Shakshuka is an easy one pan meal made with eggs cooked directly in a seasoned tomato and pepper sauce. It is simple to prepare, uses basic ingredients, and works just as well for breakfast or brunch as it does for a light dinner.

The recipe is especially useful when you want something filling without a lot of prep or cleanup. Serve it straight from the skillet with pita, crusty bread, or toast for an easy meal that comes together in one pan.

Warm Tomatoes with Soft Set Eggs

The best part is the contrast between the eggs and the sauce. The whites set gently while the yolks stay soft, and the tomatoes cook down until they are thick enough to cling to every bite. The peppers add a little sweetness, and the spices give the whole pan a warm, savory flavor without making it overly hot.

Once it comes out of the oven, the surface looks bright and rustic with pockets of egg nestled throughout the sauce. A sprinkle of fresh herbs adds just enough freshness to balance the richness.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked or sweet paprika
• 1/4 teaspoon red pepper flakes, optional
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1/4 cup crumbled feta cheese, optional
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Cook the vegetables:
   Heat the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 to 7 minutes, until softened.
2. Add the garlic and spices:
   Stir in the garlic, cumin, paprika, and red pepper flakes. Cook for about 30 seconds, just until fragrant.
3. Add the tomatoes:
   Pour in the crushed tomatoes, then season with salt and black pepper. Stir well and bring the sauce to a gentle simmer.
4. Simmer the sauce:
   Reduce the heat to medium low and simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
5. Add the eggs:
   Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into each well.
6. Cook the eggs:
   Cover the skillet and cook for 5 to 8 minutes. The egg whites should be fully set and no longer translucent, while the yolks should still look glossy and jiggle slightly for a runny center. For firmer yolks, cook for another 1 to 2 minutes.
7. Finish and serve:
   Sprinkle with feta, if using, and top with fresh parsley or cilantro. Serve warm with pita, crusty bread, or toast for scooping up the eggs and tomato sauce. A simple side salad, roasted potatoes, or sliced avocado also works well alongside it.

Storage

• Store leftover Shakshuka in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a covered skillet over low heat or in the microwave until warmed through.
• The eggs will continue to firm up when reheated, so leftovers will not have the same soft yolks as freshly cooked Shakshuka.
• Freezing is not recommended because the texture of the cooked eggs can become rubbery after thawing.

Notes

• Use a large skillet so the eggs have enough room to cook evenly without crowding.
• Crushed tomatoes give the sauce a smoother texture, but diced tomatoes can be used for a chunkier sauce.
• Red pepper flakes are optional and can be adjusted depending on how much heat you prefer.
• Feta is optional, but it adds a salty, creamy contrast to the tomato sauce.
• Keep the heat gentle once the eggs are added so the bottoms do not overcook before the whites are set.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs