Easy Shakshuka
Easy Shakshuka recipe with eggs poached in spiced tomato sauce. Ready in 30 minutes with simple ingredients. Perfect vegetarian breakfast.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced into small pieces
- 1 can (28 ounces) crushed San Marzano tomatoes
- 1 teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 tablespoon harissa paste (optional)
- Salt to taste
- Black pepper to taste
- 6 large eggs, room temperature
- ¼ cup crumbled feta cheese
- 3 tablespoons fresh cilantro, roughly chopped
- Crusty bread for serving
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 2
Add the diced onion and sauté until translucent and softened, approximately 4-5 minutes, stirring occasionally.
- 3
Stir in the minced garlic and red bell pepper, cooking for another 2 minutes until fragrant and the pepper begins to soften.
- 4
Sprinkle the ground cumin and paprika directly into the pan, stirring constantly for about 30 seconds to bloom the spices and release their oils.
- 5
Pour the crushed tomatoes into the skillet along with the red pepper flakes and harissa paste if using, then stir well to combine all ingredients.
- 6
Reduce heat to medium-low and allow the sauce to simmer gently for 10-12 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.
- 7
Taste the sauce and adjust seasoning with salt and black pepper to your preference.
- 8
Using the back of a spoon, create 6 small shallow wells in the tomato sauce, spacing them evenly around the pan.
- 9
Gently crack an egg into each well, keeping the yolk intact and centered.
- 10
Cover the skillet with a lid and cook over medium-low heat for 6-8 minutes, until the egg whites are set but the yolks remain runny and tender.
- 11
Scatter the crumbled feta cheese over the top of the shakshuka and sprinkle with fresh cilantro just before serving.
- 12
Serve immediately in the skillet or transfer to a warm serving dish, accompanied by warm crusty bread for dipping into the golden egg yolks and tomato sauce.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Feta cheese | Labneh or Greek yogurt | Lower in sodium and provides probiotics for better gut health |
| Harissa paste | Fresh red chili or cayenne pepper | Reduces processed ingredients and sodium content |
| Crushed canned tomatoes | 3 pounds fresh ripe heirloom tomatoes, blended | Eliminates BPA from can linings and reduces sodium significantly |
| Red bell pepper | Mix of red and yellow bell peppers with a small poblano | Adds more vitamins and antioxidants, increases nutrient diversity |
| Cilantro | Fresh flat-leaf parsley with a pinch of mint | Provides chelation benefits and different phytonutrients |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 18g |
| Saturated Fat | 5g |
| Cholesterol | 280mg |
| Sodium | 312mg |
| Carbohydrates | 11g |
| Fiber | 3g |
| Sugar | 6g |
| Protein | 17g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
