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Roasted Red Pepper Shakshuka

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Shakshuka With Feta is a simple and incredibly delicious breakfast. It is made with roasted red peppers, seasoning tomato, and tangy Feta. This dish is easy to make, full of flavors, and a great, filling breakfast, especially when cooked in our GoodCook Mini Cast Iron Skillets.

Holiday Brunch at Home

After a week of holiday shopping and crowded lines, you should avoid going to a busy restaurant this weekend. Decompress at home with all the things you love about Sunday brunch.

We love how @Sailor_Bailey used our GoodCook Mini Cast Iron Skillets to create a flavorful Roasted Red Pepper Shakshuka you can enjoy from home. Bottomless DIY mimosas, anyone?

Bake & Share

If you try this recipe at home, we’d love to see a photo! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcookcom #goodcook


  • Serves: 12
  • Difficulty: Low
  • Prep: 15 minutes
  • Type: Breakfast
  • Total time: 30 minutes

Bookmark itPrint recipeIngredients

  • Olive Oil.
  • Onions.
  • Roasted Red Peppers. From the jar. You can also use fresh chopped red bell peppers.
  • Canned Crushed Tomatoes.
  • Seasoning. Salt, red pepper flakes, garlic, cumin
  • Eggs. 2-4 depending on skillet size
  • Feta. Or goat cheese.
  • Cilantro or Parsley. For fresh garish.
  • Bread. Optional for dipping!


  1. Preheat oven to 375°F degrees. Heat olive oil in a medium-sized skillet (if you are making one bigger batch, use a medium-sized cast iron skillet vs. the mini single serving ones) over medium heat. Add the onions and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and roasted red peppers and cook for 3 minutes until the garlic becomes fragrant.
  2. Pour the tomatoes, and add seasonings. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10 minutes. Stir in the crumbled feta or goat cheese.
  3. If using single-serve cast iron skillets, divide the Shakshuka With Feta mix-up in each skillet. Otherwise, create four small nests in the tomato and feta sauce in the medium cast iron skillet. Gently crack the eggs into the skillet over the tomatoes in the nests formed within the cast iron. Sprinkle any extra cheese. Place the skillet in the oven to continue cooking until the eggs are set to your liking, about 8-12 minutes. Toast up bread during this time.
  4. Garnish with chopped cilantro or parsley.
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