Tomatoey, Yogurty Shakshuka – Rich, Tangy & Comforting Middle Eastern-Inspired Eggs in Sauce

Tomatoey, Yogurty Shakshuka – Rich, Tangy & Comforting Middle Eastern-Inspired Eggs in Sauce

This Tomatoey, Yogurty Shakshuka is a vibrant, creamy, and deeply comforting twist on the traditional Middle Eastern classic. It brings together rich simmered tomatoes, warm spices, perfectly poached eggs, and a luscious swirl of tangy yogurt that adds depth, brightness, and luxurious creaminess. The result is a comforting, flavorful skillet dish perfect for breakfast, brunch, lunch, or even a light dinner. It’s hearty without being heavy, rich without being overwhelming, and bursting with warm spices like cumin, paprika, and chili that balance beautifully with cooling yogurt. Perfect for dipping with crusty bread, pita, sourdough, or naan — this shakshuka is a one-pan wonder you’ll come back to again and again.

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Prep Time 10

Cook Time 18

Servings: 4 Servings

Ingredients Equipment Method Notes

Ingredients

For the Tomato Base:

2 tablespoons olive oil
1 medium onion chopped
1 red bell pepper finely chopped
3 garlic cloves minced
1 ½ teaspoons ground cumin
1 teaspoon smoked paprika
¼ teaspoon chili flakes or more for heat
1 teaspoon tomato paste
1 can 14 oz / 400 g crushed tomatoes
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar optional, helps balance acidity

For the Eggs:

4 –6 large eggs
Salt & pepper to taste

For the Yogurt Swirl:

⅓ cup plain Greek yogurt
1 tablespoon olive oil or melted butter
1 tablespoon lemon juice
Pinch of salt

Optional Garnishes:

Fresh cilantro
Fresh parsley
Crumbled feta
Aleppo pepper
Za’atar
Toasted pine nuts

Equipment

Large skillet (with lid), preferably cast iron
Wooden spoon
Mixing bowl
Measuring cups and spoons
Knife & cutting board
Small spoon for swirling in yogurt

Method

Step 1: Make the Yogurt Sauce

In a small bowl, whisk the yogurt with lemon juice, olive oil, and a pinch of salt.
Set aside — it will be swirled in later.

Step 2: Build the Tomato Base

Heat olive oil in a large skillet over medium heat.
Add onion and red bell pepper, sautéing for 5–6 minutes until softened.
Stir in garlic and cook for 30 seconds.
Add cumin, smoked paprika, chili flakes, and tomato paste.
Cook for 1–2 minutes to bloom the spices and caramelize the paste.

Step 3: Simmer the Sauce

Pour in the crushed tomatoes, salt, pepper, and sugar.
Lower the heat and simmer for 10–12 minutes, until thickened and glossy.
Taste and adjust seasoning — you want a rich, robust tomato flavor.

Step 4: Add the Eggs

Use a spoon to create small wells in the sauce.
Crack an egg into each well.
Season eggs lightly with salt and pepper.
Cover with a lid and cook on low heat:
6–7 minutes for runny yolks
8–10 minutes for medium yolks
The whites should be set but the yolks still glistening.

Step 5: Swirl in the Yogurt

Remove from heat.
Add dollops of the lemony yogurt mixture across the shakshuka.
Use a teaspoon to gently swirl it into the sauce (without fully mixing).
It should create creamy ribbons across the rich tomato base — visually stunning and delicious.

Notes

🧊 Storage & Reheating

Refrigerate: Up to 2 days (eggs will continue to firm).

Reheat: Warm gently on the stovetop over low heat; add extra yogurt after reheating.

Do Not Freeze: Eggs do not freeze well.

🥄 Variations

Green Yogurt Shakshuka: Add spinach and zucchini to the tomato base.

Spicy Harissa Shakshuka: Stir in 1–2 teaspoons of harissa paste.

Creamy Feta Version: Add crumbled feta to the sauce before adding eggs.

Chickpea Boost: Add 1 cup cooked chickpeas for more protein.

Lamb Shakshuka: Add browned spiced ground lamb before simmering.

Roasted Pepper Upgrade: Use fire-roasted tomatoes or roasted red peppers.

Turkish-Style: Add sumac and Aleppo pepper for more heat and tang.

Herb Lovers: Add fresh basil, parsley, and cilantro.

Smoked Shakshuka: Add a touch more smoked paprika or liquid smoke.

Egg-Free Version: Poach chickpeas and vegetables with yogurt swirl for a vegetarian stew.

❓ 10 FAQs

Can I use fresh tomatoes instead of canned?
Yes — use 4–5 chopped ripe tomatoes and cook longer to reduce liquid.

Why add sugar?
It balances the acidity of tomatoes (optional).

Can I make it without yogurt?
Yes — but yogurt adds creaminess and brightness.

Can I make it dairy-free?
Use coconut yogurt or skip the yogurt swirl.

What’s the best pan to use?
A cast iron skillet distributes heat best.

Can I meal prep shakshuka?
You can prep the sauce in advance, then add eggs fresh when serving.

Why are my eggs overcooked?
They continue cooking after removing from heat — take them off slightly early.

Can I cook this in the oven?
Yes — bake at 375°F for 7–10 minutes after adding eggs.

What should I serve with shakshuka?
Crusty bread, pita, naan, couscous, or roasted potatoes.

Can I add cheese?
Yes — feta, mozzarella, or goat cheese melt beautifully into the sauce.

🏁 Conclusion

This Tomatoey, Yogurty Shakshuka is everything comforting, flavorful, and beautifully balanced — rich tomato savoriness, warm spices, perfectly cooked eggs, and a tangy, creamy yogurt finish. It’s vibrant and hearty yet still light, making it suitable for any meal of the day.

With only one pan required and tons of ways to customize it, this shakshuka is a dish you’ll reach for when you crave something delicious, cozy, and deeply satisfying.