Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 2 tbsp olive oil; 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 1 pcs bell pepper (medium, any color, diced); 4 pcs tomato (medium, ripe, diced, or one 400g can of whole peeled tomatoes); 2 tbsp tomato paste; 1 tsp cumin powder; 1 tsp sweet paprika; 1 pinch red chili powder (or cayenne pepper, adjust to taste); 0.5 tsp salt; 1 pinch black pepper; 1 pinch sugar (optional, to balance acidity); 4 pcs egg; 2 tbsp parsley (fresh, chopped, for garnish); 2 tbsp feta cheese (crumbled, for garnish (optional)); 0.25 cup water (as needed for consistency)

RATING

4.6/5(187)

TASTE SCORE

9/10

Eggs gently poached in a spiced, simmering sauce of tomatoes, bell peppers, and onions. This North African and Middle Eastern staple comes together in one skillet, with runny yolks that meld into the rich, smoky tomato base. Perfect for breakfast, brunch, or a quick weeknight dinner scooped up with crusty bread.

PREP

10m

COOK

25m

SERVES

ONE SERVING IS APPROXIMATELY 1.5 CUPS OF SAUCE WITH 2 POACHED EGGS.

201 cal

SERVINGS

METHOD · 5 STEPS

saute · ~11 min
Sauté the onion, pepper, and garlic.
1.Heat the olive oil in a wide skillet over medium heat.
2.Add the chopped onion and bell pepper. Cook, stirring occasionally, until very soft and the onion is translucent (8-10 minutes).
3.Add the minced garlic and cook until fragrant (1 minute).
TIPDon't let the garlic burn — it turns bitter. Stir it in only once the onion is already soft.
saute · ~1 min
Bloom the spices.
1.Add the cumin powder, sweet paprika, and red chili powder directly onto the softened vegetables.
2.Stir continuously until the spices are deeply fragrant and coat the vegetables (30-60 seconds).
TIPBlooming the spices in the hot oil unlocks their flavor. Don't skip this short step.
simmer · ~15 min
Simmer the tomato sauce.
1.Stir in the diced tomatoes, tomato paste, salt, and sugar.
2.Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
3.Cook uncovered, stirring occasionally, until the sauce has thickened and the tomatoes have broken down (10-15 minutes). If the sauce becomes too thick, stir in a splash of water.
TIPThe sauce is ready when it is thick and a bit of oil has separated from the tomatoes.
simmer · ~7 min
Poach the eggs in the sauce.
1.Use a spoon to make 4 small wells in the thickened sauce.
2.Crack one egg into each well.
3.Cover the skillet with a tight-fitting lid.
4.Cook on medium-low heat until the egg whites are set but the yolks are still runny (5-7 minutes).
TIPFor even cooking, rotate the pan halfway through. Check early — the eggs continue cooking in the hot sauce even off heat.
garnish
Garnish and serve immediately.
Remove from heat. Season the eggs with a pinch of black pepper. Sprinkle generously with fresh parsley and crumbled feta cheese, if using. Serve directly from the skillet.
TIPServe with warm crusty bread or pita to scoop up every last bit of sauce and runny yolk.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a wide skillet so the eggs sit in their own wells without merging.
2
Simmer the sauce until a sheen of oil appears on the surface for maximum flavor.
3
Make the wells deep enough so the whites stay contained and the yolk stays runny.
4
Check egg doneness at 5 minutes; residual heat will cook them further off the stove.
5
For a smoky twist, char the bell pepper over a flame before dicing.
6
Store leftovers sauce-only; poach fresh eggs when reheating for best texture.

RECIPE VARIATIONS