How to make Shakshuka

Shakshuka is a dish of eggs poached in a sauce of tomatoes. Learn how to make this fast, flavorful breakfast.

Share

I wish that the circumstances of a global pandemic wasn’t the reason that most of us are enjoying home cooking, but here we are.

Eggs with parsley in a shakshuka

I’ve been focusing on basics because you can do a lot with a few simple ingredients. I had some fresh eggs, tomatoes, garlic and parsley lying around, so I decided to whip up a one-pan shakshuka.

What is shakshuka?

Shakshuka with three eggs and tomatoes in a pan

Traditional shakshuka (shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.

Since my husband is a little picky, I altered this dish for his tastes, and I have to say it was pretty wonderful.

Poaching the eggs in a flavorful tomato sauce makes eggs much better than eggs could ever be.

Also, this dish takes less than 15 minutes, and it’s hearty.

Grab some whole grain bread, and start dipping right into that rich yolk. Thank me once you’ve cleared your plate.

Print

How to make Shakshuka

eggs poached in tomato

A delicious breakfast of poached eggs in tomato sauce.

  • Author: Mila Clarke Buckley
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Calorie

Ingredients

Scale
  • 4 eggs
  • 2 large tomatoes (roughly the size of a honeycrisp apple)
  • 1 tsp paprika
  • 3 cloves garlic
  • 1/4 cup chopped parsley
  • olive oil
  • Salt and pepper to taste

Instructions

  1. Begin by heating a pan over medium high heat. 
  2. Add olive oil to your pan. 
  3. In a blender, blend garlic, tomato and spices together. You want to leave some texture, so don’t blend it completely smooth.
  4. Add your sauce to your pan and let it cook until the sauce turns a deep orange/red color and thickens a little bit, about 5 minutes.
  5. Turn the stove down and let the sauce simmer on low heat, about 5 minutes.
  6. Crack your eggs directly into the pan.
  7. Cover with a lid and cook for for 5 more minutes (more if you’d like a harder/well done egg).
  8. Turn the heat off completely. 
  9. Season the eggs with salt, pepper and finely chopped parsley. 
  10. Enjoy!

Notes

  • You can dip some great bread into this shakshuka, or feel free to eat it by the spoonful.

Keywords: breakfast, poached eggs, shakshuka

Want more recipes? Subscribe!

Enter your email address below and I'll send the goodies straight to your inbox + a FREE gift: my meal prepping e-book.

Thank You For Subscribing

This means the world to us!

Spamming is not included! Pinky promise.