Shakshuka with Blistered Shishito Peppers

Why You’ll Love This Recipe

This shakshuka offers bold flavor with minimal effort. The blistered shishito peppers bring a mild heat and smokiness that pairs beautifully with the spiced tomato base and runny eggs. It’s a vegetarian, gluten-free meal that’s comforting yet light, and it’s easy to customize with extra herbs, cheese, or greens. Best of all, it comes together quickly and makes for a stunning skillet presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Canned diced or crushed tomatoes
• Shishito peppers
• Onion (chopped)
• Garlic (minced)
• Olive oil
• Smoked paprika
• Ground cumin
• Salt
• Black pepper
• Optional: red pepper flakes or harissa for heat
• Fresh cilantro or parsley (for garnish)
• Optional toppings: crumbled feta, labneh, or fresh herbs

Directions

1. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add shishito peppers and cook, turning occasionally, until blistered and charred in spots (about 5–7 minutes). Remove and set aside.
2. Lower the heat to medium. Add a bit more oil if needed, then sauté chopped onion for 3–4 minutes until soft.
3. Add garlic, cumin, smoked paprika, and optional red pepper flakes. Cook for 1 minute until fragrant.
4. Stir in the canned tomatoes, season with salt and pepper, and simmer uncovered for 8–10 minutes until slightly thickened.
5. Stir in the blistered shishito peppers.
6. Make small wells in the sauce and crack an egg into each one. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set and yolks are still soft (or to your liking).
7. Remove from heat, top with herbs and any additional toppings like feta or labneh.
8. Serve warm with crusty bread, pita, or flatbread.

Servings and timing

This recipe serves 2–4 and takes about 30 minutes total: 10 minutes to prep and 20 minutes to cook.

Variations

• Cheesy twist: Add crumbled feta, goat cheese, or grated halloumi before serving.
• Add greens: Stir in spinach or kale during the final minutes of simmering.
• Spicy upgrade: Use harissa or add fresh chilies for more heat.
• Meaty option: Add crumbled sausage or chorizo to the tomato base for a heartier meal.
• Sweet pepper swap: Use a mix of shishito and mini sweet peppers for extra color and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, though the eggs may firm up further. Best enjoyed fresh for perfect runny yolks and crisp peppers.

FAQs

What are shishito peppers?

Shishito peppers are mild, thin-skinned green peppers often pan-blistered. About 1 in 10 can have a bit of heat, but they’re generally mild and smoky.

Can I use fresh tomatoes instead of canned?

Yes, use chopped fresh tomatoes (Roma or plum work best). Simmer longer to break them down into a sauce.

Is shakshuka traditionally spicy?

It can be mildly spiced or made spicier depending on the region and taste. This version is customizable based on your heat preference.

Can I roast the shishito peppers instead?

Yes, you can roast them under a broiler or in a very hot oven until blistered if you prefer hands-off prep.

What should I serve with shakshuka?

Crusty bread, pita, flatbread, or even rice are great options for scooping up the sauce and eggs.

Can I add cheese to this dish?

Absolutely—feta, goat cheese, or a dollop of labneh are excellent additions.

Can I make this dish vegan?

Yes, just skip the eggs and add extra beans or tofu for protein.

What size skillet should I use?

A 10–12-inch skillet works best for 4 eggs and allows enough space for the sauce and peppers.

Do I need to peel shishito peppers?

No, the skin is tender and edible—even after blistering.

Can I freeze shakshuka?

Freezing is not recommended due to the eggs, but the tomato and pepper base can be made ahead and frozen. Add fresh eggs when ready to serve.

Conclusion

Shakshuka with Blistered Shishito Peppers is a flavorful, rustic dish that adds a smoky twist to the traditional recipe. With soft eggs, zesty tomato sauce, and charred peppers, it’s a one-skillet wonder that’s as easy to make as it is satisfying to eat. Ideal for breakfast, brunch, or dinner, it’s a deliciously different take on a beloved classic.

Shakshuka with Blistered Shishito Peppers

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Shakshuka with Blistered Shishito Peppers is a smoky, spiced take on the classic North African and Middle Eastern egg dish. Eggs are poached in a rich tomato sauce infused with blistered shishito peppers, spices, and optional toppings like feta or herbs. This one-skillet meal is perfect for breakfast, brunch, or a light dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Main
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

• 4 eggs
• 1 can (14 oz) diced or crushed tomatoes
• 1 cup shishito peppers
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes or 1 tsp harissa (optional)
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Optional: crumbled feta, labneh, or goat cheese for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shishito peppers and cook 5–7 minutes, turning occasionally, until blistered. Remove and set aside.
2. Lower heat to medium. Add remaining oil and sauté chopped onion for 3–4 minutes until soft.
3. Add garlic, paprika, cumin, and optional chili flakes. Cook for 1 minute until fragrant.
4. Stir in tomatoes. Season with salt and pepper. Simmer uncovered for 8–10 minutes to thicken.
5. Stir in blistered shishito peppers.
6. Make 4 wells in the sauce and crack an egg into each. Cover and cook 5–7 minutes, or until eggs are done to your liking.
7. Remove from heat, garnish with herbs and any toppings like feta or labneh. Serve warm with bread.

Notes

• Blister shishito peppers in advance and store in the fridge for faster prep.
• For a spicier version, increase harissa or use hot peppers instead of shishito.
• Add spinach or kale in step 4 for extra greens.
• Crumbled feta or a dollop of labneh balances the smokiness with creaminess.

Nutrition

• Serving Size: 1 egg with sauce
• Calories: 210
• Sugar: 5g
• Sodium: 470mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 185mg