Photo: Leo Gong; Styling: Karen Shinto
Total Time
45 Mins
Serves 2

Time: 45 minutes. Traditionally, cooks in Tunisia and Israel use a lot of olive oil when making this one-pan tomato and egg dinner, but this lighter version still has enough to help free the tomatoes' lycopene.

How to Make It

Step 1

Put coriander, cumin, paprika, and 1/2 tsp. salt in a mortar and pound until crushed; or seal in a plastic bag and crush with a rolling pin. Add garlic and pound into a paste. Set aside.

Step 2

In a 10-in. frying pan over medium heat, cook chile in 1 tbsp. oil, stirring often, until well browned, 10 to 12 minutes. Add spice mixture and tomato paste and cook, stirring, until fragrant, about 1 minute. Stir in 3/4 cup water, then tomatoes. Cook, turning tomatoes occasionally, until softened, 10 to 20 minutes; add more water, 1/4 cup at a time, if mixture starts to get dry (you should see juices around tomatoes).

Step 3

With a wooden spoon, make 4 depressions in tomato mixture and crack an egg into each. Season with salt and pepper. Cover and cook until eggs are set but yolks are still runny, about 5 minutes.

Step 4

If you like, drizzle the shakshouka with 1 tbsp. oil, then scoop onto plates and serve with crusty bread.

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

JessicaJJM's Review

July 12, 2014
Really great and exotic breakfast, brunch or dinner even. Could add more eggs to the tomato mixture quit easily.

Angelawhocooks's Review

May 17, 2012
Delicious and healthy. It's extra yummy with the poblano chile but doesn't suffer too much if you don't have any on hand ... try sautéing a little onion instead and/or more tomato.

annebrol's Review

September 11, 2009
This is a wonderful brunch recipe, filling, nutricious, tasty and pretty to look at. I am sigle and made a 1/2 recipe for dinner and I really enjoyed it. Great with a salad and some bread.