Go Back
Easy Shakshuka recipe featuring poached eggs in spiced tomato sauce

Shakshuka

A comforting and easy dish of eggs cooked in a spicy tomato sauce, perfect for a cozy breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean, North African
Calories: 320
Ingredients Method Notes

Ingredients
  

For the sauce
  • 1-2 tablespoons olive oil To warm in the skillet
  • 1 small onion, chopped
  • 1 medium bell pepper, chopped Red is preferred for sweetness
  • 3 cloves garlic, minced Add more if desired
  • 1-2 teaspoons paprika
  • 1 teaspoon cumin
  • a pinch chili flakes or cayenne Optional, for added spice
  • 1 can crushed tomatoes (about 28 ounces) Alternatives: chopped fresh tomatoes
  • to taste salt and pepper
For the eggs
  • 4-6 eggs Depending on preference for servings
  • to taste feta cheese, for topping Recommended
  • to taste fresh parsley or cilantro
Optional Add-ins
  • 1 handful spinach For extra heartiness
  • 1/2 cup chickpeas For more protein
  • 1 cooked sausage For serving on the side

Method
 

Preparation
  1. Warm olive oil in a large skillet over medium heat.
  2. Add onion and bell pepper. Cook until softened, about 5 to 7 minutes.
  3. Add garlic, paprika, cumin, and chili flakes. Stir for about 30 seconds.
  4. Pour in the crushed tomatoes. Add salt and pepper. Let it simmer for 10 to 15 minutes until thickened.
Cooking
  1. Use a spoon to make little wells in the sauce, then crack the eggs into the wells.
  2. Cover the pan and cook until egg whites are set but yolks are still runny, about 5 to 8 minutes.
  3. Top with feta and herbs, then serve right away.

Notes

Keep the heat gentle once the eggs go in to prevent overcooking. Adjust consistency of sauce by adding water if too thick or simmering longer if too thin.