Here’s a simple one-pan skillet dish that’s easy to make and perfect for weekend brunches! Smokey, spicy, and hearty, the shakshuka is a healthy eggs and peppers based dish with eggs. Some recipes call for an oven to cook the eggs in the final stages, but that would then require a cast iron pan. For this recipe, I simply covered the pan while cooking the eggs, and that works just as fine!
Pictured here is a portion for 1, but the recipe I’ll give will be a portion for about 3 people, or 1 hungry husband and not so hungry wife. (Yes, he had his separate large portion to start first so that I could take my time snapping pictures)
Feeds 3 people / 1 hungry husband and a not so hungry wife
- 2 tbsp olive oil
- 1 large onion
- 1 red bell pepper
- 1 carrot (optional)
- 4 garlic cloves
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 2 cans of 400g chopped tomatoes
- 6 large eggs
- fresh and dried parsley
- Toast / Bread
- If you’re lazy like me and can’t be bothered to chop and dice, the food processor is your best friend. I used this for the onion, bell pepper, carrot and garlic cloves
- Start by sautéeing the onion and olive oil in pan for 2-3 minutes, adding on the chopped red bell pepper and diced carrots next. Cook until softened.
- Add the minced garlic and cook for another 2 minutes, before adding the chopped tomatoes.
- As the tomatoes are simmering, add all your spices and let it cook for about 10 minutes, stirring occasionally.
- Make 6 wells on the sauce, and crack an egg directly on top of each well. Cover the pan with a lid and let it cook for 5-7 minutes depending on how cooked you’d like your eggs
- Remove the pan from the heating element and sprinkle chopped fresh parsley and dried parsley.
- Serve warm with toast!
Easy peasy with very basic ingredients, this recipe is pretty simple to make! Variations of Shakshuka also includes feta cheese, sliced sausages and ham, or even spinach. Enjoy!