Easy Shakshuka

Davis Whitehead

Dive into comforting shakshuka: tender eggs poached in a smoky, cumin-spiced tomato sauce with sweet peppers, all ready for scooping with crusty bread straight from the skillet.

breakfast
easy
one-pan
vegetarian

30 min total · 10 min prep · 20 min cook

Serves 4

340 kcal · 15g protein · 35g carbs · 15g fat total

large skillet with lid

Ingredients

Instructions

1. Sauté the vegetables — 5–7 min

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook until softened, about 5–7 minutes.

2. Add spices and tomatoes — 10 min

Stir in garlic, cumin, paprika, and chili flakes. Cook for 30 seconds. Add crushed tomatoes, salt, and pepper. Simmer uncovered for 10 minutes until slightly thickened.

3. Cook the eggs — 5–8 min

Make 6 small wells in the sauce. Crack an egg into each. Cover the skillet and cook over medium-low heat until the whites are set and yolks are still runny, 5–8 minutes.

4. Finish and serve

Sprinkle with fresh parsley or cilantro, add black pepper, and serve straight from the skillet with crusty bread.

Notes

For extra creaminess, scatter crumbled feta over the top just before serving.
Keep the heat low and check the eggs often; they keep cooking in the hot sauce even after removing from the heat.
Chef's note: Watch for the egg whites to turn opaque but the yolks should still jiggle a little for that perfect runny finish.