What the heck is this?
Shakshuka is the ultimate one-pan brunch situation — eggs gently poached in a bubbling skillet of garlicky tomatoes, bell peppers, onions, and warm spices like cumin and paprika. It’s North African in origin, made famous across the Middle East, and has the perfect balance of cozy, zippy, and downright craveable. Best part? It looks fancy but is secretly dead simple. Serve it up straight from the pan with crusty bread to mop up every drop. It’s the kind of meal that makes you feel like you’ve got your life together — even if you’re still in pajamas.
Why You’ll Love This Recipe
– One pan. Minimal cleanup. Huge flavor.
– Vegetarian-friendly, naturally gluten-free, and protein-packed
– Customizable — make it mild or spicy, add greens or cheese
– Looks like something from a trendy brunch café
– Ready in under 30 minutes
– Pairs beautifully with bread, pita, or even roasted potatoes
The Good Stuff You’ll Need
– 2 tbsp olive oil
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp crushed red pepper flakes (optional, but adds heat)
– 1/2 tsp salt (more to taste)
– 1/4 tsp black pepper
– 1 (28 oz) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
– 5–6 large eggs
– Fresh parsley or cilantro, chopped (for garnish)
– Crumbled feta or goat cheese (optional but highly recommended)
Let’s Do This
Step 1: Sauté the Veggies
Heat olive oil in a large skillet (preferably cast iron) over medium heat. Add the onion and bell pepper. Cook for about 5–7 minutes until softened and starting to caramelize.
Step 2: Add Garlic & Spices
Stir in the garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for another minute, until everything smells amazing.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Step 4: Crack the Eggs
Make little wells in the sauce with a spoon and crack an egg into each one. Cover the pan and cook for 5–7 minutes, or until the whites are set but the yolks are still a little runny. You can cook them longer if you like firmer yolks.
Step 5: Garnish and Serve
Remove from heat. Sprinkle with chopped herbs and cheese if using. Serve right out of the pan with plenty of warm bread.
Serving Suggestions
– Toasted sourdough, pita, naan, or flatbread = essential
– Serve with a dollop of Greek yogurt or labneh on the side
– Add a simple cucumber-tomato salad for extra freshness
– For brunch goals: pair with fresh orange juice or mint tea
Switch It Up
– Add spinach, kale, or arugula in the last few minutes of simmering
– Try a spiced lamb or chorizo version for a meaty twist
– Use harissa in place of red pepper flakes for a deeper heat
– Top with sliced avocado or olives for Mediterranean vibes
– Swap in diced fresh tomatoes in peak summer months
Make-Ahead Tips
You can make the tomato base 1–2 days ahead and keep it in the fridge. Just reheat, crack in the eggs, and cook as directed when ready to serve.
Questions People Actually Ask
Q: Can I use fresh tomatoes instead of canned?
A: Yes! Use about 6–8 ripe tomatoes, peeled and chopped. Just simmer a bit longer to let the juices reduce.
Q: What if I don’t like runny yolks?
A: No problem. Just cover and cook the eggs a little longer — about 8–9 minutes should give you fully set yolks.
Q: Is shakshuka spicy?
A: It can be! This version has a mild kick. Dial it up or down by adjusting the red pepper flakes.
Q: Can I make this for dinner?
A: Absolutely. Shakshuka is basically breakfast-for-dinner perfection.
Shakshuka: The Saucy, Spicy Brunch You’ve Been Missing
- Total Time: 30 minutes
- Yield: 3–4 serving
Description
Shakshuka is the ultimate one-pan brunch situation — eggs gently poached in a bubbling skillet of garlicky tomatoes, bell peppers, onions, and warm spices like cumin and paprika. It’s North African in origin, made famous across the Middle East, and has the perfect balance of cozy, zippy, and downright craveable. Best part? It looks fancy but is secretly dead simple. Serve it up straight from the pan with crusty bread to mop up every drop. It’s the kind of meal that makes you feel like you’ve got your life together — even if you’re still in pajamas.
Ingredients
– 2 tbsp olive oil
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp crushed red pepper flakes (optional, but adds heat)
– 1/2 tsp salt (more to taste)
– 1/4 tsp black pepper
– 1 (28 oz) can crushed tomatoes (or whole peeled tomatoes, crushed by hand)
– 5–6 large eggs
– Fresh parsley or cilantro, chopped (for garnish)
– Crumbled feta or goat cheese (optional but highly recommended)
Instructions
Step 1: Sauté the Veggies
Heat olive oil in a large skillet (preferably cast iron) over medium heat. Add the onion and bell pepper. Cook for about 5–7 minutes until softened and starting to caramelize.
Step 2: Add Garlic & Spices
Stir in the garlic, cumin, paprika, red pepper flakes, salt, and black pepper. Cook for another minute, until everything smells amazing.
Step 3: Simmer the Sauce
Pour in the crushed tomatoes and stir to combine. Let the sauce simmer for about 10 minutes, stirring occasionally, until slightly thickened.
Step 4: Crack the Eggs
Make little wells in the sauce with a spoon and crack an egg into each one. Cover the pan and cook for 5–7 minutes, or until the whites are set but the yolks are still a little runny. You can cook them longer if you like firmer yolks.
Step 5: Garnish and Serve
Remove from heat. Sprinkle with chopped herbs and cheese if using. Serve right out of the pan with plenty of warm bread.
Notes
– Toasted sourdough, pita, naan, or flatbread = essential
– Serve with a dollop of Greek yogurt or labneh on the side
– Add a simple cucumber-tomato salad for extra freshness
– For brunch goals: pair with fresh orange juice or mint tea
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~210 kcal per serving
- Fat: ~14g
- Carbohydrates: ~12g
- Protein: ~10g