Shakshuka Recipe
Bright eggs simmer in a rich tomato and pepper sauce, with fresh parsley and mint for a vibrant finish. Make the flavorful sauce ahead, then just add eggs when you're ready to eat.
- eggs
- one pan
- vegetarian
- savory breakfast
Ingredients
Instructions
Heat olive oil in a large skillet over medium heat. When it shimmers, add onion, green peppers, garlic, coriander, paprika, cumin, and a pinch of salt and black pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
Stir in the tomatoes and tomato sauce. Cover and simmer for 15 minutes. Uncover and cook a bit longer to let the mixture reduce and thicken. Taste and adjust seasoning if needed.
With a wooden spoon, make 6 wells in the tomato mixture. Gently crack an egg into each well, spacing them out.
Lower the heat to medium-low, cover the skillet, and cook until egg whites are set.
Uncover and sprinkle with parsley and mint. Add more black pepper or red pepper flakes if desired. Serve with warm pita, challah, or crusty bread.
Notes
- Make the tomato sauce a day ahead; reheat and add eggs when ready.
- Leftovers keep 1-2 days refrigerated. Reheat gently, adding a little liquid if needed.
- To add meat: Brown 1/2 lb ground beef or lamb, season, remove, and add back in step 2 with the tomatoes.