Wanna spice up your weekend breakfast routine with a tomato-ey, hearty, Tunisian comfort food? This is the recipe to do just that. It’s Shakshuka: Eggs Poached in Tomato Sauce pronounced shak-shoo-kuh…and I’m in love with it!
Shakshuka: Eggs Poached in Tomato Sauce
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:
Here’s my elevator pitch for how to make Shakshuka:
- Heat oil and sauté veggies
- Add tomato sauce, paste, and seasonings
- Simmer for a bit
- Add eggs, cover, and simmer a bit more
- Serve
That’s it…no ovens, and no frying. Breakfast couldn’t be easier!
Here are the ingredients I use to make this recipe:
- olive oil
- onion
- bell pepper
- garlic
- canned diced tomatoes
- tomato paste
- cumin
- bay leaf
- salt and pepper
- eggs
- parsely
Here are the tools I use to make this recipe:
- Lodge 12″ skillet
- silicone spatula
If you make this Shakshuka, you’re gonna want my Baked Crostini to scoop it up…like a delicious shovel! It’s so easy to make…all you need is a baguette and some olive oil.
* Note: This post has affiliate product links, which allows me to earn commissions when you make purchases through those links (no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Traci Antonovich
Yields 4 1-cup servings
Sautéed veggies are simmered with tomato sauce to create a poaching bed for eggs. Make this your next globally-inspired comfort food breakfast.
10 minPrep Time
25 minCook Time
35 minTotal Time
Save RecipeIngredients
- 2 Tbsp Olive Oil
- 1 medium Red Onion (diced)
- 1 large Red Bell Pepper (diced)
- 3 cloves Garlic (minced)
- 1-28oz can Diced Tomatoes (do not drain)
- 4oz Tomato Paste
- 2 pinches Cumin
- Bay Leaf
- 1/2 tsp Salt
- Black Pepper to taste
- 4 Eggs
- 1 Tbsp Dried Parsley
Instructions
In a well-seasoned iron or nonstick skillet over medium flame, heat OLIVE OIL 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 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).
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 (this time frame greatly depends on your preference for yolk ‘doneness’).
Notes
Notes: Garnish with Feta Cheese and a squeeze of fresh lemon juice if desired.
Traci Antonovich
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