How to make Shakshuka – a savory North African baked Egg dish bursting with flavor-and can be made in 30 minutes. Perfect for breakfast, brunch or dinner Video!
This easy North African-style baked egg dish, called Shakshuka is bursting with Middle Eastern flavors. Eggs are nestled into flavorful pepper -tomato stew before going in the oven to bake. Top it with feta or goat cheese, fresh herbs and enjoy the lovely warming flavors.
Shakshuka is best served with crusty bread to mop up all the flavorful juices. There are many variations of shakshuka, depending on the region, and I took a few liberties here with this one, adding bell pepper, goat cheese and fresh herbs.
Watch how to make Shakshuka! | 60-sec video
Where is Shakshuka From?
There are versions of shakshuka all across North Africa- Morocco, Tunisia, Algeria and Egypt. Isreal has a version too brought there by Tunisian Jews. Each version is slightly different utilizing different spices and herbs- but in general, it is a tomato-based stew topped with eggs and baked.
how to serve Shakshuka to a crowd?
Shakshuka is a great recipe for entertaining because you can easily make the flavorful stew ahead, doubling or tripling. When ready to serve, heat it up and place it in a large baking dish. In our catering business, we used hotel pans. Add the eggs to the hot stew, and finish cooking it in a hot oven. How easy is that?
Shakshuka can be made in one large, dutch oven, a cast-iron skillet, or in even individual mini skillets!
It starts with making the flavorful stew base.
Here I’ve added bell peppers to the traditionally, all-tomato, stew. I wanted to add a little more texture and different flavors.
Make little wells in the hot stew, and add the eggs. Top with crumbled goat cheese ( or add it after its baked).
Some folks add feta, which also works, but for me personally, I prefer the soft creaminess of the goat cheese here.
Bake in 375 F oven for 7-10 minutes, until the whites are opaque.
I prefer to keep the yolks a little soft but cook to your desired “doneness”.
Top it with fresh herbs- parsley and dill or try basil ribbons.
Serve it up with your favorite bread and enjoy!
Let me know how you like this version of shakshuka in the comments below!
Happy weekend!
Shakshuka Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4
- Category: Breakfast, brunch, vegetarian
- Method: Stove top
- Cuisine: Middle Eastern
Description
Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.
Ingredients
Units
- 3T Olive oil
- 1 red onion, diced
- 1 large red bell pepper, thinly sliced or diced
- 1 large yellow bell pepper, sliced or diced
- 4 garlic cloves, rough chopped
- 3/4 tsp salt, more to taste
- cracked pepper to taste
- 1 tsp cumin
- 1 tsp sugar
- 1 tsp smoked paprika
- 1/2 tsp aleppo chili flakes (optional)
- 3 medium tomatoes diced small with juices ( or one 14-ounce can diced tomatoes with juices)
- 1/3 cup water or white wine
- 2 tablespoons fresh basil ribbons, chopped cilantro or Italian parsley
- 4 –6 Extra large organic eggs
Other optional additions:
- 1/4 – 1/2 cup goat cheese or crumbled feta
- 1/4 C finely diced Spanish-style cured Chorizo or 1 cup Merguez Sausage, a North African spiced sausage
Instructions
- preheat oven to 375F
- In a large cast iron skillet, heat the olive oil over medium heat. Add the onion and cook until tender, about 5 minutes. Add the sliced peppers and garlic, and turn heat down to med-low and cook for 5-7 more minutes, until peppers are tender.
- Add all spices, sugar and salt.
- Cook for 2 more minutes. Add fresh tomatoes and water (or wine).
- Simmer on low for 10-15 minutes, uncovered, adding more water if it gets too dry or thick. You want a saucy, stew-like consistency. After tomatoes cook down, taste, it should be full-flavored, so adjust salt, spices, and sugar if necessary.
- With the back of a spoon, make a well for each egg in the stew. Crack the eggs into each well, sprinkling each egg with a little salt and cracked pepper and Aleppo chili flakes.
- Place in the 375F oven.
- Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)
- Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.
- Serve with crusty bread.
Notes
If adding cured (cooked) Spanish style chorizo, add to the simmering stew. If adding Merquez Sausage, brown it with the onions and peppers.
Nutrition
- Serving Size: 1.5 eggs each ( without feta or meat)
- Calories: 250
- Sugar: 10.5 g
- Sodium: 553.9 mg
- Fat: 14.9 g
- Saturated Fat: 3.4 g
- Carbohydrates: 17.7 g
- Fiber: 4.6 g
- Protein: 12.1 g
- Cholesterol: 279 mg
1
I’m vegan so wonder if I can use JustEgg to replace the real egg
Hey Caroly- I am not sure about that, I’ve never tried it? Personally, I would add some crispy tofu, and just nestle it in?
Wonderful! Subbed white vinegar and water for the wine and threw in some chorizo. Delicious!
Perfect Laura!
Shakshuka was so flavorful and delicious. It has a sweet and spicy taste everyone will love. It is easy to make and I will consider the recipe for cooking for a larger crowd.
Perfect Els!
I’ve made this a number of times (diff recipe and blog), but wanted to try this version. It’s as yummy and quick. I think the addition of cumin and Aleppo flakes made it pop.
Great to hear Barbara!
Absolutely love Shakshuka,any time of day. The perfect balance of flavour,spice,freshness and nutrient rich. Great recipe and very versatile. Thanks
Thanks Marg!
Although I did not have all the ingredients on hand, I decided to make this. I had onions, Hungarian peppers, pepper flakes, cumin, garlic and S & P, and pepper flakes. I also did not bake the eggs once they were in the pan, but just put a lid on the pan. We enjoyed it and it used up the end of our garden produce. Could it be enhanced? Sure, but we liked it just as I mage it! Thank you for the recipe l. I will make this again!
Glad you gave it a try Jane!
The flavors of this dish are amazing! How do you think this would work with only using egg whites?
It would be less rich without the yolks but probably still delicious!
I have been intrigued by your recipes. My son made Shakshuka last night and urged me to try it. You have become my go-to for recipes./
Awesome to hear Richard, thanks!