This post may contain affiliate links. Please read our disclosure policy.
This shakshuka recipe is the perfect breakfast or brunch recipe! This easy recipe is made with sautéed bell peppers, onions, and eggs poached in a flavorful tomato sauce. Spices and aromatics make it extra flavorful and delicious. Don’t forget the bread to dip inside!
What is shakshuka?
Shakshuka (or shakshouka) is a dish consisting of poached eggs in a tomato sauce with peppers, onions, garlic, and an array of spices.
The name shakshuka derives from the Arabic word for “shaken.” In other words, a divine mixture of ingredients that come together to create a masterpiece!
The spices are what I think makes this dish so special. The most common spices for shakshuka are cumin and paprika, but I added a few more for extra interest.
In my shakshuka recipe, I also use dark chili powder, oregano, and smoked paprika instead of sweet (I love the smokey taste, but sweet will work fine). I also added red pepper flakes for some heat.
A fairly simple recipe, shakshuka eggs rely on this depth of spices to give it its complex, crave-able flavor.
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Where is shakshuka from?
Although shakshuka eggs are very popular in the Middle East and Mediterranean regions, this dish actually originated in North Africa; Tunisia, Morocco, and Algeria to be exact.
Why this shakshuka recipe works
- Warm and hearty, shakshuka eggs make the ultimate breakfast comfort food.
- Easy to make, this impressive recipe can be whipped up in under an hour.
- The complex spice mix makes a flavorful dish, perfectly highlighting its simple ingredients.
- This shakshuka recipe pairs well with roasted potatoes, crunchy bread, grilled vegetables, and more.
- The entire recipe can be made in a single cast iron pan!
Ingredients needed
Here’s everything that goes into these flavorful shakshuka eggs…
- Olive oil
- Red bell pepper
- Yellow onion
- Garlic
- Ground cumin
- Dark chili powder
- Smoked paprika
- Dried oregano
- Black pepper
- Red pepper flakes
- Kosher salt
- Crushed tomatoes
- Eggs
- Feta or goat cheese
- Cilantro or parsley
- Toasted baguette or pita
How to make shakshuka
This shakshuka recipe is quick and easy to make on a whim. It’s nutritious, filling, and impressive enough to serve guests! Here’s how to make it:
Step 1: Sauté veggies in spices
- First, sauté ½ of a sliced red bell pepper and ½ of a sliced yellow onion in 3 tbsp of olive oil until they begin to soften.
- Then, add 3 cloves of thinly sliced garlic and all spices to the pan including ½ tsp cumin, ½ tsp dark chili powder, ½ tsp smoked paprika, ½ tsp dried oregano, ¼ tsp fresh ground black pepper, and ½ tsp kosher salt.
- Sauté for 2 minutes until the garlic and spices become fragrant.
Spice Tip:
While shakshuka eggs are already quick to make, you can cut down your cook time even more by prepping a pre-made spice mix.
Simply add your spices to a mason jar and shake. Store in your spice cabinet for future meals. I recommend prepping enough for several batches.
Step 2: Simmer tomato sauce
- Add 14 oz of crushed tomatoes to the veggies and lower the heat.
- Allow the sauce to simmer for about 8-10 minutes so all the flavors meld together. The sauce will also thicken a bit.
Is it safe to cook tomato sauce in a cast iron pan?
I get this question all the time about cooking acidic ingredients in cast iron.
As long as your cast iron is well seasoned, you will be fine cooking acidic ingredients for under 30 minutes.
If you are still uncomfortable, you can use an enameled cast iron, which will protect the iron or you can use another oven-safe skillet for the recipe.
Step 3: Add eggs and serve
- Once your sauce has simmered, use a spatula to make little wells in the sauce.
- Crack an egg in each well (4 in total). You can either put them into the oven to finish baking or leave them on the stovetop and cover them to cook the eggs.
- If you go the oven route, I put the oven on 375 F and bake them for about 8-10 minutes depending on how you like your eggs.
- For a stovetop method, turn the skillet back to medium and cover it with a lid. Allow them to cook for 7-9 minutes until the eggs are to your liking.
- Remove your shakshuka eggs from the heat source and top with ¼ cup crumbled feta or goat cheese and ¼ cup chopped parsley or cilantro.
How to serve shakshuka eggs
My favorite way to eat Shakshuka is with toasted bread or pita, scraping up all the deliciously flavorful red sauce and runny eggs. This combination makes the perfect brunch or breakfast!
If you want to go the extra mile, consider making your own bread to pair with shakshuka. I have recipes for garlic butter dinner rolls, homemade roasted garlic bread, and no-knead focaccia that would all taste fantastic.
For a bread-free option, crispy roasted potatoes would also be yummy dunked in your poached eggs.
How to store shakshuka eggs
Shakshuka eggs are best enjoyed hot from the stovetop (or oven) for optimal texture. With this said, you can store and enjoy it later.
To store shakshuka eggs, allow them to cool completely before adding them to an airtight container. I suggest eating it within 1-2 days. After that, the texture of the eggs can get pretty unpleasant!
For a longer store time, consider prepping the shakshuka without poached eggs. This base will keep in the fridge for 3-4 days.
Love this easy breakfast idea? Check out these other recipes:
- French Toast Bake
- Chorizo, Eggs, and Potato Breakfast Skillet
- Dutch Baby Pancake
- Fiddlehead Ramp Cheese Tart
- Cinnamon Streusel Blueberry Muffins
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Shakshuka
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 red bell pepper (seeded and sliced longways)
- 1/2 yellow onion (chopped (1/3 cup))
- 3 cloves garlic (thinly sliced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dark chili powder
- 1/2 smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Kosher salt
- 14 ounces crushed tomatoes
- 4 eggs
Garnish
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup roughly chopped parsley or cilantro
- Toasted baguette or toasted pita bread
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375 degrees
- In a cast iron skillet over medium heat, add 3 tbsp of olive oil, chopped onions, and red bell pepper. Sauté for 20 minutes until peppers soften. Add the spices: dark chili powder, cumin, paprika, oregano, salt, black pepper. Add the sliced garlic and sauté for 1-2 minutes until garlic is fragrant. Add the crushed tomatoes and lower the heat to simmer. Stir and allow sauce to simmer for 10 minutes.
- Create 4 small wells in the tomato sauce and crack the eggs into the wells. Place skillet into the oven and bake the eggs for 8-10 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).
- Remove from the oven and top with crumbled cheese and herb garnish of parsley or cilantro. Serve with toasted bread or pita to scoop up all the delicious sauces.
Notes
- You can also finish cooking the eggs on the stove top. Return the heat to medium, cover, and cook for 7-9 minutes until eggs are cooked to your liking.
- Cast iron + tomatoes: As long as your cast iron is well seasoned, you will be fine cooking acidic ingredients in it. If you are still uncomfortable you can use an enameled cast iron, which will protect the iron or you can use another oven safe skillet for the recipe.
This was great! Very flavorful.