Easy Shakshuka

The Gingered Whisk

A traditional Middle Eastern dish, Shakshuka features poached eggs in a hearty, spicy tomato sauce. This easy recipe is a great weeknight meal that is ready in less than one hour! Best served with crusty bread for dipping.

  • Serves 4
  • Total Time: 41 minutes
  • Preparation Time: 5 minutes
  • Cook/Bake Time: 36 minutes


  • 2 tablespoons Extra Virgin Olive Oil
  • 1 red bell pepper, chopped
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 28 ounces diced fire roasted tomatoes
  • 4-6 large eggs
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup crumbled feta cheese
  • 1 loaf crusty bread, for serving (optional)


  • Preheat the oven to 350°F.


  • Heat a large oven-safe skillet on the stovetop on medium-high. Sauté the chopped pepper and onion until starting to become soft, about 7 minutes.
  • Add garlic, cumin, paprika, oregano and sauté for 30 seconds, stirring frequently. Stir in the fire roasted diced tomatoes. Simmer for 20 minutes.
  • Make 6 wells into tomato mixture for the eggs. Crack each egg into a small bowl and carefully and slowly pour into the individual wells.
  • Cook on the stove for 1 minute, then transfer to the oven and cook for 6-8 minutes (closer to 6 minutes for runnier egg yolks, and closer to 8 minutes for more firm egg yolks). Remove from the oven.
  • Top with chopped parsley and crumbled feta and season with salt and pepper to taste. Serve with crusty bread.
Iowa Egg Council