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A close up of a part of Shakshouka in a Pan
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4.67 from 6 votes


A delicious poached eggs in flavorful tomato sauce for breakfast, lunch or dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Servings: 4 servings
Calories: 163.1kcal
Author: Amira


  • 3 Tablespoons olive oil. Note1
  • 1 large (250g) onion, diced.
  • 1 large bell (200g) pepper, any color. Diced
  • 1 Chili pepper chopped. Optional. Note2
  • 2 garlic cloves. Note3
  • 2 1/2 cup ( 5 tomatoes Roma (277g)) tomato chopped.
  • 2 Tablespoon chopped cilantro.
  • 2 Tablespoons chopped parsley.
  • 1 1/2 teaspoon cumin.
  • 1 teaspoon paprika sweet or smoked.
  • 1/2 teaspoon salt.
  • A dash of black pepper.
  • 4 Large eggs.
  • Feta crumbled, Chopped cilantro or parsley for garnishing.


  • In a cast iron or a non stick pan over medium heat add oil.
  • Add onion and sauté for two minutes.
  • Add garlic, bell pepper and hot Chili pepper, if using, and sauté for another minute.
  • Add the tomato and mix in all the spices until well combined.
  • Simmer until tomato juices evaporate.
  • Mix in chopped cilantro and parsley.
  • Make four holes in the pan and crack an egg in each hole.
  • Cover and let the egg poach on low to your liking about 3-5 minutes. Note4


Notes1: You may use butter, ghee or basically any type of fat you like.
Note2: Substitute cayenne pepper or harissa if you would like or leave it out.
Note3: You may add up to 4 garlic cloves but I find it too much for breakfast.
Note4: Cook for less time for runny yolks.

Serving suggestions:

Serve with bread for breakfast. As a dinner, would be better served over a carb such as rice or mashed potatoes
Please check the nutrition disclaimer policy.


Calories: 163.1kcal | Carbohydrates: 14.3g | Protein: 8.7g | Fat: 8.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.3g | Cholesterol: 186mg | Sodium: 116.7mg | Potassium: 538.1mg | Fiber: 3.3g | Sugar: 7.5g