Spicy and comforting, this Shakshuka recipe features poached eggs in a rich tomato and pepper sauce, seasoned with cumin and paprika. Perfect for breakfast, brunch, or a cozy dinner with bold Middle Eastern flavors.
Heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the peppers and onion and cook, stirring occasionally, until softened, about 10 minutes.
Stir in the cumin, smoked paprika, salt, pepper, and cayenne, if using. Cook, stirring, until fragrant, about 1 minute.
Add the whole tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. Cook, stirring occasionally, until the mixture begins to simmer. Reduce the heat to medium-low and cook, stirring often, until the sauce is slightly thickened, about 20 minutes.
Using a large spoon, create 6 wells in the sauce. Carefully crack 1 egg into each well. Cover and cook until the whites are set but the yolks are still runny, 6 to 8 minutes.
Top with cilantro and feta, if using. Serve immediately with warmed pita bread alongside for dipping.
Nutitrion
Calories: 184 calories
Carbohydrates: 14 grams carbohydrates
Protein: 9 grams protein
Fat: 11 grams fat
Saturated Fat: 3 grams saturated fat
Cholesterol: 209 milligrams cholesterol
Sodium: 771 milligrams sodium
Sugar: 9 grams sugar
Reviews
Carol on 2025-12-10 (5 stars): Thank you thank you for this recipe! So delicious with little effort, can't wait to serve this to company for brunch next time.
