I’ve had a bumper crop of shishito peppers in my garden this year, so I’ve been on the hunt for shishito pepper recipes. It’s hard to beat eating them straight out of a cast iron skillet, but this shakshuka with blistered shishito peppers just might do it. As it turns out, spiced stewed tomatoes and smoky, bright chile peppers make a perfect medium for runny, rich poached eggs.

Shakshuka has long been one of my go-to Mediterranean diet breakfasts. It’s veg-forward, with plenty of protein, and accompanied by hearty whole grain bread for mopping up all that tomato-ey, egg-y deliciousness. It’s healthy and wholesome, and keeps me full and fueled up all morning. I eat it often enough that I am always looking for ways to switch it up, but this shakshuka with blistered shishito peppers is the first variation I’ve come up with that I felt was worth sharing.
Blister shishito peppers for the best flavor
When it comes to shishito pepper recipes, I am very discriminating. Shishito peppers aren’t widely available year round, so in my mind they are a relatively scarce resource. Any recipe I make using shishito peppers has to be worthy of taking up some of that resource. Even when I have enough of them to be willing to move beyond eating blistered shishito peppers straight off the grill, the recipe has to highlight their unique chile pepper flavor, not mask it. This recipe for shakshuka is absolutely up to the task.


Much like the revered New Mexico Hatch chile, the best way to get peak flavor out of shishito peppers is by grilling or blistering them. I tried just throwing the peppers into my shakshuka without blistering them, and they got lost. The next time around I blistered them first, and that’s when the magic happened. So don’t skip blistering your shishito peppers! It’s simple to do and it takes less than 10 minutes, but it makes a big difference in the finished product.
See the ingredients list and/or the FAQ below for good substitutes for shishito peppers.
Ingredients and substitutions

Extra virgin olive oil: As always, use the best olive oil you can find and afford. I use Kirkland Signature Organic Extra Virgin Olive Oil from Costco.
Shishito peppers: Shishito peppers are available in late summer and early fall at farmers markets and some grocery stores. During the rest of the year, I find them at my local Asian market. Hatch chilis or Anaheim peppers are good substitutes. Refer to my post on how to roast sweet or hot peppers to find instructions for how to roast and peel them. You can also use green bell peppers, just chop them and add them with the red bell peppers in this recipe.
Onion: Use whatever white or yellow onion you have on hand.
Red bell pepper: Yellow or orange bell peppers work fine too.
Garlic: I always use fresh garlic. You can substitute with ½ teaspoon jarred garlic per clove or ½ teaspoon of granulated garlic.
Sweet paprika: Unless you like things realllllly spicy, don’t substitute the hot variety.
Ground cumin: Substitute with extra coriander or ¼ teaspoon turmeric.
Ground coriander: Substitute with extra cumin or ¼ teaspoon turmeric.
Ground pepper: I typically use white pepper in this dish, but black pepper is fine.
Red pepper flakes: The red pepper flakes are totally optional if you’d like a little extra heat. Leave out for a mild stew.
Tomatoes: I use fresh tomatoes here because I’ve got a lot of them from my garden, but canned tomatoes work perfectly fine too. Substitute a 28 ounce can of diced tomatoes for the 6 cups of fresh tomatoes (yes, the fresh tomatoes cook down a lot!). You may also need to adjust your simmering time a bit.
Kosher salt: I test my recipes with Morton’s kosher salt unless otherwise noted.
Eggs: Eggs from pasture-raised hens have superior nutrition and are rich and delicious. Just buy the best eggs you can find and afford. Avoid using extra large eggs, they are too big and will overwhelm the pan.
Crusty whole grain bread: I recommend skipping the bread aisle and checking the bakery for the best crusty whole grain bread.
Fresh cilantro and/or parsley: Whichever one you prefer or have on hand works great.

FAQ: Shishito peppers
In general the answer is no, shishito peppers are not spicy. They range from 50 to 200 units on the Scoville scale used to measure heat in peppers. This is not exactly red bell pepper kind of mild, but it won’t even register as heat for most people. However, one in 10–20 shishito peppers can measure up to 2500 Scoville units, which is equivalent to a mild jalapeno. The kicker is that there’s no way to tell which shishito peppers are spicy. However in shishito pepper recipes like this one, you are unlikely to have more than one spicy pepper, which won’t raise the heat level of your dish much at all. The red pepper flakes will have a lot more influence on the heat level of your shakshuka.
Shishito peppers are widely available in late summer and early fall at farmers markets and some grocery stores. During the rest of the year, you can find them at your local Asian market. In the Seattle area, this is either HMart or Uwajimaya. Most major U.S. cities have a large Asian market or two, and HMart is a national brand.
The easiest substitute for shishito peppers in shakshuka is simply green bell peppers. They don’t gain a lot from being blistered, however, so you can just chop them and throw them in with the red bell peppers and proceed from there. For a spicier, smokier substitute, Hatch green chilis or Anaheim peppers are good substitutes, but they need to be roasted. Refer to my post on how to roast sweet or hot peppers to find instructions for how to roast and peel them. A couple of tablespoons of canned fire roasted Hatch chilis will also work in a pinch.

Shakshuka is endlessly customizable
- Make it vegetarian. Substitute chickpeas (or another bean of your choice) for the eggs.
- Choose your own vegetables. Add zucchini or eggplant to your shakshuka with the onions and peppers. Stir in spinach just before you add the eggs to work in a serving of dark leafy greens.
- Make it a fish dinner. In place of the eggs, slip four pieces of firm white fish into the tomato stew and simmer until the fish flakes in the center. Of course, eggs are always an acceptable dinner protein choice at my house too!
- Choose your own toppings. Switch up your shakshuka by topping it with feta cheese, green onions, avocado, fried capers, harissa or other hot sauce of your choice.
Prep ahead and storage
Shakshuka makes an excellent make-ahead or meal prep breakfast. Simply prepare the tomato and shishito pepper stew but don’t add the eggs. Store it in an airtight container in your refrigerator for up to four days. When you are ready to serve, slowly heat it up to a moderate simmer, stirring frequently, then add the eggs and proceed with the recipe.
For an easy Mediterranean meal prep breakfast, I store my shakshuka in single serving containers with about 1½ -2 cups of stew. That way I can pull out a single serving, heat it up, and either crack an egg straight into the stew and let it poach or top it with an egg that has been lightly fried in olive oil. It makes a quick but hearty midweek breakfast or lunch.

Did You Make This Recipe?
If you make this shakshuka with blistered shishito peppers, I’d love to hear what you think. I am always trying to get better at developing recipes, and your feedback helps me do that.
Don’t forget to tag me on Instagram (@parsleyandparm) and use #YourHashtag. I love seeing your creations.
Shakshuka with Blistered Shishito Peppers
Equipment
- Cast iron skillet
- Tongs
- Bowl
- Knife and cutting board
- Measuring cups and spoons
- 10 inch sauté pan (or deep skillet) with lid
- Spoon/spatula for stirring
- Small heat-proof bowl for adding eggs to pan
Ingredients
- 1 tablespoon olive oil
- 12-16 shishito peppers
- 2 tablespoons olive oil
- 1 medium onion
- 1 red bell pepper
- 3 cloves garlic
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground pepper (I use white pepper, black is fine)
- 1 pinch red pepper flakes or to taste
- 6 cups fresh tomatoes (or 1 28-ounce can diced tomatoes)
- ½ teaspoon salt plus more to taste (if using canned tomatoes, start with ¼ teaspoon)
- 4 large eggs
- 4 slices crusty whole grain bread
- 2 tablespoons chopped fresh cilantro and/or parsley for garnish
Instructions
Prep your ingredients:
- Take your eggs out of the refrigerator and leave them on the counter to come to room temperature. Chop the onion, bell pepper, tomatoes, and mince the garlic.1 medium onion, 1 red bell pepper, 6 cups fresh tomatoes, 3 cloves garlic
- Measure out the paprika, cumin, coriander, and black and red pepper into a small bowl. Set aside.2 teaspoons sweet paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon ground pepper, 1 pinch red pepper flakes
- Wash the shishito peppers and dry them well. They must be DRY. Toss them in a bowl with 1 tablespoon of olive oil.12-16 shishito peppers, 1 tablespoon olive oil
- Heat a cast iron skillet over medium heat until a drop of water sizzles and evaporates immediately. Add the shishito peppers in a single layer and cook 3-4 minutes, or until blistered. Turn the peppers over and cook an additional 3-4 minutes until blistered on the other side.
- Remove the peppers to the bowl you tossed them in. When they are cool enough to handle, chop them roughly and remove the stems (you can set a few whole ones aside for garnish if you would like). Set aside.
Cook the stew:
- Heat 2 tablespoons of olive oil in your saute pan or skillet over medium heat. I don’t recommend using your cast iron pan since the acid in the tomatoes will affect the seasoning.2 tablespoons olive oil
- Add the onion and bell pepper and saute until the onions are translucent. Add the garlic and saute one minute more.
- Add the spices you measured out earlier and stir into the onions and peppers until fragrant, about 30 seconds.
- Add the tomatoes and salt and stir to combine. Bring to a moderate simmer, stirring frequently. Simmer for 10 minutes, stirring occasionally. Turn down the heat as needed to maintain a moderate simmer.½ teaspoon salt
- Taste the shakshuka and if it tastes bland, add ¼ teaspoon of kosher salt. Stir it in very well, then taste again. If it is still bland, add salt by the pinch, stir, and taste again, repeating until the stew tastes seasoned but not salty.
- Stir in the chopped shishito peppers and simmer for 5 more minutes, or until most of the liquid has cooked off from the stew and it begins to thicken.
Add the eggs:
- Use your spoon or spatula to create six shallow wells in the shakshuka. Gently crack an egg into a small glass or metal bowl, then use the bowl to gently place the egg into one of the wells. Repeat with the other eggs.4 large eggs
- Set the heat to medium low and cover the skillet. Cook until the egg whites are set, 6 to 9 minutes.
Toast the bread:
- While the eggs are cooking, toast your bread slices and then brush them generously with olive oil.4 slices crusty whole grain bread
Garnish and serve:
- Top the shakshuka with chopped herbs and serve with the bread.2 tablespoons chopped fresh cilantro and/or parsley for garnish
Notes
- Use a larger skillet for more servings. A 10-inch skillet can handle 4-5 eggs, a 12 inch skillet is better for 6-8 eggs. I use multiple skillets for more than that
- If using canned tomatoes, use the very best tomatoes you can find and afford. If you can find imported san marzano tomatoes, these are generally preferable. I like Cento, Mutti, and Strianese (the Strianese are VERY hard to find, but they are my absolute favorite). Muir Glen Organic are my favorite domestic brand, I buy them on sale whenever I can.
- The sodium content of canned tomatoes varies dramatically, so start with half the recommended amount of salt. You can season aggressively from there if your tomatoes aren’t very salty, but this gives you more control over the finished product.
- If your tomatoes are too acidic, add ½ teaspoon baking soda to neutralize the acid.
Need more servings?
To adjust a recipe for more or fewer servings, hover your cursor over the number servings on the recipe card. This will bring up a slider that you can move to the number of servings you want to make.
Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Alena says
This is one restaurant quality breakfast, highly recommend with crusty homemade sourdough bread, yum!!
Poitras Catherien says
Such a tasty recipe! Thank you for the detailed post and beautiful pictures! The whole family loved it?
Lisa says
Thank you so much!!