Shakshuka with eggs poached in a rich spiced tomato and pepper sauce, topped with feta and parsley.

Shakshuka Recipe — One-Pan Spicy Tomato & Egg Skillet

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Shakshuka Recipe — Chef John–style shakshuka: a one-pan North African/Mediterranean favorite of spiced tomato sauce studded with peppers and poached eggs. It’s flavorful, shareable and perfect for breakfast, brunch or dinner.

Prep Time: 15 mins • Cook Time: 35 mins • Total Time: 50 mins • Servings: 6

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • ½ cup sliced fresh mushrooms (optional but adds umami)
  • 1 tsp salt (plus more to taste)
  • 1 cup diced red bell pepper
  • 1 jalapeño pepper, seeded and sliced (optional for heat)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • ½ tsp ground turmeric
  • ½ tsp freshly ground black pepper (plus more to taste)
  • ¼ tsp cayenne pepper (optional)
  • 1 (28 oz) can crushed San Marzano tomatoes (or high-quality plum tomatoes)
  • ½ cup water (adjust as needed)
  • 6 large eggs
  • 2 tbsp crumbled feta cheese
  • 2 tbsp chopped fresh parsley (for garnish)
  • Crusty bread or pita, for serving

Directions

  1. Heat olive oil in a large heavy skillet over medium-high heat. Add onion and mushrooms, season with 1 tsp salt, and cook 8–10 minutes until mushrooms release liquid and both soften and brown.
  2. Add red bell pepper and jalapeño; sauté 4–5 minutes until peppers soften. Stir in cumin, paprika, turmeric, black pepper and cayenne and cook 30–60 seconds until fragrant.
  3. Pour in crushed tomatoes and ½ cup water; reduce heat to medium and simmer uncovered 15–20 minutes until sauce thickens and vegetables are tender. Add water if the sauce becomes too thick. Taste and adjust salt.
  4. Make wells: use a spoon to make 6 shallow wells in the sauce. Crack an egg into a small ramekin and gently slide into a well; repeat with the remaining eggs. Season the eggs lightly with salt and pepper. Cover the skillet and cook 5–8 minutes until eggs set to your liking (less for runny yolks).
  5. Finish and serve: sprinkle crumbled feta and chopped parsley over the finished shakshuka. Serve directly from the skillet with crusty bread for dipping.

Cook’s Note

  • To finish in the oven: after adding eggs, transfer skillet to a 375°F oven for 6–8 minutes to set eggs evenly.
  • Make it heartier: add cooked chickpeas or crumbled cooked turkey sausage for extra protein.

Nutrition Facts (per serving)

  • Calories: 185 • Total Fat: 11 g • Saturated Fat: 3 g • Cholesterol: 189 mg • Sodium: 670 mg • Carbs: 15 g • Fiber: 4 g • Sugars: 3 g • Protein: 10 g

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