Marissa's MediterraneanA vibrant, one-pan breakfast featuring eggs poached in a zesty, spiced tomato and bell pepper sauce. Perfect for a lazy Sunday brunch or a high-protein start to your weekday.
Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and bell pepper, sautéing until softened.
Don't rush the onions; letting them get slightly translucent builds the base flavor.
Stir in the garlic, cumin, smoked paprika, and red pepper flakes. Cook for another minute until fragrant.
Pour in the crushed tomatoes and stir to combine. Reduce heat to low and simmer until the sauce thickens slightly.
If the sauce looks too dry, add a splash of water.
Use a large spoon to make six small wells in the sauce. Gently crack an egg into each well.
Cover the skillet with a lid and 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 pan.
The key to a perfect shakshuka is not overcooking the eggs. You want the whites set but the yolks still liquid gold so they can mingle with the spicy tomato sauce. If you're feeling adventurous, a dollop of Greek yogurt on top adds a lovely cooling contrast. Inspired by the traditional North African and Middle Eastern breakfast staple.
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