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Landscape photo of one-skillet shakshuka with avocado, jalapeños, cilantro, and queso fresco on top.

Easy Shakshuka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Stove + Oven
  • Cuisine: Tex-Mex

Description

This saucy, one-skillet shakshuka recipe with poblanos, bell peppers, and onions in a smokey tomato sauce is perfect for brunch.


Ingredients

Scale
  • 2 tablespoons grape seed oil
  • 1 poblano pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup diced sweet onion
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 (14 oz) cans of diced fire roasted tomatoes
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup crumbled queso fresco
  • 1/4 cup diced fresh cilantro
  • 1/4 cup diced green onion

Instructions

  1. Preheat oven to 375°F.
  2. Heat 10″ cast iron skillet to medium-high heat, add grapeseed oil.
  3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
  4. Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.
  5. Then add the diced tomatoes. Simmer for about 5 minutes.
  6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
  7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco and green onion.
  8. Serve!


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 216
  • Sugar: 7 g
  • Sodium: 389 mg
  • Fat: 13 g
  • Saturated Fat: 4 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 11 g
  • Cholesterol: 199 mg