One Pot Shakshuka (Eggs in Tomato Sauce)
One Pot Shakshuka (Eggs in Tomato Sauce)
Shakshuka is a traditional Middle Eastern dish featuring perfectly poached eggs nestled in a rich, spiced tomato sauce. It’s an amazing one-pan breakfast, brunch, or dinner option!
Nutrition
Calories: 250cal
Carbohydrate: 18g
Protein: 12g
Fat: 16g
Cholesterol: – -mg
Sodium: 650mg
Difficulty Level: easy
10 min Prep
25 min Cook
35 min Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- Salt and freshly ground black pepper to taste
- 6 large eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Cook until the onion is soft and translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper, if using. Cook until the garlic is fragrant, about 1 minute. Be careful not to burn the garlic.
- Pour in the crushed tomatoes and season with salt and black pepper. Lower the heat and let the mixture simmer for about 10 minutes, stirring occasionally. This thickens the sauce and blends the flavors.
- Using a spoon, make small wells in the sauce. Crack one egg into each well. Push some sauce over the egg whites to help them cook evenly.
- Cover the skillet and cook until the egg whites are set and the yolks are cooked to your liking, about 5-8 minutes. Check frequently to avoid overcooking.
- Sprinkle chopped parsley and crumbled feta cheese over the Shakshuka before serving. Serve hot with crusty bread for dipping.