Feast Local
by Feast Local
5 Servings
30 min

This quick and easy egg one-pan Shakshouka is sure to be a hit! Shakshouka is a popular Israeli dish made of poached eggs in a spicy pepper and tomato stew. All together, the dish takes about 25 minutes to throw together, making it perfect for busy weekend mornings. Or, since breakfasts always make the best dinners, a weeknight meal!

What I love most about shakshouka is that even though its incredibly easy to make, it will still wow your friends in family! I think the real wow factor comes from cooking everything in layers. This helps the onions get softly caramelized without the peppers getting too squishy or the garlic from burning. Cooking in layers also ensures that you end with a perfectly poached egg with a running yolk instead of a stiff hard boiled egg.

Another great thing about Shakshouka is it is an easy going dish that gives you a lot of room to play around with herbs and spices. Above, I added oregano and parsley. However adding some traditional middle eastern spices would be delicious as well! Next time I think I'll add Za'atar and maybe even sumac!

Recipe details
  • 5  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 5-6 Eggs
  • 2 Tbs Olive Oil
  • 3 Garlic Cloves, Minced
  • 1/2 Yellow Onion, thinly sliced
  • 4 Bell Peppers, thinly sliced
  • 1 1/2 Cup Chopped Cherry or Grape Tomatoes
  • 1 Can Diced Tomatoes, Drained
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1/4 Tsp Chili Powder
  • 1 Sprig of Oregano
  • Parsley to garnish
  • Salt and Pepper to taste

Heat the olive oil in a pan over medium high heat. Once hot, add in the onion. Stir for 5 minutes until translucent. Then lower the heat to medium and add in the garlic and thinly sliced peppers. Cook for 5 more minutes
In a bowl, mix together the chopped tomatoes and drained tomatoes from the can. Season this mixture with cumin, paprika, and a pinch of salt. Then stir it into the pan with the peppers and onions
Add the sprig of oregano into the pan and simmer for 8-10 minutes until the tomato juices have cooked off.
make 5-6 wells, depending on how many eggs you are using, and crack an egg into each one. Cover the pan and poach the eggs for 4-6 minutes, depending on how runny you like your eggs.
Once done cooking, remove the oregano and sprinkle with salt and pepper. Garnish with chopped parsley then serve with pita or crusty bread. Enjoy!
Feast Local
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