Easy Shakshuka Recipe - poached eggs in tomato sauce and vegetables. Enjoy this scrumptious Mediterranean comfort dish for breakfast or dinner. It's perfect for entertaining weekend guests!
Shakshuka is a vibrant, savory dish that makes for an easygoing morning or evening meal. I especially love it when entertaining visitors. It's loaded with tomato flavor and doesn't weigh you down like pasta sometimes can. The eggs add protein, flavor, and a silky texture making this dish one of our favorite skillet meals.
Shakshuka recipe ingredients
- extra virgin olive oil
- onion
- bell pepper
- fresh garlic
- canned diced tomatoes or crushed tomatoes
- tomato paste
- cumin
- bay leaf
- salt and pepper
- eggs
- parsley
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 warm with sliced bread or baked crostini
Recommended tools
- Lodge 12" skillet
- silicone spatula
Other easy breakfast recipes
- Vegetarian Crustless Quiche
- Dutch Baby Pancake
- Prosciutto Tater Tot Breakfast Casserole
- Sheet Pan Baked Eggs Brussels Sprouts and Broccoli
Shakshuka
Easy Shakshuka Recipe - poached eggs in tomato sauce and vegetables. Enjoy this scrumptious Mediterranean comfort dish for breakfast or dinner. It's perfect for entertaining weekend guests!
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Prep: 10 minutes
Cook: 25 minutes
Total Time: 35 minutes
Yield: 4 1-cup servings
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 Diced Tomatoes (keep juice), or crushed tomatoes
- 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
Recipe Instructions
How 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.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.
Nutrition
Serving: 1cup | Calories: 162kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 380mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1493IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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Andrea Metlika says
I have family in Turkey and this is a favorite there. It looks fantastic.
Thanks, Andrea! Lucky you to have family in Turkey! I'd love to visit someday 🙂
Katherine says
Such a tasty looking shakshuka! Bookmarking for brunch at the weekend!
Thanks so much, Katherine! Shakshuka is the perfect weekend brunch item! Hope you love it 🙂
Jessica Formicola says
I've never made Shakshuka, but man does it look good! I can't wait to try it this weekend!
Thanks, Jessica! Shakshuka really is the perfect weekend breakfast 🙂
Raia Todd says
My family will love this! It looks so delicious.
Thanks Raia! Hope they do love it! 🙂
Irina says
What a genius idea for breakfast! The combo of poached eggs with tomato sauce sounds delicious! I am going to make it on the weekend. Thanks for sharing.
Thanks Irina! I didn't invent this one, but I sure do love to eat it 🙂