This one-pan classic builds a deeply savory tomato base loaded with softened onion, sweet red and green bell peppers, and plenty of garlic bloomed with cumin, smoked paprika, and coriander until fragrant. Crushed tomatoes simmer down into a thick, richly colored sauce, and eggs are nestled right into the pan to poach gently under a lid until the whites set and the yolks stay soft and glossy at the center. A scatter of fresh parsley and cilantro at the end adds a bright, herby lift that balances all that warm spice. It all comes together in a single skillet, making it an easy weeknight dinner or a weekend brunch centerpiece served straight from the pan. This shakshuka is a great fit for a gluten free table, with crusty bread on the side left entirely up to you.
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Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
Add the garlic, cumin, smoked paprika, coriander, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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