Shakshuka- North African Skillet Eggs

Shakshuka North African Skillet Eggs
This easy North African style baked egg recipe, called Shakshuka is bursting with middle eastern flavors. Fast and simple to make, it comes together in 30 minutes and it’s one we use a lot at home.  I love it best served with toasty bread to mop up all the flavorful juices.  There are many variations of shakshuka, and I took a few liberties here with this one, adding sweet bell peppers and fresh herbs. You can keep this vegan (see below) or “beef” it up a bit by adding chorizo to the stew. Any way you prepare it, the combination of  the spices, along with flavorful  Tomato- Pepper stew, topped with the eggs – is one you will want to make over and over.
It is also a good recipe if having company because you could easily make the stew ahead, doubling the recipe, and placing in a large baking dish–and when ready to serve, just add the eggs and warm it up it in a hot oven.
To keep it vegan, substitute the eggs with pan-seared salt and pepper tofu (see below).  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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5 from 1 reviews
Shakshuka- North African Skillet Eggs
Recipe type: Breakfast
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4
Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.
  • 3T Olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow bell pepper, sliced
  • 1 red onion, sliced
  • 3-4 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
  • 4 -6 Extra large organic eggs ( or seared salt and pepper tofu...see below)
  • Other optional additions:
  • crumbled feta or goat cheese
  • 1 C browed chorizo
  • ¼ C finely diced spanish style cured Chorizo or Merguez, a North African spiced sausage
  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. ( if adding raw chorizo, brown it with the onions)
  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. If adding the cured spanish chorizo or Merguez sausage, add it now.
  5. Add all spices, sugar and salt.
  6. Cook for 2 more minutes. Add fresh tomatoes and white wine ( or water).
  7. Simmer on low for 15 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.
  8. Crack 4-6 eggs over the mixture, sprinkling each egg with a little salt and cracked pepper.
  9. 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)
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
A great and tasty substitute for eggs!
  • 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.
thanks for sharing!
thanks for sharing!


  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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