Go Back
Shakshuka with eggs cooked in spiced tomato and pepper sauce.

Easy Shakshuka

This easy shakshuka cooks eggs in a gently spiced tomato and pepper sauce for a warming one-pan meal. It works for brunch or dinner, and a few pantry spices give the tomatoes depth without making the dish fiery. Serve it straight from the skillet with bread for dipping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/2 tsp ground coriander
  • 1 can 28 oz crushed tomatoes
  • 1/2 tsp kosher salt plus more to taste
  • 1/4 tsp black pepper
  • 4 large eggs
  • 2 tbsp chopped parsley or cilantro

Method
 

  1. Warm the olive oil in a large lidded skillet over medium heat. Add onion and bell pepper and cook for 6–8 minutes until softened.
  2. Stir in garlic, cumin, paprika, and coriander for 30 seconds. Add crushed tomatoes, salt, and pepper.
  3. Bring the sauce to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until thick enough to hold shallow wells.
  4. Make four wells in the sauce and crack an egg into each. Cover and cook over medium-low until whites and yolks are firm, about 8–12 minutes.
  5. Season to taste, sprinkle with herbs, and serve hot with bread.