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Shakshuka Skillet Breakfast

A warm, filling, and comforting shakshuka made with eggs poached in a rich tomato sauce, topped with feta cheese and fresh cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use the freshest eggs for the best results.
  • 1 can (28 oz) crushed tomatoes Fire-roasted crushed tomatoes can be used for a smokier flavor.
  • 1 medium yellow onion, diced Provides a flavorful base.
  • 1 medium red bell pepper, diced Can substitute with yellow or orange bell pepper.
  • 4 cloves garlic, minced Adds aromatic flavor.
  • 2 tbsp extra-virgin olive oil For sautéing the vegetables.
Spices
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 cup crumbled feta cheese Add at the end for a creamy finish.
  • 2 tbsp fresh cilantro, chopped For garnish.
  • 1/4 tsp red pepper flakes, optional Add for a bit of heat.
For Serving
  • crusty bread For scooping and dipping.

Method
 

Preparation
  1. Heat the extra-virgin olive oil in a large, deep skillet with a lid over medium heat.
  2. Add the diced onion and red bell pepper, then cook for about 6 minutes, stirring now and then, until the vegetables soften.
  3. Stir in the garlic, cumin, and smoked paprika, and cook for 1 minute more until fragrant.
Cooking the Sauce
  1. Pour in the crushed tomatoes and add the kosher salt. Stir well so everything blends together.
  2. Bring the mixture to a gentle simmer and cook it uncovered for 12 to 15 minutes, stirring from time to time, until the sauce thickens and reduces.
Add the Eggs
  1. Using the back of a spoon, make 6 small wells in the tomato sauce.
  2. Carefully crack one egg into each well, keeping the yolks intact.
  3. Cover the skillet with a lid and cook for 8 to 10 minutes, checking at 8 minutes for desired yolk firmness.
Finishing Touches
  1. Remove the skillet from the heat and sprinkle the feta and chopped cilantro over the top.
  2. Add the red pepper flakes if desired, then serve the shakshuka right from the skillet with crusty bread.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce can be frozen for up to 2 months without the eggs.