Go Back
Shakshuka recipe served in a cast-iron skillet with eggs in spicy tomato sauce

Easy Shakshuka (Eggs in Spicy Tomato Sauce)

 A classic shakshuka recipe featuring eggs gently poached in a rich tomato and pepper sauce seasoned with cumin, paprika and garlic
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • ¼ tsp cayenne optional
  • 1 tbsp tomato paste
  • 1 28 oz can of crushed tomatoes
  • Salt to taste
  • Black pepper to taste
  • 6 large eggs
  • ¼ cup chopped parsley or cilantro
  • ½ cup crumbled feta optional

Method
 

  1. Heat olive oil over medium heat.
  2. Cook onion until softened.
  3. Add peppers and continue cooking until tender.
  4. Stir in garlic.
  5. Add tomato paste.
  6. Bloom cumin and paprika.
  7. Add tomatoes.
  8. Simmer until thickened.
  9. Taste and adjust seasoning.
  10. Make wells in the sauce.
  11. Crack eggs into wells.
  12. Cover and cook until desired doneness.
  13. Garnish with herbs and feta.
  14. Serve immediately with warm bread.

Notes

  • Fresh tomatoes may be substituted when in season.
  • Reduce sauce fully before adding eggs.
  • Covering the skillet cooks eggs more evenly.
  • Feta is optional but traditional in many modern Levantine servings.
  • Leftover sauce reheats better than fully cooked eggs.
Nutrition (Estimated, per serving):
  • Calories: ~260
  • Protein: 13 g
  • Carbohydrates: 12 g
  • Fat: 18 g
  • Fiber: 3 g
  • Sugar: 7 g