Using the back of a spoon, create 4 small wells (indentations) in the tomato sauce.

Crack one egg into each well carefully, keeping the yolks intact.

Cover the skillet with a lid and cook for about 5 minutes, or until the egg whites are set but the yolks are still slightly runny.

If you prefer firmer yolks, cook an additional 1–2 minutes.

Garnish and Serve

Remove from heat.

Sprinkle freshly chopped parsley or cilantro on top for brightness.

Add crumbled feta cheese if desired for a creamy, salty contrast.

Drizzle lightly with olive oil before serving.

Serve directly from the skillet with warm pita bread, crusty sourdough, or flatbread.

Pro Tips for Perfect Shakshuka

Use a wide skillet so the eggs cook evenly.
Simmer the sauce long enough for deep flavor development.
For extra richness, add a spoonful of tomato paste to the sauce.
A pinch of sugar can balance overly acidic tomatoes.
Add spinach or kale for extra nutrition.

Flavor Variations

• Add sliced sausage or chorizo for a heartier version

• Stir in roasted eggplant for a smoky twist

• Add harissa paste for extra spice

• Use smoked paprika for deeper flavor

• Top with avocado slices for creaminess

Time & Yield

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Nutrition Facts (Per Serving)

• 209 Calories

• 15g Fat

• 13g Carbohydrates

• 8g Protein