Shakshuka with Tomatoes and Peppers – Simple Recipe for the Perfect Brunch

Every summer, my mom used to cook what we simply called “summer tomato and pepper stew”, a rustic, easy recipe made with fresh vegetables straight from the garden: juicy tomatoes, bell peppers, and onions. Many years later, I would discover that this childhood dish bears a striking resemblance to shakshuka, the famous recipe featuring eggs poached in a rich tomato and pepper sauce.

Back then, I knew nothing about traditional shakshuka or its origins. For us, it was simply the ultimate summer comfort food; it came together fast, vanished from the plates even faster, and carried a flavor you do not easily forget.

Today, shakshuka has become one of my absolute favorite recipes for breakfast or brunch, especially on weekends when we have time to enjoy a lazy morning. While it is a quick, one-pan breakfast, it is the kind of dish that deserves to be savored slowly, alongside a thick slice of freshly toasted sourdough bread. 😉

Why you will love this skillet shakshuka:

1. It is a one-pan meal, which means fewer dishes to wash at the end! 😁
2. Simple, budget-friendly ingredients – you likely already have all the pantry staples in your kitchen.
3. A hearty, high-protein breakfast: It is naturally filling, packed with protein from the eggs and loaded with healthy vegetables.
4. Super versatile: It is perfect in the summer with fresh garden tomatoes, but just as delicious in the winter using a high-quality can of diced tomatoes.

What you’ll need for this shakshuka recipe:

1. Tomatoes: Vine-ripened, juicy garden tomatoes make all the difference between a good shakshuka and an excellent one. When they are out of season, a high-quality can of diced tomatoes in tomato juice works perfectly.
2. Bell Peppers: Sweet pointed peppers (Capia) or red bell peppers add a subtle sweetness and give the sauce a vibrant, deep color.
3. Onion and Garlic: The essential aromatic base that builds the foundation of the dish.
4. Eggs: Fresh, preferably free-range or organic, to ensure a rich, creamy, and brightly colored yolk.
5. Essential Shakshuka Spices: Ground cumin (the signature flavor), sweet or smoked paprika, salt, black pepper, and chili flakes adjusted to your preferred heat level.
6. Olive Oil: High-quality olive oil to sauté the vegetables and beautifully bloom the spices.
7. For Serving (Optional but highly recommended): Crumbled feta cheese, finely chopped fresh parsley or cilantro, and sliced avocado.

Pro-Tips for the Best Homemade Shakshuka

If you want your dish to turn out exactly like the one at your favorite brunch spot, keep these chef secrets in mind:

1. Let the sauce simmer long enough: The true secret to an incredible shakshuka is patience. The tomato and pepper sauce needs to cook over low heat until it reduces, thickens, and intensifies in flavor. Rushing this step will leave you with a watery, bland sauce.
2. How to cut the tomato acidity without sugar: If your tomatoes end up being too acidic, there is a pro-chef hack that beats adding sugar every single time: baking soda. Stir a tiny pinch of baking soda directly into the simmering sauce. It will instantly foam up a little bit – that is a good sign! It means the baking soda is chemically neutralizing the acid without artificially sweetening your food or changing its flavor profile. (I first saw this clever trick on professional cooking shows and can confidently say after testing it that it works like a charm. 😉)
3. My personal secret for perfect eggs: While the traditional recipe cooks the eggs directly inside the simmering sauce, I prefer to use poached eggs added right at the very end. This method gives me 100% control over the texture every single time: a perfectly set white and a rich, runny, velvety yolk.
4. Choosing the right pan: Even though cast iron is heavily recommended for making shakshuka, you should actually avoid using a traditional, unseasoned, or non-enameled cast iron skillet. Tomatoes are highly acidic and can break down your pan’s protective layer of seasoning, giving your food a harsh metallic taste. To completely avoid this risk, stick to a stainless steel pan or an enameled cast iron skillet. (A little behind-the-scenes secret: I am using a regular cast iron skillet in the blog photos purely for aesthetic reasons because it looks stunning on camera! In reality, I always cook this recipe in a stainless steel pan).

Every single time I cook shakshuka, it instantly brings me back to the comforting tomato and pepper stew my mom used to make during the summer. Maybe that is exactly why it is one of those recipes I keep coming back to time and time again: simple, comforting, and packed with both rich flavors and beautiful memories.

Shakshuka with Tomatoes and Peppers – Simple Recipe for the Perfect Brunch

Recipe by Loredana Arion

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories per serving

450

kcal

An easy shakshuka recipe featuring poached eggs in a rich tomato and pepper sauce, perfect for a savory weekend brunch. Made entirely as a one-pan meal in about 30 minutes, this dish is hearty, nutritious, and packed with incredible flavor.

Ingredients

• 500 g tomatoes (approx. 6 medium-sized tomatoes)

• 1 medium onion

• 1 garlic clove

• 1/2 pointed pepper (Capia) or red bell pepper

• 2 tbsp olive oil

• 1/2 tsp ground cumin

• 1 tsp sweet paprika

• Salt, black pepper, and chili flakes to taste

• 100 g feta cheese

• 1 avocado

• Fresh parsley or oregano (for garnish)

Directions

• Finely chop the onion and garlic, and cut the pepper into medium-sized strips or cubes. If using fresh tomatoes, peel and dice them.
• Heat the olive oil in a deep skillet (stainless steel or enameled cast iron) over medium heat. Add the onion and garlic, and cook until softened and translucent. Add the spices (cumin, paprika, and chili flakes) and stir everything for 15–20 seconds to release their aromas.
• Pour the tomatoes and chopped pepper into the skillet. Reduce the heat to low, cover with a lid, and let the sauce simmer for at least 20 minutes. If the sauce gets too thick, you can add 2–3 tablespoons of water. Towards the end, add a pinch of baking soda to neutralize the acidity of the tomatoes.
• While the sauce reduces and turns creamy, prepare the poached eggs in a separate small pot of boiling water with salt and a splash of vinegar. Cook for 3 minutes so the yolk stays soft, then gently remove them onto a paper towel to absorb any excess water. (If you prefer to cook the eggs directly in the sauce, make 4 wells using a spoon, crack the eggs into them, and cover the skillet with a lid. Leave on the heat for 5–8 minutes.)
• Once the sauce is thick and ready, turn off the heat. Carefully place the poached eggs directly into the hot sauce. Sprinkle the crumbled feta cheese, avocado pieces, and chopped parsley on top. Serve immediately alongside warm bread or pita.