A skillet situation with heavy brunch energy.

The next time you host brunch, this is how you change the tone entirely. What could be a casual, eggs-and-toast situation turns into something richer, more intentional, and honestly way better. Shakshuka is a one-pan situation where eggs melt into a deeply savory tomato and pepper sauce, spiced just enough to wake everything up. It’s rich, a little jammy, and made to be eaten straight from the skillet with toast in hand.

Serves: 2–3
Time: 35 minutes
Difficulty: Easy
Best for: Slow mornings, brunch at home, breakfast-for-dinner nights

THE BRIEF

Ingredients

For the base

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

Spices

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili flakes (optional, but recommended)

• Salt + black pepper, to taste

Eggs + Finish

• 4–5 eggs

• 2 green onions, sliced

• Small handful fresh herbs (dill + parsley), finely chopped

• Olive oil for finishing

• Toasted bread (sourdough or any sturdy slice)

Directions

1. Build the base
   Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes.

2. Add peppers + garlic
   Stir in the diced red pepper and cook another 4–5 minutes until softened. Add garlic and cook for 1 minute until fragrant.

3. Bloom the spices
   Add paprika, cumin, chili flakes, garlic & onion powder, salt, and pepper. Stir and let everything toast together for about 30–60 seconds.

4. Simmer the sauce
   Pour in the crushed tomatoes. Stir well and bring to a simmer. Let cook for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.

5. Add the eggs
   Make small wells in the sauce and crack the eggs directly into them. Reduce heat to low.

6. Cook to your liking
   Cover the skillet and cook until the egg whites are set but yolks remain soft, about 5–7 minutes.

7. Finish + serve
   Remove from heat. Top with green onions, fresh herbs, and a drizzle of olive oil. Serve immediately with toasted bread.

Notes

• The sauce should be thick and scoopable, not watery. Let it reduce properly before adding eggs.

• If your tomatoes taste flat, add a pinch of sugar or a squeeze of lemon to balance.

• You can crack the eggs closer together for a more dramatic, pull-apart effect when serving.

• Don’t overcook the eggs. The yolk is the sauce extension.

• Toast is not optional. It’s part of the infrastructure.

BON APPÉTIT!