Ingredients
Scale
For the Sauce:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional for spice)
- 4 large tomatoes, diced (or 1 can crushed tomatoes)
- Salt & black pepper to taste
For the Eggs:
- 4–6 eggs
- Fresh parsley or cilantro for garnish
Optional Add-Ins:
✔️ Feta cheese
✔️ Chickpeas
✔️ Harissa paste
Instructions
1️⃣ Sauté the Aromatics
- Heat olive oil and cook onion & garlic until fragrant.
- Add bell pepper and cook until soft.
2️⃣ Add the Tomatoes & Spices
- Stir in cumin, paprika, and cayenne.
- Add diced tomatoes, season with salt & pepper, and simmer for 10-15 minutes.
3️⃣ Create Wells & Poach the Eggs
- Make small wells in the sauce and crack eggs into them.
- Cover and cook on low heat for 5-7 minutes.
4️⃣ Garnish & Serve
- Sprinkle with fresh parsley or cilantro.
- Serve hot with pita bread or flatbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: One-Pan Cooking
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Keywords: Shakshuka recipe, Middle Eastern breakfast, poached eggs in tomato sauce, North African eggs