Recipes
Brunch
Warm
Shakshuka
Eggs poached in a spiced tomato-pepper sauce, served with crusty bread.
25 min
Total time
2
Servings
Medium
Difficulty
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Overview
Ingredients
Steps
Tips
AI Power
Burners
Top Left
Top Right
Center
Bottom Left
Bottom Right
Ingredients
−
2 servings
+
3 pieces
Egg
400 g
Tomato
1 piece
Peppers
1 piece
Onion
2 cloves
Garlic
1 tsp
Cumin
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Steps
1
Sauté vegetables
Sauté onion & peppers – 5:00
🔥 5 min
Top Left
Start Step
Let the onions and peppers cook down slowly until they are incredibly soft and sweet. This builds the rich flavor base.
2
Add tomato sauce
Add tomatoes & spices – 8:00
🔥 8 min
Top Left
Start Step
The tomato sauce must reduce to a thick consistency. If it's too watery, your eggs will sink to the bottom instead of sitting beautifully on top.
3
Poach eggs
Crack eggs into sauce – 6:00
🔥 6 min
Top Right
Start Step
Use the back of a spoon to create small, deep wells in the thick tomato sauce to gently crack the eggs into.
4
Season & garnish
Add herbs & feta – 2:00
🧂 2 min
Center
Start Step
Lots of fresh cilantro (or parsley) cuts through the richness of the deep tomato sauce perfectly.
5
Serve with bread
Toast bread & serve – 2:00
⏸ 2 min
Bottom Left
Start Step
Serve directly in the hot skillet with crusty, toasted pita or sourdough to mop up the sauce.
Chef Tips
Let the onions and peppers cook down slowly until they are incredibly soft and sweet. This builds the rich flavor base.
The tomato sauce must reduce to a thick consistency. If it's too watery, your eggs will sink to the bottom instead of sitting beautifully on top.
Use the back of a spoon to create small, deep wells in the thick tomato sauce to gently crack the eggs into.
The eggs continue to cook even after taking the pan off the heat. Remove from heat just before the egg white sets fully.
Lots of fresh cilantro (or parsley) cuts through the richness of the deep tomato sauce perfectly.
Serve directly in the hot skillet with crusty, toasted pita or sourdough to mop up the sauce.
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