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There are countless ways to make Shakshuka, the beloved skillet of eggs in tomato sauce that’s rich, gently spicy, and perfect any time of day. Versions stretch from Tunisia to Israel, and a kind reader from Morocco shared this gorgeous take with me. Thank you, Haytam. It is everything I love about an egg with sauce dish: cozy, fragrant, and ready in about half an hour.
The photos alone had me hungry at midnight, so I leaned all the way in. I paired this shakshuka recipe with a super easy homemade flatbread to soak up every drop, and I like to add a spoon of guacamole on the side for something cool and creamy.
What Makes This Recipe Work
This Shakshuka builds bold flavor fast: soft onions and peppers, cumin and paprika bloomed in oil, and tomatoes simmered until spoon thick. That reduction keeps the eggs in tomato sauce silky, not watery, so whites set while yolks stay soft. The result is a cozy, weeknight-friendly shakshuka recipe with bright, balanced heat.
A gentle covered poach gives you custardy centers you can swipe with bread or flatbread. Fresh herbs, a drizzle of olive oil, and feta lift the egg with sauce so every bite tastes lively. Simple pantry staples, one pan, and about 30 minutes make this shakshuka recipe a keeper.
What Goes Into Shakshuka
A few pantry staples make this shakshuka recipe sing. Tomatoes, peppers, aromatics, warm spices, and a little sausage build a rich base for eggs in tomato sauce.
- Whole Peeled Tomatoes: Roughly chopped or crushed, they create a rich, balanced sauce that reduces to the perfect body for poaching.
- Eggs: The star of this egg with sauce, poached gently so the whites set while the yolks stay soft and golden.
- Lean Sausage: Casings removed and browned, it adds savory depth and meaty richness that seasons the whole pan.
- Red Bell Pepper and Onion: Cooked until sweet and soft, they form the classic base and carry the cumin, paprika, and chili.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Shaksuhka
- Sauté the Base: Heat oil in a nonstick pan over medium heat and cook onion until soft and translucent. Add garlic, red bell pepper, and sausage with cumin, paprika, and chili; cook, stirring, until the sausage is browned and the spices are fragrant.
- Build the Sauce: Stir in the chopped tomatoes with their juices and the tomato paste, then bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly, 10 to 15 minutes, then season with salt.
- Poach the Eggs: Make six small wells in the sauce with a spoon and crack one egg into each well. Cover and cook on low until the whites are set and the yolks are just set, about 5 minutes.
- Finish and Serve: Spoon a little hot tomato sauce over the whites to help them set without disturbing the yolks. Sprinkle with parsley or cilantro and serve the shakshuka hot with flatbread for dipping.
Round out your Shakshuka with Garlic Cheese Bread to swipe through the eggs in tomato sauce. Swap in Balsamic Chickpea Avocado Feta Salad for a fresh, hearty side. Finish with Crispy Garlic Butter Parmesan Smashed Potatoes for a cozy, crunchy bite.
Recipe FAQ’s
It has gentle heat from chili and paprika. Add cayenne or a spoon of harissa for a hotter shakshuka, or reduce the chili for a mild egg with sauce.
Poach on low heat with a lid until whites set and yolks stay soft, about 5 minutes. Pull the pan off heat a touch early since carryover heat finishes the egg with sauce.
Yes. Make it vegetarian by leaving it out or add protein with chickpeas; or try chorizo or merguez, draining excess fat so the eggs in tomato sauce stay glossy.
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Eggs In Tomato Sauce (Shakshuka)
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic large, crushed
- 1 red bell pepper deseeded and diced
- 250 g lean sausages of your choice, casings removed, or ground sausage meat
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 3/4-1 teaspoon chilli powder mild – adjust to your taste
- 1 pinch Cayenne pepper optional
- 24 ounces whole peeled tomatoes 14 oz tins, roughly chopped
- 2 tablespoons tomato paste
- 1 pinch salt
- 6 eggs large
- 1/4 cup flat leaf parsley or cilantro/coriander leaves, chopped, to serve
- 6 flatbread bread to serve
Instructions
- Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
- Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
- Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious.
Hi Wendy! Thank you so much for your feedback.
I made this today!!! Woooowsers something so simple yet stunning!!! I served this with toasted Ciabatta with chicken liver paste