Description
A simple yet impressive one-pan brunch dish featuring a rich, spiced tomato sauce with perfectly poached eggs, served with crusty bread.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 can (28 oz / 800g) crushed tomatoes (San Marzano recommended)
- 4 large eggs, room temperature
- 1 tablespoon butter (optional)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh cilantro or parsley, chopped
- 1 loaf crusty bread (sourdough or ciabatta), sliced
- 1 lemon, cut into wedges
Instructions
- Prep ingredients: Dice the onion, bell pepper, and mince the garlic. Measure out spices and chop herbs.
- Heat olive oil in a 12-inch large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened.
- Add diced bell pepper and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 1 minute to toast. Add smoked paprika, cumin, cayenne, salt, and pepper; stir to coat vegetables.
- Pour in crushed tomatoes and stir to combine. Bring to a gentle simmer.
- Reduce heat to low-medium and simmer the sauce for 10 minutes until thickened. Stir occasionally. Add butter at the end if using.
- Use a large spoon to create 4 wells in the sauce. Crack eggs into small bowls first, then gently slide them into the wells.
- Cover the skillet with a lid and cook for 5-7 minutes until egg whites are set and yolks are jiggly.
- Remove from heat. Sprinkle with crumbled feta and chopped herbs.
- Serve immediately with toasted crusty bread and lemon wedges.
Notes
Use room temperature eggs to prevent shocking the sauce. Toast the spices and tomato paste before adding tomatoes for deeper flavor. Do not overcook the eggs or they will become rubbery. The sauce can be made ahead and reheated, but eggs should be cooked fresh.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 skillet portion wi
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 22
- Fiber: 4
- Protein: 18
Keywords: shakshuka, brunch recipe, one pan meal, eggs in tomato sauce, vegetarian breakfast, restaurant style shakshuka, easy brunch