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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.