Cast Iron Shakshuka
North African–Middle Eastern eggs poached in spicy tomato-pepper sauce, finished in cast iron—brunch-for-dinner favorite across USA kitchens. Simmer sauce until thick, then cook eggs until whites are set (yolks as soft or firm as you like); serve bubbling hot.
đź›’Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne or chili flakes (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to balance acidity)
- 6 large eggs
- 1/4 cup crumbled feta (optional)
- Chopped cilantro or parsley
- Warm pita or crusty bread for serving
🔧Kitchen Tools Needed
- Cast-iron skillet with lid
- Wooden spoon
- Measuring spoons
đź“ťInstructions
- 1
Heat oil in a 10–12-inch cast-iron skillet over medium. Sauté onion and bell pepper 6–8 minutes until soft. Add garlic, cumin, paprika, and cayenne; cook 1 minute.
- 2
Stir in crushed tomatoes, salt, pepper, and sugar. Simmer uncovered 10–12 minutes until thickened and bubbling (sauce should be steaming hot throughout).
- 3
Make 6 wells with a spoon. Crack an egg into each well. Cover and cook 5–8 minutes until whites are fully set and yolks reach preferred doneness (for fully cooked yolks, cook longer until firm).
- 4
Remove from heat. Top with feta and herbs. Serve immediately with bread.
- 5
Refrigerate leftovers within 2 hours up to 2 days; reheat sauce gently and cook new eggs, or reheat fully until steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 280
🏷️Recipe Tags
âť“Frequently Asked Questions
Make it spicier?
Add harissa paste or extra cayenne with the spices.
Can I add meat?
Brown lamb or spicy sausage first, then proceed with onions—cook sausage to 160°F.
Eggs overcooked?
Pull when whites just set; residual heat finishes them. Uncover sooner for runnier yolks.
Food safety?
Sauce must be boiling hot before adding eggs; cook whites fully set. Leftovers chilled within 2 hours; reheat to steaming/165°F. Use pasteurized eggs if serving soft yolks to high-risk guests.
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