Shakshouka Recipe (Poached Eggs in Tomato Sauce| | PBS Food

Shakshouka is believed to have originated in Tunisia, and is traditionally served in a cast iron pan. Food blogger Marc Matsumoto suggests getting extra bread to mop up the sauce. He also explains the options for tomatoes in a full post on the Fresh Tastes blog.


Yield: 3-4 servings



  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 2 cloves garlic, finely minced
  • 1 small red chili pepper, finely minced (optional, to taste)
  • 1 medium onion, minced
  • 1 red bell pepper, minced
  • 1 yellow bell pepper, minced
  • 1 kilogram ripe tomatoes, peeled and roughly chopped (35 ounces)
  • 1 bay leaf
  • 1 teaspoon salt
  • parsley, minced for garnish


  1. Heat a medium saucepan over a medium flame until hot. Add the oil and cumin seeds. Toast until fragrant (about 30 seconds).
  2. Add the garlic, chili pepper, onion, and bell peppers, and then fry until they’re tender and starting to caramelize (about 10-15 minutes).
  3. Add the tomatoes, bay leaf, and salt, and then simmer uncovered until the mixture is thick and chunky (about 15-20 minutes).
  4. Taste the sauce and adjust the seasonings to your tastes. At this point, you can divide the mixture and save some for later. You should have enough tomato sauce to poach about 6 eggs, so if you only want to make 2 eggs, set 2/3 of the mixture aside.
  5. Break the eggs into the pot, and then turn down the heat to medium low, covering the pan with a lid. Cook the eggs until they reach your desired level of doneness.
  6. Serve the Shakshouka with your favorite bread.
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