Skillet Shakshuka with Spiced Tomato-Pepper Sauce

Why You’ll Love This Recipe

• One-pan comfort: a silky, spiced tomato-pepper sauce and gently baked eggs in a single skillet.
• Balanced flavor: smoky paprika, warm cumin, and a touch of heat pair perfectly with cool, tangy feta.
• Weeknight fast: pantry-friendly and on the table in about 45 minutes.
• Made for bread-dipping: every bite scoops up saucy tomatoes, jammy yolk, and creamy cheese.

Grocery List

• Produce: 1 medium yellow onion, 1 large red bell pepper, 3–4 garlic cloves, 1 bunch cilantro
• Dairy: Feta cheese (about 4 oz)
• Pantry: Extra-virgin olive oil, tomato paste, 1 (28-oz) can whole peeled tomatoes, ground cumin, smoked paprika, ground coriander, red pepper flakes, harissa paste (optional), kosher salt, black pepper, sugar (optional), crusty bread

Full Ingredients

Tomato-Pepper Sauce

• 2 tablespoons extra-virgin olive oil, plus more for finishing
• 1 medium yellow onion, small dice (about 1 cup)
• 1 large red bell pepper, small dice (about 1¼ cups)
• 3–4 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1½ teaspoons smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon red pepper flakes (or to taste)
• 1–2 teaspoons harissa paste (optional, for extra heat and depth)
• 1 (28-ounce) can whole peeled tomatoes, crushed by hand
• ¼ cup water
• ½ teaspoon granulated sugar (optional, to balance acidity)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper

Eggs and Finishes

• 6 large eggs
• 4 ounces feta cheese, crumbled (about ¾ cup)
• ½ cup loosely packed fresh cilantro leaves and tender stems
• Red pepper flakes, for serving (optional)

For Serving

• Crusty bread (baguette or sourdough), warmed and sliced

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 375°F (190°C) with a rack in the center. Have a 12-inch oven-safe skillet (cast-iron is ideal) ready. Dice the onion and red pepper, slice the garlic, and crush the canned tomatoes by hand in a bowl. Measure the spices and crumble the feta so everything is ready to go.

Step 2: Soften the vegetables

Warm 2 tablespoons olive oil in the skillet over medium heat. Add the onion and red pepper with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and lightly golden around the edges, about 6–8 minutes.

Step 3: Bloom spices and tomato paste

Push the vegetables to the edges of the pan. Add the tomato paste to the center and cook, stirring, until it darkens slightly, 1–2 minutes. Stir in the garlic, cumin, smoked paprika, coriander, and red pepper flakes and cook 30–60 seconds until fragrant. If using, stir in the harissa.

Step 4: Build and simmer the sauce

Pour in the crushed tomatoes and ¼ cup water. Add the sugar (if using), 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a lively simmer, then reduce heat to medium-low. Cook, stirring occasionally, until the sauce is thick and glossy and the flavors have melded, 10–12 minutes. Taste and adjust seasoning; you want a well-seasoned, spoonable sauce.

Step 5: Add the eggs and bake

Use the back of a spoon to make 6 small wells in the sauce. Crack one egg into a small cup, then slide it into a well; repeat with remaining eggs. Transfer the skillet to the oven and bake until the whites are set but the yolks are still jammy, 7–10 minutes. Start checking at 7 minutes; they continue to set off-heat.

Step 6: Finish and serve with warm bread

Remove the skillet from the oven. Scatter the crumbled feta and cilantro over the top and finish with a light drizzle of olive oil and a pinch of red pepper flakes if you like heat. Warm the bread in the oven for the last few minutes of the eggs baking, then slice. Let the shakshuka rest 2 minutes and serve hot, scooping sauce and eggs onto plates with plenty of bread for dipping.

Pro Tips

• Use a 12-inch oven-safe skillet; a smaller pan will crowd the eggs. If using a 10-inch skillet, cook only 4–5 eggs or extend the baking time slightly.
• Cook the tomato paste until it darkens; this deepens flavor and removes any tinny edge.
• For runny yolks, pull the pan when the whites are just set and the yolks still wobble; they’ll firm up a touch as they rest.
• If the sauce reduces too quickly, add a splash of water to keep it saucy for dipping.
• Feta is salty; taste before adding more salt at the end.

Variations

• Chickpea shakshuka: Stir in 1 (15-oz) can drained chickpeas with the tomatoes for extra protein and texture.
• Spicy merguez or lamb: Brown 8 oz crumbled merguez or ground lamb first, then proceed with the recipe, draining excess fat if needed.
• Greens boost: Fold in 4 cups baby spinach or chopped kale during the last 2 minutes of simmering before adding the eggs.

Storage & Make-Ahead

Make the sauce up to 3 days ahead; cool, cover, and refrigerate (or freeze up to 2 months). Reheat to a gentle simmer, then add and bake the eggs just before serving. Leftover shakshuka (with eggs) keeps 1 day in the fridge; reheat gently on the stovetop over low heat until warmed through. Bread is best fresh; re-crisp slices in a 350°F (175°C) oven for 5–8 minutes.

Nutrition (per serving)

Approximate (without bread): 320 calories; 20 g fat (7 g saturated); 13 g carbohydrates; 2 g fiber; 6 g sugars; 17 g protein; 880 mg sodium.