B1 — Shakshuka-Style Baked Eggs
Rate this recipe
Ingredients
- Eggs8 large
- Crushed tomatoes (796 ml can)1 can
- Red bell pepper, finely diced1 large
- Yellow onion, diced1 medium
- Garlic, minced4 cloves
- Olive oil2 tbsp
- Harissa paste1 tbsp
- Ground cumin1½ tsp
- Smoked paprika1½ tsp
- Ground coriander1 tsp
- Cayenne (optional)½ tsp
- Fresh parsley or cilantrolarge handful
- Crusty bread or pita4 thick slices
- Tahini drizzleoptional
Nutrition / serving
Calories
310 kcal
Protein
18 g
Carbs
24 g
Fat
16 g
Fiber
5 g
Cost Estimate
Total Ingredients
~$6.50
CAD
Per Serving
~$1.63 / serving
Instructions
Soften the onion
Heat olive oil in a large oven-safe skillet (cast iron ideal) over medium. Add onion and cook 5 min until softened and golden.
Add spices
Add garlic, cumin, paprika, coriander, and cayenne. Cook 1 min, stirring until fragrant.
Add pepper & tomatoes
Add red bell pepper, cook 3 min. Pour in crushed tomatoes and harissa. Stir well. Simmer 8–10 min until sauce thickens. Season generously.
Create wells & crack eggs
Using a spoon, create 8 small wells in the sauce. Crack one egg into each well.
Cover and cook
Cover the pan. Cook over medium-low 6–8 min until whites are set but yolks remain runny. (2 min more for fully set yolks.)
Finish & serve
Scatter fresh parsley or cilantro over the top. Drizzle tahini if using. Serve directly from the pan with crusty bread.
bedtime Make-ahead tip
Prepare the tomato sauce completely the night before. Refrigerate. In the morning, reheat sauce 3–4 min, crack eggs in, and continue from step 4. Breakfast on the table in under 10 min.
Chef's Cool Facts
Origins of Shakshuka
Shakshuka is believed to originate in Tunisia, though it became iconic in Israeli breakfast culture in the 1950s–60s. Today it is eaten across North Africa, the Middle East, and well beyond.
Lycopene Absorption
Cooking eggs in tomato sauce is nutritionally clever: lycopene in tomatoes is fat-soluble, and the egg yolk fat dramatically increases its absorption compared to eating tomatoes raw.
Thermogenesis Boost
Harissa and smoked paprika contain capsaicin compounds that stimulate thermogenesis — a gentle metabolic boost to start the morning.