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Shakshuka Recipe Easy Homemade Breakfast with 5 Simple Steps

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A comforting and vibrant North African and Middle Eastern dish featuring silky poached eggs in a rich, spiced tomato sauce. Ready in under 30 minutes, perfect for breakfast, brunch, or dinner.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped
  • 1 red or yellow bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400 g) crushed or diced tomatoes, or 4–5 fresh ripe tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder or cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • 4 large eggs (room temperature)
  • A handful of chopped parsley or cilantro for garnish
  • Optional: crumbled feta cheese or olives

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1-2 minutes.
  2. Add the chopped onion and diced bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened and onions are translucent.
  3. Stir in minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and ½ teaspoon chili powder or cayenne. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add crushed or diced tomatoes and 1 tablespoon tomato paste. Stir well to combine. Lower heat to medium-low and simmer gently for 10-12 minutes until sauce thickens. Season with salt and pepper to taste.
  5. Make 4 small wells in the sauce using the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and cook for 6-8 minutes until egg whites are set but yolks remain runny (cook longer for firmer yolks).
  6. Sprinkle chopped parsley or cilantro over the top. Add crumbled feta or olives if desired. Serve hot with crusty bread or pita.

Notes

If sauce gets too thick, add a splash of water before adding eggs. Crack eggs into a small bowl first to avoid broken yolks. Use a lid to steam eggs for even cooking. Adjust spice levels to taste. For vegan version, omit eggs and serve sauce over bread or grains. Leftovers can be stored up to 2 days; reheat sauce and poach fresh eggs.

Nutrition

Keywords: shakshuka, eggs, tomato sauce, breakfast, brunch, easy recipe, Middle Eastern cuisine, North African cuisine, poached eggs, spicy tomato sauce

Find it online: https://tempotaste.com/shakshuka-recipe-easy-homemade-breakfast-with-5-simple-steps/