For a filling breakfast, try this saucy, tomato-based egg dish.

Shakshuka is a Middle Eastern dish of eggs poached in a tomato sauce. In this recipe, homemade hummus adds even more heartiness, says Laura Rege, a New York City-based recipe developer. A sprinkle of fresh cilantro provides a refreshing note to this comforting, savory breakfast.

Serves 4 
Prep Time: 10 minutes
Cook Time: 25 minutes 

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  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 small yellow onion, finely chopped (1 cup)
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt, plus more for seasoning
  • One 28-ounce can fire-roasted diced tomatoes
  • One 12-ounce jar roasted red bell peppers, drained and roughly chopped (1 cup)
  • 4 large eggs
  • Freshly ground black pepper
  • 1¾ cups creamy hummus
  • Fresh cilantro leaves, for serving
  • 4 toasted whole-wheat pitas, for serving


  1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook 1 minute more. Add coriander, cumin, and salt, and cook, stirring, until fragrant, about 1 minute.
  2. Add the tomatoes and bell peppers, and bring to a boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, until thickened, about 10 minutes.
  3. Reduce heat to medium-low. Using the back of a wooden spoon, create four one-inch-wide wells in tomato sauce. Working one at a time, carefully crack an egg into each well.
  4. Cover skillet and gently simmer until egg whites are set and yolks are still runny, about 8 to 10 minutes.
  5. Season shakshuka with salt and pepper. Set up four shallow bowls and spread ¼ of the hummus in the bottom of each. Top with an egg, shakshuka sauce, and a drizzle of olive oil. Sprinkle over cilantro and serve with pita, for dipping.
Photography and styling by Jenny Huang