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A tight close-up of shakshuka with a runny yolk and parsley on top

SHAKSHUKA

A one-pan skillet of eggs gently cooked in a smoky tomato-pepper sauce with garlic, paprika, and fresh parsley.
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Prep Time 10 minutes
Cook Time 20 minutes
chill time 0 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern
Calories: 220
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 2 tbsp olive oil 30 g
  • 1/2 medium red onion 70 g, sliced
  • 3 garlic cloves minced
  • 1 medium red bell pepper 120 g, sliced
  • 2/3 cup tomato diced (100 g)
  • 14 oz crushed tomatoes 400 g
  • 1 tbsp tomato paste 15 g
  • 1/2 cup chicken/vegetable broth 125 ml
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 3 large eggs
  • Fresh parsley to garnish

Equipment

  • 10-inch skillet with lid
  • Cutting board
  • Chef’s knife
  • Wooden spoon or spatula
  • Measuring spoons
  • Measuring cup

Method
 

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the red onion and red bell pepper and cook until softened. Stir in the minced garlic and cook briefly until fragrant.
  3. Add the diced tomato, crushed tomatoes, tomato paste, and broth.
  4. Season with paprika, black pepper, cayenne pepper, and salt. Stir well.
  5. Simmer gently until the sauce thickens slightly, stirring occasionally.
  6. Make 3 wells in the sauce and crack the eggs into the wells.
  7. Cover and cook until egg whites are set and yolks are done to your liking.
  8. Remove from heat, garnish with fresh parsley, and serve hot.

Nutrition

Calories: 220kcalCarbohydrates: 16gProtein: 11gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 8gCholesterol: 190mgSodium: 520mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 35IUVitamin C: 85mgCalcium: 6mgIron: 15mg

Video

Notes

  • For a mild version, reduce or skip the cayenne.
  • If the sauce gets too thick, add a splash of broth (1–2 tbsp) to loosen it.
  • For meal prep, freeze the sauce without eggs, then reheat and cook fresh eggs in the sauce when ready to serve.
  • Swap parsley with cilantro if you prefer.
 

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