Shakshuka Ramen Bowl
Shakshuka is one of those dishes that sounds exotic but is basically just eggs poached in spicy tomato sauce, which makes it way less intimidating once you realize you're not making anything more complicated than breakfast. The sauce is rich and slightly spicy with cumin, paprika, and sometimes a little chili, and the eggs get nestled into the sauce and cooked until the whites are set but the yolks are still runny. Traditionally you eat it with bread for dipping, which is great, but serving it over ramen noodles turns it into a complete meal that's hearty and satisfying without needing anything on the side. It's the kind of fusion that makes sense once you taste it, because noodles and tomato sauce have been friends forever, and adding eggs just makes everything better.
Yolks break like the sun—tomatoes bleed into heat—spice wakes the morning.
Let Me Tell You...
I had shakshuka for the first time at a brunch spot that specialized in Middle Eastern food, and I ordered it mostly because the name sounded fun to say.
When it arrived in a cast-iron skillet with eggs bubbling in bright red tomato sauce, I knew I'd made the right choice.
I broke the yolk with my fork and watched it run into the sauce, turning everything creamy and rich.
I ate the whole thing with pita bread, mopping up every bit of sauce, and immediately wanted to make it at home.
You need space to nestle the eggs into the sauce without overcrowding.
I started making shakshuka on weekends when I had time to cook a proper breakfast instead of eating cereal over the sink.
The base is simple, just onions, peppers, garlic, and canned tomatoes cooked down with spices until it's thick and fragrant.
I'd use a mix of cumin, paprika, and a little cayenne for heat, and sometimes I'd throw in a pinch of cinnamon because it adds this subtle warmth that makes the sauce more complex.
Once the sauce was ready, I'd make little wells in it and crack eggs directly into the wells, covering the pan so the eggs would steam and cook through.
You want the whites set and the yolks runny, which takes about 5-7 minutes covered.
One morning I decided to try serving shakshuka over ramen noodles instead of eating it with bread, mostly because I had noodles and no bread.
I cooked the noodles, drained them, and placed them in bowls, then spooned the tomato sauce and eggs over the top.
I crumbled feta cheese over everything and added fresh parsley because feta and tomatoes are a classic pairing and parsley makes everything look nicer.
It softens in the heat without melting completely, adding creamy, salty bites.
The first bite was everything I wanted: spicy, tangy, rich, and comforting.
The egg yolk broke and ran into the noodles, coating them in creamy richness, and the tomato sauce was bright and flavorful with just enough heat to keep it interesting.
The feta added salty creaminess, and the noodles soaked up all the sauce until they were glossy and delicious.
It tasted like breakfast and dinner had a fusion baby, and I ate it slowly, savoring every bite until the bowl was empty.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 4 large eggs
- 1 can (28 oz) crushed tomatoes
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon ground cinnamon
- 3 tablespoons olive oil
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Pita bread or crusty bread, for serving (optional)
Preparation
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the diced onion and bell pepper. Cook for 6-8 minutes, stirring occasionally, until softened.
- Add the minced garlic, cumin, smoked paprika, cayenne pepper, and cinnamon. Stir for 1 minute until fragrant.
- Pour in the crushed tomatoes and add the sugar. Stir to combine. Bring to a simmer, then reduce heat to medium-low and cook for 10-12 minutes, stirring occasionally, until the sauce has thickened. Taste and adjust seasoning with salt and black pepper as needed.
- Using a spoon, make 4 small wells in the tomato sauce. Crack one egg into each well. Season the eggs lightly with salt and pepper.
- Cover the skillet with a lid and cook for 5-7 minutes until the egg whites are set but the yolks are still runny. If you prefer firmer yolks, cook for 1-2 minutes longer.
- While the eggs cook, prepare the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls.
- Using a large spoon, carefully scoop out 2 eggs with plenty of tomato sauce and transfer to each bowl over the noodles.
- Top each bowl with crumbled feta cheese and fresh parsley. Serve immediately with pita or crusty bread on the side if desired.