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Rustic Cast Iron Shakshuka

This shakshuka is a hearty, one-pan dish featuring gently simmered tomatoes, smoky spices, and perfectly poached eggs. Cooked directly in a cast iron skillet, it boasts a rustic charm with bubbling, vibrant sauce and tender eggs, ready to be scooped up with crusty bread. The dish highlights simple pantry ingredients transformed into a warm, communal meal with rich flavors and inviting textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil good-quality extra virgin
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 can crushed tomatoes 400g can
  • 1 red bell pepper bell pepper chopped or roasted
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • a pinch cayenne pepper adjust to taste
  • 4 eggs fresh with firm whites
  • to taste fresh herbs cilantro or parsley, chopped
  • optional crusty bread for serving

Equipment

  • Cast-iron skillet
  • Wooden spoon
  • Small bowl
  • Lid or foil

Method
 

  1. Heat your cast iron skillet over medium heat and add the olive oil, letting it shimmer as you prepare your ingredients.
  2. Add the chopped onion to the skillet and sauté for about 3 minutes until it turns translucent and fragrant, filling your kitchen with a sweet aroma.
  3. Stir in the minced garlic and cook for another 1-2 minutes until it releases a fragrant, slightly nutty scent, being careful not to burn it.
  4. Pour in the crushed tomatoes and add the chopped bell pepper, cumin, smoked paprika, and cayenne pepper. Stir everything together to coat the vegetables with the spices.
  5. Reduce the heat to low and let the sauce simmer gently for about 10-15 minutes, stirring occasionally, until it thickens slightly and deepens in color.
  6. Use the back of your spoon to make small wells in the sauce, spacing them evenly across the skillet surface.
  7. Carefully crack each egg into a well, one at a time, ensuring the yolk stays intact and centered in each space.
  8. Loosely cover the skillet with a lid or foil and cook for 4-6 minutes, watching as the egg whites set and turn opaque, while the yolks remain slightly runny.
  9. Once the eggs are cooked to your liking, remove the skillet from heat and sprinkle with fresh chopped herbs for a bright, herbal finish.
  10. Let the shakshuka rest for a minute, then serve straight from the skillet with slices of crusty bread for dipping and scooping up the flavorful sauce and eggs.