Shakshuka Recipe
One-pan poached eggs with tomato, pepper, and garlic sauce. This easy shakshuka is perfect for breakfast, brunch, or a light dinner — ready in under 30 minutes and packed with bold, comforting flavor.
Servings: 4 people
Cost: 15
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 bell pepper red or yellow, diced
- 2 –3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon chili flakes or cayenne optional, for heat
- 1 28 oz can crushed tomatoes
- Salt and pepper to taste
- 4 –6 eggs
- Fresh parsley or cilantro chopped (for garnish)
- Crumbled feta cheese optional, for topping
- Bread or pita for serving
- 2 tbsp skug sauce to garnish
Instructions
Sauté vegetables:
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook for 5–6 minutes, until soft.
Add garlic and spices:
- Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for 1–2 minutes until fragrant.
Simmer tomatoes:
- Pour in the crushed tomatoes. Season with salt and pepper. Let simmer uncovered for 10–12 minutes, until slightly thickened.
Add the eggs:
- Make small wells in the sauce and crack an egg into each one. Cover the pan and cook for 5–7 minutes, or until eggs are set to your liking.
Finish and serve:
- Remove from heat. Garnish with chopped parsley or cilantro and crumbled feta if desired. Serve warm with crusty bread or pita for dipping.
Notes
- Recipe is photographed with chopped, not minced vegetables for illustration purposes - for best results, mince vegetables as small as possible. Consider blending if too chunky.
- For runny yolks, cook eggs for less time.
- Add spinach, kale, or chickpeas to bulk it up.
- Make it spicy with harissa or extra chili flakes.
Nutrition
Calories: 171kcal | Carbohydrates: 3g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 97mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1571IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 2mg
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