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–+ servings

Easy Shakshuka

A simple one-pan shakshuka with eggs poached in a warmly spiced tomato, pepper, and onion sauce—perfect for breakfast, brunch, or a quick dinner.
Amanda
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Serving Size 3 servings

Equipment

  • 10–12 inch cast-iron or oven-safe skillet
  • Lid (or large plate to cover)
  • Wooden spoon or spatula
  • cutting board
  • Chef’s knife
  • Measuring spoons

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 28 oz canned diced tomatoes or ~6 fresh tomatoes, chopped
  • 2 tsp ground cumin
  • 1 tsp paprika smoked or sweet
  • 1 tsp chili powder adjust to taste
  • 1 pinch red pepper flakes optional
  • kosher salt to taste
  • black pepper to taste
  • 6 large eggs
  • 1/2 cup feta cheese crumbled, optional
  • 1/4 cup fresh cilantro or parsley chopped

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until softened, about 5 minutes.
  • Add the bell pepper and minced garlic. Cook until the pepper begins to soften and the garlic is fragrant, 3–4 minutes.
  • Stir in the diced tomatoes, cumin, paprika, chili powder, and (if using) red pepper flakes. Season with salt and black pepper.
  • Bring to a simmer and cook uncovered until the sauce thickens slightly, about 10 minutes. If the sauce gets too thick, add a splash of water.
  • Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well, keeping yolks intact.
  • Cover the skillet with a lid (or a large plate) and cook until the egg whites are set but yolks are still soft, 5–7 minutes. Cook longer for firmer yolks.
  • Remove from heat. Sprinkle with feta (if using) and fresh herbs. Serve straight from the pan with pita or crusty bread for scooping.

Notes

Make-ahead tip: The tomato-pepper sauce can be made in advance and refrigerated up to 3 days or frozen up to 3 months. Reheat the sauce, then add the eggs and cook as directed.
Serving ideas: pita, crusty bread, rice, couscous, or quinoa.
Storage: Leftovers keep refrigerated about 3 days; yolks will firm up when reheated.

Nutrition

Calories: 320kcal | Protein: 18g | Saturated Fat: 6g | Cholesterol: 370mg | Sodium: 650mg