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Homemade Shakshuka

A flavorful one-pan dish of eggs poached in a spicy tomato and pepper sauce, perfect for any meal of the day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mediterranean, North African
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 2 tbsp extra-virgin olive oil or your preferred cooking oil
  • 1 medium onion, finely chopped about 1 cup
  • 1 each red bell pepper, diced
  • 3 cloves garlic, minced
For the seasoning
  • 1 tsp ground cumin
  • 1 tsp smoked paprika or sweet paprika
  • 1/2 tsp ground coriander optional
  • 1/4 tsp red pepper flakes adjust for heat
For the sauce
  • 1 can crushed tomatoes 14 oz / 400 g OR 2 cups fresh diced tomatoes
  • 1 tbsp tomato paste optional, for richness
  • Salt and black pepper to taste
For the main dish
  • 4–6 large eggs
  • 1/4 cup crumbled feta or goat cheese optional
  • 2 tbsp chopped fresh parsley or cilantro for garnish
  • 1 tbsp lemon juice optional, for brightness
  • Crusty bread, pita, or toasted sourdough to serve, or serve over greens or rice

Method
 

Preparation
  1. Warm 2 tbsp olive oil in a large skillet over medium heat.
  2. Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until translucent and slightly golden.
  3. Stir in the diced red bell pepper and cook another 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in cumin, smoked paprika, ground coriander (if using), and red pepper flakes. Stir for 30 seconds to bloom the spices.
Cooking
  1. Add crushed tomatoes and tomato paste. Stir, bring to a gentle simmer, and season with salt and pepper. Simmer for 10–12 minutes until slightly thickened. Taste and adjust seasoning — add a splash of lemon juice if you like bright acidity.
  2. Using the back of a spoon, create 4–6 small wells in the sauce. Crack an egg into each well.
  3. Reduce heat to medium-low, cover skillet, and cook for 6–10 minutes depending on desired yolk doneness — 6–7 minutes for runny yolks, 9–10 for firmer yolks.
  4. Remove from heat, sprinkle with crumbled feta and chopped herbs. Serve straight from the skillet with bread or your preferred sides.
  5. If your skillet is oven-safe, preheat the oven to 375°F (190°C) and bake for 6–8 minutes after adding eggs for even cooking.

Notes

For variations, skip the eggs for a vegan version or serve over sautéed spinach for a low-carb option. Leftovers can be refrigerated for 3–4 days, and the sauce can be frozen for up to 3 months.