Algerian Baked Eggs Breakfast

Shakshuka (Baked Eggs) Recipe

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

Course Breakfast, Brunch
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 160 kcal
Author Adore Foods


  • 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


  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.