Easy One-Pot Shakshouka Recipe

This healthy homemade Shakshouka features fresh veggies and poached eggs in a spicy Mexican-inspired tomato sauce. It’s a super flavorful meal that makes a great breakfast, lunch or dinner for the whole family!

For another easy one-pot dish that’s sure to leave you licking your lips, check out my Mexican Quinoa Casserole.

Table of Contents

• This Spicy Egg Skillet Breakfast is Divine!
• What Exactly is Shakshouka?
• Recipe Ingredients
• How to Make Shakshouka
• Helpful Tips & Tricks
• Serving Suggestions
• How to Store and Reheat Leftover Shakshouka
• Get the Recipe

This Spicy Egg Skillet Breakfast is Divine!

This protein-packed meal brings a fusion of mouthwatering flavors to your table. It’s full of spicy roasted tomatoes, sweet red & yellow bell peppers, tangy queso fresco and more! Topped with poached eggs and garnished with sliced avocado and jalapeño, you couldn’t possibly pack more yumminess into a single skillet.

While it’s most commonly served as a breakfast, shakshouka also works wonders as a hearty lunch or dinner. You can count on this 30-minute recipe any time you need a nutritious meal in a pinch. With only 206 calories per serving, it’s vegetarian-friendly and gluten-free!

What Exactly is Shakshouka?

Shakshouka (pronounced shuck-shoe-ka) is a popular dish in the Middle East that consists of poached eggs in a simple tomato-pepper sauce. It originated in Northern Africa and was influenced by Jewish cooking practices, so it’s safe to say that it’s a multicultural meal. My recipe incorporates some classic Tex-Mex flavors to make it even more irresistible!

Recipe Ingredients

Let’s go over what you’ll need to make this one-pan shakshouka come to life. Here’s our ingredient lineup:

• Grapeseed Oil: To cook the veggies.
• Diced Peppers: I like using a poblano pepper, a red bell pepper and a yellow bell pepper.
• Diced Sweet Onion
• Minced Garlic Cloves
• Smoked Paprika: For a touch of spice.
• Ground Cumin
• Diced Fire-Roasted Tomatoes: You’ll need two 14-oz cans.
• Salt & Pepper: Added to taste.
• Eggs
• Crumbled Queso Fresco
• Fresh Cilantro & Green Onion: Diced, for the garnish.
• Additional Garnishes (Optional): I like to add sliced avocado, jalapeño and a couple of lime wedges for a tasty finishing touch.

How to Make Shakshouka

This dish starts cooking on the stove before it’s finished off in the oven. The simmering process allows the sauce ingredients to mingle and intensify!

1. Preheat Oven: Preheat the oven to 375°F.
2. Heat Pan & Add Oil: Heat a 10-inch cast iron skillet to medium-high heat, then add the grapeseed oil.
3. Cook Onion: Add the diced onion to the pan. Cook gently until the onions are soft, about 3 minutes.
4. Add Garlic & Peppers: Add the garlic, poblano pepper, red pepper and yellow pepper. Cook until the peppers are tender, about 5-6 minutes
5. Add Spices: Add in the smoked paprika, cumin, salt and pepper. Stir to combine.
6. Add Diced Tomatoes: Add the diced tomatoes and simmer for about 5 minutes.
7. Add Eggs: Gently crack the eggs over the sauce in different spots around the skillet. Season each egg with salt and pepper to taste.
8. Transfer to Oven: Immediately transfer your skillet to the oven and bake it uncovered until the eggs are just set. This will take about 7-10 minutes.
9. Garnish & Serve: Add your desired garnishes and enjoy!

Helpful Tips & Tricks

I have a few small pieces of advice that will help you make the ultimate shakshouka. Follow them for guaranteed success!

• Make Space for the Eggs: Before you crack your eggs over the sauce, I recommend making small “holes” to crack them into. This helps them stay in one spot and allows you to plan out where each one will go.
• Transfer the Skillet to the Oven Quickly: Don’t waste any time when you’re moving your skillet from the stove to the oven – you don’t want to let your shakshouka lose too much heat. Leave the pan on the stove until the egg whites are just barely set. If you wait much longer, you could end up with hard yolks.

Serving Suggestions

Feel free to serve this entree with any of your favorite side dishes. You really can’t go wrong! Here are some of my personal favorite pairing ideas:

• Serve with Bread: Fresh bread is often served alongside shakshouka and dipped into that tasty tomato sauce. You could pair it with a toasted baguette or take things a step further and make this Charred Corn Caprese Flatbread!
• Pair with Rice: My easy Cilantro Lime Rice perfectly compliments the Mexican flavors in this shakshouka. It’s easy to make with a handful of healthy ingredients!
• Serve with Cucumber Salad: I love to balance out the spiciness of this dish with a cool and creamy Cucumber Salad. My fail-proof recipe is done in just 30 minutes!
• Pair with Potatoes: Planning a big family brunch? You have to try serving your shakshouka with these Easy Homemade Breakfast Potatoes!

How to Store and Reheat Leftover Shakshouka

If you have leftover shakshouka, store it in an airtight container in the fridge after it has cooled completely. It will last for up to 1 week. Reheat it on the stove over low heat until it’s warmed through, adding an extra splash of oil or water if necessary to re-hydrate it.

Easy One-Pot Shakshouka Recipe

★★★★★ 4.9 from 8 reviews

• Author: Krista
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 1x
• Category: Breakfast
• Method: Oven
• Cuisine: Mexican

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Description

This healthy homemade Shakshouka features fresh veggies and poached eggs in a spicy Mexican-inspired tomato sauce. It’s a super flavorful meal that makes a great breakfast, lunch or dinner for the whole family!

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Ingredients

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• 1/3 cup crumbled queso fresco
• 1/4 cup diced fresh cilantro
• 1/4 cup diced green onion
• optional garnishes: sliced avocado. sliced jalapeño, lime wedges

Instructions

1. Preheat oven to 375°F.
2. Heat 10″ cast iron skillet to medium-high heat, add grapeseed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco and green onion.
8. Serve!

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Notes

Once cooled, leftovers can be stored in an airtight container in the fridge for up to 1 week. Reheat on the stove over low heat until warmed through, adding an extra splash of oil or water if necessary.

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Nutrition

• Serving Size: 1 cup of shakshouka + egg
• Calories: 206
• Sugar: 5 g
• Sodium: 394 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Carbohydrates: 14 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 193 mg

Keywords: skillet breakfast, baked eggs, breakfast ideas with eggs

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