Mini Shakshukas

Breakfast, Dinner, Healthy, Healthy (ish), Vegetarian

Mini Shakshukas

Big week in music last week. Drake came out with an album…then there was Lemonade.

Last week I got a call from my mom informing me that Jay-Z is a piece of shit. My mom had heard (maybe even listened?) to Lemonade and wanted to let me know of her opinion of Hov.

I feel you, moooom.

This weekend is Mother’s Day. Last week I thought it was this past weekend but you all were so nice to inform me to NOT send flowers not the wrong day. Thank you.

Mini Shakshukas

Mini Shakshukas

Mini Shakshukas

If you’re lucky enough to be with your mom on Mother’s Day, I’ll be sharing a few brunch recipes this week. I’ve been to a lot of restaurants on Mother’s Day and they’re usually a mad house. I much more prefer to stay in and cook. Always.

These mini shakshukas are sooooo simple. You could actually prep the sauce the night before and just before you want them to hit the table, you could fill up the cast iron skillets, crack in the egg and stick ‘em in the oven. So easy. Serve them with bread!

More brunch stuff coming soon! xo

Mini Shakshukas

Mini Shakshukas

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving Size: 4


  • 2 teaspoons olive oil, plus more for brushing on the bread
  • 1/2 yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, peeled and minced
  • 1 to 2 tablespoons harissa paste, *see note below
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1 28-ounce can of crushed tomatoes (I like San Marzano)
  • 2 tablespoons minced Italian parsley, plus more for garnish
  • Salt to taste
  • 2 ounces feta cheese or goat cheese, crumbled
  • 4 large eggs
  • Grilled or toasted bread, brushed with olive oil, for serving


  • In a medium pot, set over medium heat, add the olive oil. When hot, add the yellow onion and red bell pepper. Cook until slightly softened, about 3 to 4 minutes. Stir in garlic, harissa paste, cumin, coriander and cook for 1 minute, just until toasted and fragrant.
  • Pour in the crushed tomatoes and bring the tomato sauce to a simmer. Cover slightly (just so the bubbling doesn’t make a mess on your stove) and cook for about 15 minutes. During this time, the flavor should marry and it should thicken slightly.
  • Give it a taste and adjust the salt according to your liking. I added about 1 teaspoon. Stir in the Italian parsley. If you’re making this ahead, cool the sauce to room temperature and then store in the fridge until you’re ready to serve.
  • Preheat the oven to 350 degrees F. If you’re using mini cast iron skillets, divide the sauce between the skillets. Alternatively you can use a baking dish. With the back of a spoon, create a well in the center and crack in the egg. Repeat with the remaining eggs. Sprinkle with feta cheese and transfer to the oven to bake for 12 to 15 minutes, until the white in the egg has set, yet the yolks is still runny. Garnish with more Italian parsley, a few pinches of salt and serve with toasted bread.


*I used 2 tablespoons of harissa paste which made this really spicy but I like it that way. Feel free to add a teaspoon at a time until you’re happy with the spice level.
*This doesn’t HAVE to be made in mini cast iron skillets. This will work great in a large cast iron skillet or a similar size baking dish
Serving: 4g
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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Recipe Rating

  • Reply Vanessa N. February 6, 2018 at 1:26 pm

    What’s a good size for a mini cast iron skillet? 6″? I want to do this for my husband’s birthday and surprise him with brunch in bed!

  • Reply Brandon's Dish May 6, 2016 at 11:50 am

    Shakshukas have been popping up on menus everywhere recently and for good reason. It’s a really tasty dish and these look spot on. Every time I order one of these I end up unwilling sharing it. Individual portions for everyone on Mother’s Day!

  • Reply Shikha @ Shikha la mode May 5, 2016 at 11:18 am

    I’m pretty sure my head exploded with all the music that came out, especially cuz I’m a HUGE Drake fan and can’t stop listening!!

  • Reply mary-clay | the open oven May 3, 2016 at 9:52 am

    how precious! I love shakshuka, and making little individual portions is super cute and practical – nevermind the cleanup. thanks for sharing!

  • Reply Tori May 3, 2016 at 4:35 am

    These look so cute a delicious it’s not even funny! Omg, I so want to try!

  • Reply Roxana May 2, 2016 at 3:10 pm

    What a perfect idea for Mothers Day Brunch! Love the mini pans too!

  • Reply Kari May 2, 2016 at 2:52 pm

    I’ve never heard of these before but they look so delicious!

  • Reply Mollie May 2, 2016 at 11:16 am

    This look so yummy! It’s chilly in KC today, so I am craving something hearty and warm like this.. yum!!

    xoxo Mollie

  • Reply Cassie May 2, 2016 at 11:02 am

    I LOVE shakshuka so much. It it such a great savory breakfast/brunch/lunch/dinner recipe to share! There are so many flavors and delicious spices that go into shakshuka! The mini servings are awesome–now I want to get mini cast iron skillets!

  • Reply Emily @ Life on Food May 2, 2016 at 10:15 am

    Shakshukas is my go to single lady meal. Love this idea for brunch. I would be one happy mama getting served this on Sunday.

  • Reply Liora (Allthingsloveli) May 2, 2016 at 9:28 am

    Those mini cast iron pans are amazing! I still haven’t tried Shakshuka, so late to the game.

  • Reply Ellie | Hungry by Nature May 2, 2016 at 9:22 am

    Mini/personalized anything is my favorite. As is shakshuka! A perfect Mother’s Day brunch.

  • Reply heather (delicious not gorgeous) May 2, 2016 at 8:57 am

    ooh i love these individual shakshukas! and they look super saucy (i always love lots of sauce to soak up with bread).