Spicy Tomato and Pepper Shakshuka
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Whenever I want something hearty, colorful, and just a little bit bold, I reach for shakshuka.
This spicy tomato and pepper version leans on frozen garden tomatoes and peppers, simmered down into a rich, savory sauce that cradles gently poached eggs.
It’s one of those dishes that feels exotic and homey at the same time — warm with spices, full of garden spirit, and perfect for a slow brunch or a cozy supper
Best of all, it’s simple, satisfying, and ready with just a few pantry staples and a handful of frozen goodness.
📌 Why You’ll Love This Recipe
- One-pan, easy cleanup
- Vegetarian and naturally gluten-free
- Full of flavor with minimal ingredients
- Perfect for breakfast, lunch, or dinner
- Garden goodness with a spicy, cozy twist
📌 Quick Reference Section
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Vegetarian, Gluten-Free
Key Ingredients at a Glance:
🍅 Frozen diced tomatoes
🌶️ Frozen sliced bell peppers
🧄 Fresh garlic
🥚 Eggs
🌿 Cumin, paprika, and chili flakes for spice
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups frozen diced tomatoes, thawed
- 1 cup frozen sliced bell peppers, thawed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (or more for extra heat)
- Salt and black pepper, to taste
- 4–6 eggs
- Fresh cilantro or parsley, for garnish (optional)
- Crusty bread, for serving
Substitutions & Ingredient Notes:
- Add a pinch of sugar if your tomatoes are very tangy.
- Use feta cheese crumbles for a savory finish.
- Add spinach or kale if you want more greens!
Step-by-Step Cooking Instructions
1. Build the Base
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the garlic, cumin, paprika, and red pepper flakes. Sauté for another minute until fragrant.
2. Simmer the Sauce
- Add the thawed tomatoes and bell peppers to the skillet.
- Season with salt and black pepper.
- Let the sauce simmer gently for about 10–12 minutes, stirring occasionally, until it thickens and the flavors meld.
3. Add the Eggs
- Using the back of a spoon, make small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook for 5–7 minutes, or until the whites are set but the yolks are still slightly runny (or to your preference).
4. Finishing Touches
- Remove from heat and sprinkle with fresh parsley or cilantro.
- Serve immediately with warm crusty bread for scooping!
Serving & Pairing Ideas
- Serve with warm pita, naan, or thick slices of sourdough.
- Add a side salad with cucumbers and lemon dressing for brightness.
- A dollop of Greek yogurt or labneh on the side is delicious!
Storage & Make-Ahead Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat until warmed through.
- Freezing: Not ideal once eggs are added; freeze the tomato-pepper base separately if needed.
Final Thoughts
This Spicy Tomato and Pepper Shakshuka proves that a simple handful of garden ingredients can still spark something a little special at the table. 🍅🌶️🍳
If you make it, leave a comment below or tag me on social media — I love seeing your sunny, saucy creations!
🌸 Craving more colorful garden meals?
Try these next:
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