Homemade Shakshuka

a pan with baked eggs and tomatoes and feta with a runny yolk.

5 from 10 votes

Your new favorite brunch! This Homemade Shakshuka is an easy to make one pan dish of poached eggs in a flavorful tomato, pepper sauce!

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegetarian

Servings

Calories 296kcal

Author Tracy

Equipment

Large skillet

Ingredients

1 tablespoon olive oil or butter
3-4 garlic cloves minced
1/2 white onion diced, approx 1 cup
1 large green bell pepper chopped
14 oz can diced tomatoes
14 oz can crushed tomatoes
1/2 cup vegetable broth
1 teaspoons cumin
1 1/2 teaspoons smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
pinch cayenne to taste
6 eggs
1 cup feta cheese (seasoned or unseasoned, up to you!)
Fresh parsley minced
Homemade Naan

Instructions

Saute Veggies: In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic, onion, and bell peppers to the skillet and sauté until onions are translucent, approximately 7 minutes.
Simmer Tomatoes: Add tomatoes, broth, cumin, paprika, oregano, garlic powder, and salt. Stir and cook until it comes to a simmer. Lower the heat slightly and let simmer for 10-15 minutes until the sauce is thickened.
Cook Eggs: Make small wells in the sauce and gently crack an egg in each well. Top with feta. Cover and cook for 6-8 minutes until the whites are set and yolks are thick but runny. If you don't want your yolks runny then cook 1-2 minutes more.
Serve and Enjoy: Top with parsley and serve with fresh naan. Enjoy!

Notes

Substitutions

Tomatoes: Fresh diced tomatoes or fresh crushed work great, too.

Peppers: Anaheim peppers work great too or use an orange or yellow bell pepper to add some sweetness.

Spices: Adjust to your preference! More cayenne will mean more heat.

Feta: Make your own, or use a season or unseasoned from the store. If we don't have any fresh, we prefer unseasoned so that it doesn't overwhelm the flavors in the dish.

Nutrition