Oprah’s Favorite Shakshuka
A vibrant Middle Eastern-inspired breakfast with poached eggs in a spicy tomato and pepper sauce, perfect for a flavorful start to the day.
Equipment
- Large skillet or cast iron pan with lid
- Wooden spoon
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper optional, for extra heat
- 1 can tomatoes 14 oz diced tomatoes
- ½ cup tomato sauce or crushed tomatoes
- Salt and freshly ground black pepper to taste
- 4 large eggs
- parsley Fresh, chopped, for garnish, or cilantro
- Feta cheese crumbles, optional, for garnish
- Crusty bread for serving
Instructions
Prepare the Base:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and diced red bell pepper, cooking for about 5 minutes until softened.1 medium onion, 1 red bell pepper, 2 tablespoons olive oil
Add Garlic and Spices:
- Add the minced garlic, cumin, smoked paprika, coriander, and cayenne (if using). Stir and cook for 1-2 minutes until fragrant.3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper
Create the Sauce:
- Add the diced tomatoes and tomato sauce to the skillet. Stir to combine and season with salt and pepper. Let the sauce simmer for about 10-15 minutes, allowing it to thicken slightly.1 can tomatoes, 1/2 cup tomato sauce, Salt and freshly ground black pepper
Poach the Eggs:
- Make small wells in the sauce with the back of a spoon and gently crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny. Adjust cooking time if you prefer firmer yolks.4 large eggs
Garnish and Serve:
- Remove from heat, and sprinkle with fresh parsley or cilantro and feta cheese, if desired. Serve hot with crusty bread for dipping.parsley, Feta cheese, Crusty bread
Notes
Adjusting Heat: For a milder version, omit the cayenne pepper. If you prefer extra spice, add a dash more or top with a sprinkle of red pepper flakes.
Make-Ahead Option: The tomato sauce base can be made ahead and refrigerated for up to two days. Reheat and add eggs when ready to serve.
Serving Suggestion: Serve with warm pita or sourdough bread to soak up the flavorful sauce.
Make-Ahead Option: The tomato sauce base can be made ahead and refrigerated for up to two days. Reheat and add eggs when ready to serve.
Serving Suggestion: Serve with warm pita or sourdough bread to soak up the flavorful sauce.
Nutrition
Calories: 225kcalCarbohydrates: 11gProtein: 10gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 248mgSodium: 305mgPotassium: 405mgFiber: 3gSugar: 5gVitamin A: 2205IUVitamin C: 58mgCalcium: 71mgIron: 3mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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