Shakshuka

Shakshuka

Eggs poached in spiced tomato sauce — a one-pan meal that is fast, easy, and delicious.

Prep: 15 mins Cook: 35 mins Serves: 6 Difficulty: easy
Middle Eastern Eggs Breakfast, One-Pan

Required Spices

  • 1 tsp ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • salt to taste
  • pepper to taste
  • parsley to garnish

Other Ingredients

4-6 eggs
1 onion, diced
½ cup sliced fresh mushrooms
1 jalapeño pepper, seeded and sliced
1 cup diced red bell pepper
28oz can of crushed San Marzano tomatoes
½ cup water, or more as needed
2 tablespoons crumbled feta cheese
olive oil

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and mushrooms, season with salt. Cook, stirring occasionally, until mushrooms release their liquid and begin to brown, about 10 minutes.
  2. Add bell pepper and jalapeño. Cook until peppers start to soften, about 5 minutes. Stir in cumin, paprika, turmeric, black pepper, and cayenne. Cook 1 minute to bloom the spices.
  3. Stir in tomatoes and water. Reduce heat to medium and simmer uncovered, stirring occasionally, until vegetables are tender and sweet, 15-20 minutes. Add more water if the sauce thickens too much.
  4. Use a spoon to create a well in the sauce for each egg. Crack eggs into a small dish one at a time and gently slide into each well. Season eggs with salt and pepper. Cover and cook until eggs reach your preferred doneness.
  5. Top with crumbled feta and fresh parsley. Serve immediately.

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Get all the spices you need for Shakshuka. Everything bundled, ready to cook.

Shakshuka Prep: 15 mins | Cook: 35 mins | Serves: 6 $29.96

Required Spices

Cumin Seed, Ground
Cumin Seed, Ground
Paprika, Smoked
Paprika, Smoked
Cayenne Pepper, Mild
Cayenne Pepper, Mild
Turmeric
Turmeric

Pantry Spices

Sea Salt, Fine
Sea Salt, Fine
Pepper, Black, Ground
Pepper, Black, Ground
Parsley Flakes
Parsley Flakes