Description

This shakshuka recipe is a classic North African and Middle Eastern dish made with eggs poached in a rich tomato and red pepper sauce. It’s simple, healthy, and full of flavor — perfect for breakfast, brunch, or even dinner.

Serve it with crusty bread or warm pita for dipping, and you’ve got a one-pan meal that feels both comforting and impressive.

Ingredients

Units

4 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, diced
3 garlic cloves, thinly sliced
1 (28-ounce) can crushed San Marzano tomatoes
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon kosher salt, more as needed
1/4 teaspoon freshly ground black pepper, more as needed
8 large eggs
2 large handfuls chopped herbs (we used cilantro, chives, and basil) for serving
1-2 teaspoons fresh lemon zest + 1 tablespoon fresh lemon juice
Optional: 5 ounces feta, crumbled, or hard Italian cheese such as Parmesan, grated
Toasted ciabatta, or your favorite bread, for serving

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Set oven to 375°F (190°C).
Preheat skillet: Heat olive oil in a 12-inch oven-safe skillet over medium heat.
Cook veggies: Add diced onion (and red peppers, if using) and sauté until very soft, 10–15 minutes. Stir in sliced garlic and cook 1–2 minutes. Add cumin, paprika, salt, and black pepper; cook until fragrant, 2–3 minutes.
Add tomatoes: Stir in crushed tomatoes, season with 1 teaspoon salt and several grinds of black pepper, and simmer on low until thickened, about 10 minutes. Adjust seasoning as needed.
Add eggs: Make small wells in the sauce and crack an egg into each. Sprinkle with salt.
Transfer to oven: Bake 7–10 minutes, until whites are set but yolks are still slightly runny.
Finish & serve: Top with fresh herbs, lemon zest, lemon juice, and a drizzle of olive oil. Add feta or Parmesan if desired. Serve hot with crusty bread or pita.

Notes

Don’t want to use the oven? Cover the skillet with a lid after adding the eggs and cook gently on the stovetop over medium-low heat until the whites are set. The yolks may cook a little faster than in the oven, so start checking around 5 minutes.