This easy tomato and peppers egg shakshuka is a colorful Mediterranean breakfast made with sweet peppers, tomatoes, herbs, and perfectly baked eggs.
Tomato and Peppers Egg Shakshuka
Some recipes become trendy overnight, while others have quietly nourished families for generations. Tomato and Peppers Egg Shakshuka falls into the second category. Although the name has become popular in recent years, this comforting combination of tomatoes, peppers, herbs, and eggs has long been enjoyed throughout the Mediterranean and Middle East, with every family adding their own special touch.
My version begins where so many of my recipes begin, in the garden. When tomatoes are warm from the sun and peppers are hanging heavy on the vine, it feels almost impossible to resist turning them into something simple that lets every ingredient shine. The vegetables slowly soften into a rich, naturally sweet sauce before the eggs are gently nestled on top to finish cooking.
Mediterranean Baked Eggs
Whether you serve this Tomato and Peppers Egg Shakshuka for a leisurely Sunday brunch, a light summer supper, or even breakfast for dinner, it’s proof that humble ingredients can become something wonderfully memorable. All you need is a loaf of crusty bread to soak up every last spoonful.
Why You’ll Love This Tomato and Peppers Egg Shakshuka
A One-Pan Mediterranean Classic
Everything cooks in one skillet, making cleanup easy while allowing the vegetables to develop deep, rich flavor.
Perfect Any Time of Day
Although often served for breakfast, shakshuka is equally satisfying for lunch, brunch, or a light evening meal.
Garden Fresh Simplicity
Fresh tomatoes and peppers create a naturally sweet sauce that needs very little embellishment.
Ingredients and Tools You’ll Need
Tomato and Peppers Egg Shakshuka Needs Few Ingredients but They Matter
Fresh Tomatoes, Canned Tomatoes or Homemade Tomato Sauce – Ripe tomatoes create the heart of the sauce. Their natural acidity balances beautifully with the sweetness of the peppers.
Sweet Bell Peppers – Colorful peppers add sweetness, texture, and beautiful visual appeal while providing plenty of Vitamin C.
Onion – A slowly sautéed onion provides the aromatic base that gives the sauce depth.
Garlic – Fresh garlic adds unmistakable Mediterranean character without overpowering the vegetables.
Olive Oil – Good extra virgin olive oil gently carries all the flavors together while adding richness.
Eggs – The eggs gently poach in the tomato sauce, creating creamy yolks perfect for dipping bread.
Fresh Herbs – Parsley, basil, oregano, or thyme brighten the finished dish and add freshness.
Warm Spices – Paprika, cumin, or a pinch of chili flakes deepen the flavor while keeping the dish approachable.
Optional Garnishes
- Crumbled feta cheese
- Fresh cilantro
- Sliced avocado
- Toasted pine nuts
- Crusty artisan bread
Just a Few Tools
Large Oven-Safe Skillet or Two 6-inch individual size cast iron pans – either allows the sauce to begin on the stovetop and finish in the oven.
Sharp Chef’s Knife – for uniform vegetable pieces which cook evenly and create a beautiful finished presentation.
Wooden Spoon – Perfect for gently stirring without damaging the tomatoes.
Measuring Spoons – Helpful for balancing spices while allowing the vegetables to remain the stars.
How to Make Tomato and Peppers Egg Shakshuka
Step 1: Build the Flavor Base – Heat olive oil in a large skillet. Cook the onions until soft and translucent before adding the garlic.
Step 2: Add the Peppers – Stir in the sliced peppers and cook until they begin to soften while still retaining a little texture.
Step 3: Create the Tomato Sauce – Add chopped tomatoes along with your herbs and spices. Allow everything to simmer until the vegetables release their juices and the sauce naturally thickens.
Step 4: Taste and Adjust – Season with salt and pepper. If your tomatoes are especially acidic, allow the sauce to simmer a few extra minutes rather than adding sugar.
Step 5: Add the Eggs – Create small wells in the sauce and gently crack an egg into each one.
Step 6: Bake Until Set – Transfer the skillet to a preheated oven until the egg whites are just set while the yolks remain slightly runny.
Step 7: Finish and Serve – Scatter fresh herbs over the top and serve immediately with warm crusty bread for dipping.
Tips for Success
Use Peak-Season Tomatoes – Fresh summer tomatoes create far more flavor than canned when they’re in season.
Don’t Rush the Vegetables – Allow the onions and peppers time to caramelize naturally.
Watch the Eggs Carefully – The eggs continue cooking after leaving the oven, so remove them while the yolks are still slightly soft.
Serve Immediately – Shakshuka is at its very best fresh from the skillet.
From My Garden
There are certain vegetables that seem determined to grow faster than we can eat them, and tomatoes and peppers always top that list in midsummer. I never complain. Every morning’s walk through my garden feels like gathering breakfast before the coffee has even finished brewing.
Some tomatoes are perfectly round, others wonderfully crooked, but every one contributes something unique to the skillet. The peppers arrive in shades of green, gold, orange, and red, each adding a slightly different sweetness. Recipes like this remind me why I continue gardening year after year. The freshest ingredients rarely need complicated recipes, they simply need the chance to be themselves.
Many of the seasonal recipes in my cookbook, Dirt to Dish, were inspired by mornings exactly like this, basket in hand, deciding what the garden wants for breakfast.
Frequently Asked Questions about My Shakshuka
What does shakshuka mean? Shakshuka is a Mediterranean and Middle Eastern dish of eggs gently cooked in a seasoned tomato and pepper sauce.
Can I make shakshuka ahead? – The vegetable sauce can be prepared a day or two in advance. Simply reheat it before adding the eggs.
Can I use canned tomatoes? – Yes. High-quality canned tomatoes work well when fresh tomatoes are out of season.
Is shakshuka spicy? – Traditional recipes vary. This version is mild, but you can easily increase the heat with chili flakes or fresh peppers.
What should I serve with shakshuka? – Crusty bread, pita, roasted potatoes, fresh fruit, or a simple green salad all pair beautifully.
Can I add cheese? – Absolutely. Feta, goat cheese, or grated Pecorino all complement the tomato sauce wonderfully.
When To Serve Shakshuka
While this dish is often made for breakfast or brunch, it is perfect for a light summertime dinner with Turkish Simit Bread, Spanakopita or an easy Homemade Loaf of Olive Bread.
Having grown up in a home Mediterranean influenced home, the ingredients were often a staple in the home. Long day at work, or unexpected visitors; no problem. This dish can be prepared in under 30-minutes.
A Winning Shakshuka On The Great American Recipe
Cooking competitions on television are wildly fun and stressful all at the same time. How the heck to finish a perfect dish on time is the key!
On Episode 2 (Season 1), of The Great American Recipe, a culinary culture experience with PBS, I prepared a winning Shakshuka dish and Herb Pita Bread all in 60-minutes!
More Recipes to Love From My Garden
While not everyone has the time (just yet), to grow your own garden, having access to farmers markets or a great neighborhood market selling local produce, is sure to inspire you to try these recipes.
- Mediterranean Lemon Cucumber Soup – This refreshing Mediterranean Lemon Cucumber Soup is creamy, healthy, and made with yogurt, fresh herbs, garlic, lemon, and heirloom lemon cucumbers.
- Harvest Thyme Corn Fritters are made with fresh sweet corn, thyme, and Parmesan for crispy golden bites, perfect alongside summer, and autumn meals.
- Almond Basil Pesto with Pecorino & Lemon is a fresh, vibrant homemade pesto made without pine nuts. Perfect for preserving your summer basil harvest.
- Deconstructed Ratatouille Garden Harvest Pizza featuring fresh garden vegetables layered in beautiful ribbons over a crispy crust.
- Smoked Okra Vegan Gumbo using fresh garden okra, smoked paprika, and wholesome vegetables. A healthy recipe that’s perfect for summer.
- Spicy Beet Ketchup Skip the corn syrup and tomatoes! This spicy beet ketchup recipe is naturally sweet, colorful, and delicious with burgers, fries, grilled meats, and vegetables.
- Watermelon Feta Rubik Cube Salad, creamy feta, fresh herbs and a citrus dressing make this Mediterranean Watermelon Feta Salad the perfect refreshment for hot weather meals.
Every Meal Has a Story
Long before brunch menus made shakshuka fashionable, families throughout the Mediterranean were gathering around skillets much like this one. The beauty of the dish isn’t in its trendiness, it’s in its simplicity. A handful of vegetables, a few fresh eggs, and time spent around the table have always been enough.
My own skillet tells a different story each summer depending on what the garden offers. Some years it’s overflowing with sweet peppers. Other years the tomatoes steal the show. Either way, this recipe reminds me that the best meals rarely begin with a shopping list. They begin with a walk through the garden and a willingness to cook what nature has already prepared.
If this Tomato and Peppers Egg Shakshuka finds its way to your breakfast table, or perhaps your dinner table, I hope it becomes one of those recipes your family remembers long after the skillet is empty.
Tomato and Peppers Egg Shakshuka Recipe
Equipment
- 2 6-inch cast iron pans
Ingredients
- 2 tbsp Olive oil
- 1 Onion small, sliced thin
- 1 Red pepper sliced into long strips
- 1 Chili pepper finely diced
- 15 oz Canned Tomatoes or homemade
- 1 Large Fresh Tomato thinly sliced
- 2 Garlic cloves crushed
- 1 tbsp Smoked paprika homemade
- 1/2 tsp Salt or to taste
- 4 Eggs room temperature
- 1/2 cup Fresh parsley rough chopped
- 1 oz Feta cheese optional
- 6 Olives thinly sliced, optional
Instructions
- Drizzle olive oil into each pan, over a medium hot flame. Toss in onions, garlic and peppers, and cook until they begin to caramelize and get nice brown bits on the edges of the onions.
- Add spices, tomato sauce or mashed canned tomatoes and freshly chopped tomatoes into each pan and let them simmer for about 7 minutes or until the sauce begins to thicken.
- Once the sauce has thickened, take the back of a spoon and spread an opening in the center of each pan. Slowly pour the eggs into the space, cover and simmer, over medium heat, for about 5 minutes. Check to see that a film has begun to cook over the eggs but make sure the yolk still has a little movement to it.
- Remove from the heat, sprinkle chopped parsley and any other toppings you might like. Shakshuka is ready to serve!
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
Miss Pea! Simply divine…and I love the pithy words! lol! xoxo
You know girl… we got lots to say about good food and great company!