Shakshuka Breakfast Skillet

Name: Shakshuka Breakfast Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 can (28 ounces) crushed tomatoes; Salt and pepper to taste; 4 large eggs; Fresh parsley or cilantro for garnish

Highlighted under: Global Taste Adventures

I absolutely love starting my day with a hearty Shakshuka Breakfast Skillet. This dish, bursting with flavorful tomatoes, peppers, and perfectly poached eggs, never fails to satisfy. The vibrant colors and aromatic spices make it a feast for the eyes and the taste buds. In only 30 minutes, this one-pan wonder transforms simple ingredients into a comforting meal that’s perfect for any brunch gathering or cozy morning at home. I can’t get enough of the rich flavors and the unique way the eggs take on the essence of the sauce.

Created by

Anna

Last updated on 2026-01-16T13:34:28.754Z

Making Shakshuka has become a regular ritual in my kitchen. The first time I tried it, I was amazed at how quickly I could whip up a meal that felt so luxurious. The key is to get the sauce just right, using ripe tomatoes and a good blend of spices. I often add a pinch of cayenne for a gentle heat that complements the dish beautifully.

Over time, I’ve learned that the best way to poach the eggs is to create a little well in the sauce. This keeps them intact and allows for maximum flavor absorption. I love serving it with warm crusty bread to soak up all the delicious sauce, making every bite irresistible.

        Why You'll Love This Recipe
        A wholesome blend of flavors that comforts and energizes
Colorful presentation makes it perfect for breakfast gatherings
Versatile dish, easy to customize with your favorite toppings

      

Understanding the Ingredients

The core of this Shakshuka lies in its fresh ingredients, primarily the tomatoes, peppers, and spices. Using good-quality canned crushed tomatoes ensures a rich base that forms the sauce. I prefer San Marzano tomatoes for their balance of sweetness and acidity. The addition of red bell pepper adds a subtle sweetness and texture, complementing the acidity of the tomatoes. Don’t hesitate to experiment with other peppers, like poblano or jalapeño, if you're looking for extra heat or flavor complexity.

Spices play a crucial role in elevating this dish. Ground cumin and paprika provide warmth and depth, while cayenne pepper gives a nice kick. You can adjust the spice levels according to your heat tolerance. If you prefer a smokier flavor, consider using smoked paprika instead of regular, which enhances the Shakshuka's overall character.

Perfectly Poached Eggs

Mastering the poaching of eggs is essential for achieving that stunning look and delicious texture in your Shakshuka. I recommend setting your heat to low just before you crack in the eggs; this prevents the whites from becoming rubbery. Creating wells in the sauce not only makes it visually appealing but ensures that the eggs cook evenly. Covering the skillet also creates a steaming effect, helping to set the whites while keeping the yolks runny—check around the 5-minute mark for doneness.

Don’t panic if your eggs aren't perfect at first! The beauty of Shakshuka is that it’s forgiving. If you accidentally overcook the eggs, serve them as is and top with a dollop of yogurt or feta for an added creamy touch. For a vegan alternative, consider using silken tofu instead of eggs, gently simmered in the sauce until warm.

Serving and Customizing Ideas

Shakshuka is incredibly versatile when it comes to serving. While I love pairing it with crusty bread for dipping, you can also serve it over cooked grains like quinoa or couscous for a heartier meal. A sprinkle of crumbled feta or a drizzle of tahini can introduce additional flavors and textures. For a fresh twist, consider serving with avocado slices or a refreshing cucumber salad on the side.

If you want to prepare this dish in advance, the tomato mixture can be made a day ahead and stored in the refrigerator. When you're ready to serve, simply reheat it on the stove, create your wells, and add eggs. This not only saves time but also allows the flavors to develop even further, making your Shakshuka more delicious!

Ingredients

Ingredients for Shakshuka Breakfast Skillet

For the Shakshuka

2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 can (28 ounces) crushed tomatoes
Salt and pepper to taste
4 large eggs
Fresh parsley or cilantro for garnish

Instructions

Sauté Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until soft, about 5 minutes. Stir in the garlic, cumin, paprika, and cayenne, and cook for an additional minute.

Add Tomatoes

Pour in the crushed tomatoes and season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.

Poach the Eggs

Create small wells in the sauce and gently crack an egg into each well. Cover the skillet and let the eggs poach for 5-7 minutes, or until the whites are set but the yolks remain runny.

Garnish and Serve

Remove from heat, sprinkle with fresh parsley or cilantro, and serve immediately with crusty bread for dipping.

Pro Tips

For a spicy kick, feel free to add chopped jalapeños or a dash of hot sauce when sautéing the vegetables. Also, using farm-fresh eggs results in a better flavor and texture.

Troubleshooting Common Issues

One common challenge with Shakshuka is ensuring the eggs are cooked to your liking. If you find the whites are still undercooked after a few tries, consider increasing the heat slightly, or extend the covering time by 1–2 minutes. Visual cues like a slight jiggle signaling runny yolks can help you determine when to remove the skillet from heat.

Another issue may arise with the sauce if it's too watery or thick. If it's too thin, let it simmer uncovered for a few extra minutes to reduce the liquid. Conversely, if it's too thick, adding a splash of broth or water can help reach the desired consistency.

Make-Ahead and Storage Tips

Making Shakshuka ahead of time can be a fantastic time-saver for busy mornings. Prepare the sauce a day prior and store it in an airtight container in the fridge. When you're ready to eat, simply reheat the sauce on the stove, create your wells, and poach your eggs. This method keeps the dish flavorful and fresh if consumed within two days of preparation.

If you have leftovers, store the Shakshuka without the eggs in the fridge for up to three days. Reheat gently on the stove, adding fresh eggs if desired. However, for the best results regarding texture and flavor, I recommend enjoying the dish fresh whenever possible.

Flavor Variations

While the classic Shakshuka is a delight, there are many ways to evolve the flavor profile. Adding a handful of spinach or kale during the last few minutes of simmering not only boosts the nutritional content but adds a lovely green color. Additionally, for a Mediterranean twist, you can stir in olives or artichoke hearts.

If you're feeling adventurous, try incorporating chorizo or ground lamb for added richness. This changes the dish into a heartier brunch option, perfect alongside a refreshing yogurt sauce for balance. Experimenting with different ingredients makes Shakshuka an enjoyable canvas for your culinary creativity!

Questions About Recipes

→ Can I make Shakshuka ahead of time?

Yes, you can prepare the sauce in advance and add the eggs just before serving. This keeps the dish fresh.

→ What can I substitute for tomatoes?

If you prefer, you can use roasted red peppers or fresh diced tomatoes, but crushed tomatoes create a richer sauce.

→ Is it possible to make this dish vegan?

Absolutely! Simply omit the eggs and add chickpeas for protein, or you can substitute with tofu.

→ What sides pair well with Shakshuka?

Traditionally, crusty bread is a must, but you can also serve it with yogurt, avocado, or a fresh salad.