Breakfast
Egg Shakshuka (Eggs with Tomato and Onion)
About this dish
Egg shakshuka is a beloved Middle Eastern breakfast of eggs poached in a richly spiced tomato and onion sauce. This version, with a Lebanese touch, is bright with lemon and a storm of parsley, making it perfect for scooping up with warm bread.
It's a one-skillet wonder that's as comforting for dinner as it is for brunch.
Ingredients
UK and US measurements are both included for every recipe.
Olive oil
fat3 tablespoons
Onion, finely chopped
vegetable1 medium (about 150g)
Imperial measurement: 1 medium (about 5 oz)
Garlic cloves, minced
vegetable3 cloves
Tomatoes, diced (about 4 large)
vegetable800g
Imperial measurement: 2 cans (14.5 oz each) diced tomatoes or 6 fresh tomatoes, diced
Tomato paste
seasoning1 tablespoon
Ground cumin
spice1 teaspoon
Smoked paprika
spice1 teaspoon
Salt
seasoning1 teaspoon, or to taste
Freshly ground black pepper
seasoning1/2 teaspoon
Large eggs
protein6
Fresh lemon juice
liquid1 tablespoon
Fresh parsley, chopped
herb1/2 cup
Method
Soften the onion
6 minutesHeat olive oil in a large skillet over medium heat. Add chopped onion and cook, stirring, until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Build the sauce base
12 minutesStir in tomato paste, cumin, paprika, salt, and pepper. Cook for 1 minute to toast the spices, then add the tomatoes (with their juices if using canned). Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes. Taste and adjust seasoning.
Create wells for the eggs
10 minutesUsing a spoon, make six small wells in the sauce. Carefully crack one egg into each well. Cover the skillet and cook gently over medium-low heat until the egg whites are set and the yolks are still soft, about 8 to 10 minutes. If you prefer firmer yolks, cook a few minutes longer.
Finish with lemon and parsley
2 minutesRemove the skillet from heat. Drizzle the lemon juice over the eggs and sauce, then scatter the chopped parsley on top. Serve immediately straight from the skillet with warm bread for dipping.
Equipment
- Large skillet with a lid (10 to 12 inches)
- Cutting board
- Chef's knife
- Wooden spoon or spatula
- Measuring spoons
Nutrition facts
Tips
- If you like your yolks runny, keep the heat low and check the eggs early—they'll continue to cook in the hot sauce after you turn off the heat.
- Use ripe, flavorful tomatoes for the best sauce. In winter, high-quality canned diced tomatoes work beautifully.
- For a heartier version, add a handful of crumbled feta cheese along with the parsley.
- Serve with warm pita or crusty bread to soak up every bit of the sauce.
Serving suggestions
- Serve hot, straight from the skillet, with warm pita bread or crusty sourdough for dipping. A side of fresh salad or labneh would round out the meal nicely.
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Recipe by
Layla Nasser
Specialises in Lebanese cuisineLayla makes tabbouleh that is 80% parsley. She is a green monster.
Describe yourself in three words: Green, lemony, parsley storm.