Marissa's MediterraneanA vibrant, one-pan breakfast of gently poached eggs in a zesty, spiced tomato and bell pepper sauce. It's high-protein, veggie-packed, and the ultimate way to start a slow weekend morning.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and bell pepper, cooking until softened and starting to brown.
Don't rush the onions; that caramelization adds sweetness to the sauce!
Stir in the garlic, cumin, and smoked paprika. Cook for about a minute until the spices are fragrant.
Pour in the crushed tomatoes. Simmer the sauce uncovered until it thickens slightly.
If the sauce gets too thick, add a splash of water.
Use a large spoon to make four small wells in the sauce. Gently crack an egg into each well. Cover the skillet with a lid.
Cook until the egg whites are set but the yolks are still runny.
Remove from heat. Sprinkle with crumbled feta and fresh parsley before serving straight from the skillet.
The key to a great shakshuka is letting the tomatoes break down until they are almost jam-like. If you like a little extra kick, add a pinch of red pepper flakes, but the cumin and paprika usually do the heavy lifting for flavor! Always serve with crusty bread to soak up those gorgeous runny yolks.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef