This Skillet Shakshuka Is All You Need For Breakfast

best shakshuka recipe

Emily Abrams

Walk into any  Mediterranean or Israeli restaurant and there’s a good chance you’ll find shakshuka on the menu. Every restaurant does it a little differently, but regardless of the technique, it’s always amazing. You need to be a fan of poached eggs and tomatoes, but who isn’t? And the best part about shakshuka is that it can be made at home with your leftovers. You can use any kind of tomato-based stew or sauce for shakshuka. The sauce is basically just a vehicle for the poached eggs. As long as you have an oven-proof skillet, a couple of eggs and a sauce or stew on your hands, you can make this tasty breakfast dish in no time.


best shakshuka recipe

Emily Abrams


  • 1 eggplant, cubed
  • 2 cloves of garlic, minced
  • 1 can of crushed tomatoes
  • 1 yellow onion, chopped
  • 1 teaspoon of red pepper flakes
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
  • 1/2 teaspoon of nutmeg
  • 1 teaspoon of curry powder
  • 4 eggs
  • 2 slices of your favorite bread


Preheat the oven to 375 degrees Fahrenheit. Set a medium-sized sautĂ© pan over medium-low heat. Once the pan feels hot, add in a little olive oil. Toss in the onion and cook it until it’s translucent. Then, in the same pan, add in the garlic and the cubed eggplant. SautĂ© until the eggplant becomes tender, which should take about 10 minutes.

Transfer the eggplant and onion mixture into a saucepan with the tomatoes, red pepper flakes, curry powder and nutmeg. Drizzle in a tablespoon of olive oil, sprinkle in some salt and grind a few cracks of black pepper. Let the sauce simmer for 30 minutes until the flavors start to come together.

Pour the sauce into a cast iron skillet until it’s about halfway up the sides. Crack the eggs on top while making sure to leave a little room in between each egg. Slide the cast iron pan into the oven and bake it until the egg whites solidify while the yolks remain runny. This should take about 7 minutes. While the eggs are baking, toast your bread.

When the eggs are cooked to your preferred level of runniness, take the pan out of the oven. Grab your toast ready and get to dipping. You might want to sprinkle on a little more salt, black pepper or red pepper flakes if you think it needs an extra kick. If you have enough bread, you might not even need utensils for this dish. Enjoy!


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