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Shakshuka or Poached eggs in tomato sauce | Egg Recipes

Hearty, tangy, delicious - Shakshuka truly embraces the richness of eggs simmering in a spiced tomato-onion sauce. Originating from Middle East and North Africa, it’s paired with pita or bread loaves to make it a wholesome breakfast or a laid-back brunch.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 208kcal
Author: Sonia


  • 6 eggs
  • 10 ripe tomatoes diced finely
  • 2 onions finely chopped
  • 1 bell pepper or capsicum diced
  • 5 garlic cloves minced
  • 2 tbsp tomato puree
  • 2 jalapenos pickled or fresh, sliced
  • 1.5 tsp red chili flakes or paprika
  • 1 tsp cumin powder
  • Salt to taste
  • 2 tbsp olive oil
  • 40 g feta cheese crumbled or cut in cubes
  • 2 tbsp fresh coriander or cilantro chopped


For the Tomato Paste:

  • Start by heating olive oil in a skillet over medium heat. Next, add onions and garlic and stir until the onions are a soft translucent pink. Take care not to brown the onion as this may render a bitter taste to the dish.
  • Now, add diced bell pepper and cook for a minute. Next, add chilli flakes or cayenne pepper and cumin, followed by diced tomatoes. Thereafter, add in sliced jalapenos, tomato paste and salt. Allow to cook for 10-15 minutes on medium-low heat, until the sauce has thickened.

Adding the eggs:

  • At this point, take a spoon and make a well or a shallow indentation in the sauce, preferably near the outer edges of the pan first, and then towards the center of the dish. Gently crack the eggs, one at a time, directly into the well you just made. Thereupon, spooning the sauce around the egg whites helps them cook a tad bit faster than the yolks.
  • Next, allow the eggs to cook. Cover the pan and let the dish simmer for about 5-8 minutes until the whites are just about set, whilst the yolks are still runny. If you prefer fully set yolks instead of jammy ones, allow them to simmer for 1-3 minutes longer on a low flame.
  • Lastly, add crumbled feta and sprinkle chopped cilantro/ coriander. Finally, transfer the dish to the preheated oven. OR you can also turn the heat to lowest setting and continue to simmer the dish on stovetop with the lid on.
  • Serve while hot with fresh pita bread/ toasted bread slices and devour!


Calories: 208kcal | Carbohydrates: 17g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 775mg | Fiber: 5g | Sugar: 11g