There is nothing quite like a bubbling pan of shakshuka on a slow morning. Eggs poached directly in a smoky, spice-laden tomato sauce turn humble pantry staples into a breakfast worth lingering over, and the whole dish comes together in one skillet.
This classic version keeps things simple: sweet bell peppers, red onion, and ripe tomatoes simmered with cumin and smoked paprika until jammy, then finished with runny-yolk eggs. If you love saucy egg breakfasts, you will also enjoy our skillet eggs in tomato sauce with cheese and the cheesy Skillet Pizza Omelet.
Ingredients
- 6 eggs
- 2 tomatoes
- 200-300 g (7-10 oz) chopped canned tomatoes
- 1 red onion, chopped
- 200-300 g (7-10 oz) sweet bell pepper, chopped
- Olive oil and a knob of butter
- Dried garlic, smoked paprika, cumin to taste
- Salt, pepper, and chili to taste
Instructions
- Score the fresh tomatoes, cover with boiling water for a couple of minutes, and peel.
- Soften the red onion in olive oil and butter, add chopped bell pepper, then fresh tomatoes and canned tomatoes (or 2 tsp tomato paste). Add spices, chili, salt — a pinch of sugar balances the acidity.
- Make wells in the sauce and crack in the eggs.
- Cover and cook on low until whites are set but yolks still runny, about 8-10 minutes. Serve with crusty bread.
Tips
- Keep the heat low once the eggs go in — gentle heat sets the whites without turning the yolks chalky.
- Make a little well with the back of a spoon before cracking each egg so the whites stay put instead of spreading across the pan.
- Serve straight from the skillet with plenty of crusty bread. For more morning inspiration, browse the breakfast recipes on Allrecipes or try our Egg Tortilla Wrap on busy weekdays.
Nutrition (per 100 g): 113 kcal, protein 7 g, fat 8 g, carbs 3 g.