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Shakshuka
Eggs gently poached in a spiced tomato skillet — brunch that feels like a hug.
DifficultyEasyTotal time35 minServes4
Overview
Prep10 min
Cook25 min
Total35 min
Servings4
DifficultyEasy
Ingredients
Equipment
- Large skillet with lid
- Wooden spoon
- Toast
Method
01
Build the red sauce
Warm oil in a skillet. Cook onion and pepper until soft, add garlic and spices, then stir in tomatoes. Simmer until thick.
02
Nest the eggs
Make four wells in the sauce. Crack an egg into each. Cover and cook until whites are set and yolks are still soft.
03
Serve with toast
Scatter herbs or feta. Scoop into bowls with warm toast.
Tips
NoteAurora prefers the garnish. I prefer the last bite.
NoteMake it once, then make it yours with tiny swaps.
NoteLeftovers are friends if you store them kindly.
Nutrition
Caloriesvaries
NoteApproximate; depends on servings and toppings
Storage
RefrigeratorStore covered and reheat gently when needed.
Best freshFlavor and texture are happiest the day you make it.
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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