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Delicious Easy Shakshuka Classic with poached eggs in spicy tomato sauce served in a skillet.

Shakshuka

A cozy and impressive North African dish featuring eggs poached in a spiced tomato and pepper sauce, perfect for busy weeknights or lazy brunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tablespoons Olive oil For cooking the vegetables
  • 1 small Onion, diced Adds sweetness
  • 1 piece Bell pepper, diced Red preferred for sweetness
  • 4 cloves Garlic, minced For flavoring the sauce
  • 1 can Crushed tomatoes or canned diced tomatoes (about 14 to 15 oz) Base of the sauce
  • 1 tablespoon Tomato paste Optional but enhances flavor
  • 1 teaspoon Cumin For spice
  • 1 teaspoon Paprika For flavor
  • 1 pinch Chili flakes or cayenne Adjust to taste for heat
  • 1 to taste Salt and black pepper For seasoning
  • 6 pieces Eggs Adjust depending on hunger level
Optional toppings
  • 1 cup Feta For garnish
  • 1 cup Chopped parsley or cilantro For garnish
  • 1 cup Sliced olives For garnish

Method
 

Preparation
  1. Warm olive oil in a skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook until soft and fragrant, about 5 to 7 minutes.
  2. Stir in garlic and cook for about 30 seconds until fragrant.
Building the Sauce
  1. Add tomatoes and tomato paste (if using). Sprinkle in cumin, paprika, and chili flakes. Stir and simmer for about 8 to 12 minutes until sauce thickens.
  2. Taste and adjust salt and pepper as needed.
Cooking the Eggs
  1. Make small wells in the sauce using a spoon. Crack an egg into each well.
  2. Cover the pan and cook on low to medium low until the whites are set, about 5 to 10 minutes depending on desired yolk firmness.
Serving
  1. Turn off heat. Add desired toppings like feta, herbs, or olive oil and serve directly from the pan.

Notes

Make the sauce ahead of time and refrigerate for up to 3 days. Reheat the sauce before adding eggs to maintain tenderness. Can adjust spice level based on preference.