Tomato and Pepper Shakshuka With Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 1 large red bell pepper, diced
• 1 large yellow or orange bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 can crushed tomatoes, 28 ounces
• 1/2 cup water or low-sodium vegetable broth
• 6 large eggs
• 1/3 cup crumbled feta cheese, optional
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• Warm crusty bread or pita, for serving

Do This

• 1. Warm olive oil in a large skillet over medium heat; cook onion and peppers for 8 to 10 minutes.
• 2. Stir in garlic, tomato paste, cumin, paprikas, cayenne, salt, and pepper; cook for 1 minute.
• 3. Add crushed tomatoes and water or broth; simmer uncovered for 12 to 15 minutes, until thick and saucy.
• 4. Taste and adjust seasoning, then make 6 wells in the sauce with the back of a spoon.
• 5. Crack 1 egg into each well, cover, and cook over low heat for 6 to 9 minutes, until whites are set and yolks are still soft.
• 6. Sprinkle with feta, parsley, and cilantro; rest for 2 minutes before serving.
• 7. Serve hot with warm crusty bread or pita for dipping.

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Why You’ll Love This Recipe

• Big flavor from simple ingredients: Sweet peppers, tomatoes, garlic, and warm spices create a rich, deeply savory sauce.
• Perfect for breakfast, brunch, or dinner: It feels special enough for guests but is easy enough for a weekday meal.
• One-pan comfort: Everything cooks in a single skillet, and the bread does the delicious work of scooping up the sauce.
• Beautiful and colorful: Red tomato sauce, golden peppers, bright herbs, and softly set eggs make it look as good as it tastes.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 1 yellow or orange bell pepper, 4 garlic cloves, fresh parsley, fresh cilantro, 1 lemon optional for serving
• Dairy: 6 large eggs, feta cheese optional
• Pantry: Extra-virgin olive oil, tomato paste, crushed tomatoes, ground cumin, sweet paprika, smoked paprika, cayenne pepper optional, fine sea salt, black pepper, low-sodium vegetable broth or water, crusty bread or pita

Full Ingredients

For the Tomato and Pepper Sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced, about 1 cup
• 1 large red bell pepper, seeded and diced, about 1 1/2 cups
• 1 large yellow or orange bell pepper, seeded and diced, about 1 1/2 cups
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional, for gentle heat
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 can crushed tomatoes, 28 ounces
• 1/2 cup water or low-sodium vegetable broth
• 1 teaspoon honey or granulated sugar, optional, only if the tomatoes taste very acidic

For the Eggs

• 6 large eggs, cold from the refrigerator or at room temperature
• 1 pinch fine sea salt, for seasoning the eggs
• 1 pinch freshly ground black pepper, for seasoning the eggs

For Finishing and Serving

• 1/3 cup crumbled feta cheese, optional
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon extra-virgin olive oil, for drizzling, optional
• 1 lemon, cut into wedges, optional
• Warm crusty bread, pita, or flatbread, about 8 ounces total, for dipping

Step-by-Step Instructions

Step 1: Prepare the vegetables and serving bread

Dice the onion and bell peppers, mince the garlic, and chop the parsley and cilantro before you begin cooking. Shakshuka moves easily once the vegetables are ready, and having everything prepped helps the sauce cook evenly.

If you would like warm bread for dipping, heat the oven to 350°F. Wrap the bread or pita in foil and warm it for 8 to 10 minutes while the shakshuka cooks, or toast it lightly just before serving.

Step 2: Soften the onion and peppers

Place a large 10- to 12-inch skillet over medium heat and add the 2 tablespoons olive oil. When the oil looks shiny, add the diced onion, red bell pepper, and yellow or orange bell pepper. Cook for 8 to 10 minutes, stirring every minute or so, until the onion is translucent and the peppers are softened but not browned. If the vegetables begin to brown too quickly, reduce the heat to medium-low.

Step 3: Bloom the garlic, tomato paste, and spices

Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Stir in the tomato paste, cumin, sweet paprika, smoked paprika, cayenne if using, salt, and black pepper. Cook for 1 minute, stirring often, until the tomato paste darkens slightly and the spices smell warm and toasty. This short step builds a deeper, richer base for the sauce.

Step 4: Simmer the tomato sauce

Pour in the crushed tomatoes and 1/2 cup water or low-sodium vegetable broth. Stir well, scraping the bottom of the skillet to release any flavorful bits. Bring the sauce to a lively simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens enough that a spoon dragged through it leaves a brief trail.

The sauce should be saucy but not watery, with a gentle bubble rather than a hard boil. If using an instant-read thermometer, the sauce should be around 185°F to 195°F while simmering. Taste and adjust with more salt if needed. If the tomatoes taste sharp, stir in 1 teaspoon honey or sugar.

Step 5: Make wells for the eggs

Reduce the heat to low. Use the back of a large spoon to make 6 shallow wells in the tomato and pepper sauce. Space them evenly around the skillet so each egg has a little nest to sit in. The sauce should be thick enough to hold the wells; if it immediately fills back in, simmer for another 2 to 3 minutes before adding the eggs.

Step 6: Add and gently cook the eggs

Crack each egg into a small bowl or ramekin first, then gently slide it into one of the wells. This helps keep shells out and prevents a broken yolk from going straight into the skillet. Sprinkle the eggs with a small pinch of salt and black pepper.

Cover the skillet with a lid and cook over low heat for 6 to 9 minutes, depending on how runny you like the yolks. For soft yolks, cook until the whites are opaque and set but the yolks still jiggle slightly. For firmer yolks, cook for 10 to 12 minutes. For food safety, eggs are considered fully cooked at 160°F, though many people enjoy shakshuka with softly set yolks.

Step 7: Finish with herbs and serve

Remove the skillet from the heat. Sprinkle the shakshuka with crumbled feta, if using, followed by chopped parsley and cilantro. Drizzle with 1 tablespoon olive oil if you like a glossy finish. Let the skillet rest uncovered for 2 minutes; the residual heat will gently finish the eggs without overcooking them.

Serve the shakshuka hot, straight from the skillet, with warm crusty bread, pita, or flatbread for dipping. Add lemon wedges on the side if you enjoy a bright, fresh finish.

Pro Tips

• Use a wide skillet: A 10- to 12-inch skillet gives the eggs enough room to cook evenly without crowding.
• Keep the heat gentle after adding eggs: Low heat helps the whites set without turning the yolks chalky or overcooking the sauce.
• Crack eggs into a bowl first: This simple habit protects the whole pan from eggshells and makes it easier to slide each egg neatly into place.
• Simmer the sauce until thick: A watery sauce will not hold the eggs well, so let it reduce until it looks jammy and rich.
• Season in layers: Salt the vegetables, taste the sauce before adding eggs, and finish with herbs for a balanced final dish.

Variations

• Spicy harissa shakshuka: Add 1 to 2 tablespoons harissa paste with the tomato paste for smoky heat and deeper chile flavor.
• Greens and feta shakshuka: Stir in 2 packed cups baby spinach during the last 2 minutes of sauce simmering, then finish with feta and herbs.
• Chickpea shakshuka: Add 1 cup drained and rinsed canned chickpeas with the crushed tomatoes for a heartier, protein-rich version.

Storage & Make-Ahead

Shakshuka is best served right after the eggs are cooked, but the tomato and pepper sauce can be made ahead. Prepare the sauce through Step 4, cool it completely, and refrigerate it in an airtight container for up to 4 days. Reheat the sauce in a skillet over medium-low heat until bubbling, adding 1 to 3 tablespoons water if it has thickened too much, then add the eggs and finish the recipe.

Leftovers with eggs can be refrigerated in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat for 6 to 8 minutes, or microwave in short 30-second bursts at 50% power. The yolks will become firmer after storage and reheating. Freezing is not recommended once the eggs are added, but the sauce alone can be frozen for up to 3 months.

Nutrition (per serving)

Approximate nutrition per serving, based on 4 servings and including feta but not bread: 310 calories, 17 g fat, 5 g saturated fat, 22 g carbohydrates, 6 g fiber, 12 g sugar, 17 g protein, 760 mg sodium. Nutrition will vary based on the exact tomatoes, feta, bread, and serving size used.