Smoked Chicken Shakshuka with Sweet & Hot Peppers | One-Pan Brunch Perfection

This Smoked Chicken Shakshuka layers tender smoked chicken, sweet and hot peppers, and gently poached eggs in a cumin-and-smoked-paprika tomato base. It’s bold, balanced, and beautifully one-pan.

Smoky, pepper-bright, and irresistibly saucy—this skillet brings brunch energy to any meal.

Crafted for maximum flavor with minimal fuss, Smoked Chicken Shakshuka with Sweet & Hot Peppers blooms its spices in oil, deepens with tomato paste, then simmers to a spoon-coating sauce. The smoked chicken slips in for savory depth while eggs set into the sauce—creamy yolks, fragrant herbs, and optional feta to finish.

Ingredients

• 2 tbsp (30 ml) extra-virgin olive oil
• 1 medium yellow onion, diced (about 150 g)
• 1 large red bell pepper, sliced (about 160 g)
• 1 small fresh hot chili (jalapeño or serrano), thinly sliced (≈15 g)
• 4 garlic cloves, finely minced (12 g)
• 1 tsp smoked paprika (3 g)
• 1 tsp ground cumin (2 g)
• 1/2 tsp ground coriander (1 g)
• 2 tbsp tomato paste (33 g)
• 1 can crushed tomatoes, 28 oz (800 g)
• 2 cups shredded smoked chicken (about 300 g)
• 4 large eggs
• 3/4 tsp fine sea salt (4–5 g), plus more to taste
• 1/2 tsp freshly ground black pepper (1 g)
• 1/2 tsp sugar (2 g), optional
• 1/2 cup crumbled feta (75 g), optional
• 2 tbsp chopped fresh parsley (8 g)
• 2 tbsp chopped fresh cilantro (8 g)
• Warm flatbread or crusty bread, to serve

How to Make Smoked Chicken Shakshuka

1. (5 min) Heat olive oil in a large skillet over medium. Add onion; cook until translucent and lightly golden.
2. (6 min) Stir in red bell pepper and hot chili; sauté until softened with a hint of char.
3. (1 min) Add garlic, smoked paprika, cumin, and coriander; stir until fragrant.
4. (2 min) Mix in tomato paste; cook until it darkens and caramelizes slightly.
5. (8 min) Pour in crushed tomatoes; season with salt, pepper, and optional sugar. Simmer until thick and glossy.
6. (3 min) Fold in shredded smoked chicken; bring back to a gentle bubble.
7. (1 min) Make four wells; crack one egg into each.
8. (5–7 min) Cover and cook until whites set and yolks remain runny (or to preferred doneness).
9. (1 min) Scatter feta (if using), parsley, and cilantro on top.
10. (1 min) Taste, adjust seasoning, and serve with warm bread.

Nutrition & Health Benefits

• calories: ~350 kcal
• protein: ~28 g
• carbs: ~18 g
• fat: ~18 g
• fiber: ~4 g
• sodium: ~780 mg

High-quality proteins from chicken and eggs meet antioxidant-rich tomatoes and peppers. Olive oil contributes heart-supportive fats; herbs finish with freshness without extra calories.

Tips & Variations: Elevate Your Smoked Chicken Shakshuka

• Control the heat: Use jalapeño for mild or serrano for punch; remove seeds to soften the burn.
• Chunkier body: Swap crushed for diced tomatoes and simmer 5 extra minutes.
• No smoked chicken? Use rotisserie chicken plus 1/4 tsp liquid smoke or extra smoked paprika.
• Greens boost: Stir in 2 cups (60 g) baby spinach in Step 6 to wilt.
• Cooling finish: Spoon on labneh or Greek yogurt at the table.

FAQ

Q: Can I make the sauce ahead?
A: Yes—cook through Step 6 up to 3 days in advance. Rewarm, then add eggs and finish.

Q: How do I keep yolks runny but whites set?
A: Make deeper wells, cover the pan, and cook gently. If needed, spoon hot sauce over the whites—not the yolks.

Q: What pan size works best?
A: A 12-inch (30 cm) skillet provides enough surface area for four evenly poached eggs.

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