Spicy Shakshuka Eggs Tomato Pepper

Spicy shakshuka brings together silky poached eggs and a deeply spiced tomato pepper sauce in one pan. It is bold, cozy, and comforting, exactly what I reach for during chilly mornings or lazy brunches with friends. The beauty is in its simplicity and how easily it transforms staple ingredients into something extraordinary.

My family started making shakshuka after a trip to Morocco inspired us to recreate the flavors at home. It quickly became our go to Sunday brunch favorite. It is easy to customize the heat and pack in extra veggies.

Ingredients

• Onion: finely chopped for a sweet savory start and helps the base melt together choose one with smooth skin and no soft spots
• Red bell pepper: diced for color and natural sweetness look for firm and shiny skin
• Green bell pepper: diced for fresh crunch and contrast pick a heavy pepper for its size
• Garlic: minced creating a fragrant depth opt for plump firm cloves free of green sprout
• Jalapeño peppers: finely chopped for bright heat adjust depending on preference deep green and glossy are freshest
• Crushed tomatoes: canned for rich tangy body choose a good quality brand without added sugar
• Ripe tomatoes: fresh diced for a natural texture and flavor balance look for deep red and slightly soft
• Olive oil: adds silken richness and helps fry the spices choose extra virgin with a bold aroma
• Ground cumin: essential for earthy warmth fresh ground is best for flavor
• Smoked paprika: gives that smoky undertone use Spanish smoked for intensity
• Cayenne pepper: brings extra spiciness go slow and taste as you go
• Ground coriander: for fresh citrusy complexity look for a fragrant ground version
• Chili flakes: sharpens the background heat choose vibrant colored flakes for potency
• Salt and black pepper: essentials for balance
• Fresh parsley: chopped for a burst of green flavor looks best when leaves are crisp and dark green
• Fresh cilantro: chopped for its bright herbal finish optional but recommended if you love herbs
• Large eggs: for creamy poached centers use the freshest eggs for best results
• Crusty bread or pita: for scooping opt for a hearty bakery loaf or your favorite gluten free choice if needed
• Feta cheese: crumbled offers salty creamy contrast if using pick a firm block style for best flavor

Instructions

Heat the Pan:

Pour olive oil into a large skillet or cast iron pan set over medium heat. Let it get just hot enough to shimmer but not smoke.

Sauté the Vegetables:

Add the chopped onion and cook gently for about three to four minutes until it turns translucent and soft but not browned.

Build the Flavor Base:

Add diced bell peppers and finely chopped jalapeños. Cook for five minutes until vegetables begin to soften and peppers look glossy.

Create the Aromatics:

Stir in minced garlic and keep it moving constantly for about one minute just until fragrant. This avoids burning which can turn garlic bitter.

Bloom the Spices:

Sprinkle in cumin, smoked paprika, cayenne pepper, coriander, chili flakes, salt, and black pepper. Stir for one minute letting the heat activate the oils in each spice. The kitchen will fill with a warm, smoky aroma.

Develop the Sauce:

Add the crushed tomatoes and diced ripe tomatoes to the pan. Stir well to combine. Let this simmer uncovered for ten to twelve minutes stirring occasionally until the sauce thickens and deepens in color.

Season to Taste:

Taste the sauce and add extra salt or spice if needed depending on your preferences.

Poach the Eggs:

Use a spoon to make little indentations in the sauce. Crack each egg into its own well. Gently cover the pan and let the eggs cook for six to eight minutes until the whites set but the yolks stay soft and runny.

Finish with Garnishes:

Remove from heat. Sprinkle plenty of chopped fresh parsley and cilantro over the top. Crumble feta cheese on if you wish.

Serve and Enjoy:

Spoon the hot shakshuka into shallow bowls. Serve with slices of crusty bread or warm pita for scooping up those eggs and sauce.

Save

I absolutely love the smoky undertone from smoked paprika. It takes the dish from simple tomato eggs to something you could serve on a brunch menu. My kids and I have a tradition of arguing over who gets the last scoop of sauce left in the pan.

Storage Tips

Let leftovers cool completely before sealing in airtight containers. Refrigerate for up to three days. You can reheat gently on the stove top adding a splash of water if needed to loosen. For freezing make only the sauce and add fresh eggs when you want to serve. The tomato base will thaw easily but eggs do not hold their texture after freezing.

Ingredient Substitutions

If you want less heat omit jalapeños and use sweet bell pepper only. Try spinach or zucchini in place of some peppers if you love greens. For the cheese free version skip feta and top with avocado slices for creaminess. Make sure your bread or pita fits your dietary needs.

Serving Suggestions

Shakshuka is perfect with crusty warm bread or pita. I often add sliced avocado and a dollop of thick yogurt on the side. For gatherings try serving with a big salad of cucumber and lemon or drizzle the pan with tahini for extra richness. In colder months, mint tea is a favorite cozy pairing at my table.

Cultural Context

Traditional shakshuka comes from North African and Middle Eastern kitchens where eggs and tomatoes were accessible staples. Each region spices it differently with some families adding preserved lemon or even merguez sausage. At its heart, shakshuka is about flexibility and bringing people together for a shared meal.

Seasonal Adaptations

In summer swap canned tomatoes for peak season fresh ones for a brighter flavor When peppers are abundant use a mix of colors for extra sweetness and vibrancy Spinach and chard are great additions in spring and fall when leafy greens are freshest

Success Stories

I served this shakshuka at my first ever brunch party and it was the only pan that was scraped clean. Friends still ask for the recipe long after the event. Making this has become a treasured Sunday ritual in my home and it never fails to impress guests with its bold color and heartwarming flavors.

Freezer Meal Conversion

To freeze make just the spiced tomato and pepper base and let it cool. Store in freezer safe portions for up to two months. On busy mornings thaw the sauce and quickly poach eggs directly in the bubbling base for a near instant gourmet breakfast.

Save

Serve your spicy shakshuka hot from the pan and enjoy the vibrant flavors and cozy comfort in each bite.

Recipe FAQs

→ What makes shakshuka spicy?

The heat comes from jalapeño peppers, cayenne, chili flakes, and smoked paprika. You can adjust these to your taste.

→ Can I prepare shakshuka ahead of time?

You can make the tomato and pepper sauce in advance. Add the eggs and cook right before serving for best results.

→ What should I serve with shakshuka?

Crusty bread, pita, or gluten-free options pair well. Add feta cheese or fresh herbs for extra richness.

→ Can I include more vegetables?

Yes, add spinach, chard, or zucchini to increase the vegetable content and variety in the dish.

→ Is the dish suitable for special diets?

It's vegetarian and gluten-free (use gluten-free bread if needed). Contains eggs and optional dairy from feta.

→ How can I ensure eggs are cooked perfectly?

Simmer gently and cover the pan. Whites should set while yolks remain runny, about 6-8 minutes.