Description
Shakshuka from the Middle East brings spicy tomato sauce and perfectly poached eggs right to your breakfast table. Simmered with rich spices and topped with fresh herbs, this one-pan wonder delivers comfort on a plate.
Ingredients
Scale
Protein and Eggs:
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
Main Ingredients:
- 1 28-ounce can crushed tomatoes
- 1 cup chopped yellow onion
- 1 red bell pepper
- 1 cup fresh spinach
- 2 tablespoons harissa paste
- 1 avocado
Seasonings and Supporting Ingredients:
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- ½ teaspoon ground cumin
- ¼ cup fresh parsley leaves
- Freshly ground black pepper
- Pinch cayenne pepper
- Microgreens
- Toasted bread
Instructions
- Pour 2 tablespoons olive oil into a 12-inch skillet over medium heat. Sauté 1 cup chopped yellow onion, 1 diced red bell pepper, ¼ teaspoon salt, and a pinch of black pepper for 6-8 minutes until vegetables soften and become translucent.
- Reduce heat to medium-low. Add 3 minced garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, and a pinch of cayenne pepper. Stir the spices for 30 seconds until fragrant.
- Pour in 1 28-ounce can of crushed tomatoes and 2 tablespoons harissa paste. Allow the mixture to simmer for 15 minutes, stirring occasionally until the sauce thickens and reduces.
- Fold 1 cup chopped fresh spinach into the sauce. Cook until the spinach wilts completely, about 2 minutes.
- Use a spoon to create 3-5 small wells in the tomato sauce. Carefully crack 3-5 large eggs directly into these wells.
- Cover the skillet and cook for 5-8 minutes at medium-low heat until egg whites are set but yolks remain soft.
- Sprinkle ⅓ cup crumbled feta cheese and ¼ cup chopped fresh parsley over the top. Season with additional salt and pepper to taste.
- Garnish with 1 sliced avocado and optional microgreens. Serve immediately with toasted bread on the side.
Notes
- Swap out harissa for sriracha or chili paste if you prefer a different heat level.
- For a vegetarian version, replace eggs with crumbled tofu or chickpeas for protein.
- Use cast iron skillet for best heat distribution and traditional Middle Eastern cooking style.
- Let the sauce simmer slowly to develop deep, rich flavors and allow tomatoes to break down completely.
- Prep Time: 6-8 minutes
- Cook Time: 21-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 to 5
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 185 mg