This shakshuka recipe makes a delicious dish of eggs poached in spiced tomato sauce. This simple recipe is made in one skillet and is ready in about 30 minutes - perfect for busy Meatless Mondays!
Shakshuka is a flavorful, one-skillet dish that’s perfect for breakfast, brunch, or even dinner! This easy shakshuka recipe features poached eggs simmered in a rich, spiced tomato sauce.
You only need a handful of pantry staples and about 30 minutes to make this tasty dish. This recipe can easily be customized to your tastes, and it makes a perfect dinner for meatless Mondays.
Give this delicious shakshuka recipe a try, and it may become a new favorite at your house!
Ingredient notes and substitutions
- Garlic: I'm a big believer in using as much or as little garlic as you like in a recipe. Feel free to adjust the amount of garlic according to your tastes.
- Spices: You can also adjust the amount of seasoning at the end.
- Feta cheese: The feta adds a lovely bite of saltiness and creaminess to help balance out some of the acidity in the sauce.
How to make this shakshuka recipe
Here you'll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a deep 10-inch skillet, heat oil over medium heat.
Step 2: Add bell pepper and onion, cook for about 3-4 minutes, or until the vegetables have softened.
Step 3: Add the garlic, cumin, paprika, cayenne pepper, if using, salt, and pepper. Cook for 30 seconds, stirring the entire time.
Step 4: Add the crushed tomatoes and stir in.
Step 5: Bring to a boil.
Step 6: Reduce heat to medium-low, and simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally.
Step 7: Break eggs, one at a time, into a small dish and gently add to the tomato mixture.
Step 8: Cook, covered, for about 5-10 minutes or until whites are set and yolks are cooked to desired doneness.
Step 9: Sprinkle with feta cheese and fresh cilantro or oregano just before serving.
Serving suggestions
I like to serve shakshuka with crusty bread for sopping up the tasty sauce. I serve a Greek salad or hummus plate on the side.
Storage
Store any leftover shakshuka in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
More meatless dinner recipes!
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Shakshuka Recipe
Equipment
- Large skillet
Ingredients
- 2 tablespoons olive oil
- 1¼ cups seeded and diced red bell pepper
- 1 cup diced white or yellow onion
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Pinch cayenne pepper optional
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 28 ounce can crushed tomatoes
- 6 large eggs
- Crumbled feta cheese
- Fresh cilantro and/or fresh oregano
Instructions
- In a deep 10-inch skillet, heat oil over medium heat.2 tablespoons olive oil
- Add bell pepper and onion, cook for about 3-4 minutes, or until the vegetables have softened.1¼ cups seeded and diced red bell pepper, 1 cup diced white or yellow onion
- Add the garlic, cumin, paprika, cayenne pepper, if using, salt, and pepper. Cook for 30 seconds, stirring the entire time.4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, Pinch cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the crushed tomatoes and stir in.28 ounce can crushed tomatoes
- Bring to a boil.
- Reduce heat to medium-low, and simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally.
- Break eggs, one at a time, into a small dish and gently add to the tomato mixture.6 large eggs
- Cook, covered, for about 5-10 minutes or until whites are set and yolks are cooked to desired doneness.
- Sprinkle with feta cheese and fresh cilantro or oregano just before serving.
Notes
- Garlic: I'm a big believer in using as much or as little garlic as you like in a recipe. Feel free to adjust the amount of garlic according to your tastes.
- Spices: You can also adjust the amount of seasoning at the end.
- Feta cheese: The feta adds a lovely bite of saltiness and creaminess to help balance out some of the acidity in the sauce
- Nutrition values are estimates.
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