Description

Shakshuka is a one-skillet dish of poached eggs in a spiced tomato and bell pepper sauce. Originating in North Africa and beloved throughout the Middle East, it’s a flavorful, comforting meal ideal for breakfast, brunch, or dinner.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 bell pepper, diced (any color)
3 garlic cloves, minced
1 can (14 oz) crushed or diced tomatoes
1 tablespoon tomato paste
4–6 large eggs
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon chili flakes or cayenne pepper (optional)
Salt, to taste
Black pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)

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Instructions

Heat olive oil in a large skillet over medium heat.
Add chopped onion and bell pepper. Sauté for 5–7 minutes until softened.
Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1 minute until fragrant.
Add tomato paste and stir for another minute.
Pour in the crushed or diced tomatoes. Stir, season with salt and pepper, and let simmer for 10–15 minutes until thickened.
Use a spoon to create small wells in the sauce and gently crack an egg into each well.
Cover the skillet and cook for 5–8 minutes, or until egg whites are set and yolks are still runny (or to desired doneness).
Remove from heat and garnish with fresh parsley or cilantro.
Serve hot with crusty bread or warm pita.

Notes

Use smoked paprika for a deeper, smoky flavor.The sauce can be prepared ahead and reheated when ready to add eggs.Cook eggs gently to keep yolks runny—watch closely during the final minutes.Great with feta or goat cheese added just before serving.Perfect for dipping with sourdough, pita, or challah.

Nutrition

Serving Size: 1/4 of recipe (1–2 eggs with sauce)
Calories: 220
Sugar: 6g
Sodium: 400mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 10g
Cholesterol: 185mg