The Boldest Spicy Shakshuka with Poached Eggs and Peppers
A Fail-Proof One-Pan Shakshuka Recipe with a Rich, Spicy & Tangy Glow
What makes this the best shakshuka? The secret to this global brunch sensation is the blooming of the wood-fired spices and the gentle "Liquid Gold" poaching technique combined with Blazing Citrus Hot. Unlike standard tomato-and-egg dishes, our method involves blooming smoked paprika and cumin in oil to deepen the flavor profile before simmering. By stirring our vinegar-free Blazing Citrus Hot into the sauce, you add a Rich, Spicy and Tangyintensity (8/10 Heat) that provides a bright, acidic lift to the creamy yolks for a gourmet, fiery finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 210
Protein: 11g
Carbs: 14g
Fat: 12g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
2 tbsp (30 ml) Extra virgin olive oil
1 large (150 g) Onion, diced
1 large (150 g) Red bell pepper (capsicum), seeded and diced
3 cloves (15 g) Garlic, minced
1 tsp (5 g) Ground cumin
1 tsp (5 g) Smoked paprika
1/4 tsp (1 g) Cayenne pepper
1 can (800 g) Crushed tomatoes
6 large Eggs
1/4 cup (15 g) Fresh coriander (cilantro), chopped
2 oz (60 g) Feta cheese, crumbled (optional)
2 Tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot Sauce
Ingredient Spotlight: Smoked Paprika vs. Sweet Paprika
Using smoked paprika (pimentón) is vital for an authentic Shakshuka flavor because it provides a deep, wood-fired essence that mimics traditional clay-pot cooking. While sweet paprika adds color and a mild pepper flavor, the smoked variety adds a layer of complexity that balances the acidity of the tomatoes. Always look for high-quality Spanish smoked paprika to ensure the spice is fragrant and not bitter.
Heat It Up with Eleven Eleven Sauce: To take this dish to the next level, stir in a bold splash of Blazing Citrus Hot. Using this organic citrus infused hot sauce as a mix-in provides a bright, acidic lift that cuts through the richness of the egg yolks. It is a flavorful hot sauce for weeknight meals that transforms a simple tomato base into a gourmet experience with a fiery, lingering finish.
The Rich Spicy and Tangy Masterpiece
Heat Level: 8/10
Vinegar Content: 0%
Flavor Profile: Rich, Spicy, Tangy
Base: Organic Grapefruit Juice
Calories: 5
Total Fat: 0g
Sodium: 35mg
Total Carbohydrates: 1g
Dietary Fiber: 0g
Sugars: 1g
Protein: 0g
Directions: To fully experience the depth of Blazing Citrus Hot, shake the bottle vigorously before each use to incorporate the natural citrus oils and pepper solids. Begin by drizzling a small amount onto hearty proteins like grilled steak or blackened chicken. The rich grapefruit base is designed to cut through fats, so it excels when paired with avocado or creamy sauces. Store in a cool, dark place or refrigerate after opening to maintain the vibrant color and heat intensity of the Carolina Reaper peppers.
Directions:
Heat the olive oil in a large skillet or cast iron pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5–7 minutes until the vegetables are softened and the onions are translucent.
Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until the spices are fragrant, which helps to bloom their oils and deepen the overall flavor profile of the sauce.
Pour in the crushed tomatoes and the Blazing Citrus Hot. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. Pro-Tip: If the sauce becomes too thick, add a tablespoon of water at a time to maintain a saucy consistency that allows the eggs to poach evenly without burning the bottom of the pan.
Use a large spoon to make six small wells in the tomato mixture. Gently crack an egg into each well. Season each egg with a pinch of salt and black pepper.
Cover the skillet with a lid and cook for 5–8 minutes, or until the egg whites are set but the yolks are still runny. Pro-Tip: Keep a close eye on the eggs during the last two minutes of cooking; the residual heat of the pan will continue to cook the yolks even after you remove it from the stove, so pull them early for the perfect "liquid gold" center.
Remove from heat and garnish with crumbled feta and fresh coriander (cilantro). Serve immediately with warm pita or crusty bread.
Tips & Variations:
Make it Smokier: To enhance the charred flavor of the dish, add a finely chopped chipotle pepper in adobo sauce along with the garlic. The smokiness complements the bell peppers and provides a deeper red color to the sauce. This variation is particularly good if you are serving the Shakshuka for dinner rather than breakfast.
Regional Swap (Mexican-style): Transform this into a "Shakshuka-Verde" by replacing the crushed tomatoes with salsa verde and using black beans and corn as the base vegetables. Top with cotija cheese, sliced avocado, and a squeeze of fresh lime juice to bridge the gap between Middle Eastern and Mexican flavors.
Add More Greens: Incorporate two cups of fresh baby spinach or kale into the tomato sauce just before cracking the eggs. Stir the greens until they are wilted, which adds a boost of iron and a vibrant pop of color. This is an excellent way to make the meal more filling and nutrient-dense without adding significant calories.
Perfect Poaching: For the best texture, ensure your tomato sauce is at a gentle simmer, not a rolling boil, before adding the eggs. A high-heat boil will cause the egg whites to feather and disperse into the sauce rather than staying in a neat, poached shape. Covering the pan is essential as the steam cooks the tops of the whites while the bottom poaches in the sauce.
Bread Pairings: While pita is traditional, try serving this with thick slices of toasted sourdough or challah bread. The sturdy structure of these breads allows them to hold up against the heavy sauce and runny yolks without becoming soggy too quickly. Brushing the bread with garlic oil before toasting adds another layer of savory goodness to the meal.
Other Users Suggest:
Replacing: Crushed tomatoes.
New Measurement: 800g of fresh, blanched, and peeled Roma tomatoes.
Why: Provides a fresher, lighter taste and a chunkier texture for those who prefer less acidity than canned versions.
Replacing: Feta cheese.
New Measurement: 1/2 cup (120 ml) of full-fat Greek yogurt.
Why: Adding a dollop of cold yogurt on top creates a cooling contrast to the spicy sauce and adds a pleasant tanginess.
Storage, Reheat & Freeze:
Storage: Place leftover sauce (without eggs) in an airtight container in the fridge for up to 3 days.
Reheat: Warm the sauce in a skillet over medium heat until simmering, then add fresh eggs to poach.
Freeze: The tomato and pepper base can be frozen for up to 2 months; thaw overnight before reheating and adding eggs.
People Also Ask
How do I get the perfect runny yolks in shakshuka? Keep a close eye on the eggs during the last two minutes of cooking. The residual heat of the cast iron pan will continue to cook the yolks even after you remove it from the stove. For the perfect "liquid gold" center, pull the pan off the heat just as the egg whites are fully set but the yolks still look soft. Covering the pan is essential as the steam cooks the tops of the whites while the bottom poaches in the sauce.
Why is smoked paprika better than sweet paprika for this recipe? Smoked paprika (pimentón) is vital because it provides a deep, wood-fired essence that mimics traditional clay-pot cooking. While sweet paprika adds color, the smoked variety adds a layer of complexity that balances the acidity of the tomatoes. This creates a more authentic, savory depth that defines North African and Middle Eastern cuisine.
What does a vinegar-free hot sauce add to a poached egg dish? Standard vinegar-based sauces can introduce a harsh, sharp sting that clashes with the delicate richness of runny egg yolks. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice. This creates a "Rich, Spicy & Tangy" profile that integrates seamlessly into the tomato sauce, lifting the flavors with a citrus-charged heat rather than an acidic burn.
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