Home » Recipes » Shakshuka: Poached Eggs in Tomato Sauce on Toast {make this now}
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by Todd + Diane
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.
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?!”
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.
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.
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!
Poached Eggs Recipe in Tomato Sauce on Toast (Shakshouka)
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
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.
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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:
- Baked tomatoes with parmesan cheese and eggs on toast
- How to make Vietnamese spring rolls
- Crispy chicken vegetable spring rolls
- Easy chili recipe in 30 minutes
Here’s another great brunch recipe: Our deviled egg bar!
- Hearty Instant Pot Beef Stew
- No Pasta zucchini lasagna
- Air fryer corn on the cob
- Roasted san marzano tomatoes
- Chocolate cherry crisp
This recipe was originally published in 2013 and re-published in 2021 with new video & images.
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34 Comments / Leave a Comment »
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34 comments on “Shakshuka: Poached Eggs in Tomato Sauce on Toast {make this now}”
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Bonnie — March 14, 2024 @ 11:24 am Reply
This was my favorite for breakfast. It’s so delicious.
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Sherry Buckingham — February 18, 2024 @ 11:59 am Reply
Wow! We both loved it. Nice delicious change.
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Todd + Diane — February 18, 2024 @ 2:03 pm Reply
Thanks Sherry!
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Jennifer — May 15, 2022 @ 4:50 pm Reply
Loved it. Added sausage or bacon with it and made it for dinner and family loved it. Thanks
See AlsoChicken Sotanghon Soup -
Nancy — March 16, 2021 @ 11:21 pm Reply
Added a drizzle of soy sauce and the flavor was fantastic. We served it with crusty bread like you did. Definitely a keeper and so delicious!
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Keith Northern — February 5, 2023 @ 8:07 am Reply
I’m gonna try this but I think I’ll put it on a grilled cheese
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Danielle — February 18, 2021 @ 5:16 pm Reply
Wow. This was packed with so much flavor. I really enjoyed the taste and texture of this recipe.
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Dean — June 18, 2020 @ 6:08 pm Reply
Great recipe. I love the flavor and ease of preparation.
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Diamond — July 28, 2019 @ 7:43 am Reply
Excellent recipe! Even our picky girls loved it (ages 3, 5 and 8). We paired with apple flavored bacon. Great start to the morning!
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Denny — July 9, 2019 @ 11:05 am Reply
Great recipe. I add a little harissa, 1 tsp+ for some heat. Family fav…
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— July 13, 2019 @ 10:29 pm Reply
Thanks Denny and love the addition of harissa! Yum!
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Bronson — March 3, 2019 @ 8:27 am Reply
Delicious, although the eggs took a bit longer to get the whites opaque (in a Lodge cast iron pan). Great recipe nonetheless.
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Sabrina B. — April 11, 2017 @ 5:36 pm Reply
saw this in your featured recipes, you should be proud of it! Just looking at pictures was enough to piece these flavors together from memory and it already made me very hungry indeed, thank you for this!
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RossC — October 23, 2016 @ 10:53 am Reply
I so enjoy reading food blogs and learning about dishes which at 77 years old, I’m just finding out about…
We will put this together for certain…
Thank you… :O) -
tcgriessjunk@gmail.com — October 22, 2016 @ 11:21 am Reply
Saute some fresh corn and zucchini for a great taste. Also try adding some finely shredded ham when sauteing. Vomisabo!!
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Debra MN — February 23, 2016 @ 8:17 am Reply
To be a bit more traditional omit the Worcestershire sauce and add about 1/2 teaspoon Paprika then use pita bread to scoop up this bit of heaven . I highly recommend sauteing red or green bell peppers along with the onion and cut up fresh mushroom if you want to play with the recipe. I just had this for brunch )again) I make it every week.
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Claire — April 17, 2015 @ 4:56 am Reply
This dish beautiful! The flavours are perfect. No bread, so served it on brown rice for my family’s dinner. Everyone loved it! Thank you 🙂
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grace — December 20, 2013 @ 2:34 am Reply
Emm this recipe is very nice and had it for dinner instead of breakfast! Yum!
4.15 from 27 votes (18 ratings without comment)
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