Easy Shakshuka (Eggs in Spiced Tomato Sauce)
Eggs gently poached in a smoky, spiced tomato and pepper sauce, finished with feta and herbs. A one-pan vegetarian dinner in 30 minutes.
33% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 320
- Protein
- 18 g
- Per serving
- $1.97
Why this recipe works
Shakshuka is breakfast in North Africa and the Middle East, but it makes a perfect weeknight dinner: pantry ingredients, one pan, and a loaf of crusty bread to drag through the sauce.
- Simmering the sauce before the eggs go in concentrates it so the eggs sit on top instead of sinking.
- Covering the pan cooks the whites through while the yolks stay runny.
- Cumin and smoked paprika give canned tomatoes a slow-cooked depth in minutes.
Ingredients
To serve
You will need
- 12-inch skillet with a lid
Method
Tap a step number to mark it done.
Soften the vegetables
Heat the oil in the skillet over medium heat. Add the onion and bell pepper and cook until soft.
Bloom the spices
Stir in the garlic, cumin, paprika and pepper flakes and cook for 1 minute until fragrant.
Simmer the sauce
Add the tomatoes and salt and simmer, stirring now and then, until thickened slightly.
Add the eggs
Make 8 wells in the sauce with a spoon and crack an egg into each. Cover and cook over medium-low heat until the whites are set but the yolks are still soft.
Serve
Scatter with feta and herbs and serve straight from the pan with crusty bread.
Cook's notes
- Crack each egg into a small cup first, then slide it into its well; it keeps the yolks whole.
- Check the eggs early and often. They go from runny to firm in about a minute.
- Add a handful of spinach or a can of drained chickpeas to the sauce for a heartier meal.
Nutrition per serving
320 calories
$1.97 estimated cost per serving
Where the calories come from
| Protein | 21% of calories | 18 g |
|---|---|---|
| Carbs | 25% of calories | 21 g |
| Fat | 54% of calories | 20 g |
| Fiber | 5 g | |
| Sodium | 950 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do I know when the eggs are done?
The whites should be opaque and set, with no clear jelly left around the yolk, while the yolks still jiggle. Cover the pan to set the tops faster.
Can I make the sauce ahead?
Yes. Make the sauce up to 3 days ahead, reheat it in the skillet until bubbling, then add the eggs.
Is shakshuka gluten-free?
The shakshuka itself is. Serve it with gluten-free bread or over rice to keep the whole meal gluten-free.
