Easy Shakshuka

5 from 1 vote

This easy shakshuka recipe is a delicious one-skillet meal of eggs baked in a spicy tomato sauce and garnished with feta and chopped cilantro. It's flavorful, comforting, easy to make, and great for brunch or an easy weeknight dinner.

Prep Time5

Cook Time12

Course: Breakfast, Breakfast and Brunch

Cuisine: Middle Eastern

Servings:

Calories: 198kcal

Author: Kathy Kingsley

Ingredients

1 28 oz. whole, peeled tomatoes
3 Tbs. olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 Tbs. tomato paste
1 Tbs. harissa
¼ tsp. cumin
Salt and fresh ground pepper
½ cup finely chopped peppadew peppers
4 to 6 large eggs
Chopped fresh cilantro, for garnish
Crumbled feta, for garnish

Instructions

Pour the tomatoes and their juices into a large bowl. Carefully crush with your hands into bite-sized pieces.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Stir in the tomato paste, harissa, garlic, cumin, and ½ tsp. salt, and cook, stirring often, until fragrant, about 1 minute.
Add the tomatoes with their juices and the peppedew and bring to a simmer. Simmer gently uncovered, until the sauce has thickened slightly, about 10 minutes.
Remove the skillet from the heat. Make 6 small wells in the sauce and crack an egg into each. Gently spoon a bit of sauce over the egg whites, leaving the yolks exposed (this will help the whites cook faster so they set before the yolks). Return the skillet to medium-low heat.
Cook until the whites are set and the yolks are to your desired doneness, 8 to 12 minutes (check on it a few times). The eggs should jiggle in the centers when the pan is gently shaked.
Remove from the heat. Sprinkle with the cilantro and feta, and serve with naan or pita if desired.

Notes

Make ahead: Shakshuka is best served immediately. The sauce can be made 3 days ahead and refrigerated. When ready to serve, bring it back to a simmer in a skillet before adding the eggs.

Nutrition