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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!
Shakshuka Recipe
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.

shakshuka!
Here I’ve added bell peppers to the traditionally, all-tomato, stew. I wanted to add a little more texture and different flavors.
shakshuka
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.
Simple delicious recipe for Shakshuka! Bursting with North African Flavors, this tasty Baked Egg dish makes for a healthy and incredible brunch!
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.
Simple delicious recipe for Shakshuka! Bursting with North African Flavors, this tasty Baked Egg dish makes for a healthy and incredible brunch!
Serve it up with your favorite bread and enjoy!
Shakshuka with Feta
Let me know how you like this version of shakshuka in the comments below!
Happy weekend!
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Shakshuka Recipe

Shakshuka Recipe

★★★★★ 4.8 from 35 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Breakfast, brunch, vegetarian
  • Method: Stove top
  • Cuisine: Middle Eastern
Print Recipe

Description

Shakshuka -A flavorful North African baked egg dish with sautéed peppers, tomatoes and spices, topped with eggs and herbs.

Ingredients

Units Scale
  • 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

  1. preheat oven to 375F
  2. 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.
  3. Add all spices, sugar and salt.
  4. Cook for 2 more minutes. Add fresh tomatoes and water (or wine).
  5. 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.
  6. 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.
  7. Place in the 375F oven.
  8. Bake until egg whites are become opaque and are cooked ( about 8-10 minutes) and yolks are still soft ( or to your desired doneness.)
  9. Remove from oven and top with fresh basil (or cilantro or Italian Parsley) and goat cheese.
  10. 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

Keywords: shakshuka, shakshuka recipe, what is shakshuka? skillet eggs, best Shakshuka recipe

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Simple delicious recipe for Shakshuka! Bursting with North African Flavors, this tasty Baked Egg dish makes for a healthy and incredible brunch! 1

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Comments

  1. The flavors of this dish are fantastic! I’ve made it twice so far, and I’ve been craving it since. I added the optional chorizo and increased the amount of peppers and tomatoes.

    ★★★★★

    Reply

  2. Yet another delicious keeper. Thank you for these recipes! Highly recommend using feta.

    ★★★★★

    Reply

  3. Oh my best Shakshuka I have tried! It was so flavourful! Perfect combination with spices. Thank you a lot for sharing!

    Reply

  4. This was so delicious! This sounded like an interesting combination. Wow! Loved the sweetness of the vegetables as it stewed down. Nice blend of spices. I used grape tomatoes as that’s all I had. I will definitely make again and try it with some goat cheese. Thanks again for sharing your delicious recipes.

    ★★★★★

    Reply

  6. All the family loved this, and it was an easy choice as it was suitable for vegetarians too. They all said I could cook it again! Will do 2 eggs each next time. Thank you!

    ★★★★★

    Reply

  9. This is another great recipe, easy to make and delicious! I used a harissa spice blend and then adjusted the seasoning from there. I must not be able to chop as fast as a sous chef because it always takes longer to prep than the recipes suggest, but that is OK. I don’t mind chopping. The end product was well worth it! Thanks again for another wonderful recipe!

    ★★★★★

    Reply

  10. This Is A perfect Recipe For Me As I Don’t Get Time from my Business, This Recipe Will Be Savior For Me. Thank You For Sharing This.

    ★★★★★

    Reply

  12. Outstanding! Great flavor and texture. We served it with garlic Naan bread. Absolutely insanely delicious!

    ★★★★★

    Reply

  14. This was super simple to make and had amazing flavor. I’ve already passed the recipe along to others and I will definitely be making this again!

    ★★★★★

    Reply

  15. I’ve made this recipe 5 times and every time it has come out perfect! I love your website and all the wonderful recipes that are on here, especially being vegetarian you have provided so many great options! Thank you so much for the amazing content, i would 100% recommend your recipes!

    ★★★★★

    Reply

  20. This was very good. Added a can of beans and it was just right for dinner for 3 hungry adults. Served with warmed pitas bread.

    ★★★★★

    Reply

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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