Shakshuka (Baked Eggs) Recipe

LAST UPDATED ON November 27th, 2018 at 06:12 am

 Traditional Middle Eastern breakfast egg recipe Shakshuka is super easy to make! One pan recipe where the eggs are baked in an aromatic spicy tomato sauce!

What is Shakshuka?

Shakshuka, originally from North Africa is a popular vegetarian breakfast one pan recipe now made throughout the Middle East (extremely popular in Israel too). While it is usually served for breakfast or brunch but it also makes an excellent addition to lunch or even dinner.

While you can find many variations of Shakshuka on the internet, a traditional shakshuka recipe is basically a vegetarian one-skillet meal  with eggs poached in a spiced chunky tomato and pepper stew with onions and garlic.

How to make Shakshuka

To make this traditional Shakshuka recipe, you usually need a cast iron skillet or a skillet/ pan will do too 🙂 As you can see in my photos, just a regular pan worked just fine.

The recipe is really easy to make, very healthy and totally delicious!

You sauté sliced onions, minced garlic and pepper slices, add chopped tomatoes (fresh or canned diced tomatoes) and spices and cook the sauce to reduce it to almost thick stew. Make some small wells into the stew for the eggs, crack the eggs and try and fill the wells, one egg at a time to the stew and cook over low heat.

I really love the richness of this dish, the full flavored red pepper with the tomato juices and the gooey baked eggs.

What to serve with Shakshuka

It is traditionally served for breakfast/ brunch with warm pita bread or challah. I often serve it for brunch or lunch with a couple more dishes like Huevos Rancheros recipe and Baked Eggs with Tomatoes recipe

You can serve it with fresh yoghurt on the side too…works really well.

I have used some grape tomatoes to get that sweet, intense flavor and have less juice at the same time. Shakshuka is supposed to be a dry, thick like a stew, not watery dish so these grape tomatoes are really a perfect match.

One of the best things about Shakshuka, apart from its delicious taste, is its versatility. You can pretty much sauté any vegetable and crack eggs on top and it will be just as delicious. You can always go for a lighter version, adding mushrooms or eggplants to the pan.

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More Baked Eggs Recipes to try:

• Huevos Rancheros 
• Baked Frittata Recipe

5 from 7 votes

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Shakshuka (Baked Eggs) Recipe

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Traditional Middle Eastern breakfast recipe Shakshuka - eggs baked in aromatic spicy tomato sauce!

Course: Breakfast, Brunch

Cuisine: Middle Eastern

Servings: 2

Calories: 160 kcal

Author: Adore Foods

Ingredients

• 2 large eggs
• 1 tbsp olive oil
• 1 small onion thinly sliced
• 1 garlic clove minced
• 2 cups tomatoes roughly diced
• 1 small pepper roughly diced
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp oregano chopped
• 1/2 tbsp parsley chopped

Instructions

1. In a medium cast iron/ skillet pan, add olive oil and saute sliced onions, minced garlic for a couple of minutes.

2. Add in tomatoes and pepper, condiments and season with salt and pepper. Cook for almost 15 minutes on low heat until the sauce is reduced, looking like a stew.

3. Make 2 wells in the mixture using a wooden spoon and crack an egg, adding one at a time. Cover the pan and cook on low heat for 2-3 minutes. The egg yolks should not be hard but soft cooked, so be careful not to overcook the eggs.

4. Garnish with parley and oregano and serve immediately with pita, some yogurt on side or just as delicious on this own.

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