Spicy Tomato Poached Eggs

The smell of cumin hitting hot olive oil still takes me back to a tiny Brooklyn apartment where my roommate taught me to make shakshuka at 11pm on a Tuesday. We'd both come home hungry and slightly grumpy from work, but something about simmering tomatoes and cracking eggs into bubbling red sauce made everything better. Now it's my go-to for lazy weekends, unexpected guests, or nights when comfort food is non-negotiable. The way the bread soaks up that spiced tomato sauce is pure magic.

Last summer, I made this for a group of friends who'd never tried Middle Eastern cuisine. They were skeptical about eggs for dinner until the first dip of crusty bread hit that sauce. Now they request it every time they visit, and the conversation always stops when everyone digs in. Something about sharing from one big skillet makes the meal feel special.

Ingredients

• 1 medium yellow onion, diced: The foundation that sweetens as it caramelizes, balancing the tomatoes' acidity
• 1 red bell pepper and 1 green bell pepper, diced: These add color and a subtle sweetness that deepens the sauce
• 3 garlic cloves, minced: Add these right before the spices so they don't burn and turn bitter
• 1 (28 oz) can diced tomatoes: Fresh tomatoes work too if they're in season, but canned give consistent results year-round
• 1 jalapeño, seeded and finely diced: Optional, but I love the gentle heat that lingers
• 2 tbsp olive oil: Use a good quality one since it carries all the spices
• 2 tbsp tomato paste: This concentrates the tomato flavor and helps thicken the sauce
• 1 tsp ground cumin: The earthy backbone of the dish
• 1 tsp smoked paprika: Adds a subtle smokiness that makes it taste like it's been cooked over a fire
• ½ tsp ground coriander: Brightens the heavy spices with citrusy notes
• ¼ tsp cayenne pepper: Optional adjust based on your heat tolerance
• Salt and freshly ground black pepper: Taste frequently and adjust as the sauce reduces
• 6 large eggs: Room temperature eggs crack easier and cook more evenly
• ¼ cup fresh cilantro or parsley, chopped: The fresh herbs cut through the rich sauce
• ¼ cup crumbled feta cheese: Optional but highly recommended for a salty tang
• 1 loaf crusty bread or pita: This is essential for the full experience

Instructions

Build the flavor base:

Heat olive oil in your largest skillet over medium heat, then add the diced onion and both bell peppers. Let them soften and get slightly golden, about 5 to 6 minutes, stirring occasionally so nothing sticks.

Add the aromatics:

Stir in the garlic and jalapeño and cook for just 1 minute until fragrant. You'll catch that wonderful garlic smell and know it's time for the spices.

Bloom the spices:

Add the tomato paste, cumin, smoked paprika, coriander, and cayenne. Cook for 2 minutes, stirring constantly, to wake up the spices' essential oils. The kitchen will smell incredible right about now.

Create the sauce:

Pour in the diced tomatoes with all their juices, then season with salt and pepper. Let everything simmer uncovered for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Taste and adjust:

This is the moment to trust your palate. Add more salt, heat, or spices if something feels missing. The sauce should taste rich and slightly concentrated.

Make the wells:

Use the back of a spoon to create 6 shallow wells in the sauce, spacing them evenly so the eggs don't touch. Crack an egg into each well, being careful not to break the yolks.

Cook to perfection:

Cover the skillet and cook for 6 to 8 minutes. Check at 6 minutes for runny yolks, which I prefer, or go longer if you like them more set. The whites should be opaque but the yolks still jiggly.

Finish and serve:

Remove from heat immediately and scatter fresh herbs and crumbled feta over the top. Bring the whole skillet to the table and let everyone dig in with warm bread.

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My favorite version of this story involves a snowed-in weekend where shakshuka was practically the only thing keeping us warm. Something about the steam rising off that red sauce while snow fell outside made it feel like the most luxurious meal in the world. Now every time I make it, I remember that cozy feeling of being snowed in with good food and better company.

Making It Your Own

I've discovered this recipe is incredibly forgiving and adaptable. Sometimes I throw in roasted red peppers for sweetness, other times I add a pinch of cinnamon for warmth. The version you make the second time will be different from the first, and that's exactly how it should be.

Bread Matters More Than You Think

After trying countless breads, I've learned that texture is crucial. A thick-cut sourdough with a sturdy crust gives you something substantial to scoop with, while soft pita folds into a perfect little spoon. Whatever you choose, warm it slightly first, it makes a huge difference.

Timing Is Everything

The window between perfectly runny yolks and overcooked eggs is surprisingly narrow. I keep a close eye after minute 6 and peek under the lid every 60 seconds. There's nothing sadder than breaking into a shakshuka and finding chalky yolks, so when in doubt, undercook slightly.

• Have all your ingredients prepped before you start cooking, the sauce moves fast once you add the tomatoes
• Room temperature eggs hold their shape better when you crack them into the sauce
• Let the skillet rest uncovered for 1 minute before serving, this helps the eggs set slightly

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There's something deeply satisfying about a dish that feels special but comes together with such ease. I hope this finds its way into your regular rotation, bringing warmth and connection to your table.

Recipe Questions & Answers

→ What makes shakshuka authentic?

Traditional shakshuka features eggs poached in a spiced tomato sauce with bell peppers and onions. The key is using warm spices like cumin, smoked paprika, and coriander, and serving it with crusty bread for dipping into the flavorful sauce.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes until the egg whites are completely set and opaque. The yolks should remain slightly jiggly when you gently shake the pan. For firmer yolks, cook 2-3 minutes longer.

→ Can I make this ahead of time?

Prepare the tomato sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat the sauce until bubbling, then add the eggs and finish cooking. The eggs should be cooked fresh.

→ What can I serve with shakshuka besides bread?

While crusty bread or pita is traditional, you can serve over rice, quinoa, or couscous for a heartier meal. A side of mixed greens, Greek yogurt, or roasted vegetables also complements the dish beautifully.

→ How can I adjust the spice level?

Control the heat by adjusting the amount of jalapeño and cayenne pepper. For mild shakshuka, omit both entirely. Medium spice includes the jalapeño but skips the cayenne. Add both for maximum heat that still remains balanced.