Description
Welcome, food lovers! If you’re in the mood for a dish that is both comforting and packed with flavor, you’ve come to the right place. Today, we’re diving into the world of Savory Shakshuka—a delightful one-pan meal that’s perfect for breakfast, brunch, or even dinner. With a base of spiced tomatoes and perfectly poached eggs, this dish is not only delicious but also incredibly satisfying. Let’s get cooking!
Ingredients
Scale
- 1 tablespoon olive oil plus extra for brushing the bread
- 1 teaspoon minced garlic
- ½ medium yellow onion, diced
- ½ medium red bell pepper, diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 14 ounces canned crushed tomatoes
- 3 large eggs
- Salt & pepper to taste
- Goat cheese, crumbled (optional topping)
- Cilantro, chopped (optional garnish)
- 4 slices bakery bread
Instructions
- Preheat the pan: Start by preheating olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook the veggies: Add diced onion and bell pepper to the pan. Cook until slightly softened and the onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally.
- Season the mix: While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and ¼ teaspoon salt in a small bowl. Sprinkle the seasoning blend over the peppers and onions, and stir to coat.
- Add tomatoes: Stir in the crushed tomatoes and cook for about 5 minutes. Lower the heat to a simmer if the stew starts bubbling too vigorously.
- Create wells for the eggs: Make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. For over-medium style eggs, immediately break up the yolks with a fork. Lightly season the eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Alternatively, leave the yolks whole for runnier eggs, seasoning them as above, and cook by covering for about 8 minutes.
- Toast the bread: While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place them on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.
- Serve and enjoy: Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.
Equipment

2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Adjust the spice level: If you prefer a milder shakshuka, reduce the amount of crushed red pepper flakes. If you like it spicier, add a pinch of cayenne pepper.
- Prevent overcooking the eggs: Keep an eye on the eggs as they cook. If you prefer runny yolks, start checking them at around 6 minutes.