Easy Vegetable Shakshuka — Eggs in Spiced Tomato Sauce

Shakshuka is one of those dishes that sounds exotic but is genuinely one of the easiest meals you’ll ever make. Eggs poached directly in a bold, spiced tomato and pepper sauce — it’s a complete one-pan meal that works for breakfast, lunch, or dinner. I add extra vegetables to make it even more wholesome.

This version has a gentle warmth rather than intense heat, so it’s perfect for the whole family. But feel free to add more chili if you like things spicy!

Ingredients

• 4 large eggs
• 1 can (400g) crushed tomatoes
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon chili flakes (or to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or coriander to garnish
• Feta cheese (optional, to sprinkle)
• Crusty bread or pita to serve

Instructions

1. Cook the vegetables: Heat olive oil in a wide, deep pan over medium heat. Add onion and bell pepper — cook for 5-6 minutes until softened. Add garlic and cook 1 minute.
2. Add spices: Stir in cumin, paprika, chili flakes, salt, and pepper. Cook for 1 minute until fragrant.
3. Add tomatoes: Pour in crushed tomatoes. Stir and simmer for 8-10 minutes until sauce thickens slightly.
4. Add eggs: Make 4 small wells in the sauce. Crack one egg into each well. Cover the pan with a lid.
5. Cook eggs: Cook for 5-7 minutes until egg whites are set but yolks are still runny (or cook longer for fully set yolks).
6. Serve: Sprinkle with fresh herbs and feta if using. Serve directly from the pan with crusty bread for dipping.

Tips

• Watch the eggs carefully — the difference between runny and hard yolks is just 1-2 minutes.
• Add spinach, zucchini, or mushrooms to the sauce for extra vegetables.
• This is a naturally gluten-free dish — just serve with GF bread if needed.
• Leftovers can be stored (without the eggs) and reheated the next day. Add fresh eggs when reheating.