Classic Shakshuka

Eggs poached directly in a spiced tomato and pepper sauce — a Middle Eastern breakfast masterpiece. One pan, bold flavours, and perfect for sharing straight from the skillet.

🔪

Prep

5 min

🍳

Cook

20 min

👤

Servings

🔥

Calories

280 kcal

Ingredients

4 large eggs
2 tbsp olive oil
1 red onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
400g crushed tomatoes
1 tsp cumin
1 tsp smoked paprika
1/2 tsp chili flakes (adjust to taste)
1 tsp sugar
Salt and pepper
Fresh cilantro or parsley to serve
Crumbled feta (optional)
Warm pita or crusty bread to serve

Instructions

Cook aromatics

Heat olive oil in a wide skillet over medium heat. Sauté onion and pepper until soft, about 7 minutes. Add garlic, cook 1 minute.

Add spices

Add cumin, paprika, and chili flakes. Stir for 30 seconds until fragrant.

Add tomatoes

Pour in crushed tomatoes and sugar. Season with salt and pepper. Simmer 8 minutes until sauce thickens.

Add eggs

Make 4 wells in the sauce. Crack an egg into each well. Cover the skillet with a lid.

Cook eggs

Cook 5–6 minutes for runny yolks, or 8 minutes for set yolks. Watch carefully.

Serve

Sprinkle with fresh herbs and optional feta. Serve immediately in the pan with warm bread.

💡 Chef Layla's Tip

Do not overcook the eggs — the yolks should still be runny when you serve so they mix into the sauce as you eat. Pull from heat 30 seconds before they look done; they continue cooking in the hot sauce.

← Back to All Recipes