Easy Shakshouka is a one-pan meal made with sautéed veggies, warm spices, poached eggs and plenty of cheese. This clasic Middle Eastern dish is packed with flavor and makes the perfect vegetarian breakfast or brunch that's ready in less than 30 minutes!
For topping: mozzarella, feta, or cream cheese (optional)
Instructions
Heat a large heavy-duty skillet over medium-high heat. Add the oil and onions and sauté for 2-3 minutes or until onion is softened. Add the garlic, bell pepper, and jalapeño, sauté for 2-3 minutes then add the tomatoes, tomato paste, and spices.
Allow mixture to simmer over medium heat for 4-5 minutes until it starts to reduce. Stir in 2-3 tablespoons water to loosen the mixture then stir in the cilantro and crack in the eggs. Top with mozzarella cheese, feta, or cream cheese if desired.
Cover the pan with a lid and reduce the heat to low. Simmer for 5 minutes or until the eggs are cooked through to desired doneness.
Garnish with chopped parsley or cilantro and red pepper flakes, if desired. Serve with pita or toasted baguette.
Notes
To store leftovers: Transfer to an airtight container and store in the fridge for up to 3-4 days.
To reheat: Gently rewarm on the stove over medium heat until it’s warmed through.