Meet your new favorite breakfast, lunch, and lazy dinner. Shakshuka is the one-skillet wonder where eggs meet a spicy, saucy tomato-pepper bath. It’s messy, glorious, and takes 20 minutes.
No fancy techniques. No multiple pans. Just onions, peppers, tomatoes, spices, and eggs poached right in the sauce. Serve it straight from the skillet with bread. Done and done.
Serves 2-3.
Step-by-Step Instructions
Sauté the Base
Heat olive oil in a large skillet over medium heat.
Add onion and bell pepper. Cook 5 minutes until softened.
Stir in garlic, cumin, paprika, and cayenne. Cook 1 minute until fragrant.
Build the Sauce
Pour in crushed tomatoes. Season with salt and pepper.
Simmer for 5-8 minutes until slightly thickened. Taste and adjust spices.
Make Egg Nests
Use a spoon to create 4-6 small wells in the sauce.
Crack one egg into each well. Season eggs with a pinch of salt.
Poach to Perfection
Cover the skillet and reduce heat to low.
Cook 5-8 minutes until egg whites are set but yolks are still runny.
Check at 5 minutes—whites should be opaque. If you like firmer yolks, go longer.
Garnish and Serve
Sprinkle with fresh herbs (and feta if using).
Serve immediately with crusty bread for dipping. Bring the skillet to the table—it’s part of the experience.
Summary
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yield: 2-3 servings
Difficulty: Easy
Storage Notes
Leftovers?
Shakshuka is best fresh—reheated eggs get rubbery. If you must: store sauce separately from eggs. The sauce keeps in the fridge for 3 days. Reheat sauce, then crack new eggs to finish.
Make-Ahead Trick:
Make the sauce up to 2 days ahead. When ready to eat, reheat and add eggs. That’s the move for busy mornings.
