Easy Shakshuka with Fresh or Canned Tomatoes Recipe
This Easy Shakshuka recipe features a savory blend of sautéed onions, garlic, bell peppers, and tomatoes simmered to perfection, topped with perfectly cooked eggs. A flavorful and hearty dish perfect for breakfast, brunch, or any time of day, served with toasted bread or your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced white or yellow onion
- 3 cloves garlic, minced or pressed
- 1 large red bell pepper, finely diced (about 1 cup or 120 g)
- 1/2 tsp sea salt
- 1 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4-1/2 tsp red pepper flakes
- 4 cups fresh tomatoes, diced (about 2 lbs; you can substitute with 28 oz. canned diced tomatoes)
- 4 large eggs (farm fresh, organic, pasture-raised recommended)
Garnishes & Serving Suggestions
- Fresh basil or parsley for garnish
- Ground black pepper to taste
- Toasted bread, grilled cheese sandwiches, or roasted potatoes for serving
Instructions
- Sauté Aromatics: Heat a large rimmed skillet with a lid over medium heat. Add the olive oil and diced onion, sautéing until the onion becomes translucent, about 2 minutes. Stir in garlic, red bell pepper, and sea salt; continue sautéing for 4-5 minutes until the vegetables soften and release their fragrance.
- Add Spices and Tomatoes: Mix in tomato paste, ground cumin, sweet paprika, and red pepper flakes; cook for 1 minute until the spices become aromatic. Add the diced tomatoes, stir thoroughly to combine the mixture evenly. Bring to a light simmer, cover the skillet, and cook for 20-25 minutes, stirring occasionally, until the tomatoes break down and the flavors meld. Taste and adjust seasonings as needed.
- Poach the Eggs: Using the back of a spoon, create four small wells in the tomato mixture. Carefully crack an egg into each well. Sprinkle eggs with a pinch of salt, then cover the pan and cook for 4-6 minutes depending on preferred yolk consistency. For fully hard eggs, cook for about 8 minutes.
- Finish and Serve: Remove from heat and garnish with fresh basil or parsley and freshly ground black pepper if desired. Serve immediately with toasted bread, grilled cheese sandwiches, or roasted potatoes for a complete meal.
- Storage Tips: This dish tastes best fresh. The tomato sauce can be refrigerated for 3-4 days or frozen for up to 1 month, but avoid refrigerating or freezing with the eggs to maintain texture and flavor.
Notes
- Use fresh, high-quality eggs for best flavor and texture.
- Adjust red pepper flakes to control the heat level to your preference.
- The sauce can be made ahead and stored, adding eggs fresh when ready to serve.
- Pair with crusty toasted bread to soak up the delicious sauce.
- Leftover tomato sauce freezes well but avoid freezing with eggs included.