Plan your whole week in seconds
Try it free
Shakshuka
Eggs poached in a spiced tomato pepper sauce — the ultimate one-pan Middle Eastern brunch.
10 mins
25 mins
2 people
Middle Eastern / North African
Eggs
4-6
Canned crushed tomatoes
400g
Bell peppers
Diced
2
Onion
Diced
1
Garlic
Minced
4 cloves
Cumin
1.5 tsp
Smoked paprika
1.5 tsp
Harissa
Or chili flakes
1-2 tsp
Olive oil
3 tbsp
Salt
to taste
Feta cheese
Crumbled, optional
80g
Fresh parsley or cilantro
for garnish
Crusty bread or pita
for serving
🍽️ Harissa
→ Sambal oelek + smoked paprika
Similar heat and smokiness
Heat olive oil in a wide pan or skillet. Sauté onion 5-7 minutes until soft.
💡 Pro Tip: Wide pan is important — eggs need space to poach without crowding.
Add garlic, cumin, paprika, and harissa. Bloom spices 1 minute until fragrant.
💡 Pro Tip: Blooming spices in oil is where all the depth comes from. Don't skip.
Add bell peppers, cook 5 minutes. Add crushed tomatoes, simmer 10-15 minutes until thickened.
💡 Pro Tip: Sauce should be thick enough that eggs rest on it, not sink in.
Use a spoon to make wells in the sauce. Crack eggs into each well.
💡 Pro Tip: Gently lower eggs — don't drop them or they break.
Cover and cook on medium-low 5-8 minutes until whites are set, yolks still runny.
💡 Pro Tip: Pull off heat slightly early — residual heat continues cooking. Runny yolk is essential.
- ✓Wide pan is necessary — cramped eggs cook unevenly
- ✓Sauce must be thick before adding eggs
- ✓Runny yolk is not a preference — it's the dish
- ✓Serve directly from the pan
- →With warm pita bread
- →With crumbled feta
- →For brunch or a light dinner