Shakshuka Skillet (Poached Eggs in Tomato Sauce)

This Shakshuka is hearty, meaty and so generous for a brunch. You will love the medley of tomato, spices and beef in these Mexican-style Shakshuka.

My normal breakfast is a rushed affair that consists, on most weekdays, of an Avocado toast. But on weekends, I love to make something extra special that I can enjoy out in my patio with my husband. This is a fantastic brunch/breakfast skillet recipe that requires minimal effort and can easily serve up to 4 people. It's meaty, it's hearty and really delicious. And I think I don't need to convince you that eggs dropped in anything is heavenly.

Where did Shakshuka come from?

Shakshuka is a popular dish in the Middle East and North African cuisine and is thought to have originated in Tunisia. The word Shakshuka translates to "a mixture" or “shaken” in Tunisian dialect. It is a staple dish in Tunisian, Libyan, Algerian, and Moroccan cuisines, usually prepared in a cast iron pan and served with bread to soak up the flavorful sauce.

Why you should make Shakshuka for Breakfast or Brunch

1. Protein Boost: The Shakshuka sauce is rich and packed with protein from the beef and eggs to give you a boost of energy to start your day. The tomatoes and peppers provide plenty of vitamins and antioxidants. Plus, this recipe is naturally gluten-free and low-carb, making it suitable for various dietary preferences.
2. Delicious and Flavorful: Shakshuka is a flavorful dish made with a rich tomato and pepper sauce infused with spices like cumin, paprika, and cayenne pepper. It's a burst of savory and slightly spicy flavors.
3. Customizable: Shakshuka is incredibly versatile and can be customized to suit your taste preferences. You can add you favorite protein, extra vegetables like mushrooms, or bell peppers for added nutrition and flavor. You can also adjust the level of spiciness to your liking.
4. Stunning Presentation: Shakshuka not only tastes delicious but also looks stunning!

How to Make this Shakshuka Skillet?

Ingredients:

• Garlic: Adds aroma and depth to the dish
• Onion: Provides a sweet and savory base flavor
• Ground Beef: Adds protein and texture
• Paprika: Adds color and smoky flavor
• Cayenne Pepper: Provides a spicy kick
• Cumin Powder: Deepens the flavor profile
• Salt: Balances the flavors
• Diced Tomatoes: Provides a tangy tomato base
• Dried Oregano and Bay leaves: A little herby oomph
• Eggs: Adds richness and texture

Preparation:

1. Heat oil in a cast iron skillet (or regular skillet) over medium heat.
2. Add chopped garlic to the skillet and sauté until fragrant.
3. Stir in the chopped onion and cook until softened, about 3-4 minutes.
4. Add the ground beef to the skillet and cook until browned.
5. Sprinkle paprika, cayenne pepper, and cumin powder over the beef, and stir to combine.
6. Pour in the diced tomatoes, add dried Mexican oregano and bay leaves, and stir well. Let the sauce simmer for 10 minutes over medium heat with the skillet covered.
7. Using a spoon, make four pockets in the sauce and crack one egg into each pocket.
8. Transfer the skillet to the oven preheated to 350°F.
9. Bake the skillet for 5 minutes, or until the egg whites are set but the yolks are still soft.
10. Optional but recommended, sprinkle cheddar cheese over the top of the skillet during the last minute of baking.
11. Serve the shakshuka hot.

Watch how to make Shakshuka

Breakfast Shakshuka Skillet with Poached Eggs

Izzah Khan

This Breakfast Shakshuka skillet is perfect for brunch. It's packed with nutritious ingredients, absolutely delicious and endlessly customizable

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings 4 people

Ingredients

  

• 2 garlic cloves chopped
• ½ onion chopped
• ½ lb beef mince/ground
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon cumin powder
• ½ teaspoon salt more to taste
• 2 15 oz cans diced tomatoes
• 1 teaspoon oregano
• 2 bay leaves
• 4 large eggs
• cheddar cheese optional

Instructions

 

• Heat oil in a cast iron skillet (or regular skillet).
• Sautee garlic until fragrant.
• Add onion and sautee until soft about 3-4 minutes.
• Next, add in the beef and cook until it turns brown.
• Mix in the paprika, cayenne, and cumin powder.
• Tip in the tomatoes, oregano and bay leaves and let the sauce simmer for 10 minutes over medium heat covered.
• Make four wells in the sauce and crack in your eggs to poach them in the luscious sauce.
• Now transfer the skillet into the oven preheated at 350 degrees F.
• Bake the skillet for 5 minutes or until the egg whites are completely set but the yolk is still soft.
• Scoop out an egg with sauce in a soft or crisp taco and enjoy!