Easy Shakshuka with Poached Eggs and Crusty Bread

Shakshuka is one of those skillet dinners that feels special without asking much from you. A savory tomato-pepper sauce simmers until thick and spoonable, then eggs are poached right in the pan so the whites set gently and the yolks stay as soft as you like. Finish with herbs and serve with crusty bread for a meal that works for brunch, lunch, or an easy meatless supper.

Recipe at a glance

• Yield: 4 servings
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 1 tablespoon tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 teaspoon sugar, optional, to balance acidity
• 4 to 6 large eggs
• 2 tablespoons chopped parsley or cilantro
• Crusty bread, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring often, until softened and lightly golden at the edges, 6 to 8 minutes.
2. Add the garlic, cumin, smoked paprika, and red pepper flakes. Cook for 30 seconds, just until fragrant.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, salt, black pepper, and sugar if using. Bring to a gentle simmer.
4. Reduce the heat to medium-low and simmer the sauce, stirring occasionally, until it thickens enough to hold a spoon trail across the pan, about 8 to 10 minutes. Taste and add more salt or red pepper flakes if needed.
5. Use the back of a spoon to make 4 to 6 small wells in the sauce. Crack an egg into each well. Cover the skillet and cook until the whites are set and the yolks are still soft, 5 to 8 minutes. For firmer yolks, cook a minute or two longer.
6. Remove from the heat and sprinkle with parsley or cilantro. Serve immediately with crusty bread for scooping.

Tips, serving ideas, and storage

For a milder pan: Skip the red pepper flakes or use just a pinch. For more heat, add extra flakes at the end or stir in a little harissa.

For a richer sauce: A spoonful of butter stirred in at the end gives the tomato base a rounder flavor.

To make it a fuller meal: Add crumbled feta, sliced olives, or a simple green salad on the side. Warm pita or toast works too, but a sturdy crusty loaf is best for mopping up the sauce.

Storage: Cool leftovers quickly and refrigerate the sauce in a covered container for up to 3 days. For best texture, store cooked eggs separately if you can. Reheat the sauce gently on the stovetop, then add fresh eggs and poach them right before serving. Leftover cooked shakshuka can also be reheated in the microwave, but the eggs will firm up.

Equipment note: Use a 10- to 12-inch skillet with a lid, ideally cast iron or another heavy pan that holds heat well.

Sources

• King Arthur Baking – Breakfast Shakshukas