Give me eggs any time of day because they’re the ultimate comfort food.

In this one-skillet dish eggs and colorful red and yellow peppers simmer on the stovetop in a spicy tomato sauce infused with cumin and smoked paprika. A sprinkling of salty feta and pitted olives perk up the dish

Shakshuka is a healthy, hearty meal that works for breakfast, lunch, or dinner. It’s an all-purpose kind of fast dish that’s guaranteed to brighten a chilly morning or ease the mad dash on a weeknight.

What is Shakshuka?

Shakshuka, a dish of eggs poached in a spicy tomato sauce, has its origins in North Africa, but it has migrated to the Middle East and is now pretty much known all over the world, especially in Israel, where it is practically a national specialty.

While many versions (like this one) have a tomato and pepper base, there are plenty of variations. Add harissa to the sauce and serve it with a dollop of yogurt or labne (labneh) a strained, thickened yogurt.

Make a minty tomato sauce with jalapeno for a change or skip the tomatoes and make a green shakshuka with herbs, greens, and cream. You could also make it with fresh summer vegetables and pesto like this one. Other additions might include artichokes, greens, cannellini beans, chickpeas, or even diced potatoes. The concept is open to improvisation, so go for it!

Best Tomatoes for Shakshuka

I prefer to use whole canned tomatoes rather than diced ones for this sauce, especially San Marzano tomatoes. They are usually bathed in a thick puree and break down easily when you crush them. Here you are looking for a thick sauce with a soft texture and whole tomatoes will get you there.

Diced tomatoes are packed in calcium chloride and thinner tomato juice, which helps them hold their shape. You can use them if that’s what you have on hand, but if you’re shopping specifically for this recipe, pick up a can of whole tomatoes for the best outcome.