Skillet Shakshuka: A Budget-Friendly Dish That’s Always Worth It

Egg prices may be on the rise again, but that doesn’t mean we can’t still enjoy them in delicious and affordable meals. If you’re looking for a satisfying dish that makes the most of these nutrient-packed wonders, look no further than skillet shakshuka. This one-pan dish is not only delicious but also incredibly versatile, making it perfect for any time of day.

Egg prices have been a bit of a rollercoaster, with recent spikes pushing costs even higher. However, eggs remain one of the most affordable protein sources, packed with vitamins and essential nutrients like vitamin D, choline, and omega-3 fatty acids. And here’s the good news: while prices may be up now, the USDA projects a drop of about 30% by the end of the year. In the meantime, let’s make the most of these little powerhouses.

Yes, but what is Shakshuka?

Shakshuka is a Middle Eastern dish that combines eggs poached in a flavorful, spiced tomato sauce. It’s quick, easy, and endlessly adaptable—plus, it’s made in one skillet, making cleanup a breeze. Whether you serve it for breakfast, brunch, or dinner, shakshuka is a dish that always impresses.

While the exact origins of shakshuka are debated—some say it comes from Tunisia, others from Israel or North Africa—what’s certain is that it’s a beloved dish that has won hearts around the world. It’s cozy, comforting, and just the thing to brighten up any meal. So grab a skillet, crack a few eggs, and enjoy this simple yet flavorful dish.

SKILLET SHAKSHUKA

Yield: 4 servings Time: 30 minutes

What You’ll Need:

1 tablespoon olive oil

1 medium onion, diced

2 any color bell peppers, seeded, and chopped

1 (4 ounce) can mild green chilis

3 cloves garlic, minced

1 tablespoon paprika

1 tablespoon cumin

1 (28 ounce) can diced tomatoes

8 eggs

½ cup feta cheese, crumbled or sliced

Parsley or cilantro, chopped

salt and pepper

4 thick slices of crusty bread

Here’s How:

Note – don’t use a cast iron or aluminum skillet as the highly acidic tomato sauce may cause a reaction with the metal. It won’t hurt you but the shakshuka will taste metallic and may harm the seasoning of your cast iron pan.

In your skillet, warm the oil over medium heat. Once hot, add the onion and let that cook for a few minutes to soften. Add the bell peppers and green chilis, cooking for 5 minutes, stirring as needed.

Add the garlic, paprika, and cumin and cook until fragrant, about 30 seconds. Add the tomatoes and their juices. Reduce heat and let this simmer for at least 10 minutes to allow the flavor to marry. At this time, if you choose, you can place the skillet on very low heat and let it simmer until you’re ready to cook the eggs.

Using the back of a spoon, make wells in the tomato mixture. Crack the eggs into the sauce, spacing them evenly apart. Cover and allow the eggs to cook until the whites are set, and the yolk is cooked to your desired consistency, about 5-7 minutes. Taste and adjust seasonings.

Serve immediately, sprinkled with feta cheese, chopped parsley, and lots of crusty bread.

Diva Tip – Use a vegetable peeler to thinly slice the feta cheese so it melts beautifully over everything.

So there you have it—celebrate the humble egg with shakshuka! It’s a flavorful, budget-friendly dish that’s perfect for any time of day. Whether you’re looking for a hearty breakfast, a satisfying lunch, or a cozy dinner, this one-pan wonder has you covered. Enjoy!