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A dish of shakshuka with poached eggs in a spicy tomato sauce, garnished with feta and cilantro. Served with toasted bread and a fork on the side.

Shakshuka

Jennifer Allen
There’s something special about waking up to a warm, skillet breakfast shared at the table. This Southern-Style Shakshuka brings together smoky spices, sweet peppers, and rich tomato sauce, all topped with gently poached eggs. It’s cozy, flavorful, and perfect for slow mornings or a light supper with family.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 130 kcal

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 cup red bell pepper diced
  • 1-2 jalapenos spicy red peppers (or green bell pepper)
  • 3 cloves garlic chopped
  • 1 tablespoon smoked paprika
  • ½ teaspoon ground cumin
  • salt
  • pepper
  • 28 ounces tomatoes 1 can (diced)
  • 3 tablespoons cilantro chopped, divided
  • 6 eggs
  • Crumbled feta
  • Crusty bread for serving

Instructions
 

  • Place a 10-inch skillet on medium heat and drizzle in the olive oil. Let it heat for a minute.
  • Add the diced onion, red bell pepper, and jalapeños (or green pepper). Sauté for 6 to 7 minutes until soft and slightly browned.
  • Stir in the chopped garlic, smoked paprika, cumin, salt, and pepper. Cook for 1 more minute, stirring to keep it from burning.
  • Pour in the diced tomatoes with their juices. Use a spoon to gently crush them to release their flavor.
  • Bring everything to a low boil, then reduce the heat. Simmer uncovered for 10 to 30 minutes until the sauce thickens to your liking.
  • Stir in 2 tablespoons of chopped fresh cilantro. Mix gently and taste for seasoning.
  • Make 6 small wells in the sauce using the back of a spoon. Crack one egg into each well.
  • Spoon a little sauce over each egg white. Cover the skillet and simmer for 7 to 8 minutes until the whites are set but yolks stay soft. For firmer yolks, let it go a bit longer.
  • Turn off the heat. Let the skillet sit for 2 minutes. Sprinkle with crumbled feta and the remaining cilantro. Serve hot with crusty bread.

Notes

  • Use mild bell peppers if you prefer a less spicy version.
  • Substitute feta with goat cheese for a creamier texture.

Nutrition

Serving: 1 egg and sauceCalories: 130kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 164mgSodium: 79mgPotassium: 443mgFiber: 3gSugar: 6gVitamin A: 1786IUVitamin C: 49mgCalcium: 81mgIron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Shakshuka recipe, Shakshuka with feta, Tomato and egg skillet
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