Breakfast / Middle Eastern
Skillet Shakshuka
Eggs poached in a spiced tomato-pepper sauce with vegetarian feta, herbs, and crusty bread for dipping.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Contains milk. Check dairy and cheese product labels.
- Contains egg.
- Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Warm olive oil in a 12-inch skillet over medium heat; cook onion and pepper with a pinch of salt for 5 minutes.
Stir in garlic and tomato paste, cooking 1 minute, then add cumin, paprika, coriander, and chili flakes.
Pour in crushed tomatoes, water, and salt; simmer 10 minutes until thickened.
Make small wells in the sauce and crack eggs into each; cover and cook 5 to 7 minutes until whites set but yolks remain runny. Make wells deep enough for the eggs and keep the sauce at a gentle simmer so the bottoms do not scorch.
Sprinkle vegetarian feta and herbs over the skillet and serve hot with gluten-free crusty bread.
0 of 5 steps complete
A little kitchen know-how
- Crack eggs into a ramekin first to avoid shells in the sauce.
- Finish under the broiler for firmer yolks.
Make it yours & keep it well
Use cooked chickpeas instead of eggs for an egg-free tomato skillet, omitting feta if avoiding dairy.
Storage: Cool promptly in shallow portions and refrigerate covered. Eat within 48 hours or freeze suitable extras promptly. Reheat cooked leftovers only once until steaming hot throughout. If preparing ahead, refrigerate the sauce separately and cook eggs when serving.
For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.
Estimated nutrition per serving
320 kcal · Protein 17 g · Carbohydrates 22 g · Fat 18 g
Approximate figures; brands, portions and substitutions change the result.
Good things to know
Can I add greens?
Yes—stir spinach into the sauce during the last 2 minutes.
How do I reheat leftovers?
Warm gently on the stovetop and crack in fresh eggs—pre-cooked eggs will overcook when reheated.
How do I avoid watery sauce?
Reduce the tomato mixture before adding eggs. Once they are in, vigorous stirring would break them and prevent neat wells.
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