Rustic Skillet Shakshuka
Cozy up with this rustic skillet shakshuka! A simple, one-pan farmhouse breakfast with poached eggs in a rich, spiced tomato sauce—perfect for easy mornings or weekend brunch.
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Servings: 4 people
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Equipment
- 1 skillet
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon red pepper flakes optional
- 1 can 28 oz crushed tomatoes
- Salt and pepper to taste
- 4 –6 large eggs
- Fresh parsley or cilantro chopped (for garnish)
- Crusty bread for serving
Instructions
Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, sautéing until soft and fragrant, about 5–7 minutes. Stir in garlic, smoked paprika, cumin, and red pepper flakes, cooking for another 1–2 minutes.
Simmer the Tomato Sauce
- Pour in crushed tomatoes, season with salt and pepper, and bring to a gentle simmer. Cook for 10–15 minutes, stirring occasionally, until thickened and flavorful.
Poach the Eggs
- Make small wells in the tomato sauce and crack an egg into each one. Cover the skillet with a lid and cook 5–8 minutes, until eggs are set but yolks remain soft.
Garnish and Serve
- Sprinkle with chopped parsley or cilantro. Serve immediately with crusty bread for dipping.
Notes
Tips: Use fresh, ripe tomatoes and farm-fresh eggs for the best flavor.
Adjust red pepper flakes for a mild or spicy version.
A cast-iron skillet adds a rustic touch and ensures even cooking.
Optional: Add crumbled feta, sautéed greens, or roasted vegetables for a heartier meal.
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