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A hand dips pita bread into a skillet of Shakshuka, a restaurant-style egg recipe with poached eggs in tomato sauce, feta, and cilantro.

Restaurant-Style Shakshuka

Learn to make a gourmet shakshuka at home, a popular restaurant dish featuring eggs poached in a flavorful tomato and pepper sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 medium yellow onion finely chopped
  • 1 medium bell pepper finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon harissa paste optional
  • 1 (14-ounce) can crushed tomatoes or tomato pulp about 1 3/4 cups
  • 1/4 cup water
  • 1/2 medium lemon juiced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt plus more as needed
  • 1/2 teaspoon freshly ground black pepper
For the Eggs and Garnish
  • 6 large eggs
  • 2-4 tablespoons fresh cilantro or parsley leaves coarsely chopped, or a combination
  • 1/4 cup feta cheese crumbled, about 2 ounces
  • Pita or crusty bread for serving, optional

Equipment

  • Large skillet
  • Knife
  • Cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the tomato paste and harissa paste (if using) and cook for 1 minute.
  4. Pour in the crushed tomatoes, water, lemon juice, cumin, paprika, salt, and pepper. Stir to combine. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.
  5. Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack one egg into each well.
  6. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Cooking time will vary depending on your desired yolk consistency.
  7. Garnish with chopped cilantro or parsley and crumbled feta cheese.
  8. Serve immediately with pita or crusty bread for dipping, if desired.

Notes

This dish is versatile. Feel free to add other vegetables like spinach or zucchini to the sauce. For a spicier kick, increase the amount of harissa paste or add a pinch of red pepper flakes.

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