Eggs can be breakfast, lunch, or dinner in this flavorful, one-pot dish that is believed to have originated in North Africa.
To make shakshuka, you’ll bake the eggs in a tomato and pepper sauce spiced with garlic, cumin, paprika, and cayenne pepper.
Everything happens in a single cast-iron skillet, so there’s (almost) no mess to clean!
We topped ours with creamy goat cheese and fresh parsley; try other herbs like basil or cilantro, or swap goat cheese for feta.
Eggs are baked in a tomato-and-pepper sauce spiced with garlic, cumin, paprika, and cayenne pepper. Everything happens in a cast-iron skillet, so there's almost no mess to clean!
- 1 tsp. olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 3 cloves garlic, chopped
- 1 tsp. ground cumin
- 1 tsp. ground sweet paprika
- 1 dash ground cayenne pepper
- 1 (28-oz.) can whole tomatoes, coarsely chopped
- ¼ tsp. sea salt (or Himalayan salt)
- ¼ tsp. ground black pepper
- ⅓ cup crumbled goat cheese (or feta cheese)
- 6 large eggs
- 2 Tbsp. finely chopped fresh parsley
- Hot pepper sauce (to taste; optional)
Preheat oven to 375° F.
Heat oil in large ovenproof skillet over medium-low heat.
Add onion and bell pepper; cook, stirring frequently, for 10 to 15 minutes, or until very soft.
Add garlic; cook, stirring frequently, for 1 minute.
Add cumin, paprika, and cayenne pepper; cook, stirring frequently, for 1 minute.
Add tomatoes, salt, and pepper; cook, stirring occasionally, for 10 to 12 minutes, or until sauce has slightly thickened.
Add cheese; mix into sauce.
Crack eggs separately into sauce; do not mix. Place skillet in oven. Bake for 6 to 10 minutes, or until eggs are cooked to desired doneness.
Sprinkle with parsley and pepper sauce (if desired); serve immediately.
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Enjoy as part of lunch or dinner.
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Photos by Rebecca Swanner