Egg-Based Shakshuka with Spiced Tomato Sauce and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant North African-inspired shakshuka featuring gently poached eggs in a spiced tomato and bell pepper sauce with fresh cilantro and parsley. This middle eastern-inspired curry (vegetarian) ready in about 30 minutes blends olive oil, medium, diced onion, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) canned diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp, chopped fresh cilantro
• 2 tbsp, chopped fresh parsley
• 1/4 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and 1 diced medium red bell pepper; sauté for 5-6 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper; cook for 1 minute until fragrant.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes with juices, 1 tsp salt, and 1/2 tsp black pepper. Simmer on medium-low heat for 10 minutes to thicken the sauce.
4. Step 4: Make 4 small wells in the sauce and carefully crack 4 large eggs into each well. Cover the skillet and cook for 6-8 minutes until egg whites are set but yolks remain runny.
5. Step 5: Sprinkle with 2 tbsp chopped fresh cilantro, 2 tbsp chopped fresh parsley, and 1/4 cup crumbled feta cheese if using. Serve immediately with crusty bread.