Description
This shakshuka recipe is a rich, spiced tomato and pepper stew topped with soft-poached eggs and creamy feta. It’s comforting, vibrant, and comes together in just one pan—perfect for breakfast, brunch, or dinner.
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 tbsp tomato paste
1 can (14 oz) crushed tomatoes
1 tsp paprika
1 tsp ground cumin
1/4 tsp chili flakes (optional)
1/2 tsp salt
1/4 tsp black pepper
4 large eggs
1/3 cup crumbled feta cheese
2 tbsp chopped fresh parsley
Instructions
1. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until soft.
2. Stir in garlic and red bell pepper. Cook another 4–5 minutes until peppers begin to soften.
3. Add tomato paste and stir for 1 minute. Pour in crushed tomatoes and stir in paprika, cumin, chili flakes, salt, and pepper.
4. Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
5. Make small wells in the sauce and crack an egg into each. Cover the pan and cook 5–7 minutes until egg whites are set.
6. Remove from heat, sprinkle with feta and parsley, and serve with bread or your favorite sides.
Notes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Breakfast, Brunch, Main
Method: Stovetop
Cuisine: Middle Eastern
Keywords: shakshuka, eggs in tomato sauce, one-pan brunch, healthy vegetarian
Serving Size: 1 of 4
Calories: 240
Sugar: 7g
Sodium: 580mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 190mg
Carbohydrates: 14g
Fiber: 3g
Protein: 11g
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 of 4
- Calories: 240
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 190mg
Keywords: shakshuka, eggs in tomato sauce, one-pan brunch, healthy vegetarian