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 cumin; 1 teaspoon smoked paprika; 1 can (14 oz) crushed tomatoes; 4 large eggs; Salt and pepper to taste; Fresh cilantro or parsley for garnish

Highlighted under: Cozy Home-Cooked Recipes

I absolutely love starting my day with a warm and hearty Shakshuka Breakfast Skillet. The combination of poached eggs nestled in a zesty tomato sauce packed with spices is more than just a meal; it’s an experience. Each bite is vibrant and flavorful, perfect for boosting my mood. Plus, it’s a great way to gather the family for brunch, and I appreciate how quickly I can whip it up on a busy morning. Let’s dive into making this delicious dish together!

Created by

Emily

Last updated on 2026-01-16T13:30:28.221Z

When I first tried Shakshuka, I was captivated by the rich flavors and vibrant colors. It's essentially a one-skillet dish, which means less cleanup and more time to savor each bite. I love using fresh tomatoes, bell peppers, and a mix of spices like cumin and paprika to elevate the sauce. The key is to let it simmer until the flavors meld perfectly before adding those eggs on top.

Over the years, I’ve experimented with different ingredients, and I’ve found that adding a pinch of feta cheese just before serving brings a delightful creaminess. You can also personalize it with herbs like cilantro or parsley. Giving it a try will surely elevate your breakfast game!

        Why You Will Love This Recipe
        Hearty and vibrant flavors that awaken your senses
Perfectly poached eggs that soak up the delicious sauce
Quick and easy preparation, ideal for busy mornings

      

Mastering the Tomato Base

The foundation of your Shakshuka lies in the tomato sauce, and the quality of tomatoes matters greatly. Opt for fire-roasted or San Marzano tomatoes for an added depth of flavor. When you simmer the sauce, allow it to bubble gently for about 10 minutes, stirring occasionally. This not only thickens the sauce but also melds the spices into a harmonious blend. The goal is to achieve a slightly chunky texture that will perfectly cradle the eggs once they're added.

Adjust the seasoning as the sauce simmers. If you find the flavor lacking, a pinch of sugar might balance the acidity of the tomatoes. Fresh herbs, such as oregano or basil, can also be added at this stage for an elevated taste profile. Ensure that the mixture is vibrant and aromatic before adding the eggs; the right balance of spices will make your Shakshuka truly unforgettable.

Perfectly Poached Eggs

Creating the wells for your eggs is a critical step in achieving that perfect poached texture. I recommend using the back of a spoon to make small, deep wells; this helps the eggs cook evenly and allows the whites to envelop the yolks without spreading out too much. For consistent results, ensure the skillet is covered while cooking, as this traps the steam and creates a gentle cooking environment for the eggs.

Cooking time can vary based on how runny you prefer your yolks. For soft, gooey yolks, aim for 5 minutes; if you prefer them firmer, go for the full 8 minutes. Keep an eye on the eggs; they should be set on the edges but still slightly wobbly in the center. This will give the dish that lovely luxurious texture when you dip your bread into the yolk.

Serving Suggestions and Variations

Traditionally, Shakshuka is served directly from the skillet, which not only looks inviting but also keeps the dish warm as you enjoy it. Pair it with crusty bread or warm pita for dipping—this complements the rich sauce beautifully. For a bit of crunch, consider offering a side of pickled vegetables, which adds a delightful contrast to the warm, comforting flavors.

If you're looking to switch things up, consider adding ingredients like feta cheese for creaminess or cooked sausage for added protein. Spinach or kale can also be folded into the sauce for extra nutrition. Remember, the beauty of Shakshuka is its versatility; feel free to experiment with ingredients while sticking to the core deliciousness of the dish!

Ingredients

Ingredients for Shakshuka

Main Ingredients

2 tablespoons olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (14 oz) crushed tomatoes
4 large eggs
Salt and pepper to taste
Fresh cilantro or parsley for garnish

These ingredients come together to create a satisfying and delicious dish that everyone will enjoy!

Instructions

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.

Add the Tomatoes

Pour in the crushed tomatoes and season with salt and pepper. Bring the mixture to a simmer, reduce heat to low, and let it cook for about 10 minutes until it thickens slightly.

Cook the Eggs

Using a spoon, create small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your desired doneness.

Garnish and Serve

Remove the skillet from heat, and sprinkle with fresh cilantro or parsley. Serve warm with crusty bread or pita on the side for dipping.

Enjoy your Shakshuka Breakfast Skillet, perfect for any time of the day!

Pro Tips

For extra flavor, try adding crumbled feta cheese on top before serving or tossing in some chopped spinach or kale for added nutrition.

Storage and Make-Ahead Tips

If you're planning to enjoy Shakshuka over a couple of days, the sauce can be made ahead. Simply cool it completely before storing in an airtight container in the refrigerator for up to three days. When you're ready to eat, reheat the sauce in the skillet over medium heat and add fresh eggs. This method preserves the flavor and ensures your eggs remain fresh and perfectly cooked.

For longer storage, you can freeze the tomato base without the eggs. Portion it into freezer-safe containers or bags and label them with the date. When you're ready for a quick meal, thaw it overnight in the fridge, then reheat in a skillet and add fresh eggs as described earlier. This provides a homemade meal in a pinch without sacrificing quality.

Troubleshooting Common Issues

If your eggs end up being overcooked, it might be due to excess heat or too long a cooking time. Keep the heat low and monitor closely, as even a minute can make a difference in achieving the perfect runniness. If you prefer a firmer egg, know to test them with a gentle touch; they should feel just set but not rock-hard.

Another common challenge is a watery sauce. If your tomato base didn't thicken as expected, consider adding a small amount of tomato paste or an additional few minutes of simmering. Ensure you keep an eye on it to prevent burning, and stir frequently. Adjusting seasonings at this stage can also enhance the flavors; sometimes a splash of lemon juice can brighten it up beautifully.

Questions About Recipes

→ Can I make Shakshuka ahead of time?

Yes, you can prepare the sauce in advance and store it. Just reheat it before adding the eggs to cook.

→ What can I serve with Shakshuka?

Shakshuka pairs beautifully with crusty bread, pita, or warm tortillas to scoop up the sauce.

→ Can I use other vegetables in Shakshuka?

Absolutely! Feel free to add zucchini, spinach, or even eggplant for a twist on the classic recipe.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet before serving.