---
title: Shakshuka (Middle Eastern Poached or Baked Eggs)
author: Nagi
cook time: 20 minutes
course: Breakfast
cuisine: Israeli, Middle Eastern, North African
prep time: 10 minutes
servings: 2
source: "https://www.recipetineats.com/shakshuka-baked-eggs"
tags: Shakshuka
time required: 30 minutes
recipe_tags: 
 - vegetarian
 - eggs
---


Preheat oven to 180ᵒC/350ᵒF (if intending to bake them).

Heat @olive oil{2%tbsp} in a #medium size cast iron skillet{} over medium high heat.

Add @garlic{1%clove} and @red onion{1%small}, cook for ~{2%minutes} until onion is translucent.

Add @bell pepper{1%small}, cook for ~{1%minute}.

Add diced @tomato{1%small}, cook for ~{2%minutes} until broken down and it becomes a bit pasty.

Add @tin of crushed tomatoes{400%g}, @tomato paste{1%tbsp}, @vegetable broth{125%ml}, @paprika{1%tsp}, @cumin{1%tsp}, @salt{1/2%tsp}, @black pepper{1/4%tsp} and @cayenne pepper{1/4%tsp}. Mix to combine well.

Lower stove to medium low and simmer for ~{5%minutes} until just thickened enough to make indentations (don't want dry sludge, needs to still be saucy).

Make indentations in the mixture and carefully crack the @eggs{4} in. Leave to cook for ~{1%minute} until edges of whites are set.

Transfer to oven and bake for 7 to ~{12%minutes} until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for ~{3%minutes} (runny yolks), or just simmer them without a lid.

Remove from oven/stove and serve immediately, scattered with the @parsley or coriander{2%tbsp}.