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This Traditional Middle Eastern Shakshuka simmers eggs in a fragrant, spiced tomato and bell pepper sauce until the whites are just set and the yolks stay glossy and soft. A beloved communal breakfast across the Middle East and North Africa, best scooped up with warm pita straight from the pan.
Per serving
230kcal
Calories
Prep Time
10 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
13g
Protein
13g
Carbs
15g
Fat
3g
Fiber
7g
Sugar
Follow step-by-step with voice guidance.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook for 5-6 minutes until softened.
Add the minced garlic, cumin, paprika, and cayenne pepper, and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, salt, and black pepper. Bring to a simmer and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens.
Using the back of a spoon, make small wells in the sauce and crack an egg into each well.
Cover the skillet and cook over low heat for 6-8 minutes, until the egg whites are just set but the yolks are still soft (cook longer for firmer yolks).
Remove from the heat and scatter the crumbled feta cheese and chopped fresh parsley or cilantro over the top.
Serve immediately straight from the pan with warm pita bread for scooping.
Build the Sauce Fully Before Adding Eggs: Simmering the tomato base until it thickens ensures a rich, well-seasoned sauce rather than a thin, watery one once the eggs are added. Cover While Cooking the Eggs: Covering the skillet traps steam, which helps the egg whites cook through evenly without needing to flip or disturb them. Serve Straight from the Pan: Shakshuka is traditionally served communally in the skillet it was cooked in, with bread for everyone to scoop directly from the pan.
Shakshuka refers to a dish of eggs poached in a spiced tomato and pepper sauce, believed to have originated in North Africa and now a staple breakfast across the Middle East and Mediterranean region.
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