Nutrient-Packed Shakshuka (Whole Eggs)
A vibrant and hearty Middle Eastern breakfast or brunch staple, this Shakshuka features whole eggs gently poached in a rich, spiced tomato and bell pepper sauce, perfect for a comforting and flavorful meal.
For 4 servings
Heat olive oil in a large, deep skillet (preferably cast iron or oven-safe) over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Add the minced garlic and diced red and green bell peppers to the skillet. Continue to cook for another 5-7 minutes, until the peppers are tender-crisp.
Stir in the ground cumin, smoked paprika, and chili powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Pour in the crushed tomatoes. Add salt, black pepper, and the optional sugar. Stir everything together well and bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Using the back of a spoon, create 6 small indentations or 'wells' in the tomato sauce. Carefully crack one egg into each well, being careful not to break the yolk.
Cover the skillet again and continue to cook on low heat for 8-12 minutes, or until the egg whites are completely set but the yolks are still wonderfully runny. Cooking time may vary based on your desired yolk consistency.
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and crumbled feta cheese, if using. Serve immediately, directly from the skillet, with warm crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd: Use a wide skillet to ensure eggs have enough space to cook evenly without running into each other too much, allowing for distinct, perfectly poached eggs.
- 2Perfect Yolks: For runny yolks, keep a close eye on the eggs during the last few minutes of cooking. The whites should be opaque and set, but the yolks should still jiggle slightly when the pan is gently shaken.
- 3Sauce Consistency: If your sauce appears too thin after simmering, remove the lid and cook uncovered for a few extra minutes before adding the eggs. If it's too thick, add a splash of water or vegetable broth.
- 4Crusty Bread is Key: Shakshuka is best served with warm, crusty bread (like pita, sourdough, or challah) to soak up every last bit of the delicious spiced tomato sauce and runny yolk.
Adapt it for your goals.
Greens & Cheese Boost
Stir in a handful of fresh spinach or kale into the sauce during the last few minutes of simmering, and top with crumbled goat cheese or halloumi instead of feta for a different flavor profile.
Spicy KickSpicy Kick
For an extra layer of heat, add a finely diced jalapeño or serrano pepper along with the bell peppers, or a pinch of cayenne pepper with the other spices.
Smoky DepthSmoky Depth
Incorporate a tablespoon of harissa paste along with the crushed tomatoes for a more robust, smoky, and slightly spicy North African flavor profile.
Why this is on our healthy list.
Protein-Rich
Eggs provide high-quality protein, essential for muscle repair, growth, and satiety, making this a filling and energizing meal that keeps you satisfied longer.
Antioxidant Powerhouse
Tomatoes and bell peppers are packed with potent antioxidants like lycopene (in tomatoes) and vitamins C and A, which help protect cells from damage and support overall immune health.
Fiber-Packed Vegetables
The generous amount of vegetables in this dish contributes dietary fiber, which is crucial for healthy digestion, blood sugar regulation, and promoting a healthy gut microbiome.
Frequently asked questions
Yes, the tomato sauce can be prepared 1-2 days in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce in the skillet, then proceed with adding and poaching the eggs.
