Smoky, spicy shakshuka: eggs nestled in thick tomato sauce—quick, healthy, and impossible to resist.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Ingredients

  • 2 large eggs
  • 2 Medium sizes diced Tomatoes
  • 1 medium size onion
  • 1/2 tsp Oregano
  • 1/4 tsp Salt
  • 1/2 tsp Chilli flakes
  • 1 large egg
  • 1 tsp salt

Directions

Step 1

Heat olive oil in a wide skillet over medium heat. Add finely chopped onions and sauté until soft and translucent. Stir in minced garlic and cook briefly until fragrant, allowing them to release their natural sweetness.

  • top-down-food-photography-of-a-rustic-skillet-on-a

Step 2

Add diced tomatoes (fresh or canned) to the pan along with salt, black pepper, paprika, and cumin. Stir well to combine and let the sauce simmer gently for 8–10 minutes, allowing it to thicken and develop a rich, well-balanced flavor. Taste and adjust seasoning if needed.

  • close-up-overhead-shot-of-a-skillet-with-diced-tom

Step 3

Using the back of a spoon, create small wells in the simmering sauce. Carefully crack one egg into each well. Cover the skillet and cook on low heat until the egg whites are set but the yolks remain slightly soft, or to your preferred doneness.

  • traditional-shakshuka-in-a-cast-iron-skillet-thick (1)

Step 4

Remove from heat and garnish with freshly chopped parsley or coriander. For added richness, crumble feta cheese and chili oil on top if desired. Serve immediately with warm crusty bread or toasted pita to scoop up the flavorful sauce and perfectly cooked eggs.

  • beautiful-finished-shakshuka-in-a-rustic-cast-iron (2)

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