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A skillet with six eggs cooked in a tomato sauce, topped with crumbled cheese and fresh herbs, sits on a striped towel next to utensils and a bowl of cheese.
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How To Make Shakshuka

This easy shakshuka recipe combines a rich tomato sauce with gently poached eggs and crumbled feta. It is a simple, satisfying dish that comes together in one pan and works perfectly for breakfast or brunch.
Course Breakfast
Cuisine International, Mediterranean
Keyword add the eggs, baked eggs, bell pepper, brunch, cumin, easy shakshuka recipe, feta, make shakshuka, middle eastern, north african, onion, paprika, pita, poach, poached egg, shakshuka, shakshuka recipe, simmer, spice, tomato, tomato sauce, yolk
Prep Time 10 minutes
Cook Time 37 minutes
Servings 3 Servings
Calories 214kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 Cup Onion diced small
  • 1 Cup Red Bell Pepper diced
  • 2 Pieces Jalapeños or red hot peppers, swap with green bell pepper for mild
  • 3 Cloves Garlic chopped
  • 1 Tablespoon Smoked Paprika
  • ½ teaspoon Ground Cumin
  • 1 Pinch Salt
  • 1 Pinch Black Pepper
  • 1 Can Tomatoes 28 ounces, diced
  • 3 Tablespoons Cilantro chopped
  • 6 Eggs
  • Crumbled Feta
  • Crusty Bread for serving
US Customary - Metric

Instructions

  • Dice the onion, bell pepper, and jalapeños, chop the garlic, and measure the spices.
  • Sauté the onion and bell pepper until softened, then add the garlic, spices, salt, and pepper.
  • Add the tomatoes, simmer until thickened, then stir in most of the cilantro and adjust seasoning.
  • Crack eggs into wells in the sauce, cover and cook until the whites are set, then top with feta and remaining cilantro before serving.

Notes

  • To get a good poach on the eggs, keep the heat on low after you add them and resist lifting the lid before the time is up.
  • If you prefer a firmer yolk, leave the lid on for an extra 2 to 3 minutes after the whites set.
  • Swap cilantro for fresh parsley if that works better for you. It gives a slightly different but still fresh finish.
  • The sauce is better with more time on the heat. Let it simmer on the longer end if you can, the flavor goes deeper the longer it cooks.

Nutrition

Serving: 1Cup | Calories: 214kcal | Carbohydrates: 11g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 156mg | Potassium: 380mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3226IU | Vitamin C: 69mg | Calcium: 80mg | Iron: 3mg