Description

Shakshuka is a flavorful Middle Eastern and North African dish consisting of eggs poached in a spicy, aromatic tomato sauce made with onions, bell peppers, garlic, and warm spices. This one-pan vegetarian recipe is perfect for breakfast, brunch, or a light dinner and can be easily customized with fresh herbs and cheese toppings for extra richness.

Ingredients

Vegetables and Aromatics

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced

Spices

1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper (optional)

Tomato Base

1 can (28 oz) crushed tomatoes
Salt and black pepper to taste

Eggs and Garnishes

6 large eggs
1/4 cup fresh parsley or cilantro, chopped
Crumbled feta or goat cheese for topping (optional)

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Instructions

Heat the olive oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
Sauté onion and bell pepper: Add the diced onion and red bell pepper to the skillet and cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Add garlic and spices: Stir in minced garlic, ground cumin, smoked paprika, and the optional cayenne pepper. Cook for an additional minute until the mixture releases a fragrant aroma.
Add tomatoes and simmer: Pour in the crushed tomatoes and season with salt and black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally, until it thickens slightly.
Create wells and add eggs: Use a spoon to make small wells in the tomato sauce, then carefully crack an egg into each well, spacing them evenly.
Cook eggs: Cover the skillet with a lid and cook the eggs for 6–8 minutes, or until the whites are set but the yolks remain runny, or cook longer to your preferred doneness.
Garnish and serve: Remove from heat, sprinkle chopped fresh parsley or cilantro and optional crumbled feta or goat cheese on top. Serve hot with crusty bread or warm pita.

Notes

For a richer, slightly sweeter sauce, add a pinch of sugar or a splash of balsamic vinegar when simmering the tomatoes.
Shakshuka works well as a versatile dish for breakfast, brunch, or a light dinner.
Add leafy greens such as spinach or kale during the simmering step for added nutrition and flavor variety.