Shakshuka

The BEST Shakshuka! This easy breakfast dish features poached eggs in a rich, flavorful tomato sauce. It's delicious all on its own or topped with crumbled feta, fresh cilantro, or any of your favorite garnishes!

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 167kcal

Author: Cathy Trochelman

Ingredients

2 Tablespoons olive oil
1 medium yellow onion chopped
1 red bell pepper chopped
4 cloves minced garlic
28 ounce can fire roasted crushed tomatoes
2 Tablespoons harissa
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
6 eggs
1/4 cup crumbled feta
2 Tablespoons cilantro

Instructions

Heat 2 Tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and red pepper, season lightly with salt and pepper, and sauté 5-10 minutes, until tender.
Add the minced garlic and sauté for an additional 1 minute, stirring constantly.
Add the fire roasted tomatoes, harissa, and spices. Stir to mix, bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Make 6 shallow depressions in the sauce using the back of a wooden spoon. Crack an egg into each hole, then cover and simmer for 6-8 minutes, until the eggs are cooked to your liking.
Remove from heat; garnish with crumbled feta, cilantro, or any of your favorite garnishes.

Notes

Recipe Variations

Add cooked lentils or chickpeas
Add fresh spinach or zucchini
Add your favorite grains: farro, bulgur, couscous, or brown rice
Omit the harissa based on preference or availability
Substitute chopped parsley or mint for the cilantro
Substitute crumbled goat cheese or shaved Parmesan for the feta
Serve over your favorite potatoes
Serve with a dollop or plain yogurt, hummus or whipped feta
Cook the eggs separately and add them to the sauce at the end
Add an extra pop of heat by adding cayenne pepper or red chili peppers

Nutrition