One-Pan Shakshuka

This One-Pan Shakshuka is one of my favorite ways to switch up our usual breakfast routine! It’s warm, comforting, a little spicy, and SO satisfying, especially with plenty of feta cheese and a piece of toasty bread or naan for dipping. I love that it feels like a special brunch recipe, but it’s actually simple enough to make at home any day of the week. Plus, everything comes together in one skillet for minimal cleanup! With veggies, protein, and tons of flavor, it’s a wholesome breakfast, brunch, or even an easy dinner that the entire family can enjoy.

Course Breakfast, Main Course

Cuisine Middle Eastern, North African

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 334kcal

Author Christine McMichael

Equipment

Large Skillet
Potato Masher

Ingredients

1 Tablespoon olive oil
5 large ripe tomatoes
1/2 large onion finely chopped
1 bell pepper finely chopped
2 Tablespoons minced garlic
1/2 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
5 large eggs
1/2 cup crumbled feta cheese or more
Fresh parsley chopped
Toasty bread or naan for serving

Instructions

Heat the oil in a large skillet over medium-high heat.
Add the tomatoes around the outside edges of the skillet, then pour the chopped onions, peppers, and garlic in the center.
Cover and cook for 10-12 minutes.
Remove the cover and using a pair of tongs, pinch the tomato skins and pull them off. Discard the skins.
Add in the seasoning: cumin, coriander, paprika, oregano, red pepper flakes, salt, and pepper.
Use a potato masher to mash the tomatoes until fairly smooth and mix with the seasoning.
Bring the tomato sauce back to a simmer, then crack the eggs directly into skillet, spacing them out.
Cover again and cook for another 5-7 minutes.
Remove from heat and top with crumbled feta and chopped parsley.
Serve with a piece of toasty bread or naan and enjoy!

Video

Nutrition