North African-Style Shakshuka with Poached Eggs
A vibrant breakfast dish of poached eggs nestled in a spiced tomato-pepper sauce, simmered to perfection with cumin and harissa for authentic North African warmth. This north african-inspired breakfast ready in about 30 minutes combines large ripe tomatoes, red bell pepper, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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
- 4 large ripe tomatoes
- 1 red bell pepper
- 1 yellow onion
- 2 garlic cloves
- 1 tsp cumin
- 1 tbsp harissa paste
- 3 tbsp olive oil
- 4 eggs
- 2 tbsp fresh cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Dice 4 large ripe tomatoes, 1 red bell pepper, and 1 chopped yellow onion. Mince 2 garlic cloves and set aside.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add tomatoes, bell pepper, onion, and garlic, and cook for 10 minutes until vegetables are soft and tomatoes have broken down.
- Step 3: Stir in 1 tsp cumin, 1 tbsp harissa paste, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 8 minutes until the sauce thickens slightly and coats the back of a spoon.
- Step 4: Create four small wells in the sauce with the back of a spoon, crack 4 eggs into each well, and season with a pinch of salt. Cover the skillet and cook for 5-6 minutes until egg whites are set but yolks remain runny.
- Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does North African-Style Shakshuka with Poached Eggs take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover North African-Style Shakshuka with Poached Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in North African-Style Shakshuka with Poached Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale North African-Style Shakshuka with Poached Eggs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with North African-Style Shakshuka with Poached Eggs?
North African breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
