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Shakshuka

Shakshuka is a one-pan Middle Eastern breakfast of eggs poached directly in a vivid red tomato and pepper sauce. This spiced tomato egg dish simmers until thick, then cooks the eggs until whites set with yolks still runny.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Lunch
Cuisine: Middle Eastern, North African
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs
Vegetables and aromatics
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
Sauce and spices
  • 2 tbsp olive oil
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14.5 oz) diced tomatoes
  • 2 tsp cumin
  • 1.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.25 tsp cayenne
  • 0.25 tsp salt and black pepper to taste
Toppings and serving
  • 0.5 cup feta cheese, crumbled
  • 1 fresh parsley for garnish
  • 1 crusty bread or pita for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the base
  1. Heat olive oil in a large oven-safe skillet over medium heat, then add onion and bell pepper and cook for 6 minutes until soft, stirring so the vegetables soften evenly.
  2. Add garlic and cook for 1 minute, then add cumin, smoked paprika, chili powder, and cayenne and toast for 30 seconds until fragrant.
  3. Add crushed tomatoes and diced tomatoes, season with salt and black pepper, and simmer for 10 minutes until the sauce thickens and looks vivid red and bubbling.
Poach the eggs
  1. Make 6 wells in the sauce and crack an egg into each well, keeping the yolks intact so they sit in the tomato base.
  2. Cover and cook over medium-low heat for 8–10 minutes until the whites are set but the yolks are still runny, watching for gentle bubbling at the edges.
Finish and serve
  1. Top with crumbled feta and fresh parsley, letting the feta soften slightly from the hot sauce.
  2. Serve directly from the pan with crusty bread or pita for dipping through the red sauce and eggs.

Notes

For cleanly intact yolks, crack eggs into a small cup first, then pour into the wells. Store leftovers in a covered container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat until warmed through (avoid hard boiling so yolks don’t fully set). Freezing is not recommended because the eggs can become watery. For a dairy-light option, use feta in a smaller amount or replace with a plant-based feta-style crumble.