Shakshuka Breakfast Skillet

Eggs are gently poached directly in a bubbling, richly spiced tomato and bell pepper sauce until the whites set and the yolks stay soft. Finished with crumbled feta and fresh herbs, this North African and Middle Eastern classic is served straight from the skillet with warm bread for dipping.

By YumYum Editorial · Breakfast & Brunch

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• to taste Salt and black pepper, to taste
• 6 large eggs
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro or parsley
• to taste Crusty bread or warm pita, for serving

Instructions

1. Heat the olive oil in a large, wide skillet over medium heat and sauté the onion and bell peppers until softened, about 8 minutes.
2. Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne, and cook for 1 minute until fragrant.
3. Stir in the tomato paste, then add the crushed tomatoes, salt, and pepper.
4. Simmer the sauce uncovered for 12-15 minutes, stirring occasionally, until it thickens slightly.
5. Use a spoon to create six small wells in the sauce and crack an egg into each well.
6. Cover the skillet and cook over low heat for 6-8 minutes, until the egg whites are set but the yolks remain runny.
7. Remove from heat and scatter crumbled feta and fresh herbs over the top.
8. Serve immediately straight from the skillet with crusty bread or warm pita for scooping.