This one-skillet breakfast brings together the best of the morning harvest — ripe organic tomatoes, farm-fresh eggs, and a handful of herbs picked minutes before cooking. It is comfort food that happens to be deeply nourishing.
What You Will Need
- 6 large organic free-range eggs
- 800 g ripe organic tomatoes, roughly chopped
- 1 large organic red bell pepper, diced
- 1 medium organic onion, finely sliced
- 3 cloves organic garlic, minced
- 1 tsp organic cumin, 1 tsp organic smoked paprika, pinch of chili flakes
- 2 tbsp cold-pressed organic olive oil
- Fresh organic parsley and cilantro for finishing
- Sea salt and freshly ground black pepper to taste
Step by Step
Warm the olive oil in a wide cast-iron skillet over medium heat. Add the onion and bell pepper and cook gently for five minutes until they soften and the kitchen fills with that sweet, caramelised aroma. Stir in the garlic, cumin, paprika, and chili flakes, letting the spices bloom for about thirty seconds.
Tumble in the chopped tomatoes, season with salt and pepper, and let the sauce simmer for eight to ten minutes until it thickens and the tomatoes break down into a rich, glossy base. Use a wooden spoon to make six small wells in the sauce.
Crack an egg into each well, cover the skillet with a lid, and reduce the heat to medium-low. Cook for four to five minutes — the whites should be just set while the yolks remain gloriously runny. Remove from heat, scatter the fresh parsley and cilantro over the top, and serve straight from the skillet with thick slices of crusty sourdough.
When the tomatoes are this good — sun-ripened, organic, picked that morning — the dish practically cooks itself. You are just guiding flavour, not building it from scratch.
This shakshuka keeps beautifully for next-day leftovers; simply reheat the tomato base gently and poach fresh eggs into it. Pair it with a glass of cold-pressed organic orange juice or a pot of herbal tea for a weekend breakfast that feels generous without any fuss.
