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This shakshuka is hands-down one of the easiest ways to make a breakfast (or dinner!) feel special.

Tender eggs poached in a rich, spiced tomato and bell pepper sauce, finished with creamy avocado and salty feta—it’s bright, cozy, and totally satisfying.

Perfect with warm, crusty bread for scooping up every last bit of sauce, it’s the kind of meal you’ll want to make again and again.

For the Shakshuka Sauce

• Extra-Virgin Olive Oil – for sautéing the vegetables and building flavor.
• Yellow Onion – adds a natural sweetness and depth to the sauce.
• Red Bell Pepper – gives the sauce a vibrant color and subtle sweetness.
• Sea Salt – enhances all the flavors; add more to taste.
• Black Pepper – freshly ground for a little kick.
• Garlic – minced, for a fragrant, savory base.
• Smoked Paprika – brings a warm, smoky flavor to the sauce.
• Ground Cumin – adds earthiness and depth.
• Cayenne Pepper (optional) – for a gentle heat, if you like it spicy.
• Crushed Tomatoes – the base of the rich, thick sauce.
• Harissa Paste – adds spice and complexity; adjust to taste.

For the Shakshuka Eggs

• Fresh Spinach – chopped and stirred in for color and nutrition.
• Large Eggs – poached in the sauce to absorb all the flavors.
• Feta Cheese – crumbled on top for a salty, creamy finish.
• Fresh Parsley – chopped, for a fresh, herby note.
• Avocado – sliced, for creaminess and balance.
• Microgreens (optional) – for garnish and extra freshness.

To Serve

• Toasted Bread or Pita – for scooping up the sauce and runny yolks.

Easy Yummy Skillet Shakshuka with Eggs

This vibrant one-pan meal features eggs gently cooked in a savory tomato and bell pepper sauce infused with warm spices. It’s hearty enough for dinner but just as fitting for breakfast or brunch. Pair it with toasted bread or pita for dipping into the rich sauce and soft yolks.

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Course: Brunch, Main Course

Cuisine: North African / Middle Eastern

Keyword: Easy Yummy Skillet Shakshuka with Eggs

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, stemmed, seeded, and diced
• ¼ teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 3 garlic cloves, minced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Pinch cayenne pepper, optional
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons harissa paste*
• 1 cup fresh spinach, chopped
• 3 to 5 large eggs
• ⅓ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• 1 avocado, sliced
• Microgreens, for garnish, optional
• Toasted bread, for serving

Instructions

1. Place a 12-inch stainless steel or enamel-coated cast-iron skillet with a lid over medium heat and warm the olive oil. Add the onion, red bell pepper, salt, and a few twists of black pepper. Cook, stirring occasionally, for 6 to 8 minutes, until the onion becomes soft and translucent.
2. Lower the heat to medium-low. Stir in the garlic, smoked paprika, cumin, and cayenne if using. Cook briefly, about 30 seconds, until fragrant. Pour in the crushed tomatoes and add the harissa paste. Let the sauce simmer for 15 minutes, stirring occasionally, until it thickens.
3. Mix in the spinach and cook until just wilted. Using the back of a spoon, create 3 to 5 shallow wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5 to 8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.
4. Taste and adjust seasoning with additional salt and pepper if needed. Finish by topping with feta, parsley, avocado slices, and microgreens if desired. Serve immediately with toasted bread for scooping.

 

Notes

If you prefer less heat, choose a mild harissa. For a spicier dish, use a hot harissa paste.

 

Nutrition
Calories: 290 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 21 g | Saturated Fat: 5 g | Cholesterol: 215 mg | Sodium: 740 mg | Potassium: 750 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 3500 IU | Vitamin C: 60 mg | Calcium: 140 mg | Iron: 3 mg

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1. Can I make the sauce ahead of time?
   Yes! The tomato and bell pepper sauce can be made a day in advance and stored in the fridge. When you’re ready to eat, just reheat it, stir in the spinach, and add the eggs right before serving.
2. What pan works best for shakshuka?
   A 12-inch skillet with a lid is perfect. Stainless steel or enameled cast iron heats evenly and helps the eggs cook gently without drying out.
3. How do I know when the eggs are cooked?
   Cook until the whites are set but the yolks are still soft, usually 5–8 minutes covered. If you prefer firmer yolks, just leave them in a minute or two longer.
4. My sauce is too thin—what can I do?
   No problem! Simmer the sauce a few extra minutes uncovered. This helps it thicken and concentrates the flavors without changing the taste.
5. Will the eggs break when I add them?
   Not if you’re careful! Make shallow wells in the sauce with a spoon and crack each egg into a small bowl first, then gently slide it into the sauce.

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