Red Pepper Shakshuka is a quick one-pot dish that's great for breakfast, lunch or dinner! The North African dish is made up of tomatoes, red peppers, cumin and smoked paprika as a delicious bed for eggs, baked in the sauce.
Shakshuka is a great way to use up vegetables, combined with tomatoes, spices and eggs to make a filling meal.
We might sometimes have them with mushrooms, courgettes or kale, it just depends on what is languishing in the fridge.
In this easy 1-pot North African dish, tomatoes are spiced with cumin, paprika and a little cayenne, with eggs cracked into it and baked. The flavourful tomato sauce just cries out to be mopped up with fresh bread, for a fast and filling dinner.
Enjoy it for breakfast, brunch, lunch or dinner!
You can also make the sauce ahead of time, and then just heat it up, add the eggs and bake to cook the eggs to perfection.
It's easy, filling and lovely with some fresh bread to mop up the juices.
I love a quick one-skillet meal and this is really simple but absolutely bursting with great taste.
what is a shakshuka?
Shakshukas (also known as chakchouka or shakshouka) are a traditional North Africa/Mediterranean/Israel breakfast, though internationally they're also loved at lunch and dinner.
For centuries, it has been popular across North Africa, in areas including Morocco, Algeria and Tunisia.
Shakshouka dates all the way back to the Ottoman Empire! Find out more.
It also gained popularity in the Middle East after being brought to Israel from Tunisia.
Regional variations include scrambled eggs typically used in it in Turkey and poached eggs in Israel.
Some countries add meat, but it's usually a vegetarian dish of eggs in tomato sauce.
- Ideally, don't use cast iron for this recipe as the acidic tomatoes can affect its seasoning.
- This dish makes the most of tomatoes, so use your very best - crushed, fire-roasted and whole or plum all work.
- To make this dish ahead, cook the tomato sauce then leave it until you're ready to eat. Then heat the tomato sauce on the stovetop, crack in the eggs and let them cook right before serving.
- Try adding artichoke hearts. They're a popular addition in some countries.
- Crumbled salty feta cheese it a great addition.
- You could also add mushrooms for a more hearty tomato sauce.
I had this Red Pepper Shakshuka today for brunch with my mum.
We slowed down for a little while; sat down and chatted.
It's far too easy to rush around endlessly.
Rather than grabbing a sandwich and working over lunch, sometimes it's necessary to eat real food, to talk about life, to stare out at the buds beginning to form on the trees.
To just be.
Be nothing in particular, but be ourselves, for ourselves, for a minute.
I love slowing down to enjoy life, and breakfast, sometimes.
vegetarian breakfast recipes
Looking for more tasty vegetarian breakfast recipes? Try these!
get the easy shakshuka recipe
Did you make this shakshuka recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Red Pepper Shakshuka
- 1 tablespoon olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 red pepper chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Small pinch of dried chilli flakes or cayenne
- 2 x 15oz/400g cans of plum tomatoes (or chopped, fire-roasted, crushed, whole - all canned tomatoes will work)
- Salt and pepper to taste
- 4 eggs
- Heat the oil over a low/medium heat in an ovenproof skillet or large frying pan, then add the onions and garlic and cook until softened.
- Add the peppers, sugar and spices and cook for a few more minutes.
- Turn the heat to low and add the tomatoes and their juice, along with the salt and pepper. Crush the tomatoes up a bit with a spoon and simmer for 10 minutes.
- Make four hollows in the tomato sauce and crack an egg into each hole. Cover the pan with a lid and cook for approximately 8minutes or until the eggs are cooked but still runny, or to your liking.