Spicy tomato eggs brunch

The first time I made shakshuka on a lazy Sunday morning, I wasn't trying to impress anyone—I just had eggs, a can of tomatoes, and the kind of hunger that needed something warm and alive on a plate. Twenty minutes later, I was tearing into crusty bread soaked with those runny yolks and that fragrant, spiced sauce, and suddenly I understood why this dish has been waking people up and feeding them well across the Mediterranean and Middle East for generations. It's the kind of recipe that tastes like it took hours but asks almost nothing of you. Now whenever I smell cumin hitting hot oil, my kitchen fills with that same sense of possibility.

I made this for my friend Maya during one of those mornings when we'd stayed up too late talking, and she took one bite and just closed her eyes. She didn't say anything, just kept eating, and when she finally looked up, she asked if I could teach her how to make it. That's when I realized shakshuka isn't just breakfast—it's the kind of dish that brings people to the table and keeps them there.

Ingredients

• Yellow onion and bell peppers: These are your flavor foundation, and dicing them fairly uniform means they'll soften at the same pace—no raw chunks, no mushiness.
• Garlic and jalapeño: The garlic goes in quick to avoid burning, while the jalapeño adds a gentle heat that builds as the sauce simmers.
• Canned diced tomatoes: Use good quality if you can; the sauce relies entirely on the tomatoes' sweetness and acidity to balance the spices.
• Tomato paste: This concentrates the tomato flavor and thickens the sauce without making it watery.
• Cumin, smoked paprika, and coriander: These three spices are the soul of shakshuka—they build warmth without overwhelming the eggs.
• Olive oil: Use what you'd actually eat by the spoonful; it flavors every element in the skillet.
• Eggs: Crack them gently into the wells you make; they'll cook from the steam and heat, their runny yolks becoming your sauce.
• Fresh cilantro or parsley and feta cheese: These finish the dish, cutting through the richness with brightness and tang.

Instructions

Build your flavor base:

Heat olive oil in a large skillet over medium heat, then add diced onion and bell peppers. Sauté for five to six minutes, stirring every so often, until they soften and turn slightly golden—you'll know they're ready when they smell sweet and give easily to your spoon.

Wake up the aromatics:

Stir in the minced garlic and jalapeño, cooking for about a minute until the kitchen smells incredible. Be careful not to let the garlic brown, or it'll turn bitter.

Deepen the spice:

Add tomato paste, cumin, smoked paprika, coriander, and cayenne if you're using it. Stir constantly for two minutes, letting the spices toast lightly in the oil—this is what gives shakshuka its signature warmth.

Build the sauce:

Pour in the diced tomatoes with their juices, then season with salt and pepper. Let it simmer uncovered for ten to twelve minutes, stirring occasionally, until the sauce thickens and deepens in color. Taste and adjust seasoning as you go.

Cradle the eggs:

Using the back of a spoon, make six gentle wells in the sauce, spacing them out so each egg has its own little nest. Crack an egg into each well, being careful not to break the yolk.

Let them set:

Cover the skillet and reduce heat to medium-low. Cook for six to eight minutes, checking after about five minutes—the egg whites should turn opaque while the yolks stay soft and runny in the center. If you prefer firmer eggs, give them a couple more minutes.

Finish and serve:

Remove from heat, scatter fresh cilantro and crumbled feta over the top, and bring the whole skillet to the table with warm bread for tearing and dipping.

Save to Pinterest

The best part about shakshuka, I've learned, is that it tastes like comfort and sophistication at the same time. There's something about dipping warm bread into a yolk that's been cooking in spiced tomato sauce that makes you feel taken care of, whether you're taking care of yourself or feeding someone you love.

Make It Your Own

Shakshuka is one of those dishes that welcomes improvisation. I've added crumbled chorizo or spicy sausage for richness, stirred in a handful of spinach at the last minute, or swapped half the tomatoes for roasted red peppers when I had them on hand. The foundation is so solid that nearly any addition feels natural.

Timing and Temperature

The secret to perfectly poached eggs in sauce is gentle heat and patience. Blasting it on high will make the sauce bubble violently and cook your egg whites before the yolks have time to warm through. Medium to medium-low heat lets everything cook evenly, and covering the skillet traps the steam that sets the whites while keeping the yolks soft. Temperature matters more than you might think.

Serving and Storage

Shakshuka is best eaten the moment it comes off the heat, while the eggs are still soft and the bread is warm. Leftovers keep for a few days in the refrigerator, though the eggs will continue to firm up as it cools, and you can gently reheat it in a skillet or even the microwave if you're careful. It's also easily doubled or halved depending on how many people you're feeding.

• Serve with crusty bread, pita, or even fresh flatbread for maximum soaking potential.
• A dollop of Greek yogurt or sour cream on top adds a cooling contrast to the spiced heat.
• This works just as well for lunch or dinner as it does for breakfast, especially if you add a simple green salad on the side.

Save to Pinterest

Shakshuka is the kind of dish that rewards you for showing up in the kitchen with barely an intention and a full skillet. It's become my answer to nearly every hunger, every mood, every moment when I want to feed myself or someone else something that tastes like it was made with care.

Recipe Q&A

→ What vegetables are best for this dish?

Yellow onion, red and green bell peppers, and garlic provide a sweet and savory base that complements the tomato sauce beautifully.

→ How can I adjust the spice level?

Control heat by adding or omitting jalapeño and cayenne pepper based on your preference.

→ Can I make this dish vegan?

Yes, substitute eggs with tofu cubes and omit or replace feta with a vegan alternative.

→ What bread pairs well with this meal?

Crusty bread or pita are ideal for dipping into the luscious sauce and eggs.

→ How do I know when eggs are perfectly cooked?

Cook covered until egg whites are firm but yolks remain runny; longer cooking will firm up yolks if desired.

→ Are there recommended additions for more flavor?

Adding cooked chorizo or spicy sausage before the eggs enriches the flavor and heartiness.