Easy Shakshuka Recipe
Bright, spiced tomato sauce cradles silky eggs for a cozy, one-pan breakfast or light dinner. Simple, bold, and ready fast.
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Servings:
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1.25 cup chopped yellow onion
- 1 cup diced red bell pepper
- 3 clove garlic, minced
- 1 tbsp tomato paste
- 1.25 tsp ground cumin
- 1.25 tsp smoked paprika
- 0.5 tsp red pepper flakes use less for mild heat
- 28 oz crushed tomatoes
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 6 each eggs
- 0.5 cup crumbled feta cheese optional but tasty
- 0.25 cup chopped fresh parsley or cilantro
Instructions
Preparation Steps
- Warm olive oil in a large, wide skillet over medium heat.
- Soften onion and bell pepper, stirring occasionally, until tender, about 5–6 minutes.
- Stir in garlic, cumin, paprika, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Mix in tomato paste and cook 1 minute to deepen the flavor.
- Pour in crushed tomatoes. Season with salt and black pepper, then bring to a gentle simmer.
- Simmer uncovered, stirring now and then, until the sauce thickens slightly, 8–10 minutes.
- Make six small wells. Crack an egg into each space, keeping the yolks intact.
- Cover and cook until whites set and yolks are jammy, 5–7 minutes. Adjust heat as needed.
- Scatter feta and herbs over the top. Serve hot straight from the pan.
Notes
For a smoky kick, swirl in 1–2 teaspoons harissa with the tomatoes. Add a handful of baby spinach during the last minute of simmering for extra greens. Serve with toasted pita or crusty sourdough to scoop the sauce.
This recipe is an original creation inspired by classic Easy Shakshuka Recipe flavors. All ingredient ratios and instructions are independently developed.