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Shakshuka Soup

Shakshuka Soup

Melena
This Shakshuka Soup is a cozy, spoonable twist on the classic North African–inspired dish. Made with rich tomatoes, bell peppers, warm spices, and perfectly poached eggs, this one-pot shakshuka-style soup is bold, comforting, and perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine North African–Inspired
Servings 4 servings

Ingredients
  

  • Main Ingredients:
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 28-ounce can crushed tomatoes
  • 3 cups vegetable broth
  • 4 large eggs
  • 1 handful fresh spinach optional
  • Spice Blend & Flavor Base:
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ¼ –½ teaspoon red pepper flakes adjust to taste
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • Optional Garnish:
  • Fresh parsley or cilantro
  • Crumbled feta
  • Lemon wedges
  • Extra red pepper flakes

Instructions
 

  • Prep Ingredients
  • Dice bell pepper and onion evenly.
  • Mince garlic.
  • Crack eggs into small bowls for easy poaching.
  • Sauté Vegetables
  • Heat olive oil in a large pot over medium heat.
  • Add onion and bell pepper. Cook 5–7 minutes until softened.
  • Stir in garlic and cook 30 seconds.
  • Toast Spices
  • Add cumin, smoked paprika, coriander, red pepper flakes, salt, and pepper.
  • Stir 30 seconds to toast and release fragrance.
  • Build the Broth
  • Add crushed tomatoes and vegetable broth.
  • Bring to a gentle simmer.
  • Simmer 10–15 minutes to deepen flavor.
  • Stir in spinach if using.
  • Poach the Eggs
  • Reduce heat to low.
  • Create small wells in the soup.
  • Gently slide eggs into each well.
  • Cover and cook 5–7 minutes until whites are set and yolks reach desired doneness.
  • Finish & Serve
  • Turn off heat and let rest 2–3 minutes.
  • Garnish with parsley, feta, or lemon.
  • Serve immediately with crusty bread.

Notes

  • Keep heat low when poaching eggs to prevent overcooking.
  • Taste and adjust seasoning before adding eggs.
  • If soup thickens too much, add a splash of broth.
  • Store base separately from eggs for best leftovers (up to 3 days).
  • Freezing not recommended once eggs are added.
Keyword shakshuka soup