This one-pan skillet dinner builds a deeply savory tomato base loaded with softened onion, bell pepper, and garlic, then layered with warm cumin, sweet and smoked paprika, and a touch of cayenne for real depth. The sauce simmers down thick and glossy before six eggs are cracked right into the pan and gently set until the whites are firm and the yolks stay soft and rich. A scatter of fresh parsley finishes it off with a bright, herby lift, and the whole thing gets scooped up with crusty bread or pita for mopping up every bit of sauce. It's a satisfying, protein-packed centerpiece that comes together in one skillet with minimal cleanup. This shakshuka is a great fit for a vegetarian table, whether you're serving it for breakfast, brunch, or a cozy weeknight dinner.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, sweet paprika, smoked paprika, and cayenne. Cook, stirring constantly, until fragrant, about 1 minute, watching closely so the garlic does not brown.
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