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Shakshuka Eggs and Tomatoes


Start your day with this healthy, veggie-packed egg recipe. Tomatoes, onions and peppers stewed with warm spices create a base for poached eggs. Serve it with toast or warm naan bread for a hearty meal any time of day!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 6 people


  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1 cup green or red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can stewed or diced tomatoes
  • 1/4 cup sliced olives optional
  • 6 large eggs
  • Salt and Pepper
  • Feta or goat cheese optional
  • Fresh cilantro or parsley or both
  • Fresh lemon wedges optional
  • Warm pita naan or other favorite bread


  • In a large skillet, sauté onions and peppers in olive oil over medium heat until soft (6-8 minutes). Add garlic and spices and sauté for 1-2 minutes. Add tomatoes and simmer for 15-20 minutes, or until sauce reached a thick consistency. Taste the sauce and add salt and pepper as needed.
  • While the sauce is cooking, crack each egg into its own small bowl. When sauce is thick and hot, use a large spoon or ladle to make indents, or “wells”, in the sauce and pour one egg in each well. Sprinkle with salt and pepper. Cover the pan and continue cooking for 5-8 minutes or until the eggs are cooked as desired (less time for soft egg yolks and more for firm yolks).
    Eggs simmering in Shakshuka Base
  • Remove from heat and serve with fresh herbs, cheese, lemon wedges and warm bread.
    Shakshuka Serving Suggestion


If using canned whole tomatoes, either puree before adding to vegetables or break into bite-sized pieces as they simmer.
Keyword breakfast, egg, shakshuka, tomatoes