Sundried Tomato and Sweet Basil Shakshuka Ragu
Infuse your breakfast or brunch spread with bold Mediterranean flavors by trying the irresistible Sundried Tomato and Sweet Basil Shakshuka Ragu. This vibrant dish combines the smoky sweetness of sundried tomatoes, the aromatic warmth of sweet paprika and cumin, and the freshness of chopped basil, all simmered in a rich tomato base. Topped with perfectly poached eggs and optional crumbled feta for a tangy finish, this one-pan recipe strikes the perfect balance of hearty and wholesome. It’s ready in just 45 minutes and pairs beautifully with crusty bread for soaking up every last bit of the luscious sauce. Perfect for feeding a crowd or indulging in a flavorful solo meal, this shakshuka variation is a must-try for fans of spiced, tomato-rich dishes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 0.33 cup sundried tomatoes, finely chopped
- 28 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 eggs large eggs
- 0.25 cup fresh basil leaves, chopped
- 0.33 cup crumbled feta cheese (optional)
- 1 loaf crusty bread, for serving
Instructions
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the diced red bell pepper and cook for another 5 minutes until the vegetables start to soften.
Add the minced garlic and sundried tomatoes, cooking for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, tomato paste, sweet paprika, ground cumin, red chili flakes (if using), salt, and black pepper. Mix well to combine.
Reduce the heat to low and let the sauce simmer for 10-15 minutes, stirring occasionally, until thickened and flavorful.
Taste the sauce and adjust seasoning as needed.
Using the back of a spoon, create small wells in the sauce and carefully crack an egg into each well.
Cover the pan with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain runny. Cook longer if you prefer fully set yolks.
Sprinkle the fresh basil and crumbled feta (if using) over the top before serving.
Serve hot with slices of crusty bread on the side for dipping.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 70 mg | 24% | |
| Sodium | 4268 mg | 186% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 35.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2106 mg | 45% | |
*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.
