How to Make the Perfect Cast Iron Skillet Shakshuka
Middle Eastern · Easy · 35 min · 4 servings
Eggs are poached directly in a rich, spiced tomato and pepper sauce in a cast iron skillet for this beloved Middle Eastern breakfast dish. It is a one-pan meal that comes together quickly and delivers bold, smoky, and tangy flavors that will satisfy any time of day.
Why this recipe works
This Cast Iron Skillet Shakshuka recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 12g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 28-ounce can crushed tomatoes
- 4 large eggs
- 1 large red bell pepper diced
- 1 medium yellow onion diced
- 2 teaspoons smoked paprika
- 3 cloves garlic minced
Step by step instructions
Step 1: Saute the Vegetables
Heat 2 tablespoons of olive oil in a 12-inch cast iron skillet over medium heat. Add the diced onion and red bell pepper and cook, stirring occasionally, for 6 to 8 minutes until the vegetables are softened and the onion is translucent.
Step 2: Build the Sauce
Add the minced garlic and smoked paprika to the skillet and cook for 1 minute until fragrant. Pour in the crushed tomatoes, season with salt and pepper, and stir to combine everything, then reduce the heat to a simmer.
Step 3: Simmer and Add Eggs
Allow the tomato sauce to simmer for 8 to 10 minutes, stirring occasionally, until it thickens slightly. Use a spoon to create 4 shallow wells in the sauce and carefully crack one egg into each well.
Step 4: Poach the Eggs
Cover the skillet with a lid or aluminum foil and cook for 5 to 7 minutes until the egg whites are fully set but the yolks remain runny. Remove from heat and serve directly from the skillet with crusty bread or warm pita.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- crushed tomatoes → two 14-ounce cans of diced tomatoes blended briefly for a chunkier texture
- smoked paprika → a combination of sweet paprika and a pinch of cayenne for added heat
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking the eggs too long, which results in firm and chalky yolks instead of the desired runny center
- Not simmering the sauce long enough to thicken, which produces a watery sauce that cannot properly support the eggs
Nutrition facts
Per serving: 220 calories, 12g protein, 18g carbs, 11g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →