Eggs Shakshouka

This easy shakshouka recipe features poached eggs in a spiced tomato and pepper sauce, perfect for breakfast, brunch, or dinner. Made in one pan with simple ingredients like garlic, cumin, paprika, and canned tomatoes. Serve with crusty bread for a hearty and healthy Mediterranean-inspired meal.

Eggs Shakshouka is a vibrant, hearty dish where eggs are gently poached in a rich, spiced tomato and pepper sauce. This Middle Eastern favorite makes a perfect breakfast, brunch, or light dinner—served straight from the pan with crusty bread for dipping.

Ingredients

• 1 tablespoon olive oil
• 2 onions, thinly sliced
• 1 capsicum (bell pepper), sliced
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 x 400g cans crushed tomatoes
• 6 to 8 eggs

To Serve

• Fresh coriander or parsley, chopped
• Crusty bread

Instructions

1. Heat the oil in a large cast iron skillet or heavy pan over medium-low heat.
2. Add the onions and capsicum, and sauté for about 5 minutes until softened.
3. Stir in the garlic, paprika, and cumin, and cook for another 2–3 minutes until fragrant.
4. Increase the heat slightly and pour in the crushed tomatoes. Stir well and let the sauce simmer uncovered for 10 minutes. Season with salt and pepper to taste.
5. Create small wells in the sauce using a spoon, making room for the eggs.
6. Crack the eggs one by one into the wells. Cover the pan with a lid and cook for 8–10 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh herbs and serve immediately with slices of warm, crusty bread.

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Tips

• Use the back of a spoon to press deep enough wells so the eggs sit nicely in the sauce.
• For runny yolks, check the eggs at 8 minutes; for firmer eggs, let them cook a little longer.
• A non-stick or well-seasoned cast iron pan works best to prevent sticking.
• Toast the bread lightly for better texture when dipping.

Variations and Substitutions

• Vegetables: Add zucchini, spinach, or eggplant for extra nutrition.
• Spices: Add chili flakes or harissa for a kick of heat.
• Cheese: Crumble feta or goat cheese over the top before serving.
• Herbs: Swap parsley or coriander with mint or dill for a different flavor.
• Tomatoes: Fresh chopped tomatoes can replace canned in peak season—just cook a bit longer.

FAQs

Can I make this ahead of time?
You can prepare the sauce in advance and store it in the fridge for up to 3 days. Just reheat and add the eggs when ready to serve.

Can I freeze it?
The tomato base freezes well, but it’s best to add fresh eggs when reheating rather than freezing with the eggs already cooked.

What type of pan should I use?
A cast iron skillet or any pan with a lid that retains heat well is ideal for even cooking.

Serving Suggestions

• Serve straight from the pan with warm crusty bread or pita.
• Add a dollop of Greek yogurt or labneh on the side.
• Pair with a side salad of cucumbers, tomatoes, and lemon for freshness.
• For brunch, serve with grilled halloumi or avocado slices.

Why You’ll Love This Recipe

• One-pan meal that’s both filling and easy to clean up.
• Packed with flavor from warm spices and rich tomato sauce.
• Customizable with your favorite vegetables or spices.
• Nutritious and hearty, perfect for any time of the day.
• Ideal for sharing, making it great for family meals or entertaining.