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Shakshuka (Baked Eggs in Tomato Sauce)

Shakshuka (Poached Eggs in Tomato Sauce)

Course: Breakfast, brunch, dinner
Cuisine: American
Keyword: baked eggs, eggs, shakshuka
Prep Time: 10 minutes
Cook Time: 30 minutes

This easy one pot Shakshuka is a delicious dish. Eggs are poached in a simmering tomato sauce which is perfect to share for breakfast, brunch or dinner!



  • 2 tbsp extra virgin olive oil
  • 1/2 yellow onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 tsp kosher salt plus more to taste
  • ground pepper
  • 2 garlic cloves, minced
  • 1 28oz can whole tomatoes with juices (crushed up with spoon in pan)
  • 3/4 tsp cumin
  • 1 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4-1/2 tsp chili flakes optional
  • 3-5 eggs depending on the size of your pan
  • 1/2 cup crumbled feta cheese
  • chopped cilantro for garnish


  1. Heat the oil in the pan to medium heat and when the pan is hot, add in the onion, red pepper, salt and pepper.

  2. Cook until the onion is softened, 5-7 minutes.

  3. Add minced garlic and cook 1-2 minutes. Stir in cumin, paprika, dried oregano and chili flakes (if using) and cook one more minute.

  4. Then, add in the tomatoes, breaking the tomatoes up with a spoon or spatula and bring to a simmer.  Cook for 10-15 minutes or until thickened.

  5. With the back of a spoon, make a little indent in the sauce to crack an egg into. Do this for each egg and sprinkle a bit of salt and pepper on each egg.

  6. Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 5-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.

  7. Top with feta and cilantro. Serve with toasted bread.