Low-Tomato Shakshuka: A Gentle Mediterranean Egg Dish

(Perfect for tomato-sensitive food lovers!)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Difficulty: Easy-Moderate
Diet: Vegetarian, Gluten-free (without bread)

Ingredients for shakshuka arranged in a modern kitchen with white marble countertops and stainless steel appliances, lit by natural light from a window.

Equipment Needed:

Large deep skillet (preferably cast iron)
Wooden spoon
Sharp knife and cutting board
Lid for skillet

Modern kitchen with sautéed onions and peppers in a cast iron skillet, wooden utensils, cream-colored ceramic and clear prep bowls on white marble countertops under natural daylight

Ingredients:

Base:

2-3 tablespoons olive oil (30-45ml)
1 large onion, finely diced
2 bell peppers, any color, chopped
3 garlic cloves, minced
1-2 fresh tomatoes OR ½ cup tomato sauce [For no-tomato version: substitute with Vindaloo sauce]

Spices:

1 teaspoon ground coriander
1 teaspoon sweet paprika
½ teaspoon ground cumin
Salt and pepper to taste
Pinch red pepper flakes (optional)

Eggs & Garnish:

4-6 large eggs
Fresh herbs (parsley, cilantro, or mint)
Crumbled feta (optional)

Modern kitchen with white marble countertops, stainless steel appliances, and green subway tiles, featuring a simmering sauce in a cast iron skillet ready for eggs.

Method:

Heat olive oil in skillet over medium heat (325°F/160°C)
Add onions and peppers, cook until softened (5-7 minutes)
Stir in garlic and spices, cook until fragrant (1 minute)
Add tomatoes/sauce, simmer covered until thickened (10-15 minutes)
Create wells in sauce, crack eggs into each
Cover and cook on low until egg whites set (5-8 minutes)
Garnish with herbs and serve hot

Professional food photography in a modern kitchen with eggs being prepared, featuring warm, earthy colors, natural daylight, and modern cookware.

Crucial Tips:

Don’t overcrowd eggs – leave space between wells
Sauce should be thick enough to hold eggs
Watch egg whites for doneness – they should be just set
Keep yolks runny unless specifically requested otherwise

Shakshuka in cast iron skillet on a modern kitchen countertop with modern cookware, wooden utensils and ceramic bowls, lit by natural daylight from window.

Storage & Variations:

Storage:

Refrigerate up to 2 days
Best eaten fresh
Reheat gently on stovetop

Variations:

Green version: Replace tomatoes with spinach/kale
Spicy version: Add harissa paste
Dairy-free: Skip feta, add tahini drizzle
No-tomato: Use Vindaloo or other curry sauce base

Common Mistakes:

Too watery sauce – simmer longer if needed
Overcooked eggs – watch timing carefully
Underseasoned base – taste before adding eggs

Adjust servings by scaling ingredients proportionally, but ensure pan size matches quantity.