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Home » Breakfast and Brunch » Shakshuka!

October 4, 2012 Adaptable Recipes

Shakshuka!

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Shakshuka! A North African baked Egg dish perfect for breakfast, brunch or dinner! Make the savory tomato pepper stew and top it with eggs and goat cheese, before baking in the oven.  Serve with crusty bread!  A simple delicious meal bursting with flavor. 
Shakshuka Recipe
This easy North African-style baked egg dish, called Shakshuka is bursting with Middle Eastern flavors. Fast and easy to make, it comes together in 30 minutes and it’s one we use a lot at home for dinner or Sunday brunch.
I love it best served with crusty 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 bell pepper, goat cheese and fresh herbs.
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.
Shakshuka North African Skillet Eggs
It is also a good recipe for entertaining because you could easily make the fragrant stew ahead, doubling the recipe, and placing it in a large baking dish.  When ready to serve heat up the stew, add the eggs and finish cooking it in a hot oven.
Shakshuka can be made in one large, dutch oven, a cast iron skillet, or in individual mini skillets.

After a little research, I’ve found that Shakshuka is also really popular in Israel.

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 stew, and add the eggs. Top with crumbled goat cheese ( or add it after its baked).
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 soft but cook to your desired doness.
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!
Sylvia
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Shakshuka Recipe

Shakshuka Recipe

★★★★★

5 from 5 reviews

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

  • 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
Scale

Ingredients

  • 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 c  water
  • 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
  • ¼ 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 white wine ( or water).
  5. Simmer on low for 15 minutes, covered, 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, 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.

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. Aria says

    November 20, 2019 at 9:11 am

    First time on your site. Tried this recipe and loved it! Fantastic!

    Reply
    • Sylvia Fountaine says

      November 20, 2019 at 9:19 am

      So happy you liked it!

      Reply
  2. Bingham says

    November 10, 2019 at 3:40 pm

    We loved this recipe! I used a can of fire-roasted diced tomatoes because my fresh tomatoes were on their way out. The reicpe still turned out great! Yum!

    ★★★★★

    Reply
    • Sylvia Fountaine says

      November 10, 2019 at 7:30 pm

      Oh! I’m so glad you gave this a go! I love this one too!

      Reply
  3. Sam P. says

    November 03, 2019 at 12:19 pm

    My go-to brunch recipe for when we have company. Thanks for a delicious recipe!

    ★★★★★

    Reply
  4. Anonymous says

    November 03, 2019 at 12:18 pm

    We love this recipe- best we’ve found yet!

    ★★★★★

    Reply
  5. Hope Larson says

    November 03, 2019 at 12:18 pm

    Excellent. I’ve been making your recipe for years. Before the NY times copied your recipe.

    ★★★★★

    Reply
  6. Marny Heit says

    May 10, 2017 at 1:07 pm

    So good! We had shakshuka in a restaurant and loved it, so I was looking for a recipe to recreate it at home. So glad I found yours. It was delicious and hearty– perfect if you’re looking for a filling and tasty vegetarian meal. We served it with crusty toasted bread and I couldn’t get enough of it.

    ★★★★★

    Reply
  7. Cath says

    January 04, 2017 at 8:30 am

    I love this recipe, it’s perfect for a cold day! I always add a teaspoon of turmeric as well.
    🙂

    Reply
    • Sylvia Fountaine says

      January 05, 2017 at 2:46 pm

      Nice addition! Love that Cath!

      Reply
  8. Susan says

    August 07, 2015 at 1:37 pm

    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!!!

    Reply
    • Sylvia Fountaine says

      August 07, 2015 at 2:03 pm

      What a great idea to make while camping! Love it. Thanks for sharing.

      Reply
  9. Tasty Talks says

    April 18, 2015 at 10:30 pm

    Beautiful food styling!
    I gave Shakshuka a try, finally. Delicious!
    http://www.tastytalks.com/things/shakshuka

    Reply
    • Sylvia Fountaine says

      August 07, 2015 at 2:04 pm

      Yes! Glad you enjoyed it!!

      Reply
  10. Anonymous says

    May 04, 2014 at 8:12 pm

    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.

    Reply
  11. Anonymous says

    April 04, 2014 at 2:51 pm

    It is similar to a Basque dish called Piperade.

    Reply
  12. Heni El G says

    July 09, 2013 at 10:56 pm

    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.

    Reply
    • Sylvia Fountaine says

      July 29, 2013 at 2:35 pm

      You are right, it is not traditional- rather my take on it. 😉

      Reply
  13. Zena says

    January 20, 2013 at 10:31 am

    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

    Reply
  14. Jacques says

    October 07, 2012 at 5:28 pm

    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!!

    Reply
    • Sylvia Wilson says

      October 08, 2012 at 6:43 am

      I love the idea of adding bread in the bottom of the pan…what a brilliant idea! I will have to try it and thanks for the tip!

      Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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