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Shakshuka

Shakshuka

Eggs gently poached in a spiced, smoky tomato-pepper sauce. Served straight from the skillet with crusty bread for dipping. A one-pan breakfast masterpiece.

90
Elite
EasyPrep: 10 minCook: 20 minTotal: 30 minServes 4
BreakfastMiddle EasternVegetarianOne-Pan

Ingredients (12 items)

4 servings

0/12 gathered

  • 6 large eggs
  • 1 can crushed tomatoes — 28 oz
  • 1 red bell pepper — diced
  • 1 onion — diced
  • 4 cloves garlic — minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes
  • 2 tbsp olive oil
  • 2 tbsp fresh cilantro — for garnish
  • 2 oz feta cheese — crumbled, optional
  • 1 loaf crusty bread — for serving

Instructions

  1. 1

    Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper until softened, about 5 minutes.

    ~5 min
  2. 2

    Add garlic, cumin, paprika, and chili flakes. Stir for 30 seconds until fragrant.

  3. 3

    Pour in crushed tomatoes. Season with salt and simmer for 10 minutes until slightly thickened.

    ~10 min
  4. 4

    Make 6 wells in the sauce with the back of a spoon. Crack an egg into each well.

    Tip: Crack eggs into a small bowl first to avoid shell fragments.

  5. 5

    Cover the skillet and cook for 5-7 minutes until egg whites are set but yolks are still runny.

    ~6 min
  6. 6

    Sprinkle with crumbled feta and fresh cilantro. Serve immediately with crusty bread for dipping.

Nutrition

Nutritional quality

Whole-food forward, high nutrient density.

82/100

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CAL

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PROTEIN

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CARBS

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FAT

Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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