This shashuka recipe has eggs in tomato sauce for a wonderful breakfast or brunch. We’re obsessed with this hearty dish of poached eggs in a savory sauce. If you have a big enough skillet, it’s a great dish to feed a crowd.

Poached Eggs in Tomato Sauce in a skillet Shashuka recipe

What is Shashuka?

These aren’t just an ordinary eggs in tomato sauce, often called Shashuka (in Arabic). This wonderful, spiced dish originated in North Africa and the Middle East. We’ve all experienced this “omg, this is amazing….” type of revelation for particular dishes. When the sensations hit just right on the tongue or when that “wow” moment hits the palette. We can’t help it but to tell everyone to make this shashuka recipe now. It’s mind blowing at at how simple and delicious this eggs in tomato sauce recipe can be, we can’t help it but scream it out loud.

Eggs in Tomato Sauce Recipe {Shashuka Recipe}

How much more perfect can this simple concept be? The rich tomato sauce, nurturing the egg-poached-heaven is a match made in food-perfection. Add the third factor, crispy grilled bread, and all of a sudden, this trilogy now becomes a great breakfast or brunch. Oh what the heck, make it for dinner. Add a salad on the side and you’ll be whimpering like I did and ask, “why haven’t I made this before?!”

Poached Eggs in Tomato Sauce Shakshuka or Shakshoukaon toast on a plate

Video: How to Make Shakshuka Recipe

Why we love Shakshuka so much

Classic shashuka recipe is simply poached eggs simmering in bubbly-hot and well seasoned tomato sauce. Then the plump eggs are smeared over a grilled piece of bread. This is life changing. We’ve been hitting myself in the head over since we made these Shashuka eggs in tomato sauce because we can’t believe this dish snuck under our hungry-radar all these years. Where have you been all our lives, dear poached eggs in tomato sauce… on toast? You are so freaking good.

Additions to rich tomato sauce

The best part about this delicious obsession is that you can add so many other ingredients to it to hearty-it-up. We’ve seen versions with kale, chopped bell peppers, chickpeas, and ground chicken. Do what ever you want to it because for now, it’s all yours to play with. A handful of fresh chopped herbs on top or some cheese really takes Shaskhuka to another level.

Poached Eggs in Tomato Sauce Shakshuka or Shakshouka toast on a plate

Tips on Making Shakshuka

Making poached eggs in tomato sauce is pretty simple and straight forward. But here’s a couple thought starters to think about if it’s your first time making it:

  • Don’t be afraid of flavor and all the spices. The ground cumin adds wonderful flavor. If you’re a little cautious about ground cumin, then just add half the amount. Taste the sauce and if you feel that it needs more flavor, then add the remaining half as listed in the recipe box.
  • Ground coriander is another optional spice you can add for more fragrance and flavor.
  • The more fresh herbs, the better. That’s our motto. We love adding a handful of fresh chopped herbs like parsley, cilantro or basil.
  • The timing of the eggs is very personal and everyone likes different textures. We talk about this more below.
  • For a more umami flavored tomato sauce, add a little bit of soy sauce. Yeah, it’s not traditional but it sure does make the sauce flavorful.
  • All the eggs in purgatory or shakshuka recipe are in the recipe box below.
Poached Eggs in Tomato Sauce Shakshuka or Shakshouka toast on a plate

Firmer Eggs or Poached Eggs in Tomato Sauce? It’s all about the timing.

For us, the most important (and hardest) part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for to long too check email, and what you will have a is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and what you will have are egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect.

Alas, we’re already hungry again as we write this post. We’ll have to make it again soon and maybe next time, we’ll just dive the toast (crusty end first) into the tomato sauce and kill the poached egg in one quick swoop. Yum. And we’re still learning so many names that are used for this eggs in tomato sauce recipe: eggs in hell and eggs in purgatory are just a few!

Shashuka Poached Eggs in Tomato Sauce on Toast on a plate with a fork

Poached Eggs Recipe in Tomato Sauce on Toast (Shakshouka)

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
The important part is timing the egg so that it becomes the poached texture that you like. Walk away from the stove for too long to check email, and what you will have is a firm, boiled-like, yolk center. Become too impatient and turn off the heat too soon and you'll get egg whites that are too runny. So make it a few times to get a feel for how long it takes to make your poached eggs perfect. If you like more sauce, just use less eggs.
You can add so many other ingredients to it to hearty-it-up. I've seen versions with kale, chickpeas, and ground chicken.
4.15 from 27 votes
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Ingredients

  • 28 oz. crushed tomatoes or your favorite tomato sauce
  • 6 large eggs
  • 3 Tablespoons (45g) butter
  • 1 small onion , minced
  • 3 cloves garlic , minced
  • 1 Tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt , or to taste
  • 1/2 teaspoon sugar
  • 1/4 cup (60ml) chopped parsley
  • additional salt and pepper to taste
  • grilled bread or toast (for gluten free serve with gluten free bread)

Instructions 

  • Heat large saucepan on medium heat. Melt butter, then add onions and garlic and cook until soft.
  • Add crushed tomatoes with juices (or tomato sauce), Worcestershire, cumin, paprika, salt and sugar. Stir till everything is combined well. Bring the sauce to a low boil, then reduce heat to low.
  • Stir in the parsley and simmer the sauce on low heat for about 10 minutes on low heat, stirring occasionally.
  • Crack the eggs into the tomato sauce, then cover the pan. Poach the eggs in the sauce for about 5-8 minutes, or until the whites are set and the yolk is still runny. If you want less runny eggs, cook it for longer. Keep checking the eggs to make sure they’re the consistency that you want. 
  • Spoon the egg and tomato sauce over toast. Or serve the egg and tomato sauce in a bowl and dip with the toast. Season with salt and pepper to taste. Serve warm.

Nutrition Information per Serving

Calories: 208kcal, Carbohydrates: 16g, Protein: 9g, Fat: 13g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 1514mg, Potassium: 831mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1744IU, Vitamin C: 22mg, Calcium: 76mg, Iron: 4mg
Course: Breakfast
Cuisine: Breakfast/Brunch, Stove Top
Calories: 208

Simple recipe for the weekend:

Here’s another great brunch recipe: Our deviled egg bar!