Breakfast · 35 min · middle-eastern

Shakshuka

This is the kind of Middle Eastern breakfast you’ll make on repeat — eggs and crushed tomatoes, 35 minutes, big payoff. Each serving lands at 490 calories with 22g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 Eggs
• 1 can Crushed tomatoes
• 2 Bell peppers
• 1 Onion
• 3 cloves Garlic
• 3 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1/2 cup Feta cheese
• 1/4 cup Cilantro
• 4 slices Crusty bread

Steps

1. Soften the sliced onion and bell peppers in olive oil over medium heat for 8 minutes, until they slump and sweeten. Shakshuka is built on well-cooked vegetables, not raw ones.
2. Add the garlic, cumin, and smoked paprika and stir 1 minute, then pour in the crushed tomatoes. Simmer 10 minutes until the sauce thickens enough that a spoon leaves a trail.
3. Make 8 shallow wells in the sauce with the back of a spoon. Crack an egg into each well — the wells keep the eggs separate and stop them from sliding together.
4. Cover and cook 6 to 8 minutes over low heat, until the whites are set and the yolks are still jiggly. The residual heat finishes them, so pull the pan a touch early.
5. Crumble over the feta and scatter cilantro. Serve in the skillet with crusty bread for swiping through the sauce — the bread is not optional.

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