Easy To Make Shakshuka – So Bright & Flavorful!

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.

top view of Shakshuka in the pan

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.

ingredients to make Shakshuka

Ingredients

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.

process of adding ingredients to make Shakshuka

How to Make Shakshuka

Shakshuka is super easy to make, and comes together in 1,2,3!

  1. Sauté onion and garlic in oil until fragrant, add peppers and cook until tender.
  2. Add seasonings and tomatoes and simmer.
  3. 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!

cooking Shakshuka eggs

More Egg Faves

Did you make this Shakshuka recipe? Be sure to leave a comment and a rating below! 

top view of Shakshuka in the pan

Shakshuka

Bright & savory, this colorful Shakshuka dish is absolutely bursting with flavor!
Course Breakfast, Dinner, Entree, Main Course
Cuisine American, Middle Eastern
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 4
Calories 187
Author Holly Nilsson

Ingredients

  • 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
  • teaspoon cayenne pepper or to taste
  • salt & pepper to taste
  • 28 ounces whole tomatoes canned, with juices
  • 6 eggs
  • freshly chopped cilantro for serving

Instructions

  • 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.

Notes

Leftover Shakshuka can be stored in an airtight container in the fridge for up to 3 days. 

Reheat in the microwave until heated through, and refresh flavors with salt & pepper. 

Nutrition

Calories: 187 | Carbohydrates: 14g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 382mg | Potassium: 603mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2019IU | Vitamin C: 68mg | Calcium: 115mg | Iron: 4mg
Shakshuka in the pan wit garnish and a title
Shakshuka on a plate with a title
Shakshuka in the pan with writing
Shakshuka in the pan and plated with writing

 

Recipe Adapted BHG. “Shakshuka”. Recipe. Des Moines, IA, 2018. 206. Print.

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