Description
Shakshuka with eggs poached in spiced tomato and pepper sauce. One-pan, ready in 30 minutes, served with bread.
Ingredients
2 tbsp olive oil
1 large onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne (optional)
1 can (28 oz) crushed tomatoes
1 tsp kosher salt
1/2 tsp black pepper
6 large eggs
1/4 cup feta cheese
2 tbsp parsley or cilantro
Bread for serving
Instructions
1. Heat oil; cook onion and pepper 5 minutes.
2. Add garlic and spices; cook 1 minute.
3. Pour in tomatoes, salt, pepper; simmer 10 minutes.
4. Make wells; crack eggs into sauce. Cover; cook 6–8 minutes.
5. Top with feta and herbs. Serve hot with bread.
Notes
For vegan, swap eggs with chickpeas.
Adjust spice with more cayenne or paprika.
Make sauce ahead; add eggs fresh when serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: North African/Middle Eastern
Nutrition
- Serving Size: 1-2 eggs with sauce
- Calories: 280
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 190 mg