Eggs In Tomato Sauce (Shakshuka)

Some mornings call for toast and butter. Other mornings call for a pan of bubbling tomato sauce with eggs gently nestled inside and bread standing by for serious dipping. This Shakshuka hits that sweet spot where breakfast feels indulgent but still wildly simple to pull off.

Built on a bold tomato base with warming spices and softly cooked eggs, this is the kind of eggs in tomato sauce that feels comforting, vibrant, and deeply satisfying. It all comes together in one pan and works just as well for brunch with friends as it does for an easy weeknight dinner when eggs suddenly feel like the right answer.

What Makes This Recipe Work

This shakshuka recipe is all about doing a few things properly instead of throwing everything into the pan and hoping for a reliable.

• A sauce with structure: The tomato base is cooked down until thick and rich, so the eggs sit comfortably in the sauce instead of floating in tomato soup.
• Spice that warms, not overwhelms: Cumin, paprika, and a touch of chilli bring depth and warmth without turning this into a heat challenge.
• Eggs cooked directly in the sauce: Cooking the eggs right in the tomato mixture gives you tender whites and creamy yolks infused with flavour in every bite.
• Flexible and forgiving: This egg with sauce setup welcomes add ins, swaps, and leftovers without losing what makes it special.

What Goes Into Shakshuka

A few pantry staples make this shakshuka recipe sing. Tomatoes, peppers, aromatics, warm spices, and a little sausage build a rich base for eggs in tomato sauce.

• Whole Peeled Tomatoes: Roughly chopped or crushed, they create a rich, balanced sauce that reduces to the good body for poaching.
• Eggs: The star of this egg with sauce, poached gently so the whites set while the yolks stay soft and golden.
• Lean Sausage: Casings removed and browned, it adds savory depth and meaty richness that seasons the whole pan.
• Red Bell Pepper and Onion: Cooked until sweet and soft, they form the classic base and carry the cumin, paprika, and chili.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add Ins That Play Nicely With the Sauce

If you want to customise your eggs in tomato sauce, these additions slide right in without stealing the spotlight.

• Feta Cheese: Crumbled over the top for a salty, creamy contrast that balances the tomatoes beautifully.
• Chickpeas: Adds texture and makes the dish more filling without changing the cooking process.
• Spinach: Wilts straight into the sauce for a quick veggie boost that does not complicate things.
• Harissa Paste: A spoon stirred into the sauce adds smoky heat and extra depth for spice lovers.

On the stove

1. Sauté the Base: Heat oil in a nonstick pan over medium heat and cook onion until soft and translucent. Add garlic, red bell pepper, and sausage with cumin, paprika, and chili; cook, stirring, until the sausage is browned and the spices are fragrant.

1. Build the Sauce: Stir in the chopped tomatoes with their juices and the tomato paste, then bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally, until the sauce thickens slightly, 10 to 15 minutes, then season with salt.

1. Poach the Eggs: Make six small wells in the sauce with a spoon and crack one egg into each well. Cover and cook on low until the whites are set and the yolks are just set, about 5 minutes.

1. Finish and Serve: Spoon a little hot tomato sauce over the whites to help them set without disturbing the yolks. Sprinkle with parsley or cilantro and serve the shakshuka hot with flatbread for dipping.

Round out your Shakshuka with The Ultimate Pull Apart Cheesy Garlic Bread to swipe through the eggs in tomato sauce. Swap in Balsamic Chickpea Avocado Feta Salad for a fresh, hearty side. Finish with Crispy Garlic Butter Parmesan Smashed Potatoes for a cozy, crunchy bite. For something a little fun to add to the table, you can also serve it with our Antipasto Cheese Ball Christmas Tree which is a holiday special that brings bold, savory flavors that contrast beautifully with the warm, saucy eggs.

Pro Tips You Will Actually Use

• Let the sauce reduce properly before adding eggs or they will cook unevenly.
• Covering the pan helps the egg whites set without overcooking the yolks.
• Taste the sauce before adding eggs and adjust seasoning while you still can.
• Serve immediately for a reliable texture and yolk consistency.

Recipe FAQ's

It has gentle heat from chili and paprika. Add cayenne or a spoon of harissa for a hotter shakshuka, or reduce the chili for a mild egg with sauce.

Poach on low heat with a lid until whites set and yolks stay soft, about 5 minutes. Pull the pan off heat a touch early since carryover heat finishes the egg with sauce.

Yes. Make it vegetarian by leaving it out or add protein with chickpeas; or try chorizo or merguez, draining excess fat so the eggs in tomato sauce stay glossy.

What you need

• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic large, crushed
• 1 red bell pepper deseeded and diced
• 250 g lean sausages of your choice, casings removed, or ground sausage meat
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 3/4-1 teaspoon chilli powder mild – adjust to your taste
• 1 pinch Cayenne pepper optional
• 24 ounces whole peeled tomatoes 14 oz tins, roughly chopped
• 2 tablespoons tomato paste
• 1 pinch salt
• 6 eggs large
• 1/4 cup flat leaf parsley or cilantro/coriander leaves, chopped, to serve
• 6 flatbread bread to serve

Method

1. Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
2. Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
3. Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.