Spicy North African Shakshouka with Roasted Peppers
Shakshouka
Eggs poached in a spiced tomato and pepper sauce—bright, comforting, and easy to share.
Nutrition (per serving)
Shakshouka is a joyful, homey dish that originated in North Africa and has become a breakfast and brunch favorite worldwide. Eggs are gently poached in a spiced tomato and roasted pepper sauce until the whites are set and the yolks are luxuriously runny—each spoonful is bright, smoky, and a little spicy.
This version leans on roasted red pepper and smoked paprika for depth, finishes with crumbly feta and fresh herbs, and comes together in one skillet. It’s the kind of recipe I love to make when friends drop by—simplicity that tastes like care.
Ingredients
- Extra-virgin olive oil:2 tbsp
- Yellow onion:1 pieces
- Red bell pepper:1 pieces
- Garlic cloves, minced:3 pieces
- Ground cumin:1 tsp
- Sweet paprika:1 tsp
- Smoked paprika:1/2 tsp
- Cayenne pepper (optional):1/4 tsp
- Tomato paste:2 tbsp
- Crushed tomatoes (canned):28 oz
- Granulated sugar:1 tsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Large eggs:6 pieces
- Crumbled feta cheese:2 oz
- Fresh parsley, chopped:1/4 cup
- Fresh cilantro, chopped:2 tbsp
- Lemon wedges, for serving:1 pieces
- Crusty bread, for serving:8 pieces
Instructions
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Heat a 10- to 12-inch skillet over medium heat and add the olive oil.
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Thinly slice the onion and dice the red bell pepper. Add both to the skillet and cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes.
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Add the minced garlic, cumin, sweet paprika, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.
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Stir in the tomato paste and cook 1 minute. Pour in the crushed tomatoes and add the sugar, salt, and black pepper; bring to a gentle simmer.
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Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning.
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Using the back of a spoon, make six shallow wells in the sauce. Crack one egg into each well, spacing them evenly.
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Cover the skillet and cook until egg whites are set but yolks are still runny, 6–10 minutes depending on desired doneness.
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Remove from heat, sprinkle crumbled feta, chopped parsley and cilantro over the top, and squeeze a little lemon over the dish.
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Serve straight from the skillet with crusty bread for dipping. Encourage everyone to break the yolks and scoop up the saucy goodness.
Tips & Notes
- For deeper flavor, roast the bell pepper under a broiler until charred, peel, and chop before adding to the pan.
- Control the heat by adding cayenne gradually—you can always serve hot sauce on the side for spice lovers.
- If you prefer firmer yolks, cook covered a little longer; for runny yolks, check frequently after 6 minutes.
