This shakshuka is warm, grounding, and built around slow-simmered tomatoes and gentle spice. The sauce thickens naturally in the cast iron, holding heat and flavor beautifully. Eggs cook softly in the tomato base, staying tender and comforting rather than firm. Cilantro added at the end brings freshness and balance to the richness. It’s a dish meant to be eaten straight from the pan, unhurried and shared. Familiar, nourishing, and deeply satisfying.
Shakshuka
Shakshuka with eggs, tomatoes, and cilantro cooked in cast iron for a warm, comforting vegetarian meal.
Ingredients
Equipment
Cast Iron
Cooking Instructions
- Heat olive oil in a cast iron skillet over medium heat.
- Add onion and bell pepper and cook for 5-6 minutes until softened.
- Stir in garlic, cumin, and paprika and cook for 30 seconds until fragrant.
- Add crushed tomatoes, salt, and black pepper. Simmer for 15 minutes until slightly thickened.
- Make small wells in the sauce and crack eggs into each one.
- Cover and cook for 6-8 minutes until egg whites are set and yolks are still soft.
- Remove from heat and sprinkle with fresh cilantro. Serve hot.
Nutrition
Notes
Keep heat gentle to avoid overcooking eggs.
Serve with bread for dipping.
Cast iron keeps the dish warm at the table.