Bring the flavors of the Middle East to your kitchen with this classic shakshuka recipe—poached eggs gently simmered in a rich tomato and pepper sauce infused with garlic, cumin, and paprika. This healthy, one-skillet dish is perfect for breakfast, brunch, or a cozy dinner. Scoop it up with warm bread and enjoy a comforting, flavorful meal made in just 30 minutes!
⭐ Why This Recipe Works
✔ Authentic North African flavors (Tunisian-inspired)
✔ 3 levels of spiciness (mild to fiery)
✔ One-pan wonder – easy cleanup
Yields: 2-4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red or yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder (or more to taste)
- Salt and black pepper to taste
- 4 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita bread, for serving
Equipment:
- Large oven-safe skillet (preferably cast iron) with a lid
Instructions:
Step 1: Sauté the Vegetables
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion and sliced bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.
Step 2: Add Garlic and Spices
- Stir in the minced garlic and cook for another minute until fragrant. Add the paprika, cumin, and chili powder. Cook, stirring constantly, for about 30 seconds until the spices are fragrant.
Step 3: Add Tomatoes and Simmer
- Pour in the diced tomatoes (with their juice) and tomato sauce. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken. Stir occasionally.
Step 4: Create Wells for the Eggs
- Using the back of a spoon, make 4 small wells in the tomato sauce.
Step 5: Crack the Eggs
- Carefully crack one egg into each well.
Step 6: Poach the Eggs
- Cover the skillet and cook over low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference). You can also finish cooking the eggs in a preheated 350°F (175°C) oven for a few minutes if your skillet lid is not tight-fitting, or if you prefer the yolks a bit more set.
Step 7: Garnish and Serve
- Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh chopped parsley or cilantro. Serve hot directly from the skillet with crusty bread or warm pita bread for dipping into the sauce and runny yolks.
💡 Pro Tips
✔ Egg doneness: 5 mins = runny, 8 mins = set yolks
✔ No sticking: Gently swirl sauce around eggs as they cook
✔ Make ahead: Sauce keeps 3 days (add eggs fresh)
🍽️ Serving Suggestions
- With labneh or yogurt
- Side of olives and pickles
- Pair with mint tea
🌡️ Storage
- Fridge: 2 days (reheat gently – eggs will harden)
- Freeze: Sauce only (without eggs) 3 months
📊 Nutrition (Per Serving – 2 Eggs)
Calories: 320 | Protein: 16g | Fiber: 6g
Enjoy your delicious homemade Shakshuka!
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