Simple Shakshuka (Eggs in Tomato Sauce)

Name: Simple Shakshuka (Eggs in Tomato Sauce)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 2 tbsp olive oil; 1 pcs onion (medium, finely diced); 1 pcs bell pepper (medium red bell pepper, seeded and diced); 3 pcs garlic (cloves, minced); 1 tsp cumin powder; 1 tsp paprika (sweet paprika); 1 pinch red chili powder (or cayenne pepper); 5 pcs tomato (medium, ripe, finely chopped); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 4 pcs egg (large, at room temperature); 2 tbsp coriander leaves (fresh, roughly chopped, for garnish); 30 g feta cheese (crumbled, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Eggs gently poached in a fragrant, spiced tomato and bell pepper sauce. This one-pan Middle Eastern classic is hearty enough for breakfast yet satisfying for any meal. Serve straight from the skillet with crusty bread for scooping up every last bit of the rich sauce.

PREP

10m

COOK

20m

SERVES

1 PIECE

207 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the vegetables.
1.Dice the onion and bell pepper into small, even pieces.
2.Mince the garlic cloves.
3.Chop the tomatoes finely, reserving all the juices.
saute · ~8 min
Sauté the onion and bell pepper.
1.Heat olive oil in a cast iron skillet over medium heat.
2.Add diced onion and bell pepper. Cook until softened and onion is translucent (5-7 min).
3.Stir in the minced garlic, cumin, paprika, and chili powder. Sauté until fragrant (30-45 sec).
TIPDon't let the garlic brown — it turns bitter. Stir constantly for those 30 seconds.
simmer · ~12 min
Cook the tomato sauce until thick.
1.Add the chopped tomatoes with their juices to the pan. Season with salt.
2.Bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens and oil separates slightly (10-12 min).
TIPA thicker sauce holds the eggs better. Let it reduce until you can drag a spoon through and the gap holds its shape.
prep
Make wells and crack the eggs.
1.Use the back of a spoon to make 4 shallow wells in the thickened sauce.
2.Carefully crack one egg into each well, keeping the yolks intact.
3.Season the eggs with black pepper.
TIPCrack each egg into a small ramekin first, then slide it into the well. This prevents shell pieces and broken yolks.
simmer · ~7 min
Poach the eggs in the sauce.
1.Cover the skillet with a lid.
2.Cook on low heat until the egg whites are set but yolks remain runny (5-7 min).
TIPKeep the heat low — aggressive bubbling breaks the eggs apart. If you prefer firmer yolks, cook 2-3 minutes longer.
garnish
Garnish with coriander and crumbled feta.
Remove the lid, scatter fresh coriander leaves and crumbled feta cheese over the top. Serve immediately from the skillet with warm crusty bread on the side.

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 room-temperature eggs for even poaching in the sauce.
2
Let the tomato sauce reduce until it's thick enough to hold a spoon's trail.
3
Crack each egg into a small bowl first to avoid shell bits or broken yolks.
4
Keep the heat low when poaching eggs to prevent the sauce from bubbling aggressively.
5
Simmer the sauce until the oil separates on the surface for deeper flavor.
6
For runny yolks, cook 5-7 minutes; add 2-3 more minutes for firmer yolks.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace eggs with soft tofu cubes or chickpeas, and omit the feta. The spiced tomato sauce is naturally vegan-friendly and still hearty.

high protein

High-protein

Add 200g of cooked chickpeas or shredded chicken to the sauce before poaching eggs for an extra protein boost while keeping the same rich flavors.

low oil

Low-oil

Use a non-stick pan and reduce olive oil to 1 teaspoon, sautéing vegetables in a splash of water instead. Perfect for those watching their oil intake.

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