simmered for 20 minutes making a flavorful thick sauce.

Once the sauce has simmered, divots or indentations are made with a large dining spoon, large enough to fit one egg.

Making an indentation in Shakshuka for cooking an egg

PRO TIP: instead of cracking the egg directly into the prepared indentation in the spicy tomato sauce, the egg is first cracked into a ramekin or small bowl. Then the egg is gently slid into the select spot. This controls the egg placement and aids in not breaking the yolk!

Once all the eggs are in place, the skillet is covered and the eggs allowed to poach gently in the sauce for 8-10 minutes until the whites are cooked and the yolk will still run when cut into.

Raw eggs nested in indentation in Shakshuka spicy tomato sauce before cooking

A scoop of the sauce, an egg or two are served with crusty toasted sliced of bread!

TIME SAVING PREP TIP: I prep everything I can in my mini chopper. I use it to chop the onions, bell pepper, jalapeno pepper and the garlic cloves. It is a definite time saver.

Is It OK to Cook Tomatoes in a Cast Iron Skillet: Yes or No?

I dug into the caution to NOT cook acidic food in cast iron skillets after running into tomato-based dishes in cast iron skillets all over Pinterest.

The issue or belief is that highly acidic foods like citrus or tomatoes will leach metal from the cast iron into the food. Apparently, according to America’s Test Kitchen, the issue is not danger from consuming the trace amounts of metal but that you can taste it in the recipe being made.

Using a well-seasoned skillet is a must. ‘Well-seasoned’ meaning it will have a semi-glossy surface from cooking that coats the pan in such a way that the metal from the skillet is protected. This would aid in the metal not being easily leached into the tomato-based food.

Despite there not being consumption safety issues, I would recommend using a non cast iron skillet if possible to produce the best tasting Shakshuka.

Cooked Shakshuka recipe with chopped cilantro leaves and cotija cheese crumbles in large stainless steel skillet

More Hearty Breakfast Recipes You’ll Love:

If you’ve tried this Shakshuka recipe or any other recipe on BoulderLocavore.com please don’t forget to RATE THE RECIPE and let me know where you found it in the comments below, I love hearing from you!

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Easy Shakshuka recipe in a large metal skillet with crusty bread, cotija cheese and crusty bread slices
5 from 9 votes
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Shakshuka

Shakshuka is a delicious spicy homemade tomato-vegetable sauce which eggs are poached in. It's an easy recipe and one that always dazzles for breakfast or another time of the day!

Course Breakfast
Cuisine North African
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 141 kcal
Author Toni Dash

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion peeled and chopped
  • 1 Jalapeno Pepper destemmed with seeds scraped out; diced
  • 1 Red Bell Pepper stems and seeds removed; chopped
  • 4 Garlic Cloves diced
  • 1 teaspoon Cumin
  • 1 tablespoon Smoked Paprika (not hot smoked paprika)
  • ¼ teaspoon Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • 1 28-ounce can Fire Roasted Crushed Tomatoes
  • 6 Eggs
  • 2 tablespoons Crumbled Cotija or Feta Cheese
  • ¼ cup chopped Cilantro or Italian Parsley

Instructions

  1. Heat the oil in a large skillet over medium-high heat. When the oil’s surface ripples add the onion, red pepper and jalapeno. Cook until soft (5-7 minutes).
  2. Add the garlic, cumin, smoked paprika, cayenne pepper and salt; cook 2 additional minutes.
  3. Lower heat to medium or medium-low, add the tomatoes with any liquids; simmer uncovered for 20 minutes stirring periodically.
  4. To add the eggs: crack an egg into a ramekin or small bowl. Using a larger dining spoon, make a divot or indentation in the tomato sauce large enough to fit the egg (planning out enough room for all 6 eggs with space between). Gently pour the egg into the divot and repeat for remaining eggs. Cover and cook over medium heat until whites are done but yolk is still runny; 8-10 minutes.
  5. Serve with a scoop of the sauce, egg and crusty bread.
Nutrition Facts
Shakshuka
Amount Per Serving
Calories 141 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 168mg 56%
Sodium 517mg 22%
Potassium 169mg 5%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 7g 14%
Vitamin A 31.2%
Vitamin C 36.7%
Calcium 6.6%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. I had never heard of shakshuka before and this is the 2nd time I have seen it today! It’s totally a sign that I need to make it.

    Reply

  2. That’s a dish I’ve never even heard of! But looking through the ingredients, looks like something I’d really enjoy. Any chance of just sending some over?! 😉

    Reply

  3. I love the idea of making eggs a completely new way ike this. I would love to try this for my son who always needs a new recipe for eggs which he will always eat.

    Reply

  4. Heavens to Betsy, this looks good! I can almost smell the aroma by looking at the pictures. And it looks pretty easy to make. I can just see myself coming back for third helpings! This would be a fantastic brunch for guests this summer – not what they are expecting, something unique with special flavors. Thank you!

    Reply

  5. I’ll tell you honestly, I’m a real gourmet maniac! I adore good dishes that are not only delicious, but also beautifully look it’s just my paradise for the eyes and stomach 🙂
    Thank you for your recipes, which you describe step by step, and for wonderful photos. It’s after your photos I want to go to the kitchen and “create” 🙂

    Reply

    • Have you ever had Eggs Bennedict by any chance Krystel? Poaching eggs is a way to cook them in water usually. You gently crack an egg into simmering water then fish them out with a slotted spoon and eat them on toast (or an English Muffin in the case of Eggs Bennedict). Shakshuka poaches them in the tomato sauce directly so they cook as you see in the photos and then are eaten with some of the sauce. It’s delicious and easy to make!

      Reply

  8. This looks like a really delicious idea to make. I am going to give your easy shakshuka recipe a try soon. I will have to just pick up the ingredients.

    Reply

  11. I have never tried this recipe before but I think it sounds fabulous!! I would love to try some on some crusty bread.

    Reply

  13. Yum, this looks amazing! I’ve never even heard of this before. Now I know I must try it. It looks so good!

    Reply

  16. We are tomato lovers here, so it would definitely be a dish my whole family would love. I have never even heard of Shakshuka before today, but now that it’s on my radar, I can’t wait to try it for myself!

    Reply

  19. Shakshuka is one of my favorite Sunday meals. Yours looks absolutely delicious and I must try making your recipe when my kids come home from college.

    Reply

  23. Oh wow. Looks so hearty! I haven’t tried Shakshuka yet but this sure looks like something I would love to try! Another one to add to our list of favorite dishes!

    Reply

  24. I have never made poached eggs, but this sounds like something I can do. What a great brunch recipe, especially with the crusty bread!

    Reply

  26. I love making shashuka and I love how heathy it is too! I can’t wait to try your version! YUM!

    Reply
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