This classic North African and Middle Eastern dish is one of our favorite breakfast go-to's. It's also a staple dish in Israeli breakfast. It features poached eggs in spicy tomato sauce, harissa and a handful of flavorful spices. Serve it with some warm, toasted bread and you have yourself a hearty meal.
December 20, 2019
Serves 4 Total time:
30 Minutes



Place a large frying pan over medium heat and add olive oil. Once oil is hot, add onion, peppers, garlic and cook, stirring often, until onions are translucent and peppers have softened. Roughly 5 minutes.


Add pureed tomatoes (or harissa sauce), paprika, cumin, salt, black pepper, and cayenne pepper, stir, and reduce heat to a low. Allow sauce to simmer, stirring occasionally for ten minutes.


Ensure that your sauce is in an even layer across your pan and then crack eggs on top of the sauce mix, ensuring that each egg has its own place in the pan. Cover, and cook until eggs are set or yolks have reached your desired preference (about 5-7 minutes).


Spoon your finished Shakshuka into individual serving bowls, sprinkle with chopped cilantro and optional toppings. Enjoy!

  • The sauce can easily be made a day or two in advance and heated up in your pan prior to cooking your eggs.
  • Make it your own, optional toppings: sliced kalamata olives, crumbled feta cheese, a drizzle of tahini, crushed red pepper

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