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Shakshouka: Spicy Tomato and Egg Skillet with Feta or Mozzarella Recipe

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4.1 from 250 reviews

Shakshouka is a flavorful and hearty Middle Eastern dish featuring eggs poached in a spicy tomato and pepper sauce. This easy-to-make recipe combines sautéed onions, garlic, bell pepper, jalapeño, and ripe tomatoes simmered with aromatic spices, topped with eggs cooked to perfection, and optionally finished with creamy cheeses. Perfect for breakfast, brunch, or any light meal served with pita or toasted bread.

  • Total Time: 30 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • ½ onion, peeled and diced
  • 1 clove garlic, minced
  • ½ bell pepper, diced
  • 1 jalapeño, diced
  • 2 cups ripe tomato, diced
  • 2 tablespoons tomato paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder or paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2-3 tablespoons cilantro, minced
  • 5-6 large eggs

Optional Toppings

  • Mozzarella cheese
  • Feta cheese
  • Cream cheese

Instructions

  1. Sauté vegetables: Heat a large heavy-duty skillet over medium-high heat. Add the olive oil and diced onions, sautéing for 2-3 minutes until the onions soften. Then add minced garlic, diced bell pepper, and jalapeño, cooking for another 2-3 minutes until fragrant and slightly softened.
  2. Add tomatoes and spices: Stir in the diced tomatoes, tomato paste, cumin, coriander, chili powder or paprika, salt, and black pepper. Allow the mixture to simmer over medium heat for 4-5 minutes, stirring occasionally until it starts to reduce. Add 2-3 tablespoons of water if the sauce is too thick to loosen it slightly. Mix in the minced cilantro.
  3. Add and cook eggs: Crack the eggs directly over the tomato mixture in the skillet. If desired, sprinkle mozzarella, feta, or cream cheese on top. Cover the pan with a lid, reduce heat to low, and let simmer for about 5 minutes or until the eggs reach your preferred level of doneness.
  4. Garnish and serve: Garnish shakshouka with extra chopped parsley or cilantro and a sprinkle of red pepper flakes if desired. Serve hot with pita bread or toasted baguette slices for dipping.

Notes

  • You can adjust the spice level by varying the amount of jalapeño or chili powder used.
  • Use fresh, ripe tomatoes for the best flavor; canned tomatoes work well too in a pinch.
  • If you prefer your eggs more well-done, cover and cook for a few extra minutes.
  • For a dairy-free option, skip the cheese toppings or use vegan cheese alternatives.
  • Shakshouka is best served immediately but leftovers can be refrigerated and gently reheated.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast or Brunch
  • Method: Stovetop
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/shakshouka-spicy-tomato-and-egg-skillet-with-feta-or-mozzarella-recipe/