Roasted Pepper and Tomato Shakshuka Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 3 large red bell peppers, cored, seeded, and sliced
• 1 1/2 lb Roma or plum tomatoes, halved
• 1 medium yellow onion, cut into wedges
• 5 garlic cloves, unpeeled for roasting
• 3 tbsp extra-virgin olive oil, divided
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes, or to taste
• 1 can 14.5 oz crushed tomatoes or fire-roasted crushed tomatoes
• 1 tsp honey
• 6 large eggs
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh herbs, such as parsley, cilantro, or dill
• Warm crusty bread or pita, for serving

Do This

• 1. Heat the oven to 425°F. Toss bell peppers, fresh tomatoes, onion, and unpeeled garlic with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
• 2. Roast on a sheet pan for 25 minutes, until softened, browned at the edges, and juicy.
• 3. Squeeze roasted garlic from the skins, then pulse the roasted vegetables in a blender or food processor until saucy but still slightly textured.
• 4. In a 10- to 12-inch oven-safe skillet, warm 1 tbsp olive oil. Cook tomato paste, cumin, sweet paprika, smoked paprika, and red pepper flakes for 1 minute.
• 5. Add the roasted vegetable mixture, crushed tomatoes, honey, and remaining 1/2 tsp salt. Simmer 8 to 10 minutes.
• 6. Lower oven to 375°F. Make 6 wells in the sauce, crack in the eggs, and bake 8 to 11 minutes, until whites are set and yolks are still soft.
• 7. Finish with feta and fresh herbs. Serve hot with bread for scooping.

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Why You’ll Love This Recipe

• Big roasted flavor: Roasting the peppers, tomatoes, onions, and garlic makes the sauce deeper, sweeter, and more concentrated than a quick stovetop version.
• Brunch-ready but simple: The skillet feels special enough for guests, but the method is straightforward and home-cook friendly.
• Rich, saucy, and scoopable: Jammy tomato-pepper sauce, tender baked eggs, salty feta, and herbs make every bite satisfying.
• Easy to prep ahead: Make the sauce in advance, then warm it and bake the eggs right before serving.

Grocery List

• Produce: 3 large red bell peppers, 1 1/2 lb Roma or plum tomatoes, 1 medium yellow onion, 5 garlic cloves, fresh parsley, fresh cilantro or dill, lemon if desired for serving
• Dairy: 6 large eggs, feta cheese
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, tomato paste, ground cumin, sweet paprika, smoked paprika, crushed red pepper flakes, 14.5 oz can crushed tomatoes, honey, crusty bread or pita for serving

Full Ingredients

For the Roasted Pepper and Tomato Base

• 3 large red bell peppers, about 1 1/4 lb total, cored, seeded, and cut into 1-inch strips
• 1 1/2 lb Roma or plum tomatoes, halved lengthwise
• 1 medium yellow onion, about 8 oz, cut into 8 wedges
• 5 large garlic cloves, unpeeled
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Skillet Sauce

• 1 tbsp extra-virgin olive oil
• 2 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 1/2 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes, plus more if you like heat
• 1 can 14.5 oz crushed tomatoes or fire-roasted crushed tomatoes
• 1 tsp honey
• 1/2 tsp kosher salt, plus more to taste

For the Eggs and Finish

• 6 large eggs
• 1/3 cup crumbled feta cheese, about 1 1/2 oz
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh cilantro or dill
• 1 tbsp extra-virgin olive oil, for finishing, optional
• Warm crusty bread, toasted sourdough, or pita, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the vegetables

Place a rack in the center of the oven and heat to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup. Add the sliced red bell peppers, halved Roma tomatoes, onion wedges, and unpeeled garlic cloves to the pan. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper. Toss well so the vegetables are lightly coated, then spread them into a single layer with the tomatoes cut-side up.

Step 2: Roast until sweet, soft, and lightly charred

Roast the vegetables at 425°F for 25 minutes, rotating the pan once halfway through. The peppers should be tender with browned edges, the tomatoes should look slumped and juicy, and the onion should be golden in spots. A little char is welcome here because it adds a deeper, sweeter flavor to the shakshuka sauce.

Step 3: Blend the roasted vegetable base

Let the roasted vegetables cool for 5 minutes. Squeeze the softened garlic cloves out of their skins and discard the skins. Transfer the roasted peppers, tomatoes, onions, garlic, and any pan juices to a blender or food processor. Pulse 6 to 10 times, just until the mixture becomes a thick, rustic sauce. Keep a little texture rather than blending it completely smooth; that gives the shakshuka a hearty, spoonable feel.

Step 4: Bloom the spices in the skillet

Reduce the oven temperature to 375°F. Place a 10- to 12-inch oven-safe skillet over medium heat and add 1 tbsp olive oil. Stir in the tomato paste, cumin, sweet paprika, smoked paprika, and crushed red pepper flakes. Cook for 60 to 90 seconds, stirring constantly, until the tomato paste darkens slightly and the spices smell warm and fragrant. This quick step wakes up the spices and gives the sauce a fuller flavor.

Step 5: Simmer the roasted pepper tomato sauce

Add the blended roasted vegetable mixture to the skillet, followed by the crushed tomatoes, honey, and remaining 1/2 tsp kosher salt. Stir well, scraping the bottom of the skillet to incorporate the spiced tomato paste. Bring the sauce to a gentle simmer over medium heat, then reduce to medium-low and cook for 8 to 10 minutes, stirring occasionally. The sauce should thicken slightly and look glossy, rich, and deep red-orange. Taste and adjust with a pinch more salt or red pepper flakes if needed.

Step 6: Add the eggs

Use the back of a spoon to make 6 shallow wells in the sauce. Crack one egg into a small bowl, then gently slide it into one of the wells. Repeat with the remaining eggs. This helps prevent shell pieces from getting into the skillet and keeps each egg neatly placed. Spoon a little sauce around the edges of the egg whites, leaving the yolks exposed.

Step 7: Bake until the eggs are just set

Transfer the skillet to the 375°F oven and bake for 8 to 11 minutes, depending on how firm you like your eggs. For soft, runny yolks, start checking at 8 minutes; the whites should be opaque and just set, while the yolks should still jiggle slightly. For firmer yolks, bake closer to 11 to 13 minutes. Remember that the eggs will continue to cook from the heat of the sauce after the skillet leaves the oven.

Step 8: Finish with feta, herbs, and serve

Remove the skillet from the oven and let it rest for 3 minutes. Sprinkle the feta over the sauce and eggs, then finish with chopped parsley and cilantro or dill. If you like, drizzle with 1 tbsp olive oil for extra richness. Serve hot, straight from the skillet, with warm crusty bread, toasted sourdough, or pita for scooping up the roasted pepper tomato sauce.

Pro Tips

• Use an oven-safe skillet: Cast iron, enameled cast iron, or stainless steel works well. Avoid nonstick pans unless they are clearly rated safe for oven use at 375°F.
• Do not over-blend the sauce: A slightly chunky texture makes the shakshuka feel more rustic and satisfying.
• Watch the eggs closely: The difference between runny and firm yolks can be just 2 minutes. Pull the skillet when the whites are set but the yolks still look a little soft.
• Balance the acidity: The honey helps round out the tomatoes. If your tomatoes taste very acidic, add another 1/2 tsp honey after simmering.
• Serve immediately: Shakshuka is best when the eggs are freshly baked and the sauce is bubbling hot.

Variations

• Spicy harissa shakshuka: Stir 1 to 2 tbsp harissa paste into the skillet with the tomato paste and spices for a warmer, spicier sauce.
• Greens and feta version: Stir 2 packed cups baby spinach into the simmering sauce just before adding the eggs. Cook for 1 minute, until wilted, then continue with the recipe.
• Extra-rich brunch skillet: Add 1/2 cup drained chickpeas to the sauce before baking the eggs, or finish with a spoonful of thick Greek yogurt alongside the feta and herbs.

Storage & Make-Ahead

The roasted pepper tomato sauce can be made up to 4 days ahead and stored in an airtight container in the refrigerator. Reheat the sauce in the skillet until bubbling, then add the eggs and bake as directed. The sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Leftover shakshuka with baked eggs can be refrigerated for up to 3 days, though the eggs will become firmer when reheated. Warm leftovers gently in a covered skillet over low heat for 6 to 8 minutes, or microwave individual portions at 50% power in short intervals until heated through.

Nutrition (per serving)

Calories: 350 kcal | Carbs: 26g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Fiber: 7g | Sugar: 15g | Sodium: 720mg | Cholesterol: 285mg