Shakshuka Recipe | Joyful Healthy Eats

This tomato based shakshuka with sweet peppers, tender onions, and garlic is an easy one-skillet recipe for brunch. Runny eggs nestled into each bite topped with queso fresco, and crunchy green onions, it’s the perfect way to feed a crowd.

Why You’ll Love This Recipe

If you love hosting brunch but don’t want to spend all morning in the kitchen, this smokey shakshuka goes from stove to oven to table in just 30 minutes.

• Little clean-up. It’s all cooked and baked in the same skillet for a quick clean-up afterwards.
• Great for brunch. Double or triple the recipe and pop everything into the oven at the same time for an effortless meal.
• Easy meal prep. Make the veggie mixture in advance so all you have to do is crack the eggs and bake the next morning.
• Tex-Mex fusion. Sweet poblanos and creamy queso fresco add yummy Tex-Mex flavors to this North African recipe.

What Is Shakshuka?

Shakshuka is a traditional North African and Middle Eastern breakfast dish. It’s basically sunny side-up eggs baked over a chunky tomato-bell pepper sauce. Spices like cumin, paprika, oregano, and red pepper flakes can be used for more depth and flavor. Once it’s out of the oven, it’s topped with fresh herbs like parsley or basil, plus crumbled feta or spicy Harissa chili paste.

Recipe Ingredients

Fresh and crunchy toppings balance out the veggie mixture’s natural smokey sweetness. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Grape seed oil – Feel free to use olive, corn, vegetable, or canola oil.
• Poblano pepper – You can use fresh or frozen (thawed).
• Bell peppers – I love red and yellow ones, but add your favorite.
• Sweet onion – Yellow and white onions are good swaps.
• Garlic – Fresh garlic and garlic paste are best.
• Smoked paprika – Sweet and spicy paprika work too.
• Ground cumin – Skip it if you’re not a fan of its smokiness.
• Fire roasted tomatoes – They can be whole tomatoes if you crush them with the spatula. Regular roasted tomatoes are okay as well.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Eggs – Make sure they’re at room temperature so they cook quickly.

Garnish Ideas

• Queso fresco – Crumbled cotija cheese is a great swap.
• Fresh cilantro – Leave it out if you’re not a fan.
• Green onion – Go for chives if that’s what you’ve got on hand.
• Sliced avocado – You can also add a dollop of my Guacamole instead.
• Jalapeños – Feel free to use fresh or canned ones.
• Lime wedges – Lemons work too.

How To Make Shakshuka

Simmering the garlicky veggies allows the flavors and spices to make friends in the skillet. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 375F. Add oil to a cast-iron skillet over medium-high heat. It can also be a stainless steel pan but always grab the handle with an oven mitt or a dry kitchen towel to prevent burns.

• Sautée the veggies. Mix in the onions and cook for 3 minutes, or until softened. Add the garlic, poblanos, and bell peppers. Sautée for 5-6 minutes, or until tender. Mix in the paprika, cumin, salt, and pepper. Add the tomatoes, stir well, and simmer for 5 minutes.
• Add the eggs. Carefully crack the eggs over the tomato mixture. It’s important not to break any yolks. Sprinkle with salt and pepper.
• Bake it. Transfer the uncovered skillet to the oven for 7-10 minutes, or until the eggs are set. Remove it from the heat.
• Serve. Garnish with cilantro, queso fresco, and green onions. Serve and enjoy!

Recipe Tips & Variations

Take your taste buds on a culinary journey by adding tangy feta, crispy bacon, or salty olives to this easy shakshuka recipe.

• Make wells. Use the spatula to create small wells in the skillet so you can crack the eggs there. This way they’ll be nestled in the sauce and cook more evenly. It also makes serving easier.
• Prep ahead. Cook the veggie mixture as usual and store it in the fridge overnight. Crack the eggs into the skillet the next morning and bake away for a quick breakfast.
• Use leftovers. Adding baby bell peppers, cherry tomatoes, and Anaheim peppers (instead of poblanos) is a great way to reduce food waste.
• More veggies. Mixing in 1-2 cups of sautéed mushrooms, Garlic Spinach, chopped Air Fryer Green Beans, or sweet corn will make it heartier and more flavorful.
• Make it Tex-Mex. Stir 1/2 cup black beans and 1/4 cup crumbled bacon into the mixture. Sprinkle with 1/2 cup shredded cheddar or Monterey Jack about 2 minutes before you pull the shakshuka out of the oven for some melty goodness.
• Go Mediterranean. Top the shakshuka with 1/2 cup crumbled feta or goat cheese. 1/4 cup finely chopped parsley also adds lovely herbiness. Finally, don’t forget 2-3 tablespoons of sliced black or Kalamata olives (pitted).
• More protein. Mix 2-3 cups shredded Grilled Whole Chicken, rotisserie chicken, turkey, ground beef, or pork into the tomato mixture for a heartier bite.
• Individual portions. Line the cavities in a muffin tray with bacon slices. Bake at 350F for 15-20 minutes or until crispy to make bacon cups. Pour in enough veggie mixture until 3/4s full. Crack an egg in each one. Bake as usual and serve.

Serving Suggestions

This vegetarian shakshuka with fresh toppings is a hearty dish on its own with sliced baguettes for dipping. I also love serving it with Breakfast Potatoes, Sweet Potato Hash, and bacon. Other brunch bites to pair it with include my Breakfast Enchiladas and Croissant Casserole with Sausage. If you want more breakfast egg ideas, go for my Bacon & Egg Burrito, Breakfast Bruschetta, and Egg White Breakfast Sandwich.

Proper Storage

Shakshuka is best the day it’s made but you can store the leftovers for later.

• Fridge: Place it in an airtight container for up to 4 days. Reduce clean-up by tightly covering the skillet with foil if you want.
• To reheat it: Microwave it in 20-second increments until warm. You can also heat it in a pan (covered) over medium heat for 8-10 minutes. For larger portions, use the oven at 300F for 20-25 minutes.

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