Shakshuka is a Middle Eastern classic that’s as comforting as it is flavorful. In this version, fresh tomatoes, bell peppers, onions, and warming spices like cumin and paprika simmer together into a rich, aromatic sauce before gently poaching eggs right on top. The result? Perfectly set whites with runny yolks nestled into a spicy, savory base. This dish is not only wholesome and satisfying but also quick to make in just one pan—ideal for busy mornings or cozy weekend brunches. Serve with crusty bread or pita for the ultimate scoop-and-dip experience.
10 min
25 min
2
Breakfast
Ingredients
- 1 tbsp extra-virgin olive oil
- 1/4 cup chopped onion
- 1/2 green bell pepper, cored and chopped
- 1 tbsp Pluck seasoning (of choice) + more to sprinkle over the eggs
- 1 tsp minced garlic
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/8 tsp ground cumin
- Pinch of red pepper flakes
- Sea salt and black pepper
- 2 ripe large tomatoes, chopped
- 2 tbsp tomato sauce
- 2 large eggs
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint
Directions
Step 1
Heat the olive oil in a medium skillet over medium-high heat. Add the onion, bell pepper, Pluck, garlic, coriander, paprika, cumin, red pepper flakes, and salt and pepper to taste. Sauté, stirring occasionally, for about 5 minutes, until the vegetables have softened.
Step 2
Add the fresh tomatoes and tomato sauce, Cover the skillet, lower the heat to medium, and let the mixture simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken a little.
Step 3
With a wooden spoon, make 2 indentations, or "wells" in the tomato mixture. Gently crack an egg into each indention. Reduce the heat and low, cover the skillet, and cook for 2 to 3 minutes, until the egg whites are set but the yolks are still soft. Uncover and sprinkle on the parsley and mint before serving.
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