Overview
This variation of shakshuka replaces traditional tomatoes with roasted red peppers and a generous mix of greens, creating a deeply savory, slightly smoky dish with gentle heat. The peppers provide sweetness, the greens add earthiness, and the eggs cook gently in the spiced sauce until just set. It works beautifully for breakfast, brunch, or a simple dinner served with crusty bread.
Ingredients
For the Pepper and Greens Base
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 to 1/2 teaspoon crushed red pepper flakes (to taste)
- 1 jar (12 ounces) roasted red peppers, drained and sliced
- 1/2 cup vegetable broth
- 1 tablespoon tomato paste
- 4 packed cups greens (spinach, kale, Swiss chard, or a mix)
- 3/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
For the Eggs
- 4 to 6 large eggs
Optional Garnishes
- Crumbled feta cheese
- Fresh parsley or cilantro, chopped
- Harissa or chili oil
- Warm crusty bread or pita, for serving
Step 1: Build the Flavor Base
Heat the olive oil in a large, wide skillet over medium heat.
Add the sliced onion and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden. This step develops sweetness and depth in the sauce.
Add the garlic, cumin, smoked paprika, coriander, and red pepper flakes. Stir constantly for about 30 seconds until fragrant. Keep the heat moderate to avoid burning the spices.
Step 2: Add the Roasted Red Peppers
Stir in the roasted red peppers, vegetable broth, and tomato paste. Mix well so the tomato paste dissolves evenly.
Reduce the heat to medium-low and simmer for 5 to 7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Step 3: Add the Greens
Add the greens to the skillet in batches if necessary. Stir gently until they begin to wilt.
Season with salt and black pepper. Continue cooking for 2 to 4 minutes, until the greens are fully wilted and tender but not overcooked. The mixture should be thick and spoonable, not watery.
Step 4: Create Wells for the Eggs
Using the back of a spoon, make small wells in the pepper and greens mixture, spacing them evenly around the pan.
Crack one egg into each well.
Step 5: Cook the Eggs
Cover the skillet with a lid and cook on low to medium-low heat for 6 to 9 minutes, depending on how runny you like your yolks.
Check occasionally. The whites should be set, and the yolks should still jiggle slightly if you prefer them soft.
If you like firmer yolks, cook uncovered for an additional 1 to 2 minutes.
Step 6: Finish and Serve
Remove the skillet from heat.
Sprinkle with feta cheese, fresh herbs, or a drizzle of harissa or chili oil if desired.
Serve immediately with warm bread or pita for scooping.
