Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 bell peppers (red or yellow), diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes or 4 large fresh tomatoes, chopped
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Optional: Crumbled feta cheese, chili flakes, or olives
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers, and sauté for about 5 minutes until softened.
- Stir in the garlic, paprika, and cumin, cooking for 1 minute until fragrant.
- Add the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 10-15 minutes until it thickens slightly.
- Make small wells in the sauce using the back of a spoon, and carefully crack an egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (adjust cooking time if you prefer firmer yolks).
- Garnish with fresh parsley or cilantro, and serve hot with crusty bread or pita on the side.
Notes
- For extra richness, add crumbled feta cheese on top before serving.
- To make it spicier, sprinkle chili flakes into the sauce while cooking.
- This dish can also be served as a light dinner or lunch with a simple salad on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate with 2 eggs
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 190 mg
Keywords: Shakshuka, poached eggs, one-pan recipe, Mediterranean breakfast