Description
This shakshuka recipe is a quick breakfast, easy dinner, and healthy snack all rolled into one skillet. With jammy tomatoes, warm spices, and perfectly poached eggs, it’s one of the best breakfast ideas for busy weekdays or cozy weekend brunches. Whether you’re hunting for dinner ideas, food ideas for guests, or an easy recipe to save, this dish never fails to impress.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon chili flakes (optional)
1 can (14.5 oz) diced tomatoes
Salt and black pepper to taste
4 large eggs
2 tablespoons chopped fresh parsley
Instructions
1. Heat olive oil in a skillet over medium heat and add chopped onions and bell peppers. Sauté until soft, about 8-10 minutes.
2. Add minced garlic, cumin, smoked paprika, and chili flakes. Stir for 30 seconds until fragrant.
3. Pour in the diced tomatoes with their juice. Simmer for 10-15 minutes until sauce thickens. Season with salt and pepper.
4. Make wells in the sauce and crack an egg into each. Cover and cook 5-7 minutes until whites are set but yolks are soft.
5. Garnish with chopped parsley and serve directly from the skillet with bread or pita.
Notes
Don’t overcook the eggs—pull them as soon as the whites are set and yolks still jiggle.
Use good-quality canned tomatoes for the richest flavor.
Cast iron skillets give the best flavor and heat distribution for this dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 190mg
Keywords: shakshuka, quick breakfast, healthy snack, easy dinner, breakfast ideas, dinner ideas, one-pan recipe, eggs in tomato sauce