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–+ servings
A skillet of Shakshuka with four poached eggs nestled in a savory tomato sauce, garnished with fresh herbs and set on a wooden board, surrounded by slices of bread.
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5 from 2 votes

Shakshuka Recipe

Shakshuka is a flavorful one-pan dish from North Africa and the Middle East, featuring eggs poached in a spiced tomato sauce that's bold, hearty, and delicious!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dinner Recipes
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 4 1-cup servings
Calories: 114kcal
Author: Traci

Equipment

Ingredients

  • 1 tablespoon Olive Oil
  • ½ large Onion diced (about 1 cup)
  • 1 medium Red Bell Pepper diced (about 1 cup)
  • 3 cloves Garlic minced
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Harissa Chili Powder
  • ½ teaspoon Ground Cumin
  • 1 (28-ounce can) Whole Peeled Tomatoes drain and reserve the juice
  • Sea Salt to taste
  • Black Pepper to taste
  • 4 Eggs room temperature
  • Toppings: Fresh Parsley or Cilantro and Lemon Wedges

Instructions

  • Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
  • Add ONIONS and BELL PEPPERS. Sauté for a few minutes until tender.
  • Add GARLIC, PAPRIKA, CHILI POWDER, and GROUND CUMIN. Sauté for a few more minutes to toast the spices.
  • Add the drained WHOLE PEELED TOMATOES to the skillet. Use a stirring utensil to smash the tomatoes into small pieces.
  • Increase the heat to bring the mixture to a boil.
  • Reduce the heat and simmer the sauce for 10-15 minutes, stirring in the reserved tomato juice gradually until the sauce reaches your desired texture.
  • Season with SEA SALT and BLACK PEPPER to taste.
  • Use a large spoon to create divots in the sauce. Carefully crack an EGG into each divot.
  • Reduce the heat, cover, and simmer for 5 minutes, or as needed until the EGGS are cooked to your liking.
  • Garnish with FRESH PARSLEY or FRESH CILANTRO. Serve warm.

Video

Notes

Canned Tomatoes: Substitute whole peeled tomatoes with crushed tomatoes for convenience. Don't drain.
Using the Right Pan: A nonstick skillet isn’t necessary. A stainless skillet or enamel-coated cast iron skillet works beautifully for this recipe.
Cracking Eggs: Crack each egg into a small bowl before adding it to the skillet to avoid getting shells in the shakshuka. This also ensures each yolk stays intact.
Cook Time: The 5-12 minute range accounts for stovetop variations and gives you control over how firm or runny you want your egg yolks.
Feta Cheese: For extra creaminess and tangy flavor, crumble feta cheese over the shakshuka just before serving. It pairs perfectly with the rich tomato sauce and tender cooked eggs.

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 5g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 70mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1494IU | Vitamin C: 40mg | Calcium: 38mg | Iron: 1mg