Shakshuka (Eggs in Tomato Sauce)
Shakshuka is the ultimate one-pan meal: eggs poached directly in a spiced, simmering tomato sauce. It’s breakfast in the Middle East, dinner in your kitchen, and perfect any time you want something warming, simple, and deeply satisfying. Scoop it up with crusty bread and call it a day.
Why You’ll Love This Recipe
- One pan from start to finish
- Eggs poach right in the sauce — no separate pot needed
- Spiced tomato sauce from pantry staples
- Equally great for breakfast, lunch, or dinner
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Shakshuka (Eggs in Tomato Sauce)
Ingredients
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 2 tablespoons olive oil
- Crumbled feta cheese
- Fresh cilantro or parsley
- Crusty bread for serving
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic, cumin, paprika, and chili flakes — cook 30 seconds.
- Pour in diced tomatoes with their juices. Season with salt and pepper. Simmer for 5 minutes until the sauce thickens slightly.
- Make 4 wells in the sauce with the back of a spoon. Crack an egg into each well.
- Cover the skillet and cook on medium-low for 5-6 minutes until egg whites are set but yolks are still runny.
- Top with crumbled feta and fresh herbs. Serve straight from the pan with crusty bread for scooping.
Recipe Tips
- Don’t stir after adding the eggs — let them poach undisturbed.
- Cover with a lid for faster, more even egg cooking.
- The yolks should be jammy, not hard. Pull it off heat slightly early.
- Add a handful of spinach or kale to the sauce before adding eggs for extra greens.
Calories: 320 | Protein: 18g | Fat: 20g | Carbs: 18g
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Nutritional information is estimated and may vary based on ingredients used.
