Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe

If you’re craving something comfortingly hearty, a little spicy, and incredibly satisfying, you’re going to adore this Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe. I absolutely love how the eggs nestle into the rich, flavorful tomato sauce, soaking up those warm Middle Eastern spices. When I first tried making shakshuka, I was hooked—it’s quick enough for weeknights but special enough to impress your friends for brunch, too. Stick around because I’m sharing all my best tips to help you nail this dish every single time.

this …

Ingredients You’ll Need

All you need are simple, fresh ingredients that come together beautifully in this Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe. Grab ripe tomatoes, a few key spices, and eggs, and you’re on your way to a dish that’s both wholesome and packed with flavor. Here are some tips on the ingredients:

• Olive Oil: Use good quality extra virgin olive oil—it really complements the spices and adds richness to the sauce.
• Red Onion: A small one, sliced thinly to soften in the sauce but still give a little texture.
• Garlic Clove: Freshly minced garlic gives that perfect punch—don’t skip it!
• Red Capsicum (Bell Pepper): Adds sweetness and a bit of crunch; make sure to slice it thin for even cooking.
• Fresh Tomato: Adds freshness and slight acidity to balance out the canned tomatoes.
• Canned Crushed Tomatoes: The base of the sauce—look for a good quality brand with no added sugar.
• Tomato Paste: Concentrated tomato flavor that thickens the sauce and deepens the color.
• Chicken or Vegetable Broth: Adds depth and subtle umami; water works in a pinch but broth is my secret to extra flavor.
• Spices (Paprika, Cumin, Black Pepper, Cayenne): The warm foundation of the sauce—adjust cayenne to your heat preference.
• Salt: Enhances all the other flavors, so don’t skimp here.
• Eggs: Fresh is best; you can use anywhere from 4 to 6 depending on how hungry you are.
• Fresh Parsley or Cilantro: Adds a pop of color and fresh herbal brightness just before serving.
• Pita or Crusty Bread: Essential for scooping up every bit of that saucy goodness.

Variations

One of the things I love about this Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe is how flexible it is. Over time, I’ve experimented with different vegetables, spices, and cooking methods to make it my own—and I encourage you to do the same! Find the tweaks that make it perfect for your taste buds.

• Vegetarian Boost: I like adding chopped spinach or kale towards the end for some extra greens—delicious and nutritious!
• Spicy Kick: For heat lovers, swapping out cayenne for harissa paste adds smoky depth. My family goes crazy for that version.
• Cheesy Twist: Sprinkle crumbled feta or shaved parmesan on just before serving—totally elevates the dish.
• Meaty Version: Adding cooked chorizo or lamb sausage crumbles into the sauce makes it super hearty when I want something more filling.

How to Make Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe

Step 1: Sauté Your Aromatics to Build Flavor

Start by heating olive oil in a medium-size cast iron skillet over medium-high heat—this helps get that wonderful caramelization. Toss in the minced garlic and sliced red onion and cook for about 2 minutes until the onion turns translucent and fragrant. This little step really sets the base for your sauce, trust me. Be careful not to burn the garlic, which can get bitter if left too long.

Step 2: Add the Peppers and Fresh Tomato

Now add the sliced red capsicum and cook for just 1 minute—it should soften a bit but still hold shape. Then, toss in the diced fresh tomato and cook another 2 minutes until it breaks down and the mixture becomes slightly pasty. This signals that the fresh ingredients are becoming luscious and melded, which I absolutely love for that fresh-meets-rich texture.

Step 3: Create the Spiced Tomato Sauce

Next, pour in the canned crushed tomatoes and stir in the tomato paste and broth. Sprinkle in the paprika, cumin, black pepper, cayenne pepper, and salt. Mix everything thoroughly so those spices unlock their flavor and infuse the sauce. Turn the heat down to medium-low and let it gently simmer for 5 minutes until the sauce thickens enough to hold indentations but stays juicy and saucy—not dry or clumpy.

Step 4: Add the Eggs and Bake

Use the back of a spoon to create little wells in the tomato sauce, then carefully crack your eggs right into these spots. Let them cook on the stove for about 1 minute so the whites start to set at the edges. If you’re baking, transfer the skillet to a preheated oven at 180C/350F and bake for 7 to 12 minutes—watching closely to get whites just set but yolks that are delightfully runny. If you prefer, you can steam the eggs on the stove with a lid for 3 minutes if you’re short on oven time. Either way, this step makes all the difference for perfectly cooked shakshuka.

Step 5: Garnish and Serve Immediately

Once the eggs are cooked to your liking, sprinkle fresh chopped parsley or cilantro over the whole dish. The brightness of the herbs lifts the rich sauce beautifully. Serve straight from the skillet with warm pita or crusty bread—you’ll want that bread to soak up every last bit of sauce. I swear, no matter how full I am, I always find myself dipping piece after piece!

How to Serve Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe

Garnishes

For garnishes, I keep it simple but impactful. Fresh chopped parsley or cilantro is my go-to because it adds a lovely herby brightness without overpowering. Sometimes, I’ll also toss on a sprinkle of crumbled feta or a drizzle of good-quality olive oil to finish it off. A quick squeeze of lemon juice can really elevate the flavors too, especially if your tomatoes are on the sweeter side.

Side Dishes

I always serve this shakshuka with warm pita bread or a crusty baguette—something sturdy to scoop up that saucy, spicy tomato base. When I’m feeling extra fancy, I add a simple side salad with cucumbers, tomatoes, and a squeeze of lemon to cut through the richness. Roasted potatoes or even a dollop of labneh make great accompaniments too if you want a more filling meal.

Creative Ways to Present

For brunch gatherings, I like to serve shakshuka straight from mini cast iron skillets, placing each on a small wooden board with assorted garnishes on the side—olives, pickled chillies, and labneh all work beautifully. It’s a bit rustic, and guests love the interactive feel of tearing bread and dipping into their own skillet. For a dinner party, pairing shakshuka with a mezze platter is always a crowd-pleaser and makes for an impressive spread.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover shakshuka sauce separate from the eggs if I can, storing it in an airtight container in the fridge for up to 3 days. If eggs are already baked in, I still refrigerate, but try to eat within 24 hours for best texture. The sauce keeps beautifully, and it’s great for a quick reheat.

Freezing

Freezing shakshuka isn’t my favorite because the eggs can get rubbery, but the tomato sauce freezes exceptionally well. I freeze the sauce in a separate container and then add fresh eggs when I reheat. This way you keep that silky egg texture while enjoying the convenience of having sauce ready-made.

Reheating

When reheating, I gently warm the tomato sauce on the stovetop over medium heat, stirring occasionally. If you froze the sauce alone, crack fresh eggs in the simmering sauce and cook fresh as usual—it feels like a brand-new meal! If eggs are leftover baked eggs, microwave on low power in short bursts to avoid overcooking.

FAQs

Final Thoughts

This Shakshuka with Baked Eggs and Spiced Tomato Sauce Recipe holds a special place in my heart because it’s as comforting as it is impressive. Whether I’m making a laid-back breakfast or feeding a crowd, it always brings smiles to the table. It’s one of those dishes that feels like a warm hug on a plate—you’ll find yourself coming back to it over and over. Give it a go, and I can’t wait to hear how you make it your own!

Print