Spicy North African Shakshouka with Roasted Peppers

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: African, Vegetarian, Breakfasts & Brunches
Tags: Breakfast, Vegetarian, Brunch, North African, Eggs, One-Pan
A professional, appetizing food photography shot of Spicy North African Shakshouka with Roasted Peppers. Visible: eggs poached in chunky tomato and roasted red pepper sauce, scattered crumbled feta, chopped parsley and cilantro, lemon wedge and crusty bread at the side. Served in a rustic cast-iron skillet, North African/Med-style presentation, vibrant reds and greens, cozy brunch setting, shallow depth of field, soft natural light, restaurant-quality plating. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Shakshouka

Shakshouka is a joyful, homey dish that originated in North Africa and has become a breakfast and brunch favorite worldwide. Eggs are gently poached in a spiced tomato and roasted pepper sauce until the whites are set and the yolks are luxuriously runny—each spoonful is bright, smoky, and a little spicy.

This version leans on roasted red pepper and smoked paprika for depth, finishes with crumbly feta and fresh herbs, and comes together in one skillet. It’s the kind of recipe I love to make when friends drop by—simplicity that tastes like care.

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 1 pieces Yellow onion
  • 1 pieces Red bell pepper
  • 3 pieces Garlic cloves, minced
  • 1 tsp Ground cumin
  • 1 tsp Sweet paprika
  • 1/2 tsp Smoked paprika
  • 1/4 tsp Cayenne pepper (optional)
  • 2 tbsp Tomato paste
  • 28 oz Crushed tomatoes (canned)
  • 1 tsp Granulated sugar
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 6 pieces Large eggs
  • 2 oz Crumbled feta cheese
  • 1/4 cup Fresh parsley, chopped
  • 2 tbsp Fresh cilantro, chopped
  • 1 pieces Lemon wedges, for serving
  • 8 pieces Crusty bread, for serving

Instructions

  1. Heat a 10- to 12-inch skillet over medium heat and add the olive oil.

  2. Thinly slice the onion and dice the red bell pepper. Add both to the skillet and cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes.

  3. Add the minced garlic, cumin, sweet paprika, smoked paprika, and cayenne (if using). Cook for 30 seconds until fragrant.

  4. Stir in the tomato paste and cook 1 minute. Pour in the crushed tomatoes and add the sugar, salt, and black pepper; bring to a gentle simmer.

  5. Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning.

  6. Using the back of a spoon, make six shallow wells in the sauce. Crack one egg into each well, spacing them evenly.

  7. Cover the skillet and cook until egg whites are set but yolks are still runny, 6–10 minutes depending on desired doneness.

  8. Remove from heat, sprinkle crumbled feta, chopped parsley and cilantro over the top, and squeeze a little lemon over the dish.

  9. Serve straight from the skillet with crusty bread for dipping. Encourage everyone to break the yolks and scoop up the saucy goodness.

Tips & Notes

  • For deeper flavor, roast the bell pepper under a broiler until charred, peel, and chop before adding to the pan.
  • Control the heat by adding cayenne gradually—you can always serve hot sauce on the side for spice lovers.
  • If you prefer firmer yolks, cook covered a little longer; for runny yolks, check frequently after 6 minutes.