Skillet Shakshuka
Eggs poached in a spiced tomato-pepper stew, finished under the broiler with feta and fresh herbs — the North African one-pan breakfast that eats like dinner.
- Cook temp
- 375°F
- 191°C · preheat
- Total time
- 35 min
- 10 prep · 25 cook · 3 rest
- Rest
- 3 min
- Before slicing
SHAKSHUKA | healthy breakfast recipe (or anytime of day recipe) · Downshiftology
Lisa Bryan demonstrates simmering spiced bell peppers and tomatoes in a skillet, cracking eggs into sauce wells, and cooking until whites set.
- Target //Cook at Medium sauté, broiler finish for 25 mins.
- Doneness //Cook until visual doneness cue is met. Rest 3 mins before slicing.
- Golden Rule //Make the tomato base a day ahead and refrigerate. Reheat in the skillet, crack eggs, and finish — 10 minutes of morning work for a wow-level breakfast. This is the shortcut nobody publishes.
- Family Tweak //Skip the cayenne and Aleppo pepper. Serve the yolk portion mashed with the sauce onto buttered toast rather than as a whole poached egg — texture is friendlier for young mouths.
Ingredients
- 6 Large Eggs
- 28 ozWhole Peeled Tomatoes, one can, crushed by hand
- 1 largeRed Bell Pepper, diced
- 1 mediumYellow Onion, diced
- 4 clovesFresh Garlic, minced
- 1 tbspTomato Paste
- 2 tspGround Cumin
- 1 tspSmoked Paprika
- 1 tspSweet Paprika
- 1/4 tspCayenne, to taste
- 2 tbspOlive Oil
- 1 tspKosher Salt
- 1/2 cupFeta Cheese, crumbled from block
- 3 tbspFresh Cilantro, chopped
- 1 tspAleppo Pepper, or red pepper flakes
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Not included: Whole Peeled Tomatoes, Sweet Paprika, Cayenne, Feta Cheese, Aleppo Pepper — no confident product match, so you'll need to add them yourself.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Sauté 1 onion + 1 bell pepper 6 min; add 4 garlic, 2 tsp cumin, 1 tsp paprika, cayenne.
- 2
Pour in 28 oz crushed tomatoes; simmer 12 min until reduced by 1/3.
- 3
Make 6 wells; crack an egg into each. Cover 5 min for medium-set yolks.
- 4
Broil 90 sec to set the whites; scatter 1/2 cup feta, cilantro, and Aleppo pepper.
Step by step
Tap a step to cross it offSauté the Pepper-Onion Base
6 minHeat 2 tbsp olive oil in a 12-inch oven-safe skillet over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper. Cook 6 minutes, stirring, until softened but not browned.
WhyCast-iron gives you the best broiler finish, but stainless works. Do not use a non-stick skillet — the broiler at the end will damage the coating.
Bloom the Spices
1 minAdd 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp sweet paprika, and 1/4 tsp cayenne (or to taste). Cook 45 seconds, stirring constantly, until fragrant and slightly darkened.
WhyGround spices go in AFTER the onions and peppers have some moisture in the pan — dry hot cast iron burns spices in 20 seconds. The onions are your safety net.
Add and Reduce the Tomatoes
12 minPour in 28 oz whole peeled tomatoes with their juice. Crush tomatoes into the sauce with a wooden spoon. Stir in 1 tbsp tomato paste and 1 tsp kosher salt. Simmer uncovered for 12 minutes until the sauce reduces by about 1/3.
WhyWhole peeled tomatoes crushed by hand give better texture than pre-crushed — you get chunks and sauce, not a uniform paste. Cento or San Marzano are the two brands worth buying.
Make Wells and Crack Eggs
Turn heat to low. Use the back of a large spoon to make 6 evenly-spaced wells in the sauce. Crack one large egg directly into each well. Season each yolk with a pinch of salt and pepper.
WhyCrack each egg into a small bowl first if you're nervous — one bad egg with a broken yolk ruins the whole pan. Once you've done this twice, crack directly.
Cover to Set the Whites
5 minCover the skillet with a lid or foil. Simmer over low heat for 5 minutes for medium yolks with set whites (add 2 minutes for firm yolks).
Why5 minutes covered is the sweet spot for jammy yolks. Peek at 4 minutes — the whites should be losing their translucent look. Cover fights the broiler you're about to use.
Broil, Top, and Serve
2 minUncover the skillet. Set an oven rack 6 inches below the broiler element and heat broiler on high. Broil the skillet 90 seconds to finish setting the top of the whites. Scatter 1/2 cup crumbled feta, 3 tbsp chopped cilantro, and 1 tsp Aleppo pepper (or red pepper flakes) across the top. Serve with warm pita.
WhyThe broiler finish is what gives the top of the eggs that restaurant-style glaze. Watch through the oven window — 90 seconds and out, or you overcook the yolks.
- Dad pro tip
- Make the tomato base a day ahead and refrigerate. Reheat in the skillet, crack eggs, and finish — 10 minutes of morning work for a wow-level breakfast. This is the shortcut nobody publishes.
- Kid & toddler adjustment
- Skip the cayenne and Aleppo pepper. Serve the yolk portion mashed with the sauce onto buttered toast rather than as a whole poached egg — texture is friendlier for young mouths.
- Serve with
- Warm pita, naan, or crusty bread for dipping · Sliced avocado or a small salad · Cold plain yogurt on the side
- Reheating
- Best eaten right away — reheating cooked yolks turns them chalky. Save leftover sauce alone, then crack fresh eggs into the reheated sauce the next morning.
- Calories
- 285
- Protein
- 16 g
- Carbs
- 18 g
- Fat
- 18 g
Nutrition source: USDA FoodData Central #748967 (eggs) and #170457 (canned tomatoes). Cook-time basis: Tested in a 12-inch cast-iron skillet with 28 oz whole peeled tomatoes crushed by hand, red bell pepper, onion, 2 tsp cumin, 1 tsp smoked paprika, and 6 large eggs cracked into the simmering sauce.
Frequently Asked Questions
Can I make this vegan?
Skip the eggs and feta, and use extra vegetables (chickpeas, eggplant, or spinach folded in at the simmer stage). Different dish, same flavors.
Green shakshuka instead of red?
Swap the tomatoes for 3 cups sautéed leafy greens (spinach, kale, chard) with 1/2 cup broth. Same egg-poaching technique.
How do you reheat leftover skillet shakshuka without ruining the texture?
Best eaten right away — reheating cooked yolks turns them chalky. Save leftover sauce alone, then crack fresh eggs into the reheated sauce the next morning.
How do I adapt this meal for picky kids or toddlers?
Skip the cayenne and Aleppo pepper. Serve the yolk portion mashed with the sauce onto buttered toast rather than as a whole poached egg — texture is friendlier for young mouths.
What are the best side dishes to serve with this?
Recommended sides include Warm pita, naan, or crusty bread for dipping, Sliced avocado or a small salad, Cold plain yogurt on the side.