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A pan of delicious shakshuka with eggs, topped with feta cheese and cilantro, a perfect breakfast idea.

Foolproof Shakshuka

This recipe for shakshuka is a simple and delicious breakfast dish that is perfect for busy mornings. It features eggs poached in a flavorful tomato and pepper sauce, topped with feta and cilantro.
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Prep Time 15 minutes
Cook Time 25 minutes
Baking Time 10 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Breakfast
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 large red bell pepper or roasted red bell pepper, chopped
  • 1/4 teaspoon fine sea salt
  • 3 cloves garlic, pressed or minced
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes reduce or omit if sensitive to spice
  • 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
  • 2 tablespoons chopped fresh cilantro or flat-leaf parsley plus addition cilantro or parsley leaves for garnish
  • Freshly ground black pepper, to taste
  • 5 to 6 large eggs
  • 1/2 cup crumbled feta
  • Crusty bread or pita, for serving

Equipment

  • Oven-safe skillet
  • Oven

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
  2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
  3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes.
  4. Turn off the heat. Taste and add salt and pepper as needed. Use the back of a spoon to make wells and crack the eggs directly into them. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs. Sprinkle a little salt and pepper over the eggs.
  5. Carefully transfer the skillet to the oven and bake for 8 to 12 minutes. They are done when the egg whites are opaque and the yolks are still soft. They should jiggle in the centers when you move the pan.
  6. Transfer the hot skillet to a heat-safe surface. Top with the crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

Notes

To make this dairy-free, omit the feta and top with Kalamata olives. To make it vegan, stir in chickpeas with the crushed tomatoes and omit the feta, topping with olives instead. The shakshuka is gluten-free; serve with gluten-free bread or omit it.

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