Mediterranean Shakshuka — Poached Eggs in Spiced Tomato Sauce

Cuisine: Mediterranean / Middle Eastern
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4

🥫 Ingredients

For the Sauce:

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, chopped

• 3 garlic cloves, minced

• 1 can (28 oz / 800 g) crushed tomatoes or diced tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon chili flakes (adjust to taste)

• 1 teaspoon ground coriander (optional)

• ½ teaspoon sugar (to balance acidity)

• Salt and black pepper to taste

For the Eggs:

• 4–6 large eggs

• Fresh parsley or cilantro, chopped (for garnish)

• Crumbled feta cheese (optional)

To Serve:

• Warm pita bread, baguette slices, or sourdough

• A drizzle of olive oil and lemon wedges

🍅 Instructions

1. Prepare the Base
   Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and bell pepper. Sauté for 5–6 minutes until softened and lightly golden.

2. Add Garlic and Spices
   Stir in minced garlic and cook for 30 seconds until fragrant. Add cumin, paprika, chili flakes, and coriander. Toast the spices for a few seconds to release their aroma.

3. Create the Tomato Sauce
   Add crushed tomatoes and tomato paste. Stir well, then season with salt, black pepper, and sugar. Reduce the heat to medium-low and let the sauce simmer uncovered for 10–12 minutes, stirring occasionally.
   The sauce should thicken slightly and take on a rich, deep red color.

4. Add the Eggs
   Using the back of a spoon, make small wells in the sauce. Crack one egg into each well. Cover the pan with a lid and cook on low heat for about 6–8 minutes, until egg whites are set but yolks remain runny.
   (For firmer yolks, cook a few minutes longer.)

5. Finish and Garnish
   Once cooked to your liking, remove from heat. Sprinkle with chopped parsley or cilantro and crumbled feta cheese if desired. Drizzle lightly with olive oil.

🍞 Serving Suggestions

• Serve immediately with warm pita bread, naan, or crusty sourdough for dipping into the rich tomato sauce.

• Add a side of hummus, Greek salad, or labneh for a complete Mediterranean brunch.

• Perfect for breakfast, lunch, or dinner — shakshuka fits any meal of the day!

💡 Tips & Variations

• Spicy twist: Add a chopped jalapeño or harissa paste for more heat.

• Veggie-packed version: Include spinach, zucchini, or eggplant for a heartier meal.

• Protein boost: Add chickpeas or crumbled sausage before simmering the sauce.

• Make-ahead: The tomato base can be cooked up to 3 days in advance and refrigerated — just reheat and add eggs fresh.

• Presentation idea: Serve directly from a cast-iron pan; it retains heat beautifully and looks stunning on the table.

🇮🇱 Mediterranean Story

Shakshuka originated in North Africa and became a beloved breakfast staple across the Mediterranean and Middle East — especially in Israel, Tunisia, and Morocco. The name “shakshuka” means “a mixture” in Arabic, reflecting its rustic and adaptable nature.

In the United States, shakshuka has exploded in popularity among food lovers and brunch enthusiasts. Its bold flavors, simple ingredients, and photogenic appeal have made it a star dish at Mediterranean cafés and home kitchens alike.

The combination of creamy eggs, spiced tomato sauce, and fragrant herbs captures the very essence of Mediterranean comfort food — hearty, warm, and endlessly satisfying.