Easy Simple Shakshuka Recipe for Breakfast

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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.

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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.

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Substitutions & Variations:

Add feta cheese on top! Add feta cheese on top! Mix in some artichoke hearts for extra veggie flavor. Mix in some artichoke hearts for extra veggie flavor. A dollop of yogurt or labneh on top to make a tangy and creamy version. A dollop of yogurt or labneh on top to make a tangy and creamy version. Serve with grains such as quinoa, brown rice, or farro. Serve with grains such as quinoa, brown rice, or farro. Take me to the recipe!

Some Additional Tips!

Using fresh ingredients from the grocery store or farmer’s market greatly impacts the flavor of the dish. 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. 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. Take me to the recipe!

Here's some More Savory Breakfast Recipes to try!

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