Simple Shakshuka
  • Breakfast

Simple Shakshuka

Here’s a clean, no-nonsense simple shakshuka. Minimal ingredients, big payoff. If you want a kid-milder version, skip chili entirely and lean on paprika and cumin for warmth without heat.

A straightforward shakshuka with minimal ingredients, delivering a big flavor payoff.

4 servings

~30 min

Ingredients

  • Extra Virgin Olive Oil2 tbsp
  • Onions, finely chopped×1
  • Garlic, minced2 cloves
  • Ground Cumin1 tsp
  • Paprika1 tsp
  • Canned Whole Tomatoes, crushed with a spoon1 can
  • Saltto taste
  • Black Pepperto taste
  • Eggs×4–6
  • Parsley, choppedto taste
  • Feta optionalto taste
  • Crushed Red Pepper Flakes optionalto taste

Instructions

  1. Cook the Onion

    Heat a wide pan over medium heat with olive oil. Add onion and cook until soft, about 5 minutes.

  2. Add Spices

    Stir in garlic, cumin, and paprika. Cook for 30 seconds until fragrant.

  3. Simmer the Tomatoes

    Pour in tomatoes and crush with a spoon. Season with salt and pepper. Simmer 8 to 10 minutes until thick but saucy.

  4. Poach the Eggs

    Make wells in the sauce and crack in eggs. Cover and cook until whites are set but yolks are soft, 5 to 7 minutes.

  5. Garnish and Serve

    Finish with olive oil, parsley or cilantro, and optional feta or chili flakes. Serve with bread.

Start Cooking