North African · Breakfast & brunch

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: North African
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, diced; 1 red bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon cayenne; 1 can (28 ounces) whole peeled tomatoes, crushed by hand; 3/4 teaspoon kosher salt; 6 large eggs; 1/3 cup crumbled feta, optional; 1/4 cup chopped parsley or cilantro; Warm flatbread, for serving

Eggs gently poached in a concentrated tomato, sweet pepper, cumin, and paprika sauce.

About 50 minTotal

About 50 minActive

$Cost

EasyDifficulty

Makes 4 servings

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

2 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne
1 can (28 ounces) whole peeled tomatoes, crushed by hand
3/4 teaspoon kosher salt
6 large eggs
1/3 cup crumbled feta, optional
1/4 cup chopped parsley or cilantro
Warm flatbread, for serving

Instructions

Heat oil in a over medium. Cook onion and bell pepper with a pinch of salt until very soft and lightly browned, 10 to 12 minutes.
Add garlic, cumin, paprika, and cayenne; stir until fragrant, 30 seconds. Add tomatoes and remaining salt.
Simmer uncovered until thick enough that a spoon drawn through leaves a path for several seconds, 12 to 15 minutes. Taste before adding eggs.
Make six shallow wells and crack in eggs. Cover and cook over low heat until whites are just set but yolks remain soft, 5 to 8 minutes.
Remove from heat promptly, scatter with optional feta and herbs, and serve in shallow bowls with flatbread.

The MaghrebNorth Africa

From the table

About this recipe

Shakshuka belongs to the cooking traditions of the Maghreb—the North African region that includes Tunisia, Libya, Algeria, and Morocco. Its exact birthplace is debated, which is why it is more honest to place the dish in the region than to hand it to one modern border. What holds the family together is the pan: vegetables and spices cooked into a concentrated sauce, then eggs set directly in it.

North African Jewish communities helped carry shakshuka into Israel, where it became an everyday café and home dish as well as a link to the food of Libya and Tunisia. Kwilt's version stays close to that practical form: cumin, paprika, pepper, and tomato cooked until thick enough to hold the eggs, with bread nearby for the sauce and soft yolks. It works at breakfast, but there is nothing especially morning-only about it.

Sources

Dinner does not stop at the recipe