Uploaded May 2025 | Updated September 2026, 2 weeks ago
This easy shakshuka recipe features perfectly poached eggs simmered in a rich, spiced tomato and pepper sauce. A traditional Middle Eastern breakfast dish that's hearty, healthy, and made in one pan—ideal for brunch or a quick weeknight dinner. Serve with warm pita or crusty bread for a satisfying, flavorful meal.
►Full written recipe: thecookingfoodie.com/recipe/shakshuka-recipe-eggs-poached-in-tomato-sauce
►Homemade Pita Bread: youtu.be/PXlo1L_p42U
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2-3 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3–4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon red chili flakes or ground cayenne pepper (optional, for a kick)
1 tablespoon tomato paste
6-7 large ripe tomatoes, chopped or 1 can (14 oz/400g) crushed tomatoes
1/2 cup (120ml) Water
½ teaspoon sugar (optional, helps balance acidity)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional toppings: crumbled feta, chili flakes
Instructions:
1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden. Stir in the diced bell pepper and cook for another 4–5 minutes.
2. Build flavor: Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute.
3. Add tomatoes: Pour in the crushed tomatoes, water and stir well.
Season with salt, pepper, and a little sugar if your tomatoes are very acidic.
4. Simmer: Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. And more water if needed.
5. Make nests and add eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks).
6. Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!
This easy shakshuka recipe features perfectly poached eggs simmered in a rich, spiced tomato and pepper sauce. A traditional Middle Eastern breakfast dish that's hearty, healthy, and made in one pan—ideal for brunch or a quick weeknight dinner. Serve with warm pita or crusty bread for a satisfying, flavorful meal.
►Full written recipe: thecookingfoodie.com/recipe/shakshuka-recipe-eggs-poached-in-tomato-sauce
►Homemade Pita Bread: youtu.be/PXlo1L_p42U
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Ingredients:
2-3 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, diced
3–4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon red chili flakes or ground cayenne pepper (optional, for a kick)
1 tablespoon tomato paste
6-7 large ripe tomatoes, chopped or 1 can (14 oz/400g) crushed tomatoes
1/2 cup (120ml) Water
½ teaspoon sugar (optional, helps balance acidity)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Optional toppings: crumbled feta, chili flakes
Instructions:
1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden. Stir in the diced bell pepper and cook for another 4–5 minutes.
2. Build flavor: Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute.
3. Add tomatoes: Pour in the crushed tomatoes, water and stir well.
Season with salt, pepper, and a little sugar if your tomatoes are very acidic.
4. Simmer: Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. And more water if needed.
5. Make nests and add eggs: Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks).
6. Garnish and serve: Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!
