Impromptu Soulful Jazz Brunch Shakshuka

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant shakshuka with tomatoes, bell peppers, and spices simmered to perfection, topped with gently poached eggs – a soulful brunch to inspire your day. This mediterranean-inspired brunch (mediterranean) ready in about 35 minutes combines olive oil, medium, diced red bell pepper, medium, diced yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 270 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 270 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until shimmering. Add 1 diced red bell pepper and 1 diced yellow onion, sautéing for 6-7 minutes until softened and slightly caramelized.
  2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
  3. Step 3: Pour in one 28-ounce can of crushed tomatoes, then season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a simmer and cook uncovered for 10 minutes until thickened.
  4. Step 4: Using the back of a spoon, make 6 shallow wells in the tomato sauce. Crack one large egg into each well.
  5. Step 5: Cover the skillet and cook over low heat for 6-8 minutes until the egg whites are set but yolks remain slightly runny.
  6. Step 6: Remove from heat and sprinkle with 1/4 cup chopped fresh parsley and 1/2 cup crumbled feta cheese if using.
  7. Step 7: Serve immediately with warm crusty bread or pita for dipping into the soulful, spicy sauce and luscious eggs.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Impromptu Soulful Jazz Brunch Shakshuka take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Impromptu Soulful Jazz Brunch Shakshuka?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Impromptu Soulful Jazz Brunch Shakshuka?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Impromptu Soulful Jazz Brunch Shakshuka for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Impromptu Soulful Jazz Brunch Shakshuka?

Mediterranean brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes