Shakshuka Bowl Spiced Tomato Eggs

On a chilly Saturday morning, I stood in my kitchen staring at a carton of eggs and a can of tomatoes, wondering what to make that felt a little different. My neighbor had mentioned shakshuka the week before, describing it with such enthusiasm that I could practically taste it through her words. I pulled out my largest skillet, chopped an onion without a real plan, and let the kitchen fill with the smell of cumin and paprika. By the time I cracked those eggs into the bubbling red sauce, I knew I'd stumbled onto something that would become a weekend ritual.

I made this for my sister on her birthday brunch, and she sat at my tiny kitchen table tearing off pieces of pita and dragging them through the sauce like she'd been eating shakshuka her whole life. She asked for the recipe three times before she left. Now every time she visits, she hints that it would be nice if I happened to have eggs and tomatoes on hand.

Ingredients

• Onion: Finely chopped onion forms the sweet, savory base, and I learned that letting it cook a full three minutes without rushing makes all the difference in flavor.
• Red and yellow bell peppers: These add sweetness and body to the sauce, and dicing them evenly helps them cook at the same rate.
• Garlic cloves: Minced garlic blooms in the spices and brings warmth, but add it after the peppers so it doesn't burn.
• Baby spinach: I toss this in for color and a little extra nutrition, and it wilts down to almost nothing in under two minutes.
• Jalapeño: Seeded and finely chopped, this is optional but adds a gentle kick that wakes up the whole dish.
• Olive oil: Use a good one since it carries the spices and coats the vegetables as they soften.
• Ground cumin: This is the backbone of the spice blend and gives shakshuka its earthy, warm character.
• Paprika: I use sweet paprika for a mild pepper flavor and a beautiful red hue.
• Ground coriander: It adds a subtle citrusy note that balances the richness of the tomatoes.
• Cayenne pepper: Just a pinch gives heat without overwhelming, and you can always skip it if you prefer mild.
• Crushed tomatoes: A 28 ounce can creates a thick, luscious sauce that clings to the eggs.
• Sugar: One teaspoon cuts the acidity of the tomatoes and rounds out the flavors.
• Salt and black pepper: Season generously, tasting as you go, because the eggs will need some seasoning too.
• Large eggs: The stars of the dish, cracked into little wells so they poach gently in the sauce.
• Fresh cilantro or parsley: Chopped herbs add brightness and a pop of green right before serving.
• Crumbled feta cheese: Optional but highly recommended for its salty, creamy contrast to the spiced tomatoes.
• Pita breads: Warmed pita is essential for scooping and makes the whole meal feel complete.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

Check price on Amazon

Start with the aromatics:

Heat olive oil in a large skillet over medium heat and add the finely chopped onion. Let it cook for three minutes, stirring occasionally, until it softens and turns translucent.

Add the peppers:

Toss in the diced red and yellow bell peppers along with the jalapeño if you're using it. Cook for five minutes, stirring now and then, until the vegetables are tender and starting to release their sweetness.

Bloom the spices:

Stir in the minced garlic, cumin, paprika, coriander, and cayenne. Cook for one minute, stirring constantly, until the spices smell toasted and fragrant.

Build the sauce:

Pour in the crushed tomatoes and add the sugar, salt, and black pepper. Let the sauce simmer uncovered for ten to twelve minutes, stirring occasionally, until it thickens and the flavors meld together.

Wilt the spinach:

If you're using baby spinach, stir it into the sauce and cook for about two minutes until it wilts down. This step is quick but adds a nice touch of green.

Create wells for the eggs:

Use the back of a spoon to make small wells in the sauce, spacing them evenly. Crack one egg into each well, being careful not to break the yolks.

Poach the eggs:

Cover the skillet and cook for six to eight minutes, checking once or twice, until the egg whites are set but the yolks remain runny. Remove from heat as soon as they're done.

Garnish and serve:

Sprinkle the chopped cilantro or parsley and crumbled feta cheese over the top. Serve immediately with warm pita bread for dipping.

Pin it

One Sunday morning, I served this to a friend who'd never heard of shakshuka, and she paused mid bite to ask why I'd been keeping this a secret. We sat there scraping the skillet clean with torn pita, and she said it felt like the kind of meal that made mornings worth waking up for. I think about that every time I crack eggs into that bubbling red sauce.

How to Get the Perfect Runny Yolk

The secret is all in the timing and heat control. Once you crack the eggs into the sauce, keep the heat on medium low and cover the skillet to trap the steam. Check after six minutes by gently jiggling the pan, and if the whites are set but the yolks still wobble, pull it off the heat immediately. The residual warmth will finish the job without turning your yolks chalky.

Ways to Make It Your Own

I've made shakshuka with chickpeas stirred in for extra protein, and I've swapped the feta for goat cheese when that's what I had on hand. Sometimes I add a handful of olives or a sprinkle of za'atar on top for a different flavor twist. The tomato base is forgiving, so feel free to experiment with what's in your pantry and make it yours.

Storage and Reheating

If you have leftovers, store the sauce and eggs separately in airtight containers in the fridge for up to two days. Reheat the sauce gently on the stovetop and crack fresh eggs into it, or warm the whole thing in a covered skillet over low heat until just heated through. Shakshuka is best fresh, but the sauce alone freezes beautifully for up to three months and makes a quick weeknight base when you thaw it.

• Warm your pita in a dry skillet or directly over a gas flame for the best texture.
• If you like your eggs more set, just leave the skillet covered for an extra two minutes.
• A squeeze of lemon juice right before serving brightens the whole dish.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

Check price on Amazon

Pin it

This dish has a way of turning an ordinary morning into something a little more special, and I hope it does the same for you. Grab your skillet and let the smells of cumin and tomatoes fill your kitchen.

Recipe Questions & Answers

→ How do I know when the eggs are done?

Cook until the whites are completely set and opaque, about 6–8 minutes. The yolks should remain runny for the traditional experience. If you prefer firmer yolks, cook for an additional 2–3 minutes.

→ Can I make this ahead of time?

The sauce base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before adding the eggs. However, it's best to poach the eggs fresh for optimal texture.

→ What can I serve with this besides pita?

Crusty bread, naan, or flatbread all work beautifully. You can also serve over rice, couscous, or quinoa for a heartier meal. A side of Greek yogurt or labneh adds cool contrast.

→ How can I make it spicier?

Increase the cayenne pepper, add more jalapeño, or incorporate harissa paste into the sauce. You can also serve with hot sauce on the side for individual customization.

→ Is this suitable for meal prep?

The sauce reheats wonderfully. Store cooked portions in airtight containers for up to 3 days. For best results, undercook the eggs slightly during initial prep so they don't overheat when reheated.

→ Can I add other vegetables?

Absolutely. Diced zucchini, eggplant, or roasted red peppers complement the flavors well. You can also add chickpeas for extra protein and texture.