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A skillet with shakshuka, a dish of poached eggs in a tomato and pepper sauce, garnished with parsley. Slices of bread and a bowl of sauce are in the background.
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5 from 1 vote

Shakshuka

This savory, saucy dish is perfect for both breakfast and dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 to 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced onion
  • 1 small red bell pepper diced
  • 2 cloves garlic minced
  • 1 tablespoon za'atar seasoning
  • 1 teaspoon fine sea salt
  • 1 tablespoon tomato paste
  • 15 ounces canned diced fire-roasted tomatoes
  • 4 eggs
  • Chopped fresh parsley for garnish

Instructions

  • Heat olive oil in a saucepan set over medium. When oil shimmers, add onion, red pepper, garlic, za’tar, salt, and tomato paste and mix thoroughly. Sauté for 10 minutes, until vegetable are softened and the mixture is very fragrant.
  • Stir in tomatoes and cook for another 10 minutes, until tomatoes are breaking down and saucy.
  • Create four wells in the sauce, and carefully crack one egg into each well, taking care to not break the yolks. Cover and reduce heat to medium-low. Simmer for about 10 minutes, until whites are set but yolks are still runny.
  • Top with parsley. Serve with thick plain yogurt, rice, or crusty bread.
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