Shakshuka — Smoky Tomato, Onion & Runny Eggs

🥘 Shakshuka — Smoky Tomato, Onion & Eggs

Few dishes feel as comforting and vibrant as shakshuka — a North African and Middle Eastern classic where eggs are gently poached in a rich, smoky tomato sauce. This version adds caramelised onion for a sweet depth of flavour and a touch of smoked paprika and cumin for warmth. It’s perfect for breakfast, brunch, or even a quick date-night dinner ❤️.

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🌿 What Makes This Shakshuka Special

This recipe builds its base with slow-cooked onions, bell peppers, and chilies, developing that irresistible smoky-sweet aroma before introducing the tomato paste and spices. The sauce thickens just enough to cradle the eggs, which set gently under a lid until the whites are cooked and the yolks remain beautifully runny 🍳.
Top it with crumbled feta and fresh cilantro, and you’ve got a one-pan masterpiece ready to impress.

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🧅 Ingredients

• 1 onion, minced
• 1 red bell pepper, diced
• 2 red chilies, minced
• 4 cloves garlic, minced
• 4 tbsp olive oil
• 2 tsp cumin (seed or powder)
• 1.5 tbsp smoked paprika
• 1 tsp red chili powder
• 3 tbsp tomato paste
• 1 (28 oz / 800 g) can whole peeled tomatoes
• Salt and black pepper, to taste
• 4 eggs
• Feta cheese, crumbled (to taste)
• Cilantro, chopped (to taste)
• Crusty bread, to serve

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🔥 Step-by-Step Instructions

1. Sauté the aromatics — Heat olive oil in a wide skillet over medium heat. Add onion, bell pepper, and chilies with a pinch of salt and pepper. Cook until soft and lightly caramelised.
2. Add garlic and spices — Stir in garlic and cook for 30–60 seconds until fragrant. Add cumin, smoked paprika, chili powder, and tomato paste. Toast for 1–2 minutes to deepen flavour.
3. Simmer the tomatoes — Add whole peeled tomatoes, breaking them up with a spoon. Season with salt and pepper and simmer until thickened, about 10–15 minutes.
4. Cook the eggs — Make 4 small wells in the sauce and crack an egg into each. Cover and cook for 4–6 minutes, depending on how runny you like the yolks.
5. Finish and serve — Top with crumbled feta and chopped cilantro. Serve immediately with crusty bread for scooping up all that rich sauce.

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💡 Notes & Tips

• 🧅 Onion adds sweetness — while not always traditional, it balances the spice beautifully.
• 🌶️ Adjust spice to taste — use fewer chilies or swap for mild ones if you prefer a gentle heat.
• 🌿 Tunisian twist: add coriander powder and a pinch of dried mint for extra depth.
• 🍳 Control egg doneness by adjusting the covered cook time — 4 minutes for runny, 6 for set yolks.

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🍽️ Serving Suggestions

Enjoy shakshuka hot and fresh, right from the pan. Pair it with:

• Crusty sourdough or pita bread 🥖
• A side of labneh or Greek yogurt
• Freshly brewed mint tea or Turkish coffee ☕

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❓ FAQs

Q: Is shakshuka for breakfast or dinner?
A: Both! It’s traditionally a breakfast or brunch dish but works wonderfully as a light dinner.

Q: How’s this different from Eggs in Purgatory?
A: Eggs in Purgatory leans Italian (oregano, olive oil, chili flakes), while shakshuka uses cumin, paprika, and chilies for a smoky, earthy base.

Q: Can I use coriander instead of cumin?
A: Yes — coriander and mint create a Tunisian-style variation with a refreshing finish.

Q: Can I make this in cast iron?
A: Absolutely — cast iron retains heat perfectly. Just serve on a trivet to protect surfaces.

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🧑‍🍳 Final Thoughts

Shakshuka is as rustic as it is elegant — a dish that brings together simplicity, warmth, and comfort in a single pan. Whether for lazy weekends or cozy date nights, it’s one of those recipes that makes the kitchen smell divine and hearts feel full ❤️.

Source: Derek Chen on TikTok