A colorful breakfast skillet of eggs, tomatoes, onion, and peppers.
Real food photography · Serving details may varyShakshuka-inspired
Tomato & pepper eggs
Eggs nestled into a rich tomato and pepper sauce.
◷ 30 minutes*Serves 2Vegetarian
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
This adaptation cooks eggs in a tomato-and-pepper base. Choose it when you want a saucy skillet and have time for the vegetables and tomatoes to soften before the eggs go in.
Plan the method before you start
Make the wells after reducing the sauce, rather than adding everything at once. The egg component makes this vegetarian, and removing eggs would create a different main dish that needs its own portion plan.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Soften onion and pepper in oil for 8 minutes. Add cumin and tomatoes.
- 02
Simmer for 12 minutes until thick. Make three small wells.
- 03
Add eggs, cover, and cook until whites and yolks are set to your preference.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
How we describe our recipes ↗KEEP FOLLOWING YOUR APPETITE
A few more good possibilities.
Fluffy couscous, fresh vegetables, and feta in a lemony dressing.
Soft scrambled eggs and juicy tomatoes, ready for a warm bowl of rice.