Shakshuka (Eggs in Tomato Sauce)
A flavorful Middle Eastern breakfast dish with eggs poached in a spiced tomato and pepper sauce.
shakshukaeggs in tomato saucemiddle eastern breakfastone-pan mealbreakfast eggs
Prep Time
10 mins
Cook Time
25 mins
Servings
4
Ingredients
- 6 large eggs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 /2 teaspoon cayenne pepper (adjust to taste)
- 1 can (28 oz) crushed tomatoes
- 1 /2 cup water
- Salt and freshly ground pepper
- Fresh chopped parsley or cilantro
- Crumbled feta cheese (optional)
- Warm pita bread or crusty bread for serving
Recommended Tools
Cast Iron Skillets
Perfect for cooking shakshuka
Middle Eastern Spice Sets
Essential spices for authentic shakshuka
Serving Bowls
Beautiful bowls for serving shakshuka
Instructions
- 1Heat olive oil in a large, deep skillet over medium heat.
- 2Add onions and cook until softened, about 5-7 minutes.
- 3Add garlic and cook for another minute until fragrant.
- 4Stir in cumin, paprika, and cayenne pepper, cooking for 30 seconds to toast the spices.
- 5Add crushed tomatoes and water, season with salt and pepper.
- 6Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- 7Using a spoon, make 6 wells in the sauce for the eggs.
- 8Crack an egg into each well, taking care not to break the yolks.
- 9Cover the skillet and cook for 5-8 minutes until egg whites are set but yolks are still runny.
- 10Garnish with parsley and serve hot with warm bread.
Pro Tip
For an extra flavor boost, add 1 teaspoon of smoked paprika or 1/2 teaspoon of ground coriander to the spice mixture. This dish is traditionally served in the pan it's cooked in.
