Shakshouka with Fresh Tomatoes

A Vibrant One-Pan Brunch Packed with Ripe Tomatoes, Warm Spices, and Creamy Feta

If you’re looking for a brunch centerpiece that’s equal parts comforting and impressive, look no further than this shakshouka with fresh tomatoes. This one-pan wonder stars juicy tomatoes, sweet peppers, and warm spices, all topped with creamy feta and perfectly poached eggs. Grab some crusty bread, scoop up the saucy goodness, and savor every bite!

Ingredients (Serves 2–3)

• 2 tbsp olive oil (plus more for drizzling)
• 1/4 small onion, finely chopped
• 1 red or orange bell pepper, chopped
• 3–4 garlic cloves, minced
• 5–6 ripe medium tomatoes, tops sliced off
• 1 tsp sweet paprika
• ¼ tsp chili flakes (optional, for heat)
• Salt and pepper to taste
• 3–4 eggs
• 1/4 cup feta cheese
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread or pita, for serving

Instructions

1. Sauté the base: In a large skillet, heat the olive oil over medium. Add the onion and bell pepper. Sauté for 5–7 minutes, until soft and slightly golden.
2. Add fresh tomatoes: Place the tomatoes cut side down into the pan. Cover with a lid and simmer for 5–10 minutes. Remove the lid and gently pull off the skins (they should slip right off!).
3. Break down the tomatoes: Using a wooden spoon, break up the tomatoes. Let the mixture simmer, stirring occasionally, until the tomatoes have broken down fully and the sauce thickens. Season with salt and pepper.
4. Add garlic and spices: Stir in the minced garlic, sweet paprika, and chili flakes. Cook for about 1 minute, until the mixture is fragrant and the spices are well incorporated.
5. Make wells and add eggs: Use a spoon to create small wells in the sauce. Crack an egg into each well. Cover the pan and cook for 5–7 minutes, or until the egg whites are set but the yolks remain runny (or to your preferred doneness).
6. Garnish and serve: Remove from heat. Sprinkle generously with feta and fresh herbs, drizzle with a little extra olive oil, and serve hot with crusty bread or pita for scooping.

Tips & Variations

• For extra heat, add more chili flakes or a pinch of cayenne.
• Swap feta for goat cheese or add a sprinkle of za’atar for a Middle Eastern twist.
• Feel free to add spinach or chopped greens for a veggie boost.
• Leftovers can be gently reheated in a skillet—just don’t overcook the eggs!

Serving Suggestions

This fresh tomato shakshouka is perfect for brunch, but it’s equally at home as a cozy breakfast-for-dinner. Serve with strong coffee, fresh fruit, and, of course, plenty of crusty bread for dipping into the saucy, savory eggs. However you enjoy it, expect bold flavors and serious comfort in every bite!