Go Back

Communal Shakshuka

An easy one-pan middle eastern dish that’s easy and versatile with poached eggs cooked in a bed of spiced tomato sauce. Perfect for a weekend brunch!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Keyword: breakfast, brunch, shakshuka
Servings: 6
Calories: 143kcal
Author: the communal feast


  • 2 tablespoon olive oil
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 2 cups diced tomatoes
  • ¼ cup diced sundried tomatoes
  • 1-2 tsp harissa paste
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tablespoon fresh dill chopped
  • 6 eggs
  • Garnish: crumbled feta chopped parsley, green onions, jalapenos, avocado
  • Optional: serve with bread


  • 1. Preheat oven to 375 degrees F
  • 2.  Heat a cast iron skillet to medium high, add olive oil
  • 3. Cook onions until soft about 3 minutes, add tomatoes and garlic seasoning with salt and pepper and all of the spices. Cook until tender and tomatoes begin to break down and thicken into a sauce about 5 minutes.
  • 4. Add harissa, sundried tomatoes, and fresh dill cook another 5 minutes.
  • 5. Once the tomato mixture has thickened into a sauce reduce the heat to medium-low and make shallow holes with a spoon to crack the eggs into in different spots. Gently crack eggs one at a time into each hole and season with additional salt and pepper.
  • 6. If you have a cover large enough to fit overtop the pan place cover over the eggs and allow eggs to bake until all of the whites are cooked. If not transfer the skillet to the oven and bake uncovered for 8-10 minutes.
  • 7. Once eggs are cooked garnish with desired toppings and serve immediately.