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Flavorful Shakshuka Recipe Easy Perfect Sunday Brunch with Crusty Bread

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A quick and easy shakshuka recipe featuring a rich tomato sauce with perfectly cooked eggs, served with crusty bread for a comforting Sunday brunch.

Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red or orange bell pepper, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz / 400 g) canned diced tomatoes, preferably no-salt-added
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili flakes (optional)
  • Salt and pepper to taste
  • 4 large eggs, fresh and at room temperature
  • A handful of chopped parsley or cilantro for garnish
  • Juice from half a lemon
  • Crusty bread (sturdy baguette or sourdough) for serving

Instructions

  1. Place your skillet over medium heat and add 2 tablespoons of olive oil. Let it warm up until it shimmers, about 1-2 minutes.
  2. Add the chopped onion and diced bell pepper. Cook, stirring occasionally, until softened and translucent—around 5-7 minutes.
  3. Stir in the minced garlic, smoked paprika, cumin, and chili flakes if using. Cook for about 1 minute until fragrant.
  4. Pour in the canned diced tomatoes and add the tablespoon of tomato paste. Stir well to combine. Let the sauce simmer gently, uncovered, for 10-15 minutes until it thickens slightly and deepens in color. Season with salt and pepper to taste.
  5. Using your spoon, gently make 4 indentations in the tomato sauce. Crack one egg into each well, being careful not to break the yolks.
  6. Cover the skillet with a lid and cook for 5-8 minutes, depending on how runny you like your yolks. For soft yolks, check at 5 minutes; for firmer yolks, wait longer. The whites should be set but tender.
  7. Remove the skillet from heat. Sprinkle chopped parsley or cilantro over the top and drizzle with fresh lemon juice.
  8. Serve immediately with torn chunks of crusty bread to soak up the sauce.

Notes

Use canned San Marzano tomatoes for richer flavor. To avoid overcooked yolks, cook eggs on medium-low heat with a lid and check frequently. If sauce is too thick, add a splash of water or broth; if too thin, simmer longer uncovered. Cracking eggs into a small bowl before adding helps avoid shell bits.

Nutrition

Keywords: shakshuka, eggs, tomato sauce, brunch, easy recipe, crusty bread, vegetarian, gluten-free option

Find it online: https://leilameals.com/flavorful-shakshuka-recipe-easy-perfect-sunday-brunch-with-crusty-bread/