Red Pepper & Tomato Shakshuka – A Cozy, One-Pan Egg Dish

Shakshuka is the kind of meal that makes you feel taken care of. It’s hearty without being heavy, bright with tomatoes and peppers, and just the right amount of spicy. Eggs poach gently in a rich, peppery sauce until the whites are set and the yolks are still soft and golden.

This version highlights sweet red peppers alongside ripe tomatoes for a balanced, comforting flavor. It’s perfect for breakfast, brunch, or even a quick weeknight dinner with crusty bread.

Red Pepper & Tomato Shakshuka - A Cozy, One-Pan Egg Dish

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 large red bell peppers, thinly sliced
• 3 cloves garlic, thinly sliced or minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4–1/2 teaspoon red pepper flakes or Aleppo pepper (to taste)
• 1/2 teaspoon ground coriander (optional but lovely)
• 1 can (28 oz/800 g) crushed tomatoes, or 4 cups chopped ripe tomatoes
• 1 teaspoon sugar or honey (only if your tomatoes are very acidic)
• Salt and freshly ground black pepper, to taste
• 6 large eggs
• 1/3 cup crumbled feta or goat cheese (optional)
• 1/4 cup chopped fresh cilantro, parsley, or a mix
• Warm crusty bread, pita, or flatbread, for serving

Instructions

 

• Preheat and prep. Set a large, wide skillet (10–12 inches) over medium heat. Add the olive oil. Slice the onion, peppers, and garlic so they’re ready to go.
• Soften the vegetables. Add onion and red peppers with a pinch of salt. Cook, stirring occasionally, until very soft and lightly caramelized, 10–12 minutes. Don’t rush this step—soft peppers are key.
• Bloom the spices. Stir in garlic, cumin, paprika, red pepper flakes, and coriander. Cook 45–60 seconds, until fragrant. If the pan looks dry, add a splash more oil.
• Add tomatoes and simmer. Pour in crushed tomatoes. Season with 1/2 teaspoon salt and a few grinds of pepper. If using very acidic tomatoes, stir in a teaspoon of sugar or honey. Simmer uncovered, stirring now and then, for 8–12 minutes, until thick and gently bubbling.
• Adjust the sauce. Taste and adjust salt, pepper, and heat. The sauce should be well-seasoned and slightly thick so it cradles the eggs.
• Create wells for the eggs. Use a spoon to make 6 small depressions in the sauce. Crack an egg into each well. Sprinkle a little salt and pepper over the eggs.
• Cook the eggs. Reduce heat to low. Cover the skillet and cook 5–8 minutes, until whites are set and yolks are still runny. For firmer yolks, cook 1–2 minutes longer. If you don’t have a lid, loosely tent with foil.
• Finish and garnish. Remove from heat. Sprinkle with feta and fresh herbs. Drizzle a tiny bit of olive oil on top for shine and richness.
• Serve. Spoon into shallow bowls and serve with warm bread for scooping. Eat immediately while the yolks are soft.

Why This Recipe Works

This shakshuka builds flavor in layers. Slowly sautéed onions and red peppers turn sweet and jammy, creating a sturdy base. Spices bloom in the oil—especially cumin, paprika, and a touch of chili—so the sauce tastes deep and aromatic rather than flat. Crushed tomatoes simmer down until thick, which helps the eggs poach evenly instead of spreading out. Finishing with fresh herbs and tangy feta brightens everything right before serving.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• 2 large red bell peppers, thinly sliced
• 3 cloves garlic, thinly sliced or minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/4–1/2 teaspoon red pepper flakes or Aleppo pepper (to taste)
• 1/2 teaspoon ground coriander (optional but lovely)
• 1 can (28 oz/800 g) crushed tomatoes, or 4 cups chopped ripe tomatoes
• 1 teaspoon sugar or honey (only if your tomatoes are very acidic)
• Salt and freshly ground black pepper, to taste
• 6 large eggs
• 1/3 cup crumbled feta or goat cheese (optional)
• 1/4 cup chopped fresh cilantro, parsley, or a mix
• Warm crusty bread, pita, or flatbread, for serving

Step-by-Step Instructions

1. Preheat and prep. Set a large, wide skillet (10–12 inches) over medium heat.

   Add the olive oil. Slice the onion, peppers, and garlic so they’re ready to go.

2. Soften the vegetables. Add onion and red peppers with a pinch of salt. Cook, stirring occasionally, until very soft and lightly caramelized, 10–12 minutes.

   Don’t rush this step—soft peppers are key.

3. Bloom the spices. Stir in garlic, cumin, paprika, red pepper flakes, and coriander. Cook 45–60 seconds, until fragrant. If the pan looks dry, add a splash more oil.
4. Add tomatoes and simmer. Pour in crushed tomatoes.

   Season with 1/2 teaspoon salt and a few grinds of pepper. If using very acidic tomatoes, stir in a teaspoon of sugar or honey. Simmer uncovered, stirring now and then, for 8–12 minutes, until thick and gently bubbling.

5. Adjust the sauce. Taste and adjust salt, pepper, and heat.

   The sauce should be well-seasoned and slightly thick so it cradles the eggs.

6. Create wells for the eggs. Use a spoon to make 6 small depressions in the sauce. Crack an egg into each well. Sprinkle a little salt and pepper over the eggs.
7. Cook the eggs. Reduce heat to low.

   Cover the skillet and cook 5–8 minutes, until whites are set and yolks are still runny. For firmer yolks, cook 1–2 minutes longer. If you don’t have a lid, loosely tent with foil.

8. Finish and garnish. Remove from heat.

   Sprinkle with feta and fresh herbs. Drizzle a tiny bit of olive oil on top for shine and richness.

9. Serve. Spoon into shallow bowls and serve with warm bread for scooping. Eat immediately while the yolks are soft.

Storage Instructions

Shakshuka is best eaten fresh, but the sauce holds up well. Store the sauce without eggs in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

Reheat the sauce gently on the stovetop until simmering, then crack in fresh eggs and cook as directed. If you must store leftovers with eggs, keep them in the fridge for up to 24 hours and reheat gently, knowing the yolks will firm up.

Benefits of This Recipe

• One-pan convenience: Minimal cleanup and quick cooking make it weeknight-friendly.
• Balanced nutrition: Protein from eggs, fiber from vegetables, and healthy fats from olive oil.
• Customizable heat: Adjust the spice level to suit everyone at the table.
• Great any time of day: Works for breakfast, brunch, or dinner.
• Budget-friendly: Uses pantry staples and seasonal produce.

What Not to Do

• Don’t rush the peppers and onions. If they’re undercooked, the sauce will taste sharp instead of sweet and rounded.
• Don’t add eggs to a watery sauce. Thin sauce spreads, and the eggs won’t poach properly. Reduce until thick and spoonable.
• Don’t overcook the eggs. Pull the pan when the whites set but the yolks still jiggle slightly.
• Don’t forget to taste for seasoning. A pinch more salt, a dash of acid, or a touch of heat can transform the final dish.
• Don’t crowd a tiny pan. Use a wide skillet so the eggs have space and cook evenly.

Variations You Can Try

• Green shakshuka: Swap tomatoes for sautéed spinach, kale, and zucchini.

  Add herbs and a splash of cream.

• Smoky version: Use smoked paprika and add roasted red peppers or fire-roasted tomatoes.
• Chickpea boost: Stir in a can of drained chickpeas for extra protein and texture.
• Cheese swap: Try goat cheese, labneh, or grated halloumi instead of feta.
• Harissa kick: Stir 1–2 teaspoons of harissa into the sauce for heat and complexity.
• Spiced lamb: Brown a small amount of ground lamb with the onions and peppers, seasoned with cumin and coriander.
• Herb-forward: Finish with lots of chopped mint, parsley, and dill plus a squeeze of lemon.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 4 cups of chopped ripe tomatoes. You may need to cook a bit longer to reduce the liquid.

If they’re very acidic, add a small pinch of sugar to balance the sauce.

How do I keep the eggs from overcooking?

Cook on low heat with a lid, and start checking at 5 minutes. Pull the pan as soon as the whites are set and the yolks still wobble slightly. Residual heat will finish them.

Is shakshuka spicy?

It’s mildly spicy by default.

Adjust the red pepper flakes to taste, or use Aleppo pepper for a gentler, fruity heat. For no spice, simply omit it.

What’s the best pan to use?

A wide, heavy skillet (10–12 inches) works best—cast iron or enameled cast iron holds heat well and cooks the eggs evenly. Make sure it has a lid or use foil to cover.

Can I make it dairy-free?

Absolutely.

Skip the feta and finish with extra herbs and a drizzle of good olive oil. The dish is naturally dairy-free without the cheese.

How can I meal prep this?

Cook the sauce in advance and refrigerate. When ready to eat, reheat to a simmer and add eggs.

This gives you fresh, perfectly cooked eggs without compromising texture.

What should I serve with shakshuka?

Warm bread, pita, or flatbread for dipping is classic. You can also add a simple salad, labneh or yogurt on the side, and olives for a fuller spread.

Can I bake the eggs instead of cooking on the stove?

Yes. After the sauce is ready, crack in the eggs and bake at 375°F (190°C) for 7–10 minutes, until the whites set.

Keep a close eye to preserve runny yolks.

In Conclusion

This Red Pepper & Tomato Shakshuka is simple, comforting, and endlessly adaptable. With a few pantry spices and fresh vegetables, you get a richly flavored sauce that turns eggs into a full meal. Make it your own with herbs, cheese, or a touch of heat, and serve with warm bread for the perfect finish.

It’s the kind of recipe you’ll reach for again and again—any time of day.