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Shakshouka with Crusty Bread

Shakshouka with Crusty Bread

A warm, hearty, one-pan dish with poached eggs nestled in a rich, spiced tomato sauce, finished with crumbled feta and fresh herbs, perfect for scooping up with crusty bread.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 can (28 ounces) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 large eggs
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley or cilantro, for garnish
  • 4 slices crusty bread, toasted

Instructions

  1. Heat a large skillet over medium heat and add the olive oil.
  2. Add chopped onions and cook until soft, about 4 minutes. Stir in garlic and bell pepper. Cook until peppers soften.
  3. Add tomato paste, crushed tomatoes, paprika, cumin, salt, and pepper. Let everything simmer for 10–15 minutes until slightly thickened.
  4. Use the back of a spoon to make small wells in the sauce for the eggs.
  5. Crack each egg into a small bowl, then gently slide into a well in the sauce.
  6. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but yolks are still soft.
  7. Remove from heat. Sprinkle crumbled feta and fresh herbs on top.
  8. Serve hot with toasted crusty bread.

Notes

  • Simmer sauce long enough to build flavor.
  • Crack eggs into a bowl first for easier placement.
  • Use a wide pan for even cooking.
  • Toast bread just before serving for best texture.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern, North African
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 portion with bread
  • Calories: 320
  • Sugar: 7g
  • Sodium: 820mg
  • Fat: 19g
  • Saturated Fat: 6g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 13g
  • Cholesterol: 200mg

Keywords: shakshouka, eggs in tomato sauce, one-pan breakfast, vegetarian brunch, Middle Eastern recipe