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Easy Shakshuka Recipe (Poached Eggs in Tomato Sauce

Savor This Easy Shakshuka Recipe for a Flavorful Breakfast Feast

Enjoy this Easy Shakshuka Recipe with poached eggs in zesty tomato sauce, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Breakfast
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive oil Use high-quality extra virgin olive oil for the best flavor.
  • 1 cup Chopped yellow onion Adds sweetness and depth to the sauce.
  • 0.5 cup Sliced red bell pepper For a touch of sweetness and color.
  • 3 cloves Garlic Fresh garlic is a must for that aromatic base!
  • 1 piece Hot chile Adjust based on your spice tolerance.
  • 1 teaspoon Paprika Smoked paprika adds a layer of flavor.
  • 0.75 teaspoon Cumin Essential for a warm, earthy flavor profile.
  • 1 pinch Red pepper flakes Can elevate the heat and flavor.
  • 1 can (28-ounce) Whole peeled tomatoes Use good-quality canned tomatoes.
  • 1 teaspoon Salt Season to taste.
  • 1 teaspoon Black pepper Freshly cracked adds warmth.
For the Eggs
  • 6 Large eggs Opt for free-range or organic if available.
For the Garnish
  • 0.25 cup Fresh cilantro leaves Brightens up the dish.
  • 0.25 cup Fresh parsley leaves Adds a perfect finishing touch.

Equipment

  • Large deep skillet

Method
 

Cooking Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large, deep skillet until shimmering.
  2. Add 1 cup of chopped yellow onion and ½ sliced red bell pepper. Cook for 8-10 minutes until tender and golden.
  3. Stir in 3 minced garlic cloves and 1 thinly sliced hot chile. Cook for 2-3 minutes.
  4. Add 1 teaspoon of paprika, ¾ teaspoon of cumin, and a pinch of red pepper flakes. Stir for 1 minute.
  5. Pour in 1 (28-ounce) can of whole peeled tomatoes, crushing them into chunks. Season with salt and black pepper.
  6. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
  7. Make 6 wells in the sauce and crack one egg into each well.
  8. Cover and cook for 5-6 minutes until egg whites set but yolks remain soft.
  9. Remove from heat and top with ¼ cup of chopped cilantro and parsley. Serve immediately with crusty bread.

Nutrition

Serving: 1portionCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 300mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 25mgCalcium: 6mgIron: 10mg

Notes

To Serve: Drizzle with extra olive oil for richness.

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