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Easy Shakshuka

Yields4 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

Eggs gently poached in a smoky, spiced tomato and red pepper sauce, made in one skillet. Serves 4.

Easy shakshuka recipe with eggs in tomato sauce in a skillet

Sauce

 3 tbsp olive oil
 1 medium onion, diced
 1 red bell pepper, diced
 3 garlic, minced
 1 tsp ground cumin
 1 tsp sweet paprika
 1 tbsp harissa paste, or 1/2 tsp red pepper flakes
 28 oz can crushed tomatoes (800g)
 ½ tsp salt, plus more to taste
 ¼ tsp black pepper

Eggs and Topping

 6 large eggs
 ¼ cup crumbled feta (optional)
 2 tbsp fresh cilantro or parsley, chopped
 crusty bread or pita, for serving
1

Cook the vegetables. Heat the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook 6–8 minutes, until soft.

2

Bloom the spices. Stir in the garlic, cumin, paprika, and harissa. Cook 1 minute, until fragrant.

3

Simmer the sauce. Add the crushed tomatoes, salt, and pepper. Simmer 10 minutes, stirring occasionally, until thickened. Taste and adjust the seasoning.

4

Add the eggs. Make 6 wells in the sauce with the back of a spoon. Crack an egg into a small cup and slide it into each well.

5

Cook covered. Cover and cook over low heat 5–8 minutes, until the whites are set and the yolks are still soft.

6

Finish and serve. Sprinkle with feta and herbs and serve from the pan with bread.

Nutrition Facts

4 servings

Serving size

1/4 of skillet

Amount per serving
Calories310
% Daily Value *
Total Fat 20g26%

Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 284mg95%
Sodium 775mg34%
Total Carbohydrate 20g8%

Dietary Fiber 5g18%
Total Sugars 10g
Protein 15g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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