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Smoky Skillet Shakshuka

This rustic shakshuka is cooked entirely in a cast-iron skillet, where the vegetables and tomatoes develop smoky, caramelized edges, creating a rich, flavorful sauce. Eggs are gently poached directly in the sauce, resulting in tender whites and runny yolks. The dish boasts a hearty, textured appearance with bubbling sauce and slightly charred edges for a truly comforting breakfast or brunch centerpiece.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern, North African
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil good-quality extra virgin
  • 1 large yellow onion diced
  • 2 red bell peppers bell peppers chopped
  • 3 cloves garlic minced
  • 400 g crushed tomatoes preferably ripe or fire-roasted
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 4 eggs fresh, room temperature
  • to taste Salt and pepper
  • fresh cilantro or parsley herbs chopped, for garnish
  • crumbled feta cheese optional, for topping

Equipment

  • Cast-iron skillet
  • Wooden spoon
  • Small bowl
  • Lid or plate

Method
 

  1. Heat your cast-iron skillet over medium heat and add the olive oil, listening for a gentle shimmer and slight crackle.
  2. Add the diced onion and chopped bell peppers to the skillet. Cook for about 8 minutes, stirring occasionally until they soften and develop some charred spots, filling the air with a sweet, smoky aroma.
  3. Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant, ensuring the garlic doesn’t brown too fast to keep that nutty, smoky aroma.
  4. Pour in the crushed tomatoes and stir to combine everything. Let the sauce simmer uncovered for 10–12 minutes, allowing it to thicken and develop a smoky, caramelized scent around the edges.
  5. Season the sauce with salt and pepper to taste, then create four small wells in the sauce using the back of a spoon, spacing them evenly apart.
  6. Gently crack each egg into a small bowl first to avoid shells, then carefully slide them into the wells. Cover the skillet with a lid or plate.
  7. Cook for about 3–4 minutes for runny yolks or 4–5 minutes for firmer yolks, until the whites are set and the eggs have a slight jiggle. You’ll hear a gentle crackle as the whites firm up, and the sauce will bubble around the eggs.
  8. Remove the skillet from heat and sprinkle chopped cilantro or parsley over the top. Add crumbled feta cheese if desired for extra salty creaminess.
  9. Let the shakshuka rest for a minute to let flavors meld, then serve directly from the skillet with warm, crusty bread for dipping and scooping.