Shakshuka- North African Skillet Eggs

Shakshuka North African Skillet Eggs

It has almost been a year since our trip to Portland, and I still can’t get these eggs out of my head. A friend of mine, Kevin, recommended the restaurant Tasty n Sons for brunch, and thankfully we took his good advise.  Somehow we managed to avoid the two hour wait by sitting up at the bar. The restaurant was all hustle bustle, buzzing with the good energy of happy guests.  The fragrant earthy smells  coming from the kitchen almost made me melt. After much debate, I ordered the Shakshuka, a flavorful North African tomato and pepper stew of sorts, topped with eggs and then baked in a mini cast-iron skillet, served with crusty bread to mop up all the deliciousness.  It was full flavored and hearty and comforting….. and as soon as we got back home, I recreated it, so as to not forget the flavors.

This is really a simple dish to make.  It is also a good one if having company because you could easily make the stew ahead, and when ready to serve, just heat it up on the stove, add the eggs and finish in a hot oven.  It is dairy free and gluten free.  You could the substitute the eggs with pan-seared salt and pepper tofu (see below) and make this completely vegan.  Finish with fresh herbs and serve with crusty bread.  This can be made in one large cast iron skillet, or in individual mini skillets.

After a little research, I find that it is also really popular in Israel.  For a Moroccan twist, add a couple pinches of cinnamon and some dried apricots or raisins to the stew.

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Shakshuka- North African Skillet Eggs
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Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.
Recipe type: Breakfast
Cuisine: Middle Eastern
Serves: 3-4
  • 3T Olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3 garlic cloves, diced
  • ¾ tsp salt
  • cracked pepper to taste
  • 1 tsp cumin
  • 1 tsp sugar
  • ½  tsp smoked paprika
  • ½  tsp chili flakes
  • 3 medium tomatoes diced small
  • ⅓ c white wine or water
  • 1 T fresh basil ribbons, or  chopped Italian parsley
  • ⅓ C feta or goat cheese (optional)
  • ⅓ C small diced spanish style cured Chorizo or Merguez, a North African spiced sausage (optional)
  • 4 -6 Extra large organic eggs ( or seared salt and pepper tofu...see below)
  1. preheat oven to 400F
  2. In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes.
  3. Add the sliced  peppers and garlic, and turn heat down to med-low and cook for 5 more minutes, until peppers are tender.
  4. Add the spanish chorizo (optional) spices, sugar and salt.
  5. Cook for two more minutes. Add fresh tomatoes and white wine ( or water).
  6. Simmer on low for 15 -20 minutes, adding more water if it gets too dry or thick. You want a stew like consistency. After tomatoes cook down, taste, it should be full flavored and adjust salt and sugar if necessary.
  7. Crack 4 eggs over the mixture, sprinkling each egg with a little salt and cracked pepper.
  8. Add crumble goat cheese or feta ( optional) over the top and place in the 400F oven. Bake until Egg whites are cooked ( about 7 minutes) and yolks are still soft. Remove from oven and top with fresh basil ( or cilantro or Italian parsely). Serve with toast or crusty bread.
Pan Seared Salt and Pepper Tofu ( Egg Substitue)
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A great and tasty substitute for eggs!
Serves: 3-4
  • One block of firm tofu
  • 2 T Oil
  • salt
  • pepper
  • chili flakes, optional
  1. Slice one block of tofu into four  1 inch thick pieces.
  2. Using a round 2 or 3 inch cookie cutter,  cut 4 circles into the tofu, reserving the scraps for something else.( this is optional- you can cut tofu how you like)
  3. In a heavy bottom skillet heat 2 T oil, add a generous pinch of kosher salt and generous amount cracked pepper directly into the oil, and some chili flakes if you like heat.
  4. Heat oil and salt, pepper mix on medium heat until hot.
  5. Blot tofu with paper towels and sear in the hot seasoned oil, until lightly brown on each side.
  6. Serve over the Shakshuka.


  1. says

    What’s funny is my dad used to cook these in “India” when I was growing up. Almost exact recipe. The difference Offcourse were some of the spices. And what he would do is — lay 4 slices of bread in pan (instead of toasting them) and then lay the cooked peppers and onions on top and then put the eggs on top and cook them with cheese. And he would serve each of us a slice — loaded with peppers, egg and cheese. The best part was the bread — it would soak up all the flavors from the dish. Happy cooking!!

  2. says

    My mother used to cook this and now I make it at home quite often. It´s almost the exact recipe, but together with the pepper, onion and garlics she added zucchini, so se made a sort of ratatouille from time to time she added chorizo and/or cheese but most of them she made without them… it was always great

    Your blog is fantastic, I will follow you by mail

  3. says

    WHile I like your blog, this isn’t even close to the authentic Chakchouka. Never seen it with basil, wine or cheese tofu. And you roast the peppers, chop then saute in the tomatoes & onions.

  4. Anonymous says

    This was very good. I did add the bread to the pan & they toasted to a nice crisp. Next time I will try cooked rice on the bottom of the pan till crisp. Like a Korean dish.

  5. Susan says

    I tried this in a cast iron dutch oven on a camping trip. We served them up on tortilla bread, rolled up like a burrito. The eggs were just cooked through to the point they weren’t runny. It was great.
    Attention Food Truck Vendors…add this to your menu!!!

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