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 Skillet
Perfect for cooking and serving shakshuka
$29.99View on AmazonSpice Set
Essential spices for authentic shakshuka and other recipes
$24.99View on AmazonServing Bowls
Shallow bowls ideal for serving shakshuka
$32.99View on Amazon
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.
