Shakshuka
Eggs cooked in a spicy tomato sauce.
![](https://cdn.prod.website-files.com/65f5b5e7ce8281046e3c8f3c/6639511badc03c7743ac918c_main.webp)
![](https://cdn.prod.website-files.com/65f5b5e7ce8281046e3c8f3c/6639511badc03c7743ac918c_main.webp)
Step 1/4
Sauté Vegetables
Heat cooking spray in a skillet over medium heat. Add finely chopped onion and diced bell pepper, sautéing until softened, for about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
![Saute diced vegetables in a pan for shakshuka](https://cdn.prod.website-files.com/65f5b5e7ce8281046e3c8f3c/663a43be8252f2a3b71ab7b8_shakshukastep2.webp)
Step 2/4
Prepare Sauce
Stir in canned diced tomatoes, ground cumin, paprika, ground cayenne pepper (optional), salt, and pepper. Simmer for 5-7 minutes until the sauce thickens slightly.
Step 3/4
Cook Eggs
Make two wells in the tomato mixture, and crack an egg into each well, keeping the yolks intact. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
![Cooking sunny side up eggs in tomato sauce for healthy shakshuka](https://cdn.prod.website-files.com/65f5b5e7ce8281046e3c8f3c/663a43ca11314ca91d7ac81c_shakshukastep.webp)
Step 4/4
Garnish and Serve
Remove from heat, garnish with chopped parsley or cilantro and crumbled feta cheese (optional). Serve hot, directly from the skillet.