Easy Shakshuka Recipe with Fresh Tomatoes, Peppers & Eggs

Name: Easy Shakshuka Recipe with Fresh Tomatoes, Peppers & Eggs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian, Middle Eastern, African, Israeli
Ingredients: 1 tbsp extra-virgin olive oil; 1/4 cup chopped onion; 1/2 green bell pepper, cored and chopped; 1 tbsp Pluck seasoning (of choice) + more to sprinkle over the eggs; 1 tsp minced garlic; 1/4 tsp ground coriander; 1/4 tsp paprika; 1/8 tsp ground cumin; Pinch of red pepper flakes; Sea salt and black pepper; 2 ripe large tomatoes, chopped; 2 tbsp tomato sauce; 2 large eggs; 1 tbsp chopped fresh parsley; 1 tbsp chopped fresh mint

2 steps

Prep:10minCook:25min

Shakshuka is a Middle Eastern classic that’s as comforting as it is flavorful. In this version, fresh tomatoes, bell peppers, onions, and warming spices like cumin and paprika simmer together into a rich, aromatic sauce before gently poaching eggs right on top. The result? Perfectly set whites with runny yolks nestled into a spicy, savory base. This dish is not only wholesome and satisfying but also quick to make in just one pan—ideal for busy mornings or cozy weekend brunches. Serve with crusty bread or pita for the ultimate scoop-and-dip experience.

Updated at: Wed, 25 Feb 2026 20:35:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories176.9 kcal (9%)

Total Fat12.4 g (18%)

Carbs9.7 g (4%)

Sugars5.1 g (6%)

Protein8.1 g (16%)

Sodium1066.9 mg (53%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspextra-virgin olive oil

¼ cuponion

chopped

0.5green bell pepper

cored and chopped

1 Tbspseasoning

more to sprinkle over the eggs

1 tspminced garlic

¼ tspground coriander

¼ tsppaprika

⅛ tspground cumin

2 Tbsptomato sauce

2eggs

large

1 Tbspfresh parsley

chopped

1 Tbspfresh mint

chopped

Instructions

Step 1

Add the fresh tomatoes and tomato sauce, Cover the skillet, lower the heat to medium, and let the mixture simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken a little.

Step 2

With a wooden spoon, make 2 indentations, or "wells" in the tomato mixture. Gently crack an egg into each indention. Reduce the heat and low, cover the skillet, and cook for 2 to 3 minutes, until the egg whites are set but the yolks are still soft. Uncover and sprinkle on the parsley and mint before serving.

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