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Shakshuka with Blistered Shishito Peppers

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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.

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

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

Find it online: https://thefamilycooking.com/shakshuka-with-blistered-shishito-peppers/