Easy Shakshuka with Peppers and Tomatoes

Shakshuka eggs cooked in a tomato and pepper sauce
Shakshuka eggs cooked in a tomato and pepper sauce

Eggs gently cooked in a warmly spiced tomato and pepper sauce. Serve straight from the pan with bread for brunch or a simple supper.

Prep: 10 minutes   Cook: 25 minutes   Total: 35 minutes   Yield: 4 servings

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Watch: Easy Shakshuka with Peppers and Tomatoes recipe video

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • 1 can chopped tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4–6 eggs
  • Chopped parsley, optional
  • Salt and black pepper

Instructions

  1. Heat olive oil in a skillet and cook onion and pepper until softened.
  2. Add garlic, cumin and paprika; stir for 30 seconds.
  3. Add tomatoes, salt and pepper; simmer 10–15 minutes until the sauce thickens.
  4. Make small wells in the sauce and crack in the eggs.
  5. Cover and cook gently until the whites are set and yolks reach your preferred doneness. Garnish with parsley and serve with bread.

Check ingredient labels for allergens. Follow safe food-handling practices and verify meat or seafood is safely cooked before serving.

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How to Make Shakshuka — J. Kenji López-Alt

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Prep: 10 min

Cook: 25 min

Total: 35 min

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 1 large red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet or smoked paprika
  • a pinch, optional chilli flakes
  • 1 can (400 g) chopped tomatoes
  • 60 ml water, plus a little if needed
  • 4 large eggs
  • to taste salt and black pepper
  • 2 tablespoons fresh parsley or coriander, chopped
  • optional bread, to serve

Instructions

  1. Heat olive oil in a large lidded frying pan over medium heat. Add onion and pepper and cook 6–8 minutes until softened.
  2. Add garlic, cumin, paprika and chilli flakes if using. Stir for 30 seconds until fragrant.
  3. Add tomatoes and water. Season and simmer uncovered for 10–12 minutes, stirring occasionally, until thickened. Add a splash of water if needed.
  4. Make four wells in the sauce and crack an egg into each. Cover and cook gently for 5–8 minutes, until whites are set. Cook longer for firm yolks or if runny eggs are unsuitable.
  5. Remove from heat and scatter with parsley or coriander. Serve warm with bread and plenty of sauce.