Simple Shakshuka (Eggs in Tomato Sauce)
A vibrant, one-pan dish featuring eggs poached directly in a rich, spiced tomato and bell pepper sauce, perfect for a high-protein, satisfying meal any time of day.
For 2 servings
Prepare Vegetables: Dice the onion and bell pepper. Mince the garlic.
Sauté Aromatics: Heat olive oil in a large, oven-safe skillet (10-12 inches) over medium heat. Add chopped onion and bell pepper. Sauté for 5-7 minutes until softened, stirring occasionally.
Add Spices & Garlic: Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.
Build the Sauce: Pour in the crushed tomatoes. Add salt, black pepper, and sugar (if using). Stir well to combine. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
Create Wells for Eggs: Uncover the skillet. Using the back of a spoon, create 4 small indentations or "wells" in the simmering tomato sauce.
Add Eggs: Carefully crack one egg into each well. Season the eggs lightly with a pinch of salt and pepper.
Poach Eggs: Cover the skillet again and continue to cook on low heat for 7-10 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness). For firmer yolks, cook a minute or two longer.
Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately, directly from the skillet, with 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.
- 1Use a good quality canned tomato: San Marzano crushed tomatoes will yield the best flavor for the sauce.
- 2Don't overcook the eggs: For classic shakshuka, the yolks should remain runny. Watch them closely and remove from heat as soon as the whites are set.
- 3Season in layers: Season the vegetables, then the sauce, and finally the eggs to build complex flavor.
- 4Skillet choice: An oven-safe cast iron or heavy-bottomed skillet distributes heat evenly and can go directly into the oven if you prefer to finish the eggs that way (though stovetop is traditional for simple shakshuka).
Adapt it for your goals.
Spicy Shakshuka
Add a finely chopped jalapeño or serrano pepper with the bell pepper, and increase the red pepper flakes for an extra kick.
Greens & CheeseGreens & Cheese
Stir in a handful of fresh spinach or kale during the last 5 minutes of sauce simmering. Top with crumbled feta or goat cheese before serving.
Meat Lover'sMeat Lover's
Brown some ground lamb or beef with the onions before adding other ingredients for a heartier version.
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 prolonged satiety.
Antioxidant-Packed
Tomatoes and bell peppers are loaded with vitamins A and C, and lycopene, which are powerful antioxidants that support overall health and protect cells from damage.
Fiber-Rich
The vegetables contribute dietary fiber, aiding in digestion, promoting gut health, and helping to regulate blood sugar levels.
Frequently asked questions
While the tomato sauce base can be made a day in advance and stored in the refrigerator, it's best to poach the eggs fresh just before serving for optimal texture and flavor.
