Easy Middle Eastern Shakshuka (30-Min High-Protein Meal)

For a digital entrepreneur, Shakshuka is a “hero” recipe for SEO, effectively bridging the gap between breakfast, brunch, and dinner. It centers on poached eggs in a vibrant, spiced tomato sauce. From an expertise perspective, the secret to a professional-grade Shakshuka is the “pepper-tomato reduction.” By slowly softening the bell peppers and onions before adding the tomatoes, you create a natural sweetness that balances the acidity of the fruit, resulting in a complex, Gold Standard flavor profile.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 3 Servings
• Calories: 210 kcal per serving

Ingredients:

The Foundation

• 1 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion, finely diced
• 1 Red Bell Pepper, seeded and diced
• 3 cloves Garlic, minced

The “Gold Standard” Tomato Base

• 1 can (28 oz) Crushed Tomatoes (San Marzano style is best)
• 1 tbsp Tomato Paste (Depth)
• 1 tsp Smoked Paprika
• 1 tsp Ground Cumin
• ½ tsp Chili Powder (Adjust for heat)
• ½ tsp Sea Salt & ¼ tsp Black Pepper

The Protein

• 6 Large Eggs (Pasture-raised)

The Finishing Touch

• ¼ cup Fresh Parsley or Cilantro, chopped
• 2 tbsp Feta Cheese, crumbled (Salty contrast)
• Optional: Drizzle of Harissa for heat

Preparation Steps:

1. The Professional “Sofrito”

1. Heat oil in a large deep skillet or cast-iron pan over medium heat. Add onion and bell pepper.
2. Technique: Sauté for 8–10 minutes until vegetables are soft and onions caramelize. Stir in garlic and cook for 60 seconds. This is necessary for a complex base.

2. The Spiced Reduction

3. Stir in tomato paste, paprika, cumin, and chili powder. Cook for 2 minutes to toast spices.
4. Pour in crushed tomatoes, salt, and pepper. Simmer for 5–7 minutes until sauce thickens slightly.

3. The Precision Poach

5. Use a spoon to make 6 small “wells” in the sauce. Carefully crack one egg into each well.
6. Crucial Step: Cover the skillet with a lid. This ensures the whites set perfectly while the yolks remain runny.

4. The “Gold Standard” Finish

7. Cook for 5–8 minutes (covered) until whites are opaque but yolks still jiggle.
8. Remove from heat. The carry-over heat finishes the cooking. Top with herbs and feta before serving.

Expert Tips:

• Sauce Texture: If the sauce becomes too thick/dry before adding eggs, stir in 2–3 tablespoons of water. You want a “jammy” texture, not a paste.
• Yolk Control: Start checking eggs at the 5-minute mark. A professional Shakshuka is defined by the moment the yolk breaks and enriches the tomato sauce; do not overcook.