Tomato Pepper Shakshuka

Eggs nestled in rich tomato and sweet pepper sauce. Reduce the sauce before adding eggs so it stays rich instead of watery.

Why you’ll love this recipe

• Eggs nestled in rich tomato and sweet pepper sauce.
• Reduce the sauce before adding eggs so it stays rich instead of watery.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 4 eggs, whole
• 1 bell pepper, diced
• 1 14-oz can canned tomatoes
• 1/2 onion, diced
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a skillet over medium

   Heat oil in a skillet over medium. Soften onion and bell pepper for 7 minutes.

2. 02

   Stir in cumin, then canned tomatoes

   Stir in cumin, then canned tomatoes. Simmer 8–10 minutes until thick enough to hold a small well.

3. 03

   Make four wells and crack an egg into each

   Make four wells and crack an egg into each. Cover and cook on low 6–8 minutes.

4. 04

   Bring it together

   Check whites and yolks are set and the egg centers reach 160°F before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Reduce the sauce before adding eggs so it stays rich instead of watery.

Make it your own

Use smoked paprika instead of cumin for a smoky version.

What to serve with it

Serve immediately in a single layer on warm plates to protect the browned surfaces. Cut a portion open at the table to show the tender center.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.