By Rajlakshmi
April 29, 2026
Achieving the perfect poached egg for shakshuka requires precision and attention to detail. This recipe will help you create the perfect shakshuka for breakfast!
2 tablespoons olive oil 1 large onion, finely chopped 1 red bell pepper, diced 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground paprika ½ teaspoon ground cayenne pepper 1 teaspoon ground coriander 400g diced tomatoes 1 tablespoon tomato paste Salt and pepper to taste 4 large eggs Fresh cilantro or parsley, chopped, for garnish
Heat the olive oil in a large, deep skillet or frying pan over medium heat. Add the chopped onion and sauté for about 5 minutes.
Stir in the diced red bell pepper and cook for another 3-4 minutes until it softens.
Add the minced garlic, ground cumin, paprika, cayenne pepper, and ground coriander. Cook for 1-2 minutes until the spices become fragrant.
Pour in the diced tomatoes and tomato paste, and season with salt and pepper. Stir well to combine all the ingredients.
Lower the heat to a gentle simmer and let the sauce cook for about 10-15 minutes until it thickens and the flavours meld together.
With the back of a spoon, make small wells in the sauce and carefully crack the eggs into each well. Space them out evenly in the skillet.
Cover the skillet with a lid and let the eggs cook in the sauce for about 5-7 minutes.
Garnish the shakshuka with chopped cilantro or parsley.