Description
This authentic shakshuka recipe features eggs poached in a spiced tomato and pepper sauce, finished with fresh herbs. It’s hearty, flavorful, and perfect for breakfast, brunch, or dinner—all in one skillet.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (or cayenne, to taste)
2 tablespoons tomato paste
1 can (28 oz) crushed or diced tomatoes (fire-roasted if possible)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional: crumbled feta, olives, or red pepper flakes for topping
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté until softened, about 5–7 minutes.
Stir in garlic and spices; cook for 30 seconds until fragrant.
Add tomato paste and cook for 1–2 minutes, then stir in crushed tomatoes. Season with salt and pepper.
Reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the sauce thickens.
Use the back of a spoon to make small wells in the sauce. Carefully crack eggs into each well.
Cover and cook 5–8 minutes, until whites are set but yolks remain slightly runny.
Remove from heat, sprinkle with parsley (and feta or olives if desired). Serve hot with crusty bread or pita.
Notes
For less spice, reduce or omit the chili powder.
For extra protein, add chickpeas or beans to the sauce.
Make ahead: prepare the sauce up to 2 days ahead and add the eggs just before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Brunch / Dinner
- Method: One-pan / Skillet
- Cuisine: Middle Eastern / Mediterranean
Nutrition
- Serving Size: 1 portion (¼ of recipe with 1–2 eggs)
- Calories: 220
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 185mg
