Easy Breakfast Shakshuka

Name: Easy Breakfast Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 item red bell pepper (diced); 1 item sweet onion (thinly sliced); 42 g unsalted butter; 3 cloves garlic (finely chopped); item kosher salt & black pepper (to taste); 2 g ground cumin; 2 g sweet paprika; item chili flakes (small sprinkle; optional); 425 g crushed tomatoes; 4 item large eggs; item cilantro (for garnish); 30 g feta cheese (crumbled); item bread (for serving; optional)

A rich, cozy skillet of simmered tomatoes, peppers, and warm spices, finished with gently baked eggs, creamy feta, and fresh cilantro. A hearty, vibrant breakfast you can make in under 20 minutes.

breakfast shakshuka with baked eggs, feta, and cilantro in cast iron skillet

Prep Time : 10 min

Cook Time : 20 min

Servings : 1

Prep Time :

10 min

Cook Time :

20 min

Servings :

Ingredients

Shakshuka

• 1 red bell pepper, diced

• 1 sweet onion, thinly sliced

• 2 Tbsp (42 g) unsalted butter

• 3 cloves garlic, finely chopped

• Kosher salt & black pepper, to taste

• 1 tsp (2 g) ground cumin

• 1 tsp (2 g) sweet paprika — this one on Amazon

• 1 tsp (2 g) sweet paprika

• A small sprinkle of chili flakes (optional, for extra heat)

• 1 can (15 oz / 425 g) crushed tomatoes

• 4 large eggs

• Cilantro, for garnish

• 30 g feta cheese, crumbled — this one on Amazon

• Your favorite bread, for serving (optional — not included in nutrition)

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Directions

Sauté the Vegetables
Melt the butter in a large saucepan or skillet over medium heat. Add the bell pepper and onions first and cook until they begin to soften. Stir in the garlic and continue cooking for another minute. Season with salt and pepper.
Bloom the Spices
Push the vegetables slightly to one side of the pan and add the cumin, sweet paprika, and a small pinch of chili flakes directly onto the hot surface (dry-toast them for 20–30 seconds). Mix back into the vegetables once fragrant.
Build & Reduce the Tomato Base
Pour in the crushed tomatoes and stir to combine. Let the mixture simmer for 5–7 minutes, stirring occasionally, until it slightly thickens and the flavors deepen.
Add the Eggs
Use the back of a spoon to form four shallow wells. Spoon a little hot sauce into each well to warm it, then gently nestle an egg into each spot.
Bake
Transfer the skillet to a preheated 375°F (190°C) oven and bake for 8–12 minutes, depending on how runny or set you prefer the yolks.
Finish & Serve
Remove from the oven, crumble feta on top, and finish with fresh cilantro. Serve immediately — optionally with toasted bread for dipping.

*Notes :

Pull the shakshuka earlier if you prefer runny yolks — check at 7 minutes.
For a richer base, add 1–2 Tbsp tomato paste while sautéing the spices.
Want it spicier? Add harissa, extra chili flakes, or a drizzle of chili oil before serving.
A cast-iron skillet works best for even heating and oven transfer.

Nutrition Facts

( per serving )

Calories

~420 kcal

Protein

23 g

Fat

28 g

Carbs

23 g

Calories

~420 kcal

Protein

23 g

Fat

28 g

Carbs

23 g

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