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Shakshuka

Eggs poached in a spiced, smoky tomato sauce — a Mediterranean breakfast that's just as good for dinner.

breakfast • prep: 5 min • cook: 20 min • serves 4

Ingredients

  • 6 large eggs
  • 1 can (28 oz) crushed tomatoes
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili flakes
  • Salt and pepper to taste
  • ¼ cup crumbled feta cheese
  • Fresh cilantro or parsley, for garnish
  • Crusty bread, for serving

Instructions

  1. Build the sauce: Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper for 4 minutes until softened. Add garlic, cumin, paprika, and chili flakes. Stir for 30 seconds.

  2. Add tomatoes: Pour in crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes until slightly thickened.

  3. Poach the eggs: Make 6 wells in the sauce. Crack an egg into each. Cover and cook for 5-7 minutes until whites are set but yolks are still runny.

  4. Serve: Crumble feta on top and scatter with fresh herbs. Serve straight from the skillet with plenty of crusty bread for dipping.

Notes

  • Storage: The sauce keeps for 4 days. Make the sauce ahead, then poach eggs fresh when serving.
  • Variations: Add crumbled sausage for a heartier version. Stir in a handful of spinach or kale.
  • Tips: Cover the skillet with a lid to set the egg whites faster while keeping the yolks runny.