Tastenexa
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Mediterranean
Shakshuka
30 min total10 prep20 cook2 servings320 cal
VegetarianFlexitarianClassicLow-CarbContains egg
Eggs gently poached in a simmering, spiced tomato and bell pepper sauce until the whites are just set and the yolks stay soft. A one-pan breakfast or dinner best mopped up with warm crusty bread.
Ingredients
dairy
- 4eggs
pantry
- 400 gcrushed tomatoes
- 1 tspcumin
- 1 tsppaprika
- 2 tbspolive oil
- 0.5 tspsalt
produce
- 1bell pepper
- 1onion
- 2 clovesgarlic
- 2 tbspfresh parsley
Steps
- Dice the onion and bell pepper into small, even pieces.
- Mince the garlic and chop the parsley, keeping them separate for later.
- Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper, and cook for 5–6 minutes, stirring occasionally, until softened.
- Add the garlic, cumin, and paprika, and cook for 1 minute, stirring constantly, until fragrant.
- Pour in the crushed tomatoes and salt, stirring to combine with the softened vegetables.
- Simmer the sauce for 8–10 minutes, stirring occasionally, until it has visibly thickened and reduced.
- Use a spoon to make 4 small wells in the sauce, then crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes, checking occasionally, until the egg whites are set but the yolks are still soft.
- Remove the skillet from the heat and let the shakshuka sit for 1 minute; the eggs will continue to set slightly.
- Scatter the chopped parsley over the top and serve directly from the pan with warm crusty bread for dipping.
Tips
- Simmer the tomato sauce until it visibly thickens before adding the eggs — a watery sauce won't set the eggs properly.
- Make distinct wells in the sauce for each egg so they poach separately instead of running together.
- Cover the pan while the eggs cook; this steams the tops so the whites set even if you like the yolks runny.
- Check the eggs a minute early — they continue to set slightly after the pan comes off the heat.
