Fork WeeklyBreakfast
Classic Shakshuka
Shakshuka is the brunch that looks impressive and asks almost nothing of you — everything happens in one skillet, and the eggs poach right in the sauce.
The flavor is all in the base: bloom the paprika and cumin in the oil with the tomato paste before the tomatoes go in, and give the sauce enough time to thicken so the eggs sit on top rather than sinking.
Classic Shakshuka
Eggs gently poached in a smoky, spiced tomato-and-pepper sauce — a one-skillet brunch that comes together in half an hour and feeds a crowd from the pan.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, sliced
- 1 tbsp tomato paste
- 2 tsp sweet paprika
- 1 tsp ground cumin
- ¼ tsp cayenne (optional)
- 1 can (28 oz / 800 g) crushed tomatoes
- Salt and black pepper
- 6 large eggs
To serve
- ½ cup (75 g) crumbled feta
- Chopped parsley or cilantro
- Crusty bread, for dipping
Instructions
- Heat the olive oil in a large skillet over medium. Add the onion and bell pepper and cook until soft, about 8 minutes.
- Add the garlic, tomato paste, paprika, cumin and cayenne and cook 1 minute until fragrant.
- Pour in the crushed tomatoes, season with salt and pepper, and simmer 10 minutes until thickened.
- Make six wells in the sauce with the back of a spoon and crack an egg into each.
- Cover and cook 6–9 minutes, until the whites are set but the yolks are still runny.
- Scatter with feta and herbs and serve straight from the pan with crusty bread.
Recipe notes & tips
- For firmer yolks, cook a few minutes longer with the lid on.
- The sauce can be made ahead and refrigerated 3 days; reheat, then add the eggs.
- Add a handful of spinach to the sauce before the eggs for extra greens.
268 kcalCalories
15 gProtein
18 gCarbs
16 gFat