Description
Perfectly spiced shakshuka with eggs poached in smoky tomato sauce. A one-skillet Middle Eastern breakfast that’s ready in 30 minutes.
Ingredients
Scale
- 6 Large eggs
- 28 oz (1 can) Canned crushed tomatoes
- 1 large, diced Yellow onion
- 1, diced Red bell pepper
- 4 cloves, minced Garlic
- 3 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- ¼ tsp Cayenne pepper
- 1 tsp Salt
- ¼ cup Crumbled feta
- Garnish Fresh cilantro or parsley
Instructions
- Bloom the Spices (2 Minutes) — Heat olive oil in a 12-inch cast iron skillet over medium heat. Add cumin, smoked paprika, and cayenne — stir for 30-45 seconds until the spices are fragrant and slightly darkened. This step transforms raw, harsh spice powder into deep, toasty, complex flavor. It’s the most important technique in the entire recipe. If you can smell the spices from across the kitchen, they’re ready.
- Sauté the Aromatics (5 Minutes) — Add diced onion and bell pepper to the spiced oil. Cook for 4-5 minutes, stirring occasionally, until softened and edges begin to caramelize. Add garlic and cook 30 seconds until fragrant. Don’t rush this step — the onion and pepper sweetness forms the backbone of the sauce.
- Build the Sauce (8 Minutes) — Pour in crushed tomatoes, add salt, and stir well. Let the sauce simmer for 8-10 minutes, stirring occasionally, until it thickens noticeably and the raw tomato acidity mellows into sweetness. You’ll see the sauce reduce by about a third and start to darken slightly. The surface should bubble gently, not boil aggressively.
- Add the Eggs (7 Minutes) — Using the back of a spoon, make 6 wells in the sauce, evenly spaced. Crack one egg into each well. Season the eggs with a pinch of salt and pepper. Cover the skillet with a lid (or foil) and cook 5-7 minutes: 5 minutes for very runny yolks, 6 for jammy, 7 for set. Don’t remove the lid before 5 minutes — the steam is what sets the whites.
- Garnish and Serve — Remove from heat, crumble feta cheese over the top, and scatter fresh cilantro or parsley. Serve the skillet directly at the table with warm pita bread, crusty sourdough, or challah for scooping. Shakshuka waits for nobody — the eggs continue cooking from residual heat, so serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 16g