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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 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
  3. Stir in garlic, cumin, paprika, and chili powder. Cook for 1 minute, stirring constantly.
  4. Pour in the crushed tomatoes, bring to a simmer, and season with salt and pepper. Let the sauce thicken for about 10 minutes.
  5. 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.
  6. Remove the lid and sprinkle chopped parsley or cilantro over the top.
  7. 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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