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–+ servings
A pan of restaurant-style eggs poached in a rich tomato sauce, topped with crumbled feta cheese and fresh cilantro.

Restaurant-Style Shakshuka

Learn to make shakshuka, a flavorful tomato-based egg dish, at home. This recipe is designed for busy parents and home cooks looking to create restaurant-quality meals with ease.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Dinner
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Shakshuka Base
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (about 14-ounce) can crushed tomatoes or tomato pulp 1 3/4 cups
  • 1/4 cup water
  • 1/2 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For Serving
  • 6 large eggs
  • 2 to 4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
  • Pita or crusty bread for serving (optional)

Equipment

  • Large skillet
  • Knife
  • Cutting board
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1 minute.
  4. Pour in the crushed tomatoes and water. Add the lemon juice, cumin, paprika, salt, and pepper. Stir to combine.
  5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
  6. Using the back of a spoon, create small wells in the tomato sauce. Carefully crack one egg into each well.
  7. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. You can also finish in a preheated oven at 375°F (190°C) for a few minutes if preferred.
  8. Remove from heat. Sprinkle with fresh cilantro or parsley and crumbled feta cheese.
  9. Serve immediately with pita or crusty bread for dipping.

Notes

This dish is perfect for a weekend brunch or a quick weeknight dinner. Adjust the spice level by adding more or less harissa paste. For a richer flavor, you can add a pinch of smoked paprika.

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