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A vibrant shakshuka dish with poached eggs, tomatoes, and spices in a pan

Proven way to grow your Shakshuka in 5 easy steps

This recipe provides a simple yet flavorful approach to making Shakshuka in just five easy steps, perfect for a delicious and quick meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tbsp Olive Oil
  • 1 medium Onion chopped
  • 2 medium Bell Peppers diced (any color)
  • 3 cloves Garlic minced
  • 1 28-oz can Canned Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 6 Eggs
  • 1/4 cup Fresh Parsley or Cilantro chopped, for garnish

Equipment

  • Large Skillet
  • Lid

Method
 

Instructions
  1. Heat olive oil in a large skillet over medium heat, then add chopped onion and diced bell peppers, cooking until softened, about 5-7 minutes.
  2. Stir in minced garlic, cumin, and paprika, cooking for another minute until fragrant.
  3. Add the diced tomatoes and tomato paste, bring the mixture to a simmer, and cook for 10-15 minutes until the sauce thickens slightly.
  4. Create six small wells in the sauce and carefully crack an egg into each, then cover the skillet and cook for 5-8 minutes until the egg whites are set and the yolks are still runny.
  5. Garnish the shakshuka with fresh parsley or cilantro and serve immediately, perhaps with some crusty bread for dipping.

Notes

For extra heat, add a pinch of red pepper flakes with the spices. Serve with warm pita bread or crusty bread for dipping into the delicious sauce and runny yolks.