Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 red bell pepper, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 (28 oz) can crushed tomatoes
- 1/4 cup water
- 3 cups baby spinach (or 2 cups chopped kale)
- 6 large eggs
- 2 tbsp chopped parsley or cilantro
- 4 slices whole-grain bread, toasted
Do This
- 1) Sauté onion and bell pepper in olive oil over medium heat until soft, 6–8 minutes.
- 2) Add garlic, tomato paste, cumin, and smoked paprika; cook 1 minute.
- 3) Stir in crushed tomatoes, water, salt, and pepper; simmer 10 minutes until slightly thickened.
- 4) Stir in spinach (or kale) just until wilted, 1–3 minutes.
- 5) Make 6 wells; crack in eggs. Cover and cook on low until whites set, 5–8 minutes.
- 6) Finish with herbs (and optional feta). Serve hot with whole-grain toast for dipping.
Why You’ll Love This Recipe
- One-pan comfort food with bold, smoky flavor and minimal cleanup.
- Gently poached eggs turn the sauce into a rich, dippable brunch or dinner.
- Greens melt right into the tomato-pepper base for an easy veggie boost.
- Fast enough for weeknights, special enough for weekend guests.
Grocery List
- Produce: 1 yellow onion, 1 red bell pepper, 4 garlic cloves, baby spinach (or kale), fresh parsley or cilantro
- Dairy: 6 large eggs (optional: feta cheese)
- Pantry: olive oil, tomato paste, crushed tomatoes (28 oz can), ground cumin, smoked paprika, kosher salt, black pepper, whole-grain bread
Full Ingredients
For the smoky tomato-pepper base
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
For the greens and eggs
- 3 packed cups baby spinach (about 3 ounces) or 2 cups kale, stems removed and chopped (about 3–4 ounces)
- 6 large eggs
To finish and serve
- 2 tablespoons chopped fresh parsley or cilantro
- 4 slices whole-grain bread, toasted
- Optional: 2 ounces feta cheese, crumbled (about 1/2 cup)
- Optional: 1 teaspoon extra-virgin olive oil for drizzling
Step-by-Step Instructions
Step 1: Prep your ingredients so cooking stays easy
Dice the onion and bell pepper. Mince the garlic. Rinse and dry the greens if needed (chop kale; baby spinach can stay whole). Set the eggs on the counter so they’re not ice-cold when they hit the pan (this helps them cook more evenly).
Step 2: Soften the onion and pepper
Place a 12-inch skillet (cast iron or nonstick both work) over medium heat. Add 2 tablespoons olive oil. When the oil shimmers, add the diced onion and bell pepper.
Cook, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes.
Step 3: Bloom the garlic, tomato paste, and spices
Add the minced garlic and cook, stirring constantly, for 30 seconds (you want it fragrant, not browned). Add the tomato paste, cumin, and smoked paprika.
Stir and cook for 1 minute to toast the spices and caramelize the tomato paste slightly. This step deepens the smoky, savory flavor.
Step 4: Simmer the sauce until slightly thick
Pour in the crushed tomatoes and 1/4 cup water. Stir well, scraping up any flavorful bits from the bottom of the pan. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Bring to a gentle simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until the sauce thickens slightly and tastes less “raw,” about 10 minutes.
Step 5: Wilt in the greens
Add the spinach (or chopped kale) to the skillet. Stir until the greens are fully incorporated and wilted.
Timing: spinach takes about 1–2 minutes; kale takes about 2–3 minutes and should turn tender but still bright.
Step 6: Make wells and gently add the eggs
Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into a small bowl, then tip it into a well (this helps avoid shells and keeps yolks intact). Repeat with the remaining eggs.
Lightly season the eggs with a pinch of salt and pepper.
Step 7: Cover and poach until the eggs are set to your liking
Reduce heat to low and cover the skillet with a lid. Cook until the whites are set and the yolks are still soft, 5–8 minutes.
Doneness guide: check at 5 minutes for runny yolks; around 7–8 minutes for jammy to softly set yolks. If you prefer firmer yolks, cook 1–2 minutes longer.
Step 8: Toast the bread and serve
While the eggs cook, toast the whole-grain bread until crisp.
Toaster option: toast on a medium-high setting until browned, about 2–3 minutes.
Oven option: toast on a sheet pan at 400°F (205°C) for 6–8 minutes, flipping halfway through.
Remove the skillet from heat. Sprinkle shakshuka with the chopped herbs and optional feta. Drizzle with a little extra-virgin olive oil if you’d like. Serve hot, straight from the skillet, with toast for dipping into the smoky sauce and runny yolks.
Pro Tips
- Control the thickness: If your sauce looks too thick before adding eggs, stir in 1–2 tablespoons water. If it’s too loose, simmer 2–3 minutes longer before adding eggs.
- Use a lid for even eggs: Covering traps steam so the tops of the eggs set without needing to overcook the bottoms.
- Crack eggs into a bowl first: It’s the easiest way to keep yolks intact and avoid fishing out shell pieces.
- Spinach vs. kale: Spinach melts in quickly; kale needs a little longer. If using kale and you like it very tender, simmer it in the sauce for an extra 3 minutes before adding eggs.
- Season at the end: Tomatoes vary a lot. Taste the sauce before adding eggs and adjust salt, pepper, and smokiness (a small pinch more smoked paprika goes a long way).
Variations
- Spicy shakshuka: Add 1/4 teaspoon crushed red pepper flakes with the garlic, or stir in 1 tablespoon harissa paste with the tomato paste.
- Extra protein: Add 1 (15-ounce) can chickpeas, drained and rinsed, when you add the crushed tomatoes (simmer as directed).
- Cheesy finish: Swap feta for 4 ounces goat cheese (dolloped on at the end) or add 1/2 cup shredded mozzarella and cover for 1 minute to melt.
Storage & Make-Ahead
For best texture, shakshuka is ideal fresh, but you can absolutely prep components ahead. Make the tomato-pepper sauce (including the greens) up to 3 days in advance and refrigerate in an airtight container. Reheat in a skillet over medium-low heat until gently simmering (about 5–7 minutes), then add eggs and poach as directed. Leftovers with eggs already cooked keep for up to 2 days refrigerated; reheat gently over low heat just until warmed through to avoid rubbery eggs.
Nutrition (per serving)
Approximate, per serving (1/4 of recipe) including 1 slice whole-grain toast and without optional feta: 420 calories; 22 g protein; 34 g carbohydrates; 23 g fat; 8 g fiber; 720 mg sodium. Values will vary based on bread brand and exact ingredients.
