Shakshuka (Eggs in Spicy Tomato Sauce)
Prep time
Cook time
Total time
This hearty Middle Eastern dish elevates everyday eggs with a fragrant tomato sauce spiced with cumin, paprika and hot peppers. Depending on your tolerance for spice, you can add more chiles or use none at all... it's still delicious, either way.
Serves: 6
  • ¼ cup olive oil
  • 1 red hot chile, stemmed, seeded, and finely chopped
  • 1 onion, chopped
  • 5 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tbsp paprika
  • 1 can diced tomatoes
  • 6 eggs
  • ½ cup feta cheese, crumbled
  • 1 tbsp parsley, chopped
  1. Heat olive oil in a deep saute pan set over over medium-high heat. Add peppers and onions, and saute for 6 minutes, or until onions are soft and golden. Stir in garlic, paprika and cumin, and continue cooking for 2 minutes, stirring frequently. Add diced tomatoes and liquid, then reduce heat to medium and simmer for 15 minutes, stirring occasionally, until thickened.
  2. Reduce to medium-low, and make five wells in the sauce. Crack an egg into each well, then cover and cook for about 5 minutes, or until the eggs are cooked through.
  3. Remove from heat. Spoon a little tomato sauce onto each egg to cover, then sprinkle with feta and parsley. Serve immediately with warm wedges of pita bread.
Recipe by Crumb: A Food Blog at