Name: Easy Shakshuka
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 1 medium onion (finely chopped); 1 red bell pepper (diced); 3 garlic cloves (minced); 1 teaspoon ground cumin; 1 teaspoon sweet paprika; ½ teaspoon chili powder (optional); 1 can (28 oz crushed tomatoes); Salt and freshly ground black pepper (to taste); 4 large eggs; Fresh parsley or cilantro (chopped (for garnish)); Crusty bread or pita (for serving)

Easy Shakshuka: A Flavorful Middle Eastern Breakfast

Shakshuka brings together poached eggs, ripe tomatoes, fragrant spices, and a touch of heat for a comforting and vibrant dish.

Easy Shakshuka

Why You’ll Love This Shakshuka

Quick prep: Ready in under 45 minutes.
One-pan wonder: Minimal cleanup.
Flavor-packed: Robust spices like paprika and cumin.
Customizable heat: Add chili flakes for extra kick!

Ingredients for Shakshuka

2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon chili powder (optional)
1 can (28 oz) crushed tomatoes
Salt and freshly ground black pepper, to taste
4 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crusty bread or pita, for serving

Step-by-Step Instructions

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute, stirring constantly.
Pour in the crushed tomatoes, bring to a simmer, and season with salt and pepper. Let the sauce thicken for about 10 minutes.
Make four small wells in the tomato sauce. Crack one egg into each well. Cover the skillet and cook for 6–8 minutes, until eggs are set to your liking.
Remove the lid and sprinkle chopped parsley or cilantro over the top.
Serve hot with crusty bread or warm pita to scoop up every last drop.

Nutrition Facts

Calories: 294 kcal
Carbohydrates: 41 g
Protein: 13 g
Fat: 9 g
Fiber: 4 g
Sugar: 8 g
Cholesterol: 186 mg
Sodium: 654 mg

Tips & Variations

Make it vegetarian: Add chickpeas for extra protein.
Spicy twist: Stir in harissa paste or chopped jalapeño.
Herbaceous upgrade: Finish with fresh mint or basil.
Cheesy delight: Crumble feta or goat cheese on top.

Pro tip: Use fresh, high-quality tomatoes for the best flavor. And don’t be shy with the spices!

Enjoy every spoonful of this vibrant shakshuka—your new go-to for weekend brunch or cozy weeknight dinners.

Recipe credit: Allrecipes

Easy Shakshuka

This shakshuka recipe perfectly poaches eggs in a mildly spicy homemade tomato paprika sauce to make the popular Middle Eastern breakfast dish.

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4 servings

Course: Breakfast

Cuisine: Middle Eastern, Middle Eastern Inspired

Calories: 294

Ingredients Method Nutrition

Ingredients

2 tablespoons olive oil
1 medium onion finely chopped
1 red bell pepper diced
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon chili powder optional
1 can 28 oz crushed tomatoes
Salt and freshly ground black pepper to taste
4 large eggs
Fresh parsley or cilantro chopped (for garnish)
Crusty bread or pita for serving

Method

Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute, stirring constantly.
Pour in the crushed tomatoes, bring to a simmer, and season with salt and pepper. Let the sauce thicken for about 10 minutes.
Make four small wells in the tomato sauce. Crack one egg into each well. Cover the skillet and cook for 6–8 minutes, until eggs are set to your liking.
Remove the lid and sprinkle chopped parsley or cilantro over the top.
Serve hot with crusty bread or warm pita to scoop up every last drop.

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 13gFat: 9gSaturated Fat: 2gCholesterol: 186mgSodium: 654mgFiber: 4gSugar: 8g

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