Description
Authentic Middle Eastern Shakshuka with perfectly poached eggs nestled in a rich, spiced tomato sauce. This one-skillet breakfast dish combines smoky paprika, cumin, and fresh herbs for a flavorful meal that’s ready in just 25 minutes.
Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 large red bell pepper, sliced into strips
4 cloves garlic, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
1 can (28 oz) crushed San Marzano tomatoes
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper
4–6 large fresh eggs
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
Crumbled feta cheese for serving (optional)
Warm pita bread or crusty bread for serving
Instructions
1. Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat.
2. Add diced onion and cook for 5-6 minutes, stirring occasionally, until softened and lightly golden.
3. Add sliced bell pepper and cook for another 4-5 minutes until tender and slightly caramelized.
4. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Add sweet paprika, cumin, smoked paprika, cayenne, coriander, and caraway seeds. Stir for 30 seconds until spices are toasted and aromatic.
6. Pour in crushed tomatoes and add salt and pepper. Stir to combine all ingredients.
7. Let the mixture simmer for 8-10 minutes, stirring occasionally, until sauce has thickened slightly.
8. Taste and adjust seasoning with additional salt and pepper as needed.
9. Using the back of a spoon, create small wells in the sauce for the eggs.
10. Crack each egg into a small bowl first, then gently slide into the prepared wells in the sauce.
11. Cover the skillet and cook for 8-12 minutes, depending on how runny you prefer your egg yolks.
12. Check eggs periodically – whites should be set but yolks still slightly jiggly for traditional texture.
13. Remove from heat and let rest for 2-3 minutes to finish cooking with residual heat.
14. Garnish with fresh chopped parsley and cilantro, and crumbled feta if desired.
15. Serve immediately directly from the skillet with warm bread for scooping.
Notes
Don’t rush the vegetable cooking phase – this builds the flavor foundation of your shakshuka.
Crack eggs into individual bowls before adding to prevent broken yolks from ruining the dish.
The sauce can be made up to 2 days ahead and refrigerated – just reheat and add fresh eggs.
Cast iron skillets retain heat beautifully and can go from stovetop to table for serving.
Leftover sauce (without eggs) freezes well for up to 3 months for quick future meals.
Adjust spice levels to taste – start with less cayenne and add more if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
Nutrition
- Serving Size: 1 serving (1 egg with sauce)
- Calories: 165
- Sugar: 8g
- Sodium: 385mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 186mg
Keywords: shakshuka, middle eastern breakfast, eggs in tomato sauce, one skillet meal