My mornings always always start with eggs. And if they don’t, I’d question how well my day is going to go… Just kidding, I eat something other than eggs for breakfast here and there, but you get the point. I love them. And one of my absolute favorite ways to eat them is in this Tomato Shakshuka recipe. I grew up eating this and if you go to any iraqi household, I’m sure you’ll find the same. We call it straight up fried “eggs and tomato”. It’s also so much easier than other versions of Shakshuka that require cooking onions and a few other ingredients, so cooking time is really short! Works great for anyone whose usually hangry in the mornings (*raises hand*). So here’s the recipe – I hope you make it and enjoy it!

A skillet with four sunny-side-up eggs cooked in a tomato and pepper sauce, garnished with fresh herbs. A piece of flatbread rests on the edge of the pan, and the eggs are slightly runny.

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Skillet with poached eggs in a tomato sauce, garnished with fresh herbs. A hand dips a piece of bread into a runny egg yolk.

A skillet with four sunny-side-up eggs cooked in a tomato and pepper sauce, garnished with fresh herbs. A piece of flatbread rests on the edge of the pan, and the eggs are slightly runny.
5 from 3 ratings

Tomato Shakshuka

Yield: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Author: Amina Al-Saigh
A traditional dish of eggs poached in fried tomatoes
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Ingredients
 

  • 2 large tomatoes
  • 2 tablespoon olive oil
  • 4 eggs
  • salt & pepper, to taste
  • parsley, for garnish

Instructions
 

  • Start by chopping the tomatoes into small cubes.
  • Place 2 tbsp of olive oil in a non-stick pan and turn on the heat to medium. Place the tomato in the pan and allow to cook uncovered for 3 minutes.
  • Cover and cook the tomato for a further 4 minutes until they disintegrate and release juices. Season with salt (about 1/4 tsp).
  • Uncover and make 4 wells. Crack the eggs in the wells and allow to cook uncovered for 2-3 minutes.
  • Cover for the last 30 seconds to 1 minute of cooking time. Ensure that you don’t over cook the yolk to a solid state (unless you prefer it that way). Season eggs with salt & pepper. Serve with pita bread & enjoy!
Serving: 1serving, Calories: 272kcal, Carbohydrates: 5g, Protein: 12g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 327mg, Sodium: 131mg, Potassium: 413mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1500IU, Vitamin C: 17mg, Calcium: 62mg, Iron: 2mg
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