Fire-Roasted Shakshuka with Spiced Tomato Sauce
A Middle Eastern egg dish featuring fire-roasted peppers, onions, and garlic combined with a deeply spiced tomato base. Whole and diced fire-roasted tomatoes are simmered with warm spices—cumin, paprika, sumac, cinnamon, and coriander—creating a complex, aromatic sauce. Eggs are poached directly in the sauce until whites set and yolks remain runny. Serve for breakfast, brunch, or a light dinner with crusty bread for dipping. This version emphasizes the caramelized sweetness of roasted vegetables and the layered warmth of spices.
Ingredients
- 2 red bell peppers, cut into large flat slices
- 1 yellow onion, quartered
- 1 head garlic, halved
- ½ cup olive oil
- 1 tablespoon salt, divided
- 1 tablespoon pepper, divided
- 1 28-ounce can whole tomatoes
- 2 14.5-ounce cans fire-roasted diced tomatoes
- ½ tablespoon cumin
- 1 tablespoon paprika
- ½ teaspoon sumaclemon zest1/2 teaspoonacid substitute
bright citrus instead of tangy spice
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- 4 eggs
- ¼ cup parsley, chopped, for topping
Instructions
- 1
Preheat oven to 400F.
- 2
Arrange bell peppers skin-side down on a foil-lined baking sheet with quartered onion and halved garlic. Drizzle with olive oil and season with half the salt and pepper.
- 3
Roast until pepper skins blister and garlic softens, 30-40 minutes.
- 4
Transfer peppers to a bowl, cover with plastic wrap, and let steam until cool.
- 5
Peel pepper skins and roughly chop. Chop onion and squeeze softened garlic from bulb.
- 6
Heat a deep skillet over medium heat. Add whole tomatoes and crush with spoon back.
- 7
Stir in diced tomatoes, cumin, paprika, sumac, cinnamon, and coriander. Bring to simmer.
- 8
Add chopped pepper, onion, and garlic. Stir to combine.
- 9
Create four wells in tomato mixture and crack one egg into each well.
- 10
Cover skillet and simmer until egg whites turn opaque and yolks are lightly covered.
- 11
Remove from heat. Season with remaining salt and pepper. Top with parsley.
- 12
Serve with toast or crusty bread.
Tips
Covering roasted peppers with plastic wrap creates steam that loosens skins, making them easier to peel. Don't skip this step.
Keep heat at medium once tomatoes are added. High heat can cause eggs to overcook before whites fully set.
For runny yolks, cover the skillet and check eggs after 4-5 minutes rather than guessing.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently on stovetop over low heat, stirring occasionally. Reheating can overcook eggs; add fresh eggs when serving if preferred.
Prepare roasted vegetables and tomato sauce base up to 2 days ahead. Store separately. Warm sauce and add eggs just before serving for best texture.
Serve hot directly from skillet with warm crusty bread, pita, or flatbread for dipping. Accompany with labneh, Greek yogurt, or feta cheese. Fresh herbs like mint and cilantro work well as additional toppings.
Common Mistakes
Don't skip pepper steaming; unpeeled skin makes the dish bitter.
Don't use high heat for the sauce; eggs will scramble instead of poach gently.
Don't cover peppers too long; over-steaming makes them mushy.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make shakshuka without roasting the peppers?
Yes, but results differ. Skip roasting and add diced raw peppers directly to the tomato sauce. They won't have the same caramelized depth. Simmer longer until peppers soften, about 15 minutes.
What if I prefer firmer egg yolks?
Simmer covered for 7-8 minutes instead of 4-5, until yolks are mostly set but still slightly soft in the center. Check visually around the 6-minute mark to avoid overcooking.
How long can I keep shakshuka in the refrigerator?
Up to 3 days in an airtight container. The sauce keeps longer than eggs. Freeze sauce alone up to 3 months; cook fresh eggs when reheating.