Quick Middle Eastern Breakfast

This shakshuka has become my absolute favorite way to turn simple ingredients into something that feels exotic and special without requiring any complicated techniques or hard-to-find ingredients. I first tried shakshuka at a Middle Eastern restaurant during one of those weeks when I was tired of making the same breakfast rotation and wanted something that felt like a real meal rather than just toast or cereal. The combination of those rich, spiced tomatoes with perfectly runny eggs completely won me over, and I knew I had to learn how to make it at home. Now it's become our go-to brunch dish when we want something that looks impressive but comes together in one pan.

The magic happens when those warm spices bloom in the oil with the garlic, creating this incredible aromatic base that transforms ordinary canned tomatoes into something restaurant-quality. My husband, who usually needs meat in every meal, actually loves this as a complete dinner. Even my kids enjoy dipping bread into the rich, spiced tomato sauce, though they prefer their eggs a bit more set than I do.

Ingredients You'll Need

• Olive oil (2 tablespoons): for sautéing the vegetables and building flavor
• Yellow onion (1 medium, diced): creates the aromatic foundation
• Red bell pepper (1, diced): adds sweetness and beautiful color
• Fresh garlic (4 cloves, minced): essential for authentic Middle Eastern flavor
• Sweet paprika (1 teaspoon): provides color and mild, sweet pepper flavor
• Ground cumin (1 teaspoon): adds warmth and earthy depth
• Chili powder (1/4 teaspoon): brings gentle heat without being overwhelming
• Whole peeled tomatoes (1 can, 28 oz): creates the rich, saucy base
• Large eggs (6): poach beautifully in the simmering tomato mixture
• Salt and pepper to taste: for seasoning the eggs and sauce
• Fresh parsley (1/4 cup, chopped): adds brightness and color
• Fresh cilantro (1/4 cup, chopped): provides fresh herb complexity

Step-by-Step Instructions

Build your aromatic vegetable base.

Heat olive oil in a large, deep skillet or cast iron pan over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes while stirring occasionally until the onion becomes translucent and the pepper starts to soften. The vegetables should smell sweet and aromatic when ready.

Bloom the spices for maximum flavor.

Add the minced garlic, paprika, cumin, and chili powder to the pan. Stir constantly for about 1 minute until the mixture becomes very fragrant and the spices darken slightly. This step is crucial for developing deep, complex flavors throughout the dish.

Create the rich tomato sauce base.

Pour in the canned tomatoes with their juices and use your spatula to break them up into smaller, bite-sized pieces. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should be rich and aromatic.

Create wells for the eggs.

Using your spatula, make 6 small indentations or wells in the tomato mixture, spacing them evenly around the pan. These wells will help keep the eggs in place and prevent them from spreading too much across the surface.

Add eggs and cook to your preference.

Crack each egg into a small bowl first, then gently pour into each well in the tomato mixture. This prevents broken yolks and gives you better control. Reduce heat to low, cover the pan, and cook for 5-8 minutes until the egg whites are set but yolks are still slightly runny, or longer if you prefer firmer yolks.

Season and garnish for the perfect finish.

Remove from heat and season the eggs with salt and pepper. Sprinkle the fresh parsley and cilantro over the entire dish for color and fresh herb flavor. Serve immediately while the eggs are still warm and the sauce is bubbling.

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Getting the Spice Balance Right

The combination of paprika, cumin, and chili powder creates that authentic Middle Eastern flavor profile. Don't skip the blooming step where you cook the spices with the garlic - this develops their full aromatic potential and prevents any raw spice flavors.

Achieving Perfect Egg Texture

The key to perfectly cooked eggs is creating proper wells in the tomato mixture and using low heat once you add them. Cover the pan to help the whites set evenly while keeping the yolks creamy. Adjust cooking time based on your preference for yolk consistency.

Managing the Tomato Sauce Consistency

The sauce should be thick enough to support the eggs without being too dry. If it seems watery, let it simmer uncovered a bit longer to reduce. If it gets too thick, add a splash of water to loosen it up.

Customizing Heat Level

This recipe provides mild heat that's family-friendly. For more spice, add a pinch of cayenne pepper with the other spices, or include some diced jalapeño with the bell pepper. For less heat, reduce or omit the chili powder.

Storage and Reheating Tips

Shakshuka is best served immediately, but leftovers can be stored in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, though the eggs will be more set after reheating.

I learned that trying to rush the initial vegetable cooking step results in much less developed flavors throughout the entire dish. Taking those extra few minutes to properly soften the onions and peppers creates the foundation that makes this shakshuka special. My mother-in-law, who's traveled extensively in the Middle East, said this tasted just like the versions she remembered from her trips.

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This shakshuka has become one of those recipes that transforms our kitchen into something that feels worldly and sophisticated while using ingredients I usually have on hand. The combination of rich, spiced tomatoes with those perfectly runny eggs creates something that feels both exotic and comforting. It's the kind of dish that makes any meal feel special and always sparks conversations about travel and different cuisines around our dinner table.

Frequently Asked Questions

→ What is shakshuka?

Shakshuka is a Middle Eastern dish of eggs poached in a spiced tomato sauce with peppers and onions.

→ How long does shakshuka take to cook?

Total cooking time is about 30 minutes - 10 minutes prep and 20 minutes cooking.

→ Can I make shakshuka ahead of time?

You can make the tomato sauce ahead, but add and cook the eggs fresh when ready to serve.

→ What pan should I use for shakshuka?

Use a stainless steel pan instead of cast iron, as tomatoes can damage cast iron seasoning.

→ How do I know when the eggs are done?

Cook eggs for 5-8 minutes depending on how runny you want the yolks. Cover the pan to cook faster.

→ What can I serve with shakshuka?

Traditionally served with pita bread, but also great with avocado slices or crusty bread.

→ Can I add cheese to shakshuka?

Yes! Crumbled feta or goat cheese on top makes a delicious addition if you eat dairy.