Description
This easy Shakshuka recipe features eggs gently poached in a rich tomato sauce with onions, green peppers, garlic, warm spices, parsley, and mint. It is a satisfying one-skillet meal that works beautifully for breakfast, brunch, lunch, or a light dinner.
Ingredients
3 tablespoons extra virgin olive oil
1 large yellow onion, chopped
2 green bell peppers, chopped
2 garlic cloves, chopped
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Pinch red pepper flakes, optional
Kosher salt, to taste
Black pepper, to taste
6 medium tomatoes, chopped, about 6 cups
1/2 cup tomato sauce
6 large eggs
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
Warm pita, challah, or crusty bread, for serving
Instructions
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion, green peppers, garlic, coriander, paprika, cumin, optional red pepper flakes, salt, and black pepper.
3. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Add the chopped tomatoes and tomato sauce.
5. Stir well, cover the skillet, and simmer for about 15 minutes.
6. Remove the lid and continue cooking until the tomato mixture reduces slightly and thickens.
7. Taste the sauce and adjust the seasoning as needed.
8. Use a wooden spoon to create 6 evenly spaced wells in the tomato mixture.
9. Carefully crack one egg into each well.
10. Reduce the heat to medium-low and cover the skillet.
11. Cook until the egg whites are fully set and the yolks reach your preferred doneness.
12. Remove the lid and sprinkle the shakshuka with chopped parsley and fresh mint.
13. Add extra black pepper or red pepper flakes if desired.
14. Serve immediately with warm pita, challah, or crusty bread.
Notes
Use ripe tomatoes for the best flavor.
Allow the sauce to thicken before adding the eggs.
Covering the skillet helps the egg whites cook evenly.
For softer yolks, remove the skillet from the heat as soon as the whites are set.
The tomato sauce can be prepared 1 day ahead and refrigerated in a tightly sealed container.
Reheat the sauce in a skillet before adding the eggs.
Store leftovers in a tightly sealed container in the refrigerator for 1 to 2 days.
Reheat gently over medium heat and add a small amount of water or tomato sauce if needed.
Serve with pita, crusty bread, challah, feta, olives, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch
- Method: Skillet
- Cuisine: Mediterranean, Middle Eastern, Tunisian
Nutrition
- Serving Size: 1 serving
- Calories: 172.9
- Sugar: 5.9 g
- Sodium: 364 mg
- Fat: 11.7 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 8.6 g
- Trans Fat: 0.02 g
- Carbohydrates: 10.9 g
- Fiber: 3.2 g
- Protein: 7.7 g
- Cholesterol: 163.7 mg