Marissa's MediterraneanA vibrant, one-pan breakfast of eggs poached in a zesty, spiced tomato and pepper sauce. It's the ultimate family-style meal that's as nourishing as it is beautiful.
Heat the olive oil in a large cast iron skillet or deep sauté pan over medium heat. Add the diced onion and bell pepper. Cook until the vegetables are soft and the onion is translucent.
Stir in the minced garlic, cumin, and smoked paprika. Cook for just a minute until the spices are fragrant, being careful not to burn the garlic.
Pour in the crushed tomatoes and season with salt and pepper. Bring the mixture to a gentle simmer and let it cook uncovered until the sauce has thickened slightly.
If the sauce gets too thick, add a splash of water.
Use a large spoon to make six small wells in the tomato sauce. Carefully 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.
Keep a close eye on them; they go from runny to hard-boiled quickly!
Remove from heat. Sprinkle the crumbled feta and fresh parsley over the top. Serve immediately directly from the skillet.
The key to a perfect shakshuka is patience—let the sauce thicken until it can hold the weight of an egg without it disappearing to the bottom. If you like a bit of heat, add a pinch of red pepper flakes, but the cumin and paprika usually provide enough warmth for the kids! Always serve with warm pita or crusty bread to soak up those liquid gold 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