Shakshouka (Eggs Poached in a Spiced Tomato Sauce)


Shakshouka, a dish made by poaching eggs in a spiced tomato sauce, is the perfect anytime meal. It calls for a few humble ingredients that come together to form a surprisingly flavorful meal.

shakshouka = eggs poached in a tomato sauce
shakshouka = eggs poached in a tomato sauce

Shakshouka kind of looks like an egg pizza, doesn’t it? Roby and I eat this popular middle eastern dish all the time because it’s easy to make (one-pan meal) and it’s super tasty.

awesome dish for breakfast lunch or dinner
awesome dish for breakfast lunch or dinner

When you make this dish, you first need to sauté onions until they turn golden, then add garlic, serrano pepper and red bell pepper. Once that’s nice and soft, add tomatoes and simmer until the tomatoes reduce and create a sauce that’s nice and thick.

Spice that sauce and gently crack eggs into the skillet. If you’re trying to make the dish look fancy, crack your eggs in a bowl and then gently slide them into the skillet. This way if you’re clumsy and break a yolk, you can just use another egg (and eat the broken egg yolk egg separately, of course. we don’t waste eggs now). Cover the skillet until the eggs are cooked to your liking, sprinkle with a little cilantro and devour.

look at those eggs!
look at those eggs!

Eggs Poached in a Spiced Tomato Sauce (Shakshouka)

shakshouka = eggs poached in a tomato sauce

Eggs Poached in a Spiced Tomato Sauce (Shakshouka)

5 from 1 review
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Servings 3 -4
Prep Time 10 mins
Cook Time 35 mins


  • 1 tablespoon ghee butter, oil
  • 1 white onion chopped
  • 3 garlic cloves minced
  • 1 serrano pepper minced
  • 1 bell pepper chopped
  • 3 medium tomatoes chopped
  • 1 teaspoon cumin
  • 1 ¼ teaspoons paprika
  • ¼ teaspoon black pepper to taste
  • ¼ teaspoon salt to taste
  • Pinch of cayenne to taste
  • 5-6 eggs
  • Cilantro optional for garnish


  • Heat ghee/oil in a skillet over medium heat.
  • Add the chopped onions and stir occasionally for about 10-15 minutes, or until they begin to turn golden brown.
  • Add garlic and serrano pepper and stir for a couple minutes, then add the red bell pepper and reduce the heat to low. Cook for about 10 minutes, stirring occasionally.
  • Stir the spices into the sauce then add the tomatoes.
  • Bring to a simmer and cook until tomatoes have reduced and the sauce has thickened (taste sauce and adjust seasonings).
  • Gently crack eggs into skillet, season top of eggs with salt and pepper then cover the skillet and cook for about 5 minutes or until the eggs are cooked to your liking.
  • Sprinkle with cilantro if desired and serve.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Riya panday says

    Love that you included your recipe for harissa! I’ve always just purchased the stuff, but it looks so easy to make!

  2. Christopher T Allen says

    5 stars
    This is a favorite in our house, but we call them eggs in purgatory. We change up the flavor of the sauce, too. Mexican, Italian or Curry, usually.

  3. Holly says

    I wish you would have included how to prepare the tomatoes… everything else is mentioned, chop the onions, mince the garlic, etc, but tomatoes are not mentioned. Was I supposed to chop, dice, puree? I chopped them and I didn’t seem to have any sauce so I looked up another recipe which included 2 tbsp of tomato paste. I added this and also a small amount of water, and finally it seemed to do the trick. It was really yummy! Thanks for sharing 🙂

  4. Laleh says

    I just cooked this up and added some chorizo and mushroom. It was divine! Thank u for the recipe, I’ll be using this one as my weekend breakfast.

  5. Karen says

    I made this last night and it is awesome. I actually made three helpings as make aheads for lunch and dinner. Instead of serrano peppers (I didn’t have any on hand) I used my own dried/smoked jalapenos and added a teaspoon of garam masala. This is a great recipe – thank you for sharing!

  6. Lewanne says

    Wow. This was amazing! I used a couple pieces of bacon to sauté my onions because I didn’t have ghee. Inccorporated the bacon pieces in the sauce. Will make this dish again and again. Thanks!

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