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Classic Shakshuka

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A vibrant Middle Eastern breakfast dish of perfectly poached eggs in a rich, spiced tomato and pepper sauce—made in one skillet for a bold and comforting start to your day!

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili flakes (optional)
  • 1 (14 oz) can diced tomatoes
  • Salt and pepper to taste
  • 4 large eggs
  • Fresh parsley or cilantro for garnish
  • Crusty bread for serving (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5–6 minutes until softened.
  2. Stir in garlic, cumin, paprika, and chili flakes (if using). Cook for another minute until fragrant.
  3. Pour in diced tomatoes with their juices. Simmer for 10–15 minutes, stirring occasionally, until sauce thickens. Season with salt and pepper.
  4. Make small wells in the sauce and gently crack an egg into each. Cover the skillet and cook for 5–7 minutes, or until eggs are cooked to your liking.
  5. Remove from heat, garnish with chopped parsley or cilantro, and serve immediately with warm crusty bread.

Notes

  • Adjust spice level by adding more or less chili flakes.
  • Use fresh tomatoes when in season for a more vibrant sauce.
  • Make it vegan by omitting the eggs and adding chickpeas for protein.
  • Serve with gluten-free bread or omit bread entirely for a gluten-free meal.

Nutrition

Find it online: https://yumfoodusa.com/classic-shakshuka/