Shakshuka Breakfast Skillet

Name: Shakshuka Breakfast Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 1 bell pepper, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1 can (14 oz) diced tomatoes; Salt and pepper to taste; 4 large eggs; Fresh parsley or cilantro, for garnish

Highlighted under: Comfort Dinner Recipes

I absolutely adore starting my day with a vibrant Shakshuka Breakfast Skillet. The combination of poached eggs nestled in a tangy tomato and pepper sauce is not only nutritious but also incredibly flavorful. As I savor each bite, the spices awaken my senses and the aroma fills my kitchen, making it the perfect morning delight. What's even better is how quick and easy it is to whip up this dish, allowing me to enjoy a hearty breakfast even on the busiest of mornings.

Created by

Emily

Last updated on 2026-01-16T13:38:28.457Z

Shakshuka is a dish I discovered during my travels, and it quickly became a staple in my breakfast rotation. The spicy, rich flavors mingle beautifully, and I love how the eggs simmer perfectly in the savory sauce. I usually serve it with crusty bread on the side to soak up every last bit of that delicious sauce.

One little tip I’ve learned is to add some crumbled feta cheese on top just before serving. It elevates the dish with a creamy tanginess that contrasts wonderfully with the tomato base. Give it a try, and you’ll see what I mean!

        Why You’ll Love This Shakshuka
        Perfectly poached eggs in a zesty tomato sauce
Packed with spices for an unforgettable flavor
Quick to make, perfect for breakfast or brunch

      

Mastering the Art of Poaching Eggs

Poaching eggs to perfection can be tricky, but with Shakshuka, it's all about timing and technique. Once your tomato sauce is simmering and flavorful, create small wells for each egg. I recommend using a spoon to make these wells about 2 inches apart. This spacing helps the eggs cook evenly. Everyone loves a runny yolk, but keep an eye on them as they cook—5 to 7 minutes should give you set whites and gooey yolks, which is ideal for dipping your bread.

Ensure you cover the skillet when poaching, as this traps steam and promotes even cooking. If you're not happy with the state of your eggs after 7 minutes, simply cover and cook for an additional minute or two. If you'd like the yolks completely set, just let them bubble for a few extra minutes until they reach your desired doneness.

Flavor Boosting Tips

The spice blend of cumin and paprika is key to achieving that authentic Shakshuka flavor. If you're feeling adventurous, try adding a pinch of cayenne for heat or using smoked paprika instead of regular paprika for a delightful smoky undertone. Each variation can change the character of your dish, bringing freshness or warmth as you prefer. Just remember to adjust the salt accordingly, especially if you’re using smoked products.

For a fresh twist, consider adding diced zucchini or spinach to the base sauce for extra nutrition and texture. I usually toss in a handful of baby spinach in the final minutes of cooking; it wilts quickly and melds beautifully with the tangy sauce. You can also substitute fresh herbs like basil or mint in place of parsley for a unique flavor profile that will surprise your taste buds.

Ingredients

Gather the following ingredients for a delightful Shakshuka!

For the Shakshuka

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

Make sure all ingredients are prepped and ready to go for an easy cooking experience!

Instructions

Follow these simple steps to create your Shakshuka.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until they are soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, and paprika, cooking for an additional minute until fragrant.

Add the Tomatoes

Pour in the diced tomatoes, including their juice. Season with salt and pepper. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Poach the Eggs

Using a spoon, make small wells in the tomato sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny.

Serve and Garnish

Remove the skillet from heat and garnish with fresh parsley or cilantro. Serve immediately with crusty bread or pita for dipping.

Enjoy your homemade Shakshuka fresh from the skillet!

Pro Tips

For a spicier version, add some chopped jalapeño or a dash of hot sauce to the tomato mixture. You can also customize the recipe by incorporating other vegetables like spinach or zucchini!

Storing and Reheating

Leftover Shakshuka can be stored in an airtight container in the refrigerator for up to three days. When reheating, I'd recommend gently warming it on the stovetop over low heat to maintain the integrity of the eggs. Adding a splash of water can help rehydrate the sauce, preventing it from drying out.

However, if you're concerned about overcooking the eggs when reheated, consider separating the eggs from the sauce before storage. Store the sauce and eggs in individual containers, combining them only when ready to eat. This way, you'll preserve that delightful runny yolk when enjoying your leftovers.

Serving Suggestions

Shakshuka is traditionally served with crusty bread or pita for dipping, and I never skip this part! A side of toasted sourdough or fluffy pita complements the robust flavors and adds a lovely crunch. For a heartier meal, serve it alongside a simple green salad tossed with lemon dressing to balance the richness of the dish.

If you're hosting a brunch or gathering, you might consider serving it family-style in the skillet for a rustic touch. Feel free to pair it with a yogurt sauce spiced with garlic and herbs for drizzling on top, which can add cooling elements to the spicy dish. A side of feta cheese also enhances the complexity and makes every bite even more divine.

Questions About Recipes

→ Can I make Shakshuka ahead of time?

While the sauce can be made ahead, it's best to add the eggs just before serving for the freshest taste.

→ What can I serve with Shakshuka?

Crusty bread, pita, or even a simple salad pairs wonderfully with Shakshuka.

→ Is Shakshuka suitable for meal prep?

Yes! You can prepare the sauce in advance and store it in the fridge, then simply reheat and add the eggs when ready to serve.

→ Can I substitute the eggs?

Yes, for a vegan option, you can use tofu or chickpeas as a substitute for eggs.