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A pan of shakshuka with poached eggs, tomato sauce, crumbled cheese, and cilantro, placed on a striped towel with fresh herbs, tomatoes, and a small bowl of cheese nearby.
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Shakshuka Recipe

This shakshuka recipe simmers a smoky tomato sauce until it's thick enough to hold poached eggs, no watery mess underneath. Top with feta and cilantro, and serve with crusty bread for dragging through the sauce.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakfast, brunch, Main Course
Cuisine: Middle Eastern
Keyword: easy shakshuka recipe, eggs in tomato sauce, one skillet shakshuka, shakshuka recipe, shakshuka with feta
Servings: 6 servings
Calories: 139kcal
Author: Chef Jenn

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 1 to 2 jalapeños or spicy red peppers, diced
  • 3 cloves garlic chopped
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • salt and pepper to taste
  • 28 ounce can diced tomatoes or 1 (28-ounce) can
  • 3 tablespoons chopped cilantro divided
  • 6 large eggs
  • crumbled feta for topping
  • crusty bread for serving

Instructions

  • Warm the olive oil in a 10-inch skillet over medium heat.
  • Add the onion and peppers. Cook 6 to 7 minutes, stirring occasionally, until golden and softened with some caramelized edges.
  • Stir in the garlic, smoked paprika, cumin, salt, and pepper. Cook 1 minute, until fragrant.
  • Pour in the diced tomatoes, crushing them gently with a wooden spoon.
  • Bring to a gentle boil, then reduce heat and simmer uncovered for 10 to 30 minutes, depending on how thick you want the sauce.
  • Stir in half the cilantro.
  • Use the back of a spoon to make 6 shallow wells in the sauce. Crack an egg into each well.
  • Spoon a little sauce over the egg whites, then cover the skillet.
  • Simmer 7 to 8 minutes, until whites are just set and yolks are still runny. Let it go longer for firmer yolks.
  • Remove from heat and let rest, covered, for 2 minutes.
  • Top with remaining cilantro and crumbled feta. Serve with crusty bread and hot sauce.

Notes

Recipe Card Tips

  • Spoon sauce over the egg whites only, not the yolks, before covering. It helps the whites set evenly instead of going filmy on top while the yolks overcook.
  • Let the sauce simmer the full 30 minutes if you're feeding a crowd. A thicker sauce holds the eggs instead of pooling thin around them.
  • Pull the pan the moment the whites look set. The residual heat keeps cooking the eggs for a couple minutes after the burner's off.

Nutrition

Serving: 1egg + 1/2 cup sauce | Calories: 139kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 264mg | Potassium: 451mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1818IU | Vitamin C: 49mg | Calcium: 84mg | Iron: 3mg