Shakshuka
March 2, 2026
Shakshuka is a widely popular breakfast dish that’s perfect for dinner, too! With savory tomato sauce, perfectly runny eggs and a little bit of crumbled feta, this dish is well-rounded and full of flavor. Pair it with your favorite crusty bread for a full meal that looks complicated but comes together easily. Make this family-favorite recipe in under an hour for a dish you’ll be thinking about for days!
SERVINGS
4-6
PREP TIME
10 min
COOK TIME
40 min
Ingredients
-
1 ½teaspoons whole cumin seeds
-
¼cup extra virgin olive oil
-
2yellow onions, thinly sliced
-
2red bell peppers, thinly sliced
-
2yellow bell peppers, thinly sliced
-
3garlic cloves, minced
-
2teaspoons L&B Hungarian Paprika
-
1teaspoon kosher salt, plus more to taste
-
½teaspoon freshly ground black pepper
-
2tablespoons roughly chopped parsley, plus more for garnish
-
2tablespoons roughly chopped cilantro, plus more for garnish
-
1(28-ounce) can San Marzano tomatoes
-
1(8-ounce) can tomato sauce
-
8large eggs
-
Crumbled feta, for garnish
-
Crusty bread, for serving
Directions
-
1
Heat a large, heavy-bottomed skillet over high heat. Add the cumin seeds and toast for 1 minute or until fragrant.
-
2
Add the oil, onions and peppers; cook, stirring occasionally, for about 10 minutes or until softened and slightly charred. Stir in the garlic, paprika, salt and pepper and sauté until fragrant, 1 minute.
-
3
Stir in the parsley, cilantro, tomatoes and tomato sauce. Reduce the heat to low and simmer for 15 minutes.
-
4
Using a spoon, create 8 wells in the sauce. Crack each egg into a well, cover the skillet and simmer until the egg whites are set and the yolks are jammy, 5 to 7 minutes.
-
5
Garnish with more parsley, cilantro and crumbled feta. Serve with crusty bread.