ChefWitCHEFWIT
Shakshuka

Shakshuka

This vibrant and flavorful Middle Eastern shakshuka features perfectly poached eggs nestled in a rich, spiced tomato sauce. Ideal for breakfast, brunch, or a light dinner, it's a one-pan wonder that comes together quickly.

35 minutesServes 4Easyskilleteggs
Cook with REMY Save recipe Enhance

Free to try — sign up for your first 10 recipes on us.

Ingredients

Gather everything before you start cooking.

Main

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup water
  • 1 tbsp tomato paste
  • 1/2 tsp sugar
  • 4 large eggs
  • 1/4 cup fresh parsley, chopped, for garnish
  • Salt to taste
  • Black pepper to taste

Steps

  1. 1

    Sauté Aromatics

    Heat the olive oil in a large oven-safe skillet or cast iron pan over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.

    ~8 min

  2. 2

    Simmer Tomato Sauce

    Stir in the crushed tomatoes, water, tomato paste, and sugar. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

    ~15 min

  3. 3

    Poach Eggs

    Uncover the skillet. Make four small wells in the tomato sauce using the back of a spoon. Carefully crack one egg into each well. Season the eggs lightly with salt and pepper.

    ~2 min

  4. 4

    Cook Eggs to Desired Doneness

    Cover the skillet again and simmer for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preferred doneness). For firmer yolks, you can cook slightly longer. The internal temperature of the egg whites should be firm to touch.

    ~8 min

  5. 5

    Garnish and Serve

    Remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately, directly from the skillet, with crusty bread for dipping.

    ~2 min

Want REMY to walk you through this hands-free?

Sign up free — your first 10 recipes are on us.

Cook with REMY