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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!
Shakshuka (or shakshouka) 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.
Spices
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 for some heat.
First sauté the bell peppers and onions until they begin to soften. Then I added all the spices, sliced garlic, and sautéd for 2 minutes until the garlic and spices became fragrant.
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 375F 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!
Cast iron + tomato sauce
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.
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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
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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.
