Easy Simple Shakshuka Recipe for Breakfast


Heat olive oil in a cast iron skillet. Add the onions and peppers. Cook, stirring occasionally until the vegetables have softened.

Add garlic, spices, a pinch of salt, and pepper. Stir and cook for 1 more minute.

Add the tomatoes and stir. Cover and let simmer on low heat. Taste and adjust the seasoning to your liking.

Make wells  in the tomato mixture for each egg and gently crack an egg into each one. Cover the skillet, and cook until the egg whites are set and the egg yolks are still runny.

You can add more black pepper or crushed red pepper if you like. Serve with sliced bread and chopped parsley.

Some Additional Tips!

Using fresh ingredients from the grocery store or farmer’s market greatly impacts the flavor of the dish.

Shakshuka is all about perfectly cooked eggs, so make sure to keep an eye on them while cooking. Remove the skillet from the heat as soon as the egg whites are set, but the yolks are still runny.