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Easy Shakshuka (Eggs in Hell)

A vibrant Middle Eastern dish of poached eggs in a spicy tomato and pepper sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Calories: 240

Ingredients
  

Base
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper optional
  • 14 oz crushed tomatoes
  • 1 tsp tomato paste
  • to taste salt and pepper
  • 1 tsp sugar optional
Eggs & Garnish
  • 4-6 eggs large
  • 2 tbsp parsley chopped
  • 1/4 cup feta cheese crumbled, optional

Equipment

  • Skillet
  • Mixing bowls
  • Spatula

Method
 

  1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent.
  2. Add bell peppers and cook until slightly softened.
  3. Stir in garlic, cumin, smoked paprika, and cayenne; cook until fragrant.
  4. Add crushed tomatoes and tomato paste. Season with salt, pepper, and sugar. Simmer for 10–12 minutes.
  5. Make wells in the sauce and crack eggs into each well. Cover and cook 5–8 minutes until eggs are done to your liking.
  6. Garnish with parsley and feta if desired. Serve with bread.

Notes

For extra spice, add harissa paste. Leftover sauce can be used as a pasta topping.