Easy Shakshuka Recipe

A skillet filled with shakshuka, featuring poached eggs in a tomato sauce, topped with crumbled cheese and fresh parsley.

This easy shakshuka features eggs gently poached in a rich tomato and bell pepper sauce. The spiced base simmers into a bold, comforting dish that works for breakfast, brunch, or dinner.

Course Breakfast

Cuisine International, Mediterranean

Keyword bell pepper, cumin, feta, feta cheese, garlic, make shakshuka, onion, paprika, parsley, poached eggs, salt and pepper, shakshuka, shakshuka recipe, simmer, spice, tomato, tomato sauce, yolk

Prep Time 10

Cook Time 37

Servings Servings

Calories 202kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Wooden Spatula

Ingredients

1 Tablespoon Olive Oil
1 Cup Onion diced
1 Cup Red Bell Pepper chopped
2 Pieces Jalapeños or Red Chili Peppers, diced (swap with green bell pepper if desired)
3 Cloves Garlic minced
1 Tablespoon Smoked Paprika
½ teaspoon Ground Cumin
½ teaspoon Salt to taste
½ teaspoon Pepper to taste
1 Can diced tomatoes 28 ounces
3 Tablespoons Fresh Cilantro chopped
6 Eggs
½ Cup Crumbled Feta
Low-Carb Bread optional

US Customary - Metric

Instructions

Chop onion, bell pepper, jalapeños, garlic, and cilantro, then heat olive oil in a 10-inch skillet over medium heat.
Sauté onion and bell pepper 6–7 minutes until soft, then stir in jalapeños, garlic, paprika, cumin, salt, and pepper just until fragrant.
Pour in diced tomatoes, lightly crush, and simmer uncovered 10–30 minutes until slightly thickened; stir in most of the cilantro.
Make wells, crack in eggs, cover, and cook until whites set; top with feta and remaining cilantro before serving.

Notes

Use the right pan size. A wide pan helps the tomato sauce simmer evenly and gives the poached eggs enough space to cook without crowding each other. Crowding makes the egg whites run together and cook unevenly.
Let the sauce simmer first. Do not rush this step, because simmering lets the onion, bell pepper, garlic, and spices fully blend. A thicker sauce also holds the eggs better when they are gently poached.
Make small wells for the eggs. Use a spoon to create little pockets in the sauce before adding the eggs. This keeps the egg whites in place and helps the yolk stay centered and runny.
Cover the pan at the right time. Covering the pan helps the egg whites set without overcooking the yolks. Remove the lid as soon as the eggs look just done so they stay soft and creamy.

Nutrition