Shakshuka
title: Shakshuka (Mediterranean Poached Eggs in Tomato Pepper Sauce) description: Eggs gently poached in a spiced tomato and bell pepper sauce — a classic one-skillet Mediterranean breakfast and dinner. Bold, warm spices and fresh herbs make this a standout one-pot meal ready in 40 minutes. author: Suzy Karadsheh, MS, RD source: https://www.themediterraneandish.com/shakshuka-recipe/ rating: 4.98 review_count: 215 recipe_yield: 6 prep_time_minutes: 10 cook_time_minutes: 30 total_time_minutes: 40 servings: 2 cuisine: Mediterranean / Middle Eastern category: Stove Top — One Pot equipment: - Large cast iron skillet - Lid (for covered cooking) tags: - eggs - one-pot - vegetarian - breakfast - dinner - quick keywords: - shakshuka - poached eggs - tomato sauce - bell peppers - Mediterranean breakfast - one skillet ingredients: - 3 tbsp extra virgin olive oil - 1 large yellow onion, finely chopped - 2 green bell peppers, finely chopped - 4 garlic cloves, minced - 1 tsp ground coriander - 1 tsp sweet paprika - 1/2 tsp ground cumin - 1/4 tsp red pepper flakes (optional) - 1 tsp salt - 1/2 tsp freshly ground black pepper - 6 medium ripe tomatoes, chopped (about 6 cups) - 1/2 cup tomato sauce - 6 large eggs - 1/4 cup chopped fresh parsley leaves - 2 tbsp chopped fresh mint leaves instructions: - Heat 3 tablespoons of olive oil in a large cast iron skillet over medium heat. - Add the onion, green peppers, garlic, coriander, paprika, cumin, red pepper flakes, salt, and pepper. Cook, stirring occasionally, until the vegetables have softened — about 5 minutes. - Add the chopped tomatoes and tomato sauce. Stir well to combine. Cover and let the mixture simmer for about 15 minutes. - Uncover and cook for an additional 5–10 minutes, allowing the sauce to reduce and thicken slightly. Taste and adjust the seasoning to your preference. - Using a wooden spoon, make 6 evenly spaced indentations ("wells") in the tomato mixture. - Crack one egg into each well. Try to keep the yolks intact. - Reduce the heat to low, cover the skillet, and cook for 5–8 minutes until the egg whites are set but the yolks are still runny. (For firmer yolks, cook covered for up to 10 minutes.) - Uncover and scatter the fresh parsley and mint over the top. Serve immediately with warm pita, challah, or crusty bread. nutrition_per_serving: calories: 290 fat_g: 16 saturated_fat_g: 3 carbohydrates_g: 20 fiber_g: 5 sugar_g: 9 protein_g: 15 cholesterol_mg: 295 sodium_mg: 620 potassium_mg: 680 nutrition_note: Based on 6 servings. Actual values will vary based on exact ingredients and serving sizes. why_this_recipe_fits: | Eggs are a cornerstone Mediterranean protein — affordable, versatile, and rich in choline and B12. This dish delivers 15g of protein per serving with no meat required. The tomato-pepper sauce provides lycopene and vitamin C, while olive oil drives the monounsaturated fat profile. One skillet, one meal, under 40 minutes. wikilinks: - eggs - extra-virgin-olive-oil - mediterranean-herbs related_recipes: - mediterranean-white-bean-soup - everyday-mediterranean-salad
Shakshuka is a beloved one-skillet dish across the Mediterranean and Middle East — eggs poached directly in a chunky, spiced tomato and bell pepper sauce. For a 50-year-old man looking for quick, heart-healthy dinners, it checks every box: one pot, 40 minutes, high protein, and built on an olive oil foundation with vegetables as the base.
The sauce leans on warm spices (coriander, paprika, cumin) that are common across Greek, Tunisian, and Egyptian kitchens. Finished with fresh parsley and a hint of mint, it's bright and satisfying without being heavy. Serve straight from the skillet at the table.