Cast Iron Skillet Shakshuka
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.
Eggs poached in a spiced tomato pepper sauce cooked entirely in a single cast iron skillet.
Nutrition per serving
Ingredients
sauce
main
vegetables
spice
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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