North AfricanMedium · Hot
Cumin Shakshuka with Peppers and Cilantro
Bell peppers break down into the tomato sauce until they add body and a quiet sweetness, the cumin blooming early so it threads through every layer before the eggs go in to poach. Cilantro scattered at the end keeps the whole thing alive and green-tasting — a one-pan meal that works at any hour.
Prep
15 min
Cook
30 min
Total
45 min
Method
Build the Spiced Base
2
Add diced yellow onion and cook, stirring, until softened and slightly golden, about 5 minutes.
3
Stir in minced garlic, cumin, smoked paprika, and salt. Cook the spices for 1 minute until fragrant — this bloom is what gives the dish its depth.
Add Peppers and Tomatoes
4
Add sliced bell peppers and cook for 3–4 minutes until they begin to soften.
Poach the Eggs
6
Using a spoon, create 6 shallow wells in the tomato-pepper sauce.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
261
per serving
Source of protein · 13gLow sugar · 8g
Protein
13g
Carbs
17g
Fat
17g
Sat. fat
8g
Fiber
4g
Sugar
8g
Sodium
702mg
Gluten FreeMediterraneanHalalHeart HealthyDiabetes FriendlyAnti InflammatoryWeight Loss FriendlyHigh ProteinLow Saturated FatLow Added Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Land
20Pt
Runoff
0.07g P
Egg drives 48% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
TenderCreamySaucy
Aromas
EarthySmokyHerbal
Kitchen Equipment
Primary Tool
SkilletCounter FootprintMedium
Safety & Storage
Cooking Temperature
Cook eggs until whites are fully set and opaque, approximately 5-7 minutes covered. The sauce should be at a gentle simmer before adding eggs.
High Risk Population
Eggs should be cooked thoroughly for pregnant women, young children, elderly, and immunocompromised individuals. Avoid runny or soft-cooked yolks for these populations.
Handling
Crack eggs individually into a clean bowl before adding to wells to detect shells and check for spoilage. Use clean utensils for each egg.
Cross Contamination
Wash hands thoroughly with soap after handling raw eggs. Ensure raw egg shells do not contact other ingredients or cookware surfaces.
Storage
Refrigerate leftover shakshuka within 2 hours. Consume within 3-4 days. Reheat thoroughly until sauce reaches 165°F throughout.
Equipment Safety
Use a wide skillet with secure lid for covered cooking. Handle hot pan carefully when covering and uncovering during egg poaching.
Pro Tips
Technique
Bloom your cumin and spices in the butter for a full minute before adding anything else. Don't rush this — you want that deep, toasted fragrance to fill the kitchen. It's the difference between flat seasoning and something with actual memory behind it.
Flavor Boost
A small pinch of sugar when you add the tomatoes cuts the acidity and brings the pepper sweetness forward. You won't taste it in the final dish, you'll just notice everything tastes rounder.
Substitution
No bell peppers on hand? Roastable vegetables like zucchini or eggplant work beautifully here. And if you want to stretch this further, a can of drained chickpeas stirred in with the tomatoes makes it heartier without changing the soul of the dish.
From the chef
This shakshuka is the dish I'd make on nights when the Raval market was closing and I needed something that felt like a full meal in thirty minutes. My mother called it 'the café breakfast my grandmother made in Tangier, with the Punjabi spice drawer behind it.' The cumin and smoked paprika bloom in butter first — that step is not optional. It is the whole story of why this dish earns its salt.
TagsOne PotEggsVegetarianSpiced TomatoPan Style
AllergensEggsMilk
Source: generated · May 30, 2026