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Shakshuka

Shakshuka with eggs poached directly in a vivid, spiced tomato and pepper sauce. This easy one-pan Middle Eastern breakfast keeps yolks runny, then finishes with feta and fresh parsley for dipping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Middle Eastern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shakshuka
  • 6 large eggs Use room-temperature eggs if possible so they set evenly.
  • 2 tbsp olive oil
  • 1 onion Diced.
  • 1 red bell pepper Diced.
  • 4 garlic cloves Minced.
  • 28 oz crushed tomatoes (can)
  • 14.5 oz diced tomatoes (can)
  • 2 tsp cumin
  • 1.5 tsp smoked paprika
  • 0.5 tsp chili powder
  • 0.25 tsp cayenne
  • 1 salt and black pepper To taste.
  • 0.5 cup feta cheese Crumbled.
  • fresh parsley For garnish.
  • 1 crusty bread or pita For serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the base
  1. Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat, then add the diced onion and diced bell pepper. Cook for 6 minutes until soft, stirring so they soften evenly.
  2. Add the minced garlic and cook for 1 minute, then stir in cumin, smoked paprika, chili powder, and cayenne. Toast the spices for 30 seconds until fragrant.
Simmer the tomato sauce
  1. Add the crushed tomatoes and diced tomatoes to the skillet, then season with salt and black pepper. Simmer for 10 minutes until the sauce thickens.
Poach the eggs and finish
  1. Use a spoon to make 6 wells in the sauce, then crack 1 egg into each well. Keep the yolks intact by placing eggs gently into the center of each well.
  2. Cover and cook over medium-low heat for 8–10 minutes until the whites are set but the yolks are still runny. Look for a set outer white ring while yolks jiggle slightly when the pan is nudged.
  3. Top the shakshuka with crumbled feta and fresh parsley, then serve directly from the pan with crusty bread or pita. Finish with a few spoonfuls of sauce to help the bread catch the red tomato-egg juices.

Notes

Pro tip: simmer the sauce until visibly thick before adding eggs—this keeps the tomato base from turning watery. Store leftovers in the fridge up to 3 days; rewarm gently in the skillet until hot, but avoid boiling to protect yolks. Freezing isn’t recommended because eggs lose their texture. For a dairy light option, use a reduced-fat feta or omit feta and add a little extra olive oil plus chopped parsley for brightness.