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"Shakshuka is an Israeli recipe that can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. If you’re gluten-intolerant or celebrating Passover, skip the bread. For dinner, serve with a green side salad for a light, easy meal. It is Dairy-Free, Gluten-Free and Low-Carb. The spiciness of the sauce depends on the amount of chili powder and cayenne you use, so add a little at a time until you get the heat you like. If you don't like spicy, just cut back on the chili powder and cayenne. I got this recipe on Pinterest and really like it."

Original recipe yields 5-6 servings


  • Serving Size: 1 (220.5 g)
  • Calories 148.6
  • Total Fat - 9.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 209.5 mg
  • Sodium - 111.9 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 5.4 g
  • Protein - 8.7 g
  • Calcium - 56.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 37 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat a deep, large skillet or saute pan on medium heat.

Step 2

Slowly warm olive oil in the pan.

Step 3

Add chopped onion, and saute for a few minutes, until the onion begins to soften. Add garlic, and continue to saute until mixture is fragrant.

Step 4

Add the bell pepper, and saute for 5-7 minutes, over medium heat, until softened.

Step 5

Add tomatoes and tomato paste to pan, and stir until blended.

Step 6

Add spices and sugar, and stir well. Allow mixture to simmer over medium heat for 5-7 minutes, until it starts to reduce. At this point, you can taste the mixture and season to your liking. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka (be careful with the cayenne. It is extremely spicy!).

Step 7

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce, placing 4-5 eggs around the outer edge, and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.

Step 8

Cover the pan, and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.

Step 9

Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Step 10

Some people prefer their Shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs, to taste.

Step 11

Garnish with the chopped parsley, if desired.

Tips & Variations

No special items needed.


3 Reviews


Love this blend of seasonings! Enjoy it with bialys or bagels for dipping - or English muffins.


review by:
(30 Dec 2019)


Never mind the bit odd name it is SOoooooo good. I cutthe recipe back to a 2 egg serving. Omitted the tomato paste and subbed with Balsamic ketchup. Fabulous flavour. This would make a perfect dinner too. This is a 4 sure make again.


review by:
(22 Feb 2015)


Oh my goodness this is gooda! Easy to put together and I like that you can watch the doneness of the eggs. When I make it again I think I will add some spinach, kale or broccoli to the mix. The seasonings were perfect for us! Thanks for sharing Linda! Made for Billboard Recipe tag.


review by:
(17 Feb 2015)