Spicy Eggs in Tomato Sauce

This hearty Shakshuka has become my go-to breakfast when I want to impress weekend guests without spending hours in the kitchen. The combination of spicy tomato sauce, runny eggs, and melted cheese creates a dish that's both comforting and exciting, perfect for starting your day with bold flavors.

I first made this Shakshuka during a rainy Sunday morning when I had unexpected guests and needed something impressive but easy. Everyone was scraping the pan clean with bread, and now it's requested whenever friends stay over at my home.

Ingredients

• Olive oil: creates the foundation for sautéing with its rich flavor
• Small onion: adds sweetness and depth when properly caramelized
• Garlic cloves: provide that essential aromatic base
• Marinara sauce: makes this recipe quick but still flavorful
• Fresh basil leaves: bring brightness and color
• Red pepper flakes: add customizable heat
• Salt and pepper: for seasoning to your taste preference
• Eggs: provide the protein and creamy richness when baked just right
• Fresh Mozzarella cheese: melts beautifully and adds indulgent texture

Step-by-Step Instructions

Preheat Oven:

Turn your oven to 375°F so it's fully heated when you're ready to bake. This temperature gives perfect egg consistency without overcooking the sauce.

Sauté Aromatics:

Heat olive oil in your ovenproof skillet over medium heat until it shimmers. Add chopped onion and cook for a full 5 minutes until they become translucent and start to caramelize at the edges. Then add minced garlic and cook for just 30 seconds until fragrant. Watch carefully as garlic burns quickly and can turn bitter.

Create Sauce Base:

Pour in marinara sauce and stir to combine with the aromatics. Sprinkle in chopped basil and red pepper flakes. The amount of red pepper flakes is critical here adjust according to your heat preference. Season with salt and pepper then bring the mixture to a gentle boil which helps concentrate flavors.

Add Eggs and Cheese:

Remove the skillet from heat and use the back of a spoon to create small wells in the sauce. Carefully crack each egg into its own well trying not to break the yolks. Place slices of fresh mozzarella between the eggs allowing some to melt into the sauce for extra richness.

Bake to Perfection:

Transfer the skillet carefully to the preheated oven. Bake for 8 to 10 minutes watching closely around the 8 minute mark. For runny yolks look for whites that are just set but yolks that still jiggle slightly when the pan is moved. For firmer eggs add 2 to 3 minutes of baking time.

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The fresh basil is truly the secret hero in this recipe. I once made it without when I thought dried herbs would suffice and the difference was remarkable. The fresh leaves infuse the hot sauce with their aromatic oils creating an entirely different experience. My daughter actually requests this dish by asking for "that eggy thing with the green bits" because the basil makes such an impression.

Make It Your Own

This Shakshuka welcomes customization based on what you have available. Try adding sautéed bell peppers mushrooms or zucchini to the sauce for extra vegetables. Spinach wilted into the sauce just before adding the eggs adds nutrition and color. For meat lovers crispy chorizo or pancetta adds wonderful texture and saltiness that complements the tomato sauce beautifully.

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Serving Suggestions

Shakshuka truly shines when served with proper accompaniments. Warm crusty bread is essential for sopping up the flavorful sauce crusty sourdough or a rustic baguette work wonderfully. For a more substantial meal serve with a simple green salad dressed with lemon and olive oil to cut through the richness. In Middle Eastern tradition a dollop of labneh or thick Greek yogurt on top adds cooling creaminess against the spicy sauce.

Cultural Background

Shakshuka originated in North Africa particularly Tunisia before becoming popular throughout the Middle East and Mediterranean. The dish's name roughly translates to "mixture" in certain Arabic dialects reflecting its humble origins as a simple way to use available ingredients. While my version leans toward an Italian influence with marinara and mozzarella traditional versions often use cumin coriander and paprika as key spices. Appreciating its versatile heritage allows you to experiment confidently with different flavor profiles.

Storage Tips

The best way to enjoy leftover Shakshuka is to store only the sauce portion. If you anticipate leftovers set aside some sauce before adding eggs and refrigerate it separately. When ready to eat reheat the sauce gently in a small skillet then crack fresh eggs directly into the hot sauce and finish as directed. If storing with eggs already cooked refrigerate in an airtight container for up to 3 days but be aware the yolks will continue to set becoming fully cooked when reheated.

Commonly Asked Questions

→ What cheese works best for Shakshuka?

Fresh mozzarella is traditional, but you can substitute with crumbled feta or goat cheese for extra texture and tanginess. The cheese melts beautifully into the spicy tomato sauce, creating a creamy contrast to the eggs.

→ Can I make Shakshuka ahead of time?

While best served fresh, you can prepare the tomato sauce base ahead of time. When ready to serve, reheat the sauce, add the eggs and cheese, then bake. Completely cooked shakshuka can be stored in an airtight container in the refrigerator for 3-4 days.

→ How do I know when the eggs are properly cooked?

For runny yolks, bake for 8-10 minutes until the whites are just set but the yolks still jiggle slightly when touched. For firmer yolks, extend the baking time by 2-3 minutes. The eggs will continue cooking slightly after removing from the oven.

→ What can I serve with Shakshuka?

Shakshuka pairs beautifully with warm pita bread, crusty sourdough, or naan for dipping into the sauce. Add a simple side salad with lemon vinaigrette or some yogurt with fresh herbs to complete the meal.

→ Can I adjust the spice level?

Absolutely! Adjust the red pepper flakes to your preference - use less for a milder dish or more for extra heat. You can also add a dash of harissa paste or smoked paprika to create different flavor profiles.

→ Is homemade marinara sauce better than store-bought?

While store-bought marinara works well for convenience, homemade sauce provides bolder, fresher flavors. If using store-bought, choose a high-quality option without added sugars, and consider enhancing it with extra fresh herbs.