By The foodoodle kitchen · Published September 20, 2026
Shakshuka
Eggs poached in a spiced tomato and pepper sauce; perfect for breakfast or a quick dinner.
Serves 4 · Prep 10 min · Cook 20 min · 30 min total · Easy
VegetarianGluten-freeDairy-freeNut-freeUnder 30 minutesEasyBreakfastMediterraneanWeeknightKid-approvedOne pot
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Ingredients
- 1 onion, diced
- 2 cloves garlic cloves, minced
- 400 g canned tomatoes
- 4 eggs
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional) (optional)
vegetables
- 1 bell pepper, diced
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Method
- Heat olive oil in a large skillet over medium heat (2 min). 2 min
- Add diced onion and bell pepper; sauté until softened (5 min). 5 min
- Stir in minced garlic, cumin, paprika, salt, and pepper; cook for 1 min. 1 min
- Pour in canned tomatoes; simmer for 10 min, stirring occasionally. 10 min
- Make 4 wells in the sauce; crack an egg into each well. 0 min
- Cover the skillet and cook until the eggs are set, about 5 min. 5 min
- Garnish with chopped parsley (optional) and serve hot. 0 min
