Up-level your breakfast game with Shakshuka, an easy and delicious egg dish!
Shakshuka is bright, flavorful, and nutritious! In this dish eggs are baked to perfection in a sauce of bell peppers and tomatoes.
What is Shakshuka?
There are many versions of Shakshuka and this one is based on a favorite at a local eatery (and slightly adapted from a favorite cookbook). Shakshuka means “all mixed up” and honestly a breakfast favorite around here.
A simple sauce of red peppers, onions, and tomatoes is seasoned with some of our favorite spices and cooked until thickened. Wells are created in the sauce and filled with eggs which are baked just until set (with jammy yolks). Absolute perfection.
We love this basic recipe. Poached eggs in a rich tomato broth flavored with onions, bell peppers, and a variety of savory seasonings give shakshuka its signature flavor.
VEGGIES Tomatoes, bell peppers, onions, and garlic are all poached to heavenly goodness in the sauce. Canned tomatoes are not only easy but they have a rich zesty flavor that adds to the sauce.
SAUCE Everything floats in a rich tomato sauce! I prefer the texture of whole canned tomatoes over diced but either will work. After adding the tomatoes (and juices), let simmer until the sauce thickens. Add a pinch of red pepper flakes for a spicier version
TOPPINGS Once baked, sprinkle with your favorite toppings from feta cheese, to fresh herbs or chinves or green onions and top with a scoop or two of sour cream!
Serve over roast potatoes or with toast for dipping and sopping up all of the sauce.
Kitchen Tip To break up the tomatoes you will literally take them from the can one by one and give them a good squish apart with your hands (over a bowl… they’ll be juicy!). You want them broken up but not pulverized.
How to Make Shakshuka
Shakshuka is super easy to make, and comes together in 1,2,3!
- Sauté onion and garlic in oil until fragrant, add peppers and cook until tender.
- Add seasonings and tomatoes and simmer.
- Create small wells for each egg with the back of a wooden spoon. Gently place an egg in each well and bake until set. Garnish and serve!
More Egg Faves
- Sweet Potato Hash
- Homemade Eggs Benedict
- Easy Baked Eggs
- Instant Pot Egg Bites
- Denver Egg Casserole
- How to Make a Frittata
Did you make this Shakshuka recipe? Be sure to leave a comment and a rating below!
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 small red bell peppers diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon coriander
- ⅛ teaspoon cayenne pepper or to taste
- salt & pepper to taste
- 28 ounces whole tomatoes canned, with juices
- 6 eggs
- freshly chopped cilantro for serving
Crush tomatoes with your hands until they're broken up, set aside.
In a 10" skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.
Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.
Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.
Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.
Garnish with fresh cilantro and serve with toast.
Reheat in the microwave until heated through, and refresh flavors with salt & pepper.
Recipe Adapted BHG. “Shakshuka”. Recipe. Des Moines, IA, 2018. 206. Print.