This shakshuka recipe is the perfect breakfast or brunch recipe! This easy shakshuka with sautéd bell peppers, onions, with eggs poached in a flavorful tomato sauce filled with spices and aromatics. Don’t forget the bread to dip inside!
Shukshuka is a a dish consisting of poached eggs in a tomato sauce with peppers, onions, garlic, and an array of many spices. Although very popular in the middle east and Mediterranean regions, it actually originated in Tunisia.
I started with chopping yellow onion and slicing a red bell pepper. You’ll cook these for about 15-20 minutes until the peppers soften.
The spices are what I think makes this dish so special. Common in the dish are cumin and paprika, but I added a few more. I also used 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 to spice it up a bit.
I added all the spices, sliced garlic, and sautéd for 2 minutes.
Using crushed tomatoes, add to the veggies and lower the heat. Allow the sauce to simmer for about 8-10 minutes so all the flavors can meld together. The sauce will also thicken a bit.
Once your sauce has simmered, I use my spatula to make little wells in the sauce and crack my eggs in there. Now you can either put them into the oven to finish baking or leave them on the stovetop and cover them to cook the eggs. I have done it both ways. If you go the oven route, I put the oven on 375 and bake them for about 8-10 minutes depending on how you like your eggs. Or you can turn the skillet back to medium and cover with a lid and allow them to cook for 7-9 minutes, until the eggs are to your liking.
Remove from the oven and top with feta or goat cheese (I used goat cheese above) and parsley or cilantro (I used cilantro above).
My favorite way to eat Shakshuka is with toasted bread or pita. Scraping up all the deliciously flavorful red sauce and runny eggs. The perfect brunch or breakfast!
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Things you’ll need: 12 inch cast iron skillet
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Shakshuka is a super flavorful dish with eggs poached in a tomato sauce with peppers, onion, garlic, and delicious spices. The perfect breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2–4 servings 1x
- Category: Breakfast
- Method: Baking
- 3 tbsp 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 tsp ground cumin
- 1/2 tsp dark chili powder
- 1/2 smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp fresh ground pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 14 oz can crushed tomatoes
- 4 eggs
- Garnish: 1/4 cup crumbled feta or goat cheese
- Garnish: 1/4 cup roughly chopped parsley or cilantro
- Toasted baguette or toasted pita bread
- 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.
- 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.
Keywords: shakshuka, shakshouka, poached eggs, breakfast, brunch, tomato sauce