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Shakshuka Recipe

Shakshuka Recipe

  • 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


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


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
  • 46 Extra large organic eggs

Other optional additions:

  • 1/41/2 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


  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.


If adding cured (cooked) Spanish style chorizo, add to the simmering stew. If adding Merquez Sausage, brown  it with the onions and peppers.


  • 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

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