Shakshuka – Poached Eggs in Spicy Tomato Sauce

by Rachna

Shakshuka is a recent favourite in my home and a regular fixture for breakfast during weekends. I am in love with this recipe which is a one pot meal when served with toasted bread. This is a North African-style recipe that is truly versatile and can be up or down-scaled to fit your choices. You can also serve it at breakfast, lunch or dinner for a filling, hearty meal, and it is so simple to make. You’ll love it. So here goes:


Shakshuka – Poached Eggs in Spicy Tomato Sauce

Rachna Parmar
This one-pot meal made with poached eggs, peppers, veggies and spices is delicious and a complete meal for the family. It is also ready in under half an hour.
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Eggs
Cuisine North African
Serves 4


  • 6 eggs
  • ½ Kg. ripe tomatoes canned or fresh
  • 1 large capsicum green pepper or red pepper finely chopped
  • 2-3 hot green chillies finely chopped modify as per taste
  • 1 medium onion chopped
  • 8-10 button mushrooms finely sliced optional
  • 2-3 cloves garlic finely minced
  • ½ tsp. turmeric powder
  • 1 tbsp. freshly ground black pepper
  • 1 tsp. cumin powder
  • 1 tsp. paprika or chilly powder
  • 2 tbsp. Olive oil
  • salt to taste
  • Chopped coriander leaves for garnishing


  • Heat olive oil in a large deep pan/skillet. Add in the onion, garlic, pepper and mushroom. Let it cook down for about 5-6 minutes.
  • Now add in the black pepper (keep some for eggs), cumin, turmeric powder, paprika, salt and tomatoes. Cover and cook for about 7-8 minutes till you get a thick sauce.
  • Now make wells in the sauce using a spoon and break eggs into it. I break the egg in a bowl and not directly over the pan. That way the yolks stay intact. Garnish the eggs with some salt and pepper. Cover and let the eggs poach in the tomato sauce on low heat for another 5-6 minutes. Turn off the gas when the whites start to set and the yolks are still runny. You can make the whites set faster by spooning some hot tomato sauce on top. Garnish with chopped coriander leaves.
  • Serve hot with some toasted bread.


Don’t used tomato puree just roughly chopped or crushed tomatoes. You want the sauce to be thick and not very runny.
1. I love mushroom hence I added it. It is completely optional and you can skip it.
2. Charred onions and peppers will add a depth of flavour to the recipe.
3. Don’t wait for the eggs to become completely cooked before taking them off the heat. They will get overcooked by the time you eat as they continue to cook even after you take them off the fire.
4. You could use olives or feta cheese as serving suggestions if you have them available.
Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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Step-by-step Photos


Heat oil. Add garlic, onion, mushroom and peppers. Cook for 5-6 minutes.


Add dry spice powders and salt along with canned tomatoes. Cook till a thick sauce is formed.

Shakshuka is ready to serve. Serve with toasted bread and enjoy.

Trust me, if you like eggs, you will love this dish. You can cook for the entire family at one go and then eat together. Use the bread to scoop the thick sauce.

Try it and let me know.

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Shalzzz -

Wow! It’s quite simple! I will definitely try it. Thank you so much for the recipe. Love the photographs! ?
Kohl Eyed Me
Something’s Cooking

Rachna -

Thanks Shalini. ?

Rajlakshmi -

oh my!! what a delicious looking dish!! I sometimes make this with just tomato like a curry, but this sounds like an exotic variety ?

Rachna -

Oh yes! This is bells and whistles and so easy to make.

Inderpreet -

I love eggs! And this is super easy, I make something similar with just onion and capsicum. Lovely pictures as well.

Rachna -

Thanks Inderpreet. You will enjoy this one as well.

Natasha -

Have heard so much about Shakshuka and finally I have a recipe in hand.? Sounds divine. Trying it out asap. Thanks a million Rachna.

Rachna -

Glad to help, Natasha. Hope you enjoy it.

Dr Roshan R (@pythoroshan) -

Dear God, this sounds heavenly… and surprisingly easy too! Will try it for sure. Saving for future reference.

Rachna -

Yes, exactly! Do try.

Ruchira -

The anda- lover that I am. This is exactly up my alley !

Rachna -

Do make it.

Soumya Prasad -

Oh this looks so damn delicious! I love eggs in any form and this looks too tempting to try and eat.

But alas, can’t cook non-veg at home! Need to wait to get to mom’s house to try this now.

I’m not a fan of capsicum, can I replace it with something else? I think some wilted spinach would taste good with this.

Rachna -

Oh sure, you can substitute. I am sure spinach will taste good as well. ?

Parul Thakur -

Wow! That sounds simple and looks delicious. Will give this a try over weekend and will let you know. Thank you ? ? your recipes work this side of the town so I’m confident about this one .

Rachna -

Thanks, Parul. And as you had asked, it is really simple to make. ? Hope you like it.

The Love of Spice -

I love eggs, and I can eat them for breakfast every single day. In-fact I do, I make the masala version of the sunny side up and have it Monday to Friday for breakfast. It’s been a long time since I made shakshuka though, but I normally don’t add mushrooms in my version (only because I don’t always get good quality ones here) – this weekend will make your version because I just got some yesterday. 🙂


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