Easy Shakshuka Recipe

Shakshuka is a skillet of poached eggs in tomato sauce. It’s a scrumptious Mediterranean comfort food dish that can be eaten for breakfast or dinner. It’s the perfect breakfast while entertaining weekend guests!

Shakshuka Recipe

This vibrant dish is so perfect as a slightly passive morning activity and I love it for entertaining weekend guests. Everyone will be so happy to get this one into their belly!

You guys know how I love to break down my recipes into a quick-overview of steps?…because recipes (and new dishes) can be intimidating.

Of course, the official recipe in this post is more detailed, but here’s the overview for this one:

How to make Shakshuka

Step 1: Heat oil and sauté veggies

Step 2: Add tomato sauce, paste, and seasonings

Step 3: Simmer for a bit

Step 4: Add eggs, cover, and simmer a bit more

Step 5: Serve warm with sliced bread or baked crostini

* See the full recipe below

Shakshuka Ingredients

• extra virgin olive oil
• red onion
• bell pepper
• garlic
• canned diced tomatoes
• tomato paste
• cumin
• bay leaf
• Kosher salt
• black pepper
• eggs
• parsley

Here are the tools I use to make this recipe:

• Lodge 12″ skillet
• silicone spatula

Other easy breakfast recipes

Vegetarian Crustless Quiche

Prosciutto Tater Tot Breakfast Casserole

Sheet Pan Baked Eggs Brussels Sprouts and Broccoli

Print REcipe

5 from 5 votes

Shakshuka

Shakshuka is a skillet of poached eggs in tomato sauce. It's a scrumptious Mediterranean comfort food dish that can be eaten for breakfast or dinner. It's the perfect breakfast while entertaining weekend guests!

Course Breakfast

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 1-cup servings

Calories 162kcal

Author Traci Antonovich

Ingredients

• 2 Tbsp Extra Virgin Olive Oil
• 1/2 large Red Onion diced
• 1 medium Red Bell Pepper diced
• 3 cloves Garlic minced
• 1 28-oz can Reduced Sodium Diced Tomatoes do not drain
• 3 oz Tomato Paste
• 1/8 tsp Ground Cumin
• 1 Bay Leaf
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 4 Eggs
• 1 Tbsp Dried Parsley

Instructions

To make Shakshuka sauce

• Heat OLIVE OIL in a 10" skillet over medium heat until shimmering (about 2 min).
• Add RED ONIONS, RED BELL PEPPER, and GARLIC; saute until tender (5 minutes).
• Gently fold in DICED TOMATOES, TOMATO PASTE, CUMIN, BAY LEAF, SALT, and PEPPER; stir to combine.
• Turn heat to low; cover; allow the mixture to simmer 10-20 minutes until tomato sauce thickens; stir as needed (and don't be afraid to add a little water if you feel like the moisture content needs a boost).

To poach the eggs

• Using a large spoon, create divots in the surface of tomato mixture, evenly spaced; gently crack EGGS into these divots; top with DRIED PARSLEY.
• Cover skillet and allow to simmer 8-15 minutes, or until the eggs reach your desired yolk doneness.
• Serve warm; garnish with Feta Cheese and a squeeze of fresh lemon juice if desired.

RECIPE NOTES

Yield: 4 cups

Serving size: 1 cup

Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts

Shakshuka

Amount Per Serving (1 cup)

Calories 162 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 164mg55%

Sodium 380mg17%

Potassium 379mg11%

Carbohydrates 8g3%

Fiber 2g8%

Sugar 5g6%

Protein 7g14%

Vitamin A 1493IU30%

Vitamin C 45mg55%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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