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A vibrant shakshuka dish with poached eggs, tomatoes, and spices in a pan

Proven way to grow your Shakshuka in 5 easy steps

This recipe provides a simple and delicious way to make Shakshuka, a flavorful dish of eggs poached in a rich tomato sauce. It's perfect for a satisfying breakfast, brunch, or light dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 bell pepper diced
  • 1 28-ounce can canned crushed tomatoes
  • 6 eggs
  • fresh parsley or cilantro for garnish
Spices
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili powder optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large skillet
  • Spatula

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, then cook until softened for about 5-7 minutes.
Cooking the Sauce
  1. Stir in minced garlic, cumin, paprika, chili powder, salt, and black pepper, cooking for another minute until fragrant.
  2. Pour in the crushed tomatoes, bring the mixture to a simmer, and cook for 10-15 minutes until the sauce slightly thickens.
Adding Eggs
  1. Make 6 small wells in the tomato sauce and crack an egg into each well. Season the eggs with a pinch of salt and pepper.
Finishing the Dish
  1. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are runny to your preference.
Serving
  1. Garnish with fresh parsley or cilantro and serve immediately with crusty bread or pita bread.

Notes

For extra flavor, you can add a pinch of red pepper flakes with the other spices. Serve with warm crusty bread for dipping into the delicious sauce and runny yolks.