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Shakshuka Skillet Recipe: Easy One-Pan Spicy Eggs for Breakfast

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This shakshuka skillet recipe features jammy eggs nestled in a spicy, smoky tomato sauce with peppers, onions, and fresh herbs. It’s a quick, hearty, and comforting breakfast or brunch that comes together in one pan and is perfect for feeding a crowd.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (or orange/yellow)
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes or 5–6 ripe fresh tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground coriander (optional)
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 3/4 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 5 to 6 large eggs
  • Small handful fresh parsley or cilantro, chopped (for garnish)
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Prep your ingredients: Dice onion and bell pepper, mince garlic, gather spices, open tomatoes or chop fresh, and crack eggs into a bowl.
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté 6-8 minutes until softened and starting to brown.
  3. Add garlic, cumin, paprika, coriander, cayenne, salt, and black pepper. Stir and cook for 1 minute until fragrant.
  4. Add tomato paste and crushed tomatoes. Stir well, scraping up browned bits. Simmer for 10 minutes (15 if using fresh tomatoes), stirring occasionally, until sauce thickens.
  5. Taste and adjust seasoning. Add more salt or spice if needed; a pinch of sugar if sauce is too tangy (optional).
  6. Make 5-6 wells in the sauce with a spoon. Gently slide an egg into each well and sprinkle with a pinch of salt.
  7. Cover skillet with lid or foil. Cook 5-8 minutes until egg whites are set and yolks are still runny (longer for firmer yolks).
  8. Remove from heat. Garnish with chopped parsley/cilantro and crumbled feta. Serve hot, straight from the skillet.

Notes

For a smoother sauce, blend half the tomatoes before adding. Adjust spice level to taste. Make ahead by prepping the sauce and refrigerating; add eggs and finish when ready to serve. Garnish with fresh herbs and feta for extra flavor. Serve with crusty bread, pita, or naan. Sauce freezes well without eggs.

Nutrition

Keywords: shakshuka, skillet eggs, spicy eggs, breakfast, brunch, one-pan, Mediterranean, Middle Eastern, gluten-free, vegetarian, easy recipe

Find it online: https://blipflavor.com/shakshuka-skillet-recipe-easy-one-pan-spicy-eggs-for-breakfast/