Easy Skillet Tomato Shakshuka
Gently poached eggs resting in a fragrant, spiced tomato and onion sauce with cumin, garlic, and fresh herbs.
Diet labels (Vegetarian, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
20 mins
30 mins
Easy
Gently poached eggs resting in a fragrant, spiced tomato and onion sauce with cumin, garlic, and fresh herbs.
Ingredients
(8 items)- [ ]1 can (28 oz) Canned crushed or diced tomatoes
- [ ]5 eggs Large eggs
- [ ]1 medium, diced Yellow onion
- [ ]3 cloves, minced Garlic cloves
- [ ]1 tsp Ground cumin
- [ ]1 tsp Smoked paprika
- [ ]2 tbsp Olive oil
- [ ]To taste Salt and pepper
Substitutions:
- • Canned tomatoes → 6 ripe fresh tomatoes, peeled and chopped
- • Eggs → Cubed firm tofu or cooked chickpeas
Instructions
- 1.
Heat olive oil in a wide skillet over medium heat. Add onion and cook for 5 minutes until soft and translucent.
- 2.
Stir in minced garlic, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 1 minute until fragrant.
- 3.
Pour in canned tomatoes. Simmer gently on medium-low for 10 minutes until the sauce slightly thickens.
- 4.
Use a large spoon to make 5 small indentations in the bubbling tomato sauce. Crack an egg into each well.
- 5.
Cover the skillet with a tight-fitting lid and cook on low heat for 5 to 7 minutes until the whites are fully set but yolks remain soft and runny.
- 6.
Remove from heat, drizzle with olive oil, and serve with toasted bread.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Heat olive oil in a wide skillet over medium heat. Add onion and cook for 5 minutes until soft and translucent.
Stir in minced garlic, cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 1 minute until fragrant.
Pour in canned tomatoes. Simmer gently on medium-low for 10 minutes until the sauce slightly thickens.
Use a large spoon to make 5 small indentations in the bubbling tomato sauce. Crack an egg into each well.
Cover the skillet with a tight-fitting lid and cook on low heat for 5 to 7 minutes until the whites are fully set but yolks remain soft and runny.
Remove from heat, drizzle with olive oil, and serve with toasted bread.
Ingredient Substitutions
- If you don't have Canned tomatoes: replace with 6 ripe fresh tomatoes, peeled and chopped.
- If you don't have Eggs: replace with Cubed firm tofu or cooked chickpeas.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓If your tomato sauce tastes sharp or sour, stir in 1/2 teaspoon of sugar or honey before adding the eggs.
- ✓Food safety: USDA guidance is to cook eggs until the yolks are firm. Runny yolks are a common preference; use pasteurized eggs if serving anyone pregnant, very young, older, or immunocompromised.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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