Shakshuka Eggs To Serve For Any Meal

Cradle your eggs in a warm blanket of tomatoes and spices with this dish that’s literally perfect for any time of day.

Shakshuka eggs with tomato in cast iron pan

Shakshuka, the North African dish of poached eggs in a hearty sauce, is so simple, you barely need a recipe for it. Just picture this: a sizzling cast iron skillet, a few onions to sauté, then pour in your tomatoes and spike it with cumin and paprika or maybe some harissa. Then, nestle in your eggs and simmer until they’re perfectly runny, ready to be pierced and yolks dipped into with toasty bread. Perhaps a sprinkle of fresh herbs or cheese on top—though you can really just go with whatever you’ve got around. 

While it can be fun to use some chunky canned tomatoes for this and then season it as you’d like, to make things even more effortless you can use the shakshuka sauce from Mina—truly a game-changer when you’re craving something quick and easy. Or, you can fold in a flavor-booster to your tomatoes, like Mina harissa or Haven’s Kitchen romesco

So instead of a boring scramble, let your eggs get nice and saucy. It’s the perfect thing to have in your back pocket for everything from a breezy morning breakfast to an eggs-for-dinner sort of night. 

Tomato Shakshuka Recipe

What you’ll need: 
1 tablespoon olive oil
1 medium onion, diced
2 teaspoons ground cumin*
1 tablespoon paprika*
A pinch of hot chili flakes*
One 28 oz can crushed or diced tomatoes, or one jar Mina shakshuka sauce**
6 large eggs
For topping and serving (optional): chopped parsley or mint, crumbled feta, sliced olives, hot sauce, crusty bread or toasted pita

*You can substitute the spices with 2 tablespoons harissa.
**Omit the spices/harissa if using shakshuka sauce.

What to do:
Preheat the oven to 375 F.

In a large cast-iron skillet or ovenproof pan, heat the olive oil over medium heat. Add the onion and cook, tossing, until beginning to turn golden, 4–5 minutes. Stir in the cumin, paprika, and chili (or the harissa) and allow the seasonings to warm up and become fragrant. Stir in the tomatoes/shakshuka sauce and bring to a gentle simmer. Lower heat slightly and let bubble away until slightly thickened, 8–10 minutes. Add a splash of water if the sauce becomes stiff.

Crack the eggs into the pan, then turn off the stove. Transfer the skillet to the oven and bake until eggs are just set, 7–10 minutes. Using mitts, carefully place the skillet on a potholder. Garnish with desired toppings and serve with bread.