Classic Shakshuka (Eggs in Spiced Tomato Sauce)

Classic Shakshuka (Eggs in Spiced Tomato Sauce)

Shakshuka is one of those dishes that feels both comforting and vibrant at the same time. Eggs are gently poached in a rich tomato sauce flavoured with warm spices like cumin and paprika, creating a dish that’s deeply savoury and satisfying.


The sauce is built slowly by sautéing onion and red pepper until soft and slightly sweet, then layering garlic, spices and tomatoes to create a thick, flavourful base. Once the eggs are cracked into the sauce, they cook gently until the whites are set while the yolks remain soft and golden.


Finished with fresh herbs and served with warm bread for dipping, shakshuka is perfect for breakfast, brunch or even a light dinner.

Classic Shakshuka (Eggs in Spiced Tomato Sauce)

Healthythandi

Servings

3

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Middle Eastern / North African

A classic shakshuka with eggs gently poached in a spiced tomato sauce with cumin, paprika and garlic.

Classic Shakshuka (Eggs in Spiced Tomato Sauce)

Ingredients

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    • 2 tbsp olive oil
    • 1 medium onion, finely chopped
    • 1 red bell pepper, diced
    • 2–3 garlic cloves, minced

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    • 1 tsp ground cumin
    • 1 tsp smoked paprika (or regular paprika)
    • ½ tsp ground coriander (optional)

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    • 1 can (400 g) chopped or whole tomatoes

    • ½ tsp sugar
    • Salt and black pepper, to taste

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    • 3–4 eggs

    • Fresh parsley or coriander, chopped

    • To serve:

    • Crusty bread or pita

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    • Pinch chili flakes or fresh chili
    • Crumbled feta cheese
    • Spinach or kale

    Method

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      1. Heat olive oil in a skillet over medium heat.

      2. Add the chopped onion and diced red pepper and cook for about 6–8 minutes until soft and lightly golden.

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      1. Stir in garlic, cumin, paprika and coriander.

      2. Cook for about 1 minute until fragrant.

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      1. Add the chopped tomatoes and sugar.

      2. Season with salt and black pepper.

      3. Reduce the heat and allow the sauce to simmer uncovered for about 10–12 minutes until it thickens slightly.

      4. The sauce should be rich and saucy but not watery.

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      1. Use a spoon to create small wells in the sauce.

      2. Crack the eggs gently into the wells.

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      1. Cover the pan and cook until the egg whites are just set while the yolks remain runny, about 6–8 minutes.

      2. For firmer yolks, cook for an additional 2–3 minutes.

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      1. Sprinkle with fresh parsley or coriander and add feta if desired.

      2. Serve hot with crusty bread or warm pita for dipping.
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