Shakshouka Eggs in Tomato and Pepper Sauce
Start your day with vibrant flavors by trying this savory Shakshouka recipe—eggs gently poached in a rich tomato and red pepper sauce infused with warm spices like cumin, paprika, and a hint of optional chili powder for a subtle kick. This Middle Eastern and North African-inspired dish is prepared in just 35 minutes, making it a perfect choice for a hearty breakfast, brunch, or even a quick dinner. The combination of tender onions, flavorful garlic, and juicy canned tomatoes creates a luscious, fragrant base, while fresh parsley adds a bright, finishing touch. Pair this one-pan wonder with crusty bread or warm pita to soak up every last bit of the smoky, spiced sauce. It’s a comforting, wholesome meal that’s packed with bold flavors and simple ingredients you’ll love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 400 grams canned whole peeled tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon chili powder (optional)
- 0.5 teaspoons (to taste) salt
- 0.25 teaspoons (to taste) black pepper
- 4 large eggs
- 2 tablespoons, chopped (for garnish) fresh parsley
- 1 loaf (for serving) crusty bread or pita
Instructions
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add the diced red bell pepper and cook for another 5 minutes until the peppers are tender.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Pour in the canned whole peeled tomatoes (along with their juices), and crush them with the back of a spoon to break them into smaller chunks.
Stir in the tomato paste, ground cumin, paprika, chili powder (if using), salt, and black pepper. Mix well and bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until slightly thickened.
Using a spoon, make four small wells in the sauce. Crack one egg into each well.
Cover the skillet with a lid and cook for 7-10 minutes, or until the egg whites are set but the yolks are still slightly runny (cook longer if you prefer firmer yolks).
Remove from heat and sprinkle the shakshouka with chopped parsley.
Serve immediately with crusty bread or warm pita to scoop up the sauce and eggs.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 16.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1060 mg | 23% | |
*The % Daily Value 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.
