Shakshuka Bowl with Poached Eggs

The first time I made shakshuka, I was standing in my kitchen on a lazy Sunday morning, the smell of cumin and paprika filling the air before I'd even cracked the first egg. My neighbor had just returned from a trip through Morocco and couldn't stop talking about this one dish she'd eaten in a small café in Marrakech, where the eggs were still bubbling when they arrived at the table. I decided right then to figure it out, armed with nothing but her vague description and a lot of curiosity. That bowl changed how I thought about breakfast entirely, turning it into something that felt both comforting and exciting at the same time.

I remember making this for a group of friends who showed up unannounced on a Saturday afternoon, and I was genuinely worried I had nothing good to offer. But then I remembered the shakshuka, and something magical happened—everyone gathered around the skillet like we were sharing something sacred, tearing off pieces of pita and dragging them through that spiced tomato sauce while the eggs were still steaming. It was one of those meals where people lingered long after finishing, just talking and laughing, and I realized the dish had somehow become the reason they stayed.

Ingredients

• Onion and bell peppers: These create the flavor foundation, so don't rush chopping them—the sweeter they become as they soften, the better your sauce will taste.
• Garlic and spices: Cumin, paprika, and coriander are what make this feel unmistakably Middle Eastern; I learned the hard way that toasting them in the oil for just a minute before adding the tomatoes makes all the difference.
• Crushed tomatoes: Use good quality canned tomatoes if you can—they're more reliable than fresh ones that might be watery or tasteless.
• Eggs: The fresher, the better, since you want those yolks to stay creamy and gorgeous in the center.
• Olive oil: Don't skimp here; it's not just cooking fat, it's part of the flavor profile.
• Fresh herbs and feta: These aren't fancy additions—they're what take this from good to the kind of meal people ask you to make again.

Instructions

Build your base:

Heat your olive oil in a large skillet and start with the onion, letting it go soft and golden for about three minutes. This is where patience pays off—you're creating sweetness that will balance the spices and tomatoes coming next.

Add color and texture:

Toss in your bell peppers and any jalapeño for heat, cooking until they're tender but still have a little personality. The kitchen should start smelling amazing at this point.

Wake up the spices:

Stir in your garlic, cumin, paprika, coriander, and cayenne, cooking just long enough to hear them sizzle and smell that warm, toasted aroma. This minute matters—don't skip it.

Build the sauce:

Pour in your crushed tomatoes along with a pinch of sugar to balance any acidity, then let everything simmer uncovered for 10 to 12 minutes until the sauce thickens and deepens in color. Stir occasionally and taste as you go, adjusting salt and pepper to make it taste like home to you.

Add greens if using:

If you're adding spinach, fold it in gently until it wilts into the sauce, which takes barely two minutes.

Create little nests for your eggs:

Using the back of a spoon, make small wells throughout the sauce where you'll nestle your eggs. This keeps them from sliding around and helps them cook evenly.

Crack and cover:

Gently crack your eggs into each well, trying not to break the yolks, then cover the skillet with a lid. Resist the urge to peek constantly—just give them six to eight minutes until the whites are set and the yolks are still gloriously runny in the center.

Finish with personality:

Remove from heat, scatter cilantro and feta across the top, and let it rest for a moment before serving with warm pita bread.

Save

There's something about communal cooking that transforms a meal into a memory, and shakshuka does that naturally. When everyone's gathered around one skillet, tearing bread and sharing from the same dish, it stops being just dinner and becomes a moment you'll think about when someone mentions Middle Eastern food years from now.

The Art of the Perfect Runny Yolk

Getting that yolk just right is about understanding your heat and your timing. Too high and the yolk sets completely; too low and you're waiting forever. I've learned to watch the whites—when they turn opaque but the yolk still jiggles slightly when you nudge the pan, you're there. Every stove is different, so the first time you make this, stay nearby and pay attention to what happens at five minutes versus eight minutes on yours.

Customizing Your Bowl

What I love most about shakshuka is that it's flexible without losing its soul. You can add roasted potatoes if you want something heartier, swap the spinach for arugula, or throw in chickpeas for extra protein. I've even made versions with different cheeses or added a splash of harissa paste for deeper heat. The beauty is that the spiced tomato sauce is strong enough to hold everything together and make it feel cohesive, so you can play around without worrying you've broken something fundamental.

Serving and Storage Wisdom

This dish is best served immediately, while the eggs are still warm and the pita is still steaming. If you happen to have leftovers—which rarely happens at my table—you can store the sauce in the refrigerator for up to three days, though the eggs don't reheat as beautifully as you'd hope.

• Make the sauce ahead of time and refrigerate it, then simply reheat and add fresh eggs when you're ready to serve.
• If you want to feed a crowd, double the sauce and cook the eggs in batches in a smaller skillet so everyone gets their eggs perfectly cooked.
• Serve with extra pita on the side and let people build their own experience—some prefer more yolk, others like more sauce, and that's the whole point.

Save

Shakshuka became my answer to the question of what to cook when I want something that feels both special and effortless. It's one of those rare recipes that tastes like you spent all day in the kitchen when really you just understood the magic of good spices and a little patience.

Common Questions

→ What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. Commonly spiced with cumin, paprika, and cayenne, it's typically served for breakfast but enjoyed any time of day.

→ How do I know when the eggs are done?

Cover the skillet and cook for 6-8 minutes. The whites should be completely set and opaque, while the yolks remain glossy and runny when you jiggle the pan. If you prefer firmer yolks, cook for an additional 2-3 minutes.

→ Can I make shakshuka ahead of time?

The tomato sauce base can be prepared up to 2 days in advance and stored in the refrigerator. Reheat gently before adding and poaching the eggs fresh. The dish is best enjoyed immediately after cooking.

→ What can I serve with shakshuka?

Warm pita bread is traditional for dipping. You can also serve with crusty bread, naan, or flatbread. A side of labneh (strained yogurt), Greek yogurt, or fresh salad complements the rich sauce beautifully.

→ How do I adjust the spice level?

Control the heat by adjusting the amount of jalapeño and cayenne pepper. For mild flavor, omit both entirely. For medium spice, use just the jalapeño. For extra heat, include both the seeded jalapeño and the full amount of cayenne.

→ Can I make this vegan?

Yes! Simply omit the eggs and feta cheese. Add protein with chickpeas, white beans, or cubed tofu when you simmer the sauce. The result is still satisfying and full of flavor.