A warm, spiced dish made with runny eggs poached in a rich tomato and pepper sauce, perfect for breakfast, brunch, or dinner.

Scale

6 large eggs

2 tbsp olive oil

1 onion, finely chopped

1 red bell pepper, diced

3 garlic cloves, minced

1 tbsp tomato paste

1 tsp ground cumin

½ tsp smoked paprika

½ tsp ground coriander

1 28-oz can crushed tomatoes

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Heat olive oil in a large skillet over medium heat.

Sauté onions and bell peppers for 6–7 minutes until softened.

Add garlic, tomato paste, and spices. Cook for 2 minutes until fragrant.

Stir in crushed tomatoes and simmer for 10–12 minutes until thickened.

Make wells and crack eggs directly into sauce. Cover and cook until whites are set.

Garnish with herbs and serve immediately with bread or pita.

Use low-sodium canned tomatoes to control sodium intake.

Add chili flakes or harissa if you love heat.

Great for meal prep—store sauce base and poach eggs fresh.

Keywords: egg shakshuka, easy shakshuka recipe, one-skillet egg dish, healthy egg recipe