The Only Breakfast Pan You Need: How to Make the Most Vibrant and Flavorful Homemade Shakshuka

When it comes to breakfast culture, some dishes immediately pop up in mind, since they’re now considered the perfect classics for the start of the day. Shakshuka is definitely one of those, and there’s a bunch of reasons for that: the meal made mostly with eggs and vegetables is both delicious and healthy.

However, while making the shakshuka at home it’s important to make sure that the sauce is thick enough — with this recipe, you won’t have to put an extra effort into preparing one of the best breakfast options out there.

Here’s what you need: 4 eggs, 3–4 ripe tomatoes or 400 g of canned tomatoes in their own juice, 1 red bell pepper, 1 small onion, 2–3 cloves of garlic, 1–2 tbsp of olive oil, seasonings (salt, black pepper, paprika, a pinch of cumin), fresh herbs (parsley, cilantro) for serving.

Dice the tomatoes. If they are firm or winter tomatoes, peel them: make a cross-shaped cut at the base, immerse them in boiling water for 30 seconds, then place them in cold water. Finely dice the onion and bell pepper, and mince the garlic.

Heat the olive oil in a heavy-bottomed skillet (preferably cast iron). Cook the onions until translucent (about 5 minutes), then add the bell peppers and cook for another 5 minutes, until the vegetables are tender.

Add the chopped tomatoes and, if you like, tomato paste. Season with salt, black pepper, paprika, cumin, and, optionally, hot chili pepper. Simmer over medium heat for about 10–15 minutes, until the sauce thickens and the vegetables are tender.

Use a spoon to make wells in the vegetables and carefully crack the eggs into these wells. Season the eggs with salt. Cover the pan with a lid and cook over low heat for 5–7 minutes, until the whites are set and the yolks remain slightly runny (or cook longer if you prefer fully cooked eggs).

Garnish the finished shakshuka with fresh herbs and serve with crusty bread, pita, or lavash.