Quick Shakshuka (Eggs in Tomato Sauce)
This Quick Shakshuka features eggs poached directly in a vibrant, savory tomato and bell pepper sauce, seasoned with aromatic spices. It's a high-protein, low-carb dish perfect for a satisfying breakfast, brunch, or light dinner.
For 2 servings
Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium heat. Add the diced yellow onion and sauté for 5-7 minutes until softened and translucent.
Stir in the diced red bell pepper and minced garlic. Cook for another 3-5 minutes, stirring occasionally, until the bell pepper begins to soften and the garlic is fragrant.
Pour in the crushed tomatoes. Add the ground cumin, smoked paprika, red pepper flakes (if using), salt, and black pepper. Stir well to combine all ingredients.
Bring the sauce to a gentle simmer, then 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.
Uncover the skillet. Using the back of a spoon, carefully create four small indentations or 'wells' in the tomato sauce, spaced evenly apart.
Carefully crack one egg into each well, trying to keep the yolk intact. Ensure the eggs are nestled into the sauce.
Cover the skillet again and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and opaque, but the yolks are still runny (or cooked to your desired doneness). Watch carefully to prevent overcooking.
Remove the skillet from the heat. Sprinkle the crumbled feta cheese and fresh chopped cilantro generously over the shakshuka. Serve immediately, directly from the skillet, with crusty bread or pita if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed skillet or cast iron pan for even heat distribution, which helps prevent the sauce from burning and cooks the eggs more uniformly.
- 2For perfectly runny yolks, ensure your sauce is simmering gently before adding the eggs and keep the heat low during poaching. Over-aggressive simmering can overcook the yolks quickly.
- 3Fresh, good quality eggs make a noticeable difference in texture and flavor. Look for eggs with vibrant yolks.
- 4Don't overcrowd the pan; if making a larger batch, use a wider skillet or two smaller ones to ensure eggs cook evenly without touching too much.
Adapt it for your goals.
Greens Boost
Stir in a handful of fresh spinach or kale into the tomato sauce during the last 5 minutes of simmering for added nutrients and color.
Spicy KickSpicy Kick
Increase the red pepper flakes or add a pinch of cayenne pepper to the sauce for a bolder, spicier flavor profile.
Meaty AdditionMeaty Addition
Brown some ground lamb or beef with the onions before adding the bell peppers for a heartier, more substantial meal.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and satiety.
Antioxidant-Rich
Tomatoes and bell peppers are packed with antioxidants like lycopene and Vitamin C, which help protect cells from damage.
Good Source of Vitamins & Minerals
This dish provides essential nutrients including Vitamin A, Vitamin K, folate, and iron from the eggs and vegetables.
Frequently asked questions
Yes, you can prepare the tomato sauce base up to 2-3 days in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat the sauce gently in the skillet and then proceed with cracking in the eggs.
