Shakshuka (Eggs Poached in Tomato Sauce)
Feeling a little tired of standard breakfast fare? This Shakshuka will shake up your morning routine or enjoy it for dinner!
Update: This recipe was originally published in 2018 and has been republished with all new photos.
If you’re not familiar with Shakshuka, it’s a North African dish that’s commonly prepared in the Middle East today. It consists of eggs poached in tomato sauce. The sauce usually has flavors of garlic, onion, and paprika.
There are two important features to this dish: runny eggs and a rich sauce. Together they create the most perfect savory breakfast.
If this dish feels intimidating to you, let me relieve you of your fears. This is E A S Y. It looks impressive but it’s so simple. Plus it’s ready in just 30 minutes!
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Oil
- Onion
- Minced garlic
- Canned crushed tomatoes
- Coconut aminos or low sodium soy sauce
- A few simple seasonings
- Eggs
- Fresh parsley or basil
To start you’ll sauté diced onion in a little olive oil. Once your onion has softened and become a bit translucent it’s time to add the garlic. Garlic can burn quickly so keep stirring and let it get a nice golden color.
I’m betting your kitchen is smelling like heaven at this point. I swear there is no better scent than the scent of garlic and onion in olive oil. Does it come as perfume? I’d be interested in that.
Then everything else goes in the pan except the eggs and fresh herbs. While many Shakshuka recipes call for sugar, I prefer to use a tablespoon of coconut aminos. This cuts some of the bitterness that might exist otherwise. It’s definitely not a sweet dish though. I’m #TeamSavoryBreakfast over here.
Let the sauce simmer for a few minutes. With a spoon or spatula make four wells or holes in the sauce and crack an egg in each. Cover. Now your eggs are doing their poaching magic.
Sprinkle fresh herbs and/or feta (if you’re not dairy-free) on top when it’s all fully cooked. That’s it!
What is coconut aminos?
Coconut aminos is a soy sauce substitute that has a lot less sodium and contains no soy. It truly tastes like a slightly sweet soy sauce! Learn more about what it is and why it’s so popular in healthy recipes here.
Is Shakshuka spicy?
It has a little kick courtesy of the paprika. You could omit if you want it extra mild. Or ramp up the spice by adding a dash of hot sauce!
What are poached eggs?
Poached eggs are cooked by adding them to simmering water. The eggs in this dish actually cook in our sauce as it simmers. The end result is firm whites (but not too firm) with runny yolks.
How to serve Shakshuka?
This Shakshuka is delicious over buttered toast, sautéed potatoes, or roasted veggies.
More recipes like this:
Chicken Sausage Breakfast Hash
Dairy Free Chicken Sausage Breakfast Casserole
Spinach & Arugula Breakfast Hash
Shakshuka (Eggs Poached in Tomato Sauce)
Ingredients
- 1 tbsp olive oil, extra virgin
- 1/4 white or yellow onion, diced
- 2 tsp garlic, minced
- 28 oz canned crushed tomatoes, Fire roasted is best.
- 1 tbsp coconut aminos
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 4 eggs, Can use 6 if you'd like.
- chopped fresh parsley or basil
Optional: If not dairy-free, try crumbled feta on top! If you'd like extra heat, add a dash of hot sauce.
Instructions
- On the stove saute your diced onion in olive oil on medium heat until the onion softens and becomes translucent (about 3 to 5 minutes).
- Add the garlic. Stir frequently for about 2 minutes until garlic has a nice golden garlic. (You don’t want it to burn so watch it.)
- All other ingredients except the eggs and fresh herbs can now join your onion and garlic in the pan. Stir so the seasonings are all fully mixed into your crushed tomatoes. Simmer for 5 minutes on medium heat.
- Taste the sauce. Add more salt or pepper if that’s your preference.
- Create 4 wells (holes) in the sauce. Crack one egg into each well.
- Reduce heat to medium-low. Cover. Let the eggs poach in the tomato sauce until white are set but yolks are still runny. This can take 8 to 12 minutes. (10 minutes is the sweet spot for me but it varies depending on the stove, pan, and how securely the cover sits on the pan.)
- Sprinkle chopped fresh parsley or basil over your eggs and sauce. Spoon the egg and sauce over toast, potatoes, or veggies for a filling meal!
2 Comments on “Shakshuka (Eggs Poached in Tomato Sauce)”
Made this for dinner for meatless Monday, and served to a bunch of guys for Monday Night Football. Even the meat and potatoes types loved it! Really awesome flavors, and so cheap to make! I served with a baguette to dip, but next time I’m going to try for breakfast over potatoes. Thanks for this recipe!
I really enjoyed your recipe!
Thank you so much