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Shakshuka Warm Breakfast Skillet

If you haven't tried shakshuka yet, mama, you're in for a treat! This Middle Eastern dish features eggs poached in a spicy tomato sauce, and it's basically a hug in a skillet. Plus, you can make it all in one pan, which means fewer dishes to wash—always a win in my book!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 can 28 oz crushed tomatoes
  • 1 teaspoon salt
  • 6 large eggs
  • 1/4 cup crumbled feta cheese
  • Fresh parsley or cilantro chopped
  • Crusty bread or pita for serving

Method
 

  1. Heat olive oil in a large skillet with a lid over medium heat. Add the onion and bell pepper, and sauté for 5-7 minutes until softened.
  2. Add the minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant, stirring constantly.
  3. Pour in the crushed tomatoes and salt. Stir well and bring to a simmer. Reduce heat to medium-low and let the sauce cook for 10 minutes, stirring occasionally, until it thickens slightly.
  4. Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack an egg into each well.
  5. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
  6. Remove from heat and sprinkle with crumbled feta cheese and fresh herbs. Serve immediately with crusty bread for dipping into that delicious sauce!