A vibrant, saucy, egg-tomato Mediterranean classic that always performs well because it’s:
✔ Colorful
✔ Healthy
✔ One-pan
✔ Budget-friendly
✔ Perfect for breakfast, lunch, OR dinner
⭐ Ingredients
Tomato-Pepper Base
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2 tbsp olive oil
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1 large onion, diced
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1 red bell pepper, diced
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3 cloves garlic, minced
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1 can (14 oz) crushed tomatoes
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1 tbsp tomato paste
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1 tsp smoked paprika
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1 tsp cumin
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½ tsp chili flakes (optional)
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Salt & black pepper to taste
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Fresh parsley or cilantro (for garnish)
Eggs
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4–6 large eggs
🔥 Instructions
1️⃣ Sauté the veggies
Heat olive oil in a skillet.
Add onion, pepper, and garlic. Cook until soft and fragrant.
2️⃣ Add spices + tomato base
Stir in tomato paste, crushed tomatoes, paprika, cumin, chili flakes, salt & pepper.
Simmer 7–10 minutes until thickened.
3️⃣ Add the eggs
Make small wells in the sauce.
Crack an egg into each well.
4️⃣ Cover & cook
Cover the pan and cook on low heat for 5–8 minutes, until eggs are done to your liking.
5️⃣ Garnish & serve
Top with parsley or cilantro.
Serve with pita, crusty bread, or naan.
❓ Shakshuka Q&A (Perfect for Engagement)
Q: Can I make it spicy?
Yes — add more chili flakes or a dash of harissa.
Q: Can I add cheese?
Feta is AMAZING on shakshuka. Sprinkle before serving.
Q: Can I make it with eggs cooked fully?
Just cook 2–3 minutes longer with the lid on.
Q: Can I make it without eggs (vegan)?
Yes — add chickpeas or tofu instead of eggs.
Q: What’s the best bread for dipping?
Pita, sourdough, naan, baguette — anything warm and soft.
