Go Back
–+ servings
Shakshuka with poached eggs in a tomato-pepper sauce, garnished with fresh herbs and toast.

Shakshuka Recipe

Lori Mauer
Crack into this flavorful 30-minute Shakshuka recipe! Perfectly poached eggs in a savory, spiced tomato sauce for a hearty breakfast or brunch.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 6
Calories 135 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 garlic cloves minced
  • 2 teaspoons paprika
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1 pinch granulated sugar optional
  • 1 can whole peeled tomatoes (28 ounces)
  • Salt and pepper to taste
  • 6 large eggs
  • Fresh parsley or cilantro chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for about 5 minutes until the onion becomes soft and translucent.
    Diced onions and red bell peppers cooking in a skillet for shakshuka.
  • Stir in the minced garlic, paprika, ground cumin, chili powder, cayenne, and sugar, if using. Cook for another minute until the spices are fragrant.
    Shakshuka sauce simmering with tomatoes, onions, and bell peppers.
  • Pour in the can of whole peeled tomatoes and use a spoon to break the tomatoes into smaller pieces. Season the sauce with salt and pepper. Bring the sauce to a simmer. Create small wells in the sauce and crack an egg into each well. Adjust seasonings as needed.
    Shakshuka with eggs cracked into a simmering tomato sauce.
  • Cover the skillet and cook for 5 to 7 minutes or until the egg whites are set. Garnish with chopped cilantro or parsley before serving.

Nutrition

Calories: 135kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 73mgFiber: 2g
Keyword Shakshuka
Tried this recipe?Let us know how it was!