Many years ago my daughter first introduced me to shakshuka. She raved about her roommate’s version and urged me to try it at a restaurant. Since then I’ve tasted many variations. When shakshuka is done well, it is a rich tomato stew studded with tomato pieces that cradle gently poached eggs. For me, the sauce is the star: it should be flavorful, not overly acidic, and have a thick, spoonable texture rather than being watery. At the peak of tomato season, when the garden yields are generous, this shakshuka is a perfect way to showcase ripe tomatoes. I like to season mine with Sammy Wong’s all-purpose seasoning and a touch of extra cumin for warmth. Serve it with fresh sourdough chunks to soak up the sauce and runny yolks — it’s comforting and hearty, perfect for breakfast, brunch, or a simple dinner.
Tips for making Shakshuka
Tomatoes
Tomatoes are the most important ingredient. Use fresh, ripe, flavorful tomatoes when you can. Plum tomatoes are ideal because they have fewer seeds and less excess liquid, yielding a thicker sauce. If your tomatoes are very juicy, remove some seeds and simmer the sauce uncovered to evaporate excess liquid until it reaches a jammy consistency. If fresh tomatoes aren’t available, canned whole San Marzano or other high-quality plum tomatoes make a fine substitute — drain or crush them as needed so the sauce isn’t too thin.
Other vegetables
Diced onion and red bell pepper add sweetness and depth. Sauté the onion slowly until it softens and becomes translucent with a touch of browning — that gentle caramelization brings natural sweetness and balances the tomatoes. Add the diced bell pepper and cook until it softens so the pepper’s flavor blends smoothly into the sauce.
Flavorings
Fresh garlic, chopped basil, and parsley brighten the sauce at the end. I use an all-purpose seasoning blend and a teaspoon of ground cumin to round out the flavor profile. Tomato paste gives color and concentrated tomato flavor, and a little water helps loosen the sauce as it simmers. Taste and adjust salt and pepper as needed.
Eggs
Poach the eggs directly in the stew by creating small indentations in the sauce and cracking eggs into each well. Cover the pan and keep the heat very low so the whites set without overcooking the yolks. For runny yolks, simmer very gently for about 3–5 minutes; for medium yolks, 5–7 minutes; for fully set yolks, around 7½ minutes. Timing varies by pan and heat, so watch closely.
Enjoying the sauce
Serve shakshuka with fresh slices or torn chunks of sourdough to soak up the sauce and yolks. You can grill bread brushed with olive oil and finished with flaky sea salt if you prefer a crisp, toasty contrast. If you avoid gluten, sturdy vegetable slices such as thick bell pepper rings, cucumber halves, or roasted broccoli make good vehicles for the sauce. Any leftover sauce can be used with pasta, rice, or frozen for later.
Saving the sauce
This tomato sauce freezes beautifully. If you have an abundance of tomatoes, make the sauce in batches and freeze in portion-sized containers or freezer bags. Thawed sauce reheats quickly and makes a convenient base for future meals.
Enjoy and bon appétit!
SHAKSHUKA — Tomato stew with poached eggs
Author: Michelle Sam
This bright, savory tomato-and-egg dish is ideal when tomatoes are at their best.
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr
Course: Breakfast | Servings: 2 | Calories: 456 kcal
Ingredients
- 800 grams fresh tomatoes, peeled (about 28 oz; a large can of whole plum tomatoes may be substituted)
- 1 red bell pepper, diced
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 3 tsp all-purpose seasoning
- 1 tsp ground cumin
- 2 Tbsp fresh basil, chopped
- 2 Tbsp fresh parsley, chopped
- 2 tsp tomato paste
- 1/2 cup water
- 4 large eggs
- 3 Tbsp olive oil (or other cooking oil)
- Optional: crumbled feta for serving
Instructions
- Prepare the tomatoes: remove skins and quarter or halve as desired. Reserve about one-quarter of the tomatoes diced for texture and break down the rest into chunks.
- Prepare the vegetables: dice the onion and red pepper, and chop the basil and parsley.
- In a deep skillet or sauté pan, heat the olive oil over medium heat.
- Add the chopped garlic and sauté briefly until fragrant, about 30–60 seconds.
- Add the diced onion and cook, stirring, until the onion softens and begins to color slightly.
- Add the diced red pepper and the prepared tomatoes to the pan. Stir to combine.
- Stir in the all-purpose seasoning, ground cumin, tomato paste, and water. Reduce the heat to low.
- Cover and let the sauce simmer gently for about 15 minutes, until the peppers and tomatoes have softened and the flavors have melded. If the sauce seems too thin, simmer uncovered a bit longer to reduce and thicken.
- Make small wells in the tomato mixture and gently crack an egg into each well. Cover the pan and simmer on very low heat.
- Cook until eggs reach your desired doneness: 3–5 minutes for soft/runny yolks, 5–7 minutes for medium, or about 7½ minutes for fully set yolks.
- Just before serving, stir in the chopped basil and parsley to freshen the sauce. If you like, sprinkle crumbled feta over the top.
- Serve immediately with slices or chunks of fresh sourdough, grilled bread brushed with olive oil, or a gluten-free alternative of your choice.
Video
A video demonstration accompanies this recipe on the original site for a step-by-step visual guide.
Nutrition (per recipe)
- Calories: 456 kcal
- Carbohydrates: 29 g
- Protein: 18 g
- Fat: 32 g
- Fiber: 9 g
- Vitamin A: 4561 IU
- Vitamin C: 67 mg
Tried this recipe? Please leave a comment or note any adjustments you made — I love hearing how you customize it. If you make a large batch, freeze portions for quick, flavorful meals throughout the year.