The Mediterranean Shakshouka Skillet is a vibrant, flavorful dish that brings the essence of Mediterranean cuisine to your breakfast table in just 40 minutes. Serving four, this recipe is a harmonious blend of simplicity and depth, combining staple ingredients to create a meal that’s both nourishing and deeply satisfying.
Beginning with a base of sautéed onions, red bell peppers, and garlic in olive oil, this dish builds its foundation on the sweetness of the vegetables as they soften and meld together. The addition of chopped tomatoes enriches the skillet with a juicy, tangy backdrop, while the spices—ground cumin, paprika, and salt—introduce warmth and a subtle smokiness that’s characteristic of Mediterranean cooking. A finely chopped hot Chile pepper adds a customizable level of heat, allowing you to tailor the dish to your preferred spice level.
The magic of this dish lies in the eggs, which are gently cracked into indentations made in the tomato mixture. Covered and cooked to perfection, the eggs poach in the flavorful base, resulting in a delicate consistency that contrasts beautifully with the rich, spicy sauce. The result is a stunning one-skillet meal that is as visually appealing as it is delicious.
Ideal for any meal of the day, the Mediterranean Shakshouka Skillet is a testament to the power of simple ingredients coming together to create a dish that’s both comforting and exotic. It’s perfect for those seeking to add variety to their meal repertoire or to bring a taste of the Mediterranean into their kitchen.
- 3 tablespoons olive oil
- 1⅓ cups chopped, onions
- 1 cup thinly sliced, red bell pepper
- 2 cloves garlic, minced, or to taste
- 2½ cups chopped, tomatoes
- 1 teaspoon ground, cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 hot Chile, pepper , seeded and finely chopped, or to taste
- 4 eggs
- Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
- Combine the tomatoes, cumin, paprika, salt, and Chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Simmer uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.