Easy Breakfast Skillet

Andrea Lo
by Andrea Lo
1 skillet
20 min

Do you ever buy a big bag of onions and never get around to finishing them...or is it just me? I had a bunch of onions on hand so I decided to make shakshuka.

There are so many ways to make this. You can do canned tomatoes or fresh tomatoes. I wanted to finish up the tomatoes I had on hand so I used those. If you prefer the soupier consistency in shakshuka, you can go with canned tomatoes. There are no rules to brunch! Add a few eggs, and cook those halfway to have a perfect runny yolk. Serve with some sourdough bread!

Recipe details
  • 1  skillet
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
Show Nutrition Info
Hide Nutrition Info

  • 3 large tomatoes, or 1 large can of tomatoes
  • 2 yellow onions
  • 3 eggs
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • salt + pepper, to taste
  • 3 tbsp avocado oil

Start by sauteing the sliced onions in a skillet with the avocado oil.
After they turn golden brown, add the diced tomatoes.
Add in the spices and continue to sauté everything.
As you sauté, mash the tomatoes to soften them.
Once the tomatoes are mostly mashed, make holes for egg nests.
Add in eggs and cover the skillet for 3-5 min.
Once the eggs are halfway cooked, take off the heat. The eggs will continue to cook a bit off heat.
Optional: add Everything But The Bagel seasoning on the eggs.