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Simple Shakshuka

It's time for brunch! Gather your friends and family around this skillet of warm tomato sauce and perfectly poached eggs, with lots of toasted bread for dipping.

Tasty Team
96% would make again

Under 30 minutes

Under 30 minutes


for 4 servings

  • olive oil, drizzle
  • 1 cup diced yellow onion (150 g)
  • 1 diced orange bell pepper
  • salt, to taste
  • pepper, to taste
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 3 cloves garlic, chopped
  • 28 oz canned crushed tomatoes (795 g)
  • 1 bay leaf
  • 1 ½ cups fresh baby kale (100 g)
  • 4 large eggs
  • ¼ cup crumbled feta cheese (25 g)
  • toasted bread, for serving

Nutrition Info

  • Calories 183
  • Fat 9g
  • Carbs 14g
  • Fiber 2g
  • Sugar 8g
  • Protein 10g

Estimated values based on one serving size.


  1. Heat a large cast iron skillet over medium-low heat.
  2. Once the pan is hot, add the olive oil and swirl to coat the pan. Add the onion, bell pepper, salt, and pepper. Sauté 5 minutes, or until the onion is almost translucent.
  3. Add the cumin, paprika, and garlic. Sauté 2-3 minutes, or until the garlic is slightly brown.
  4. Pour in the crushed tomatoes and add the bay leaf. Simmer for 10-15 minutes, or until the mixture has thickened.
  5. Stir in the baby kale until wilted.
  6. Reduce the heat to low, then carefully crack the eggs into the sauce. Cover and simmer until the egg whites are set, about 10-12 minutes.
  7. Top with the feta cheese and remove the pan from the heat.
  8. Enjoy!
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