Za'atar-Spiced Shakshuka with Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Poached eggs nestled in a fragrant tomato and bell pepper sauce, seasoned with za'atar and cumin for a bright, savory breakfast. This middle eastern-inspired breakfast (vegetarian) ready in about 30 minutes combines olive oil, large, finely diced onion, red, diced bell pepper 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 220 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

• 2 tbsp olive oil
• 1 large, finely diced onion
• 1 red, diced bell pepper
• 2 medium, diced tomatoes
• 3 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp za'atar
• 1/4 tsp red pepper flakes
• 4 large eggs
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat; cook diced onion for 5 minutes until golden.
2. Step 2: Add diced bell pepper and cook for 3 minutes until softened.
3. Step 3: Stir in diced tomatoes, minced garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp za'atar, 1/4 tsp red pepper flakes, salt, and pepper; cook for 8 minutes until tomatoes break down and sauce thickens.
4. Step 4: Create four wells in the sauce and crack one egg into each; cover and cook for 5 minutes until egg whites set but yolks remain runny.
5. Step 5: Sprinkle with 2 tbsp fresh parsley and serve immediately.