Published · Modified · by Alexis Joseph, MS, RD · 86 Comments
Jump to Recipe·4.7 from 27 reviews
The best shakshuka recipe with perfectly spiced tomato sauce, peppers, onions, and eggs. The most epic brunch served with pan-fried potatoes or crusty bread!
This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
Let me begin by saying I owned a cast iron skillet for a solid year before I used it.
A YEAR. It intimidated the heckout of me. How do I wash it? How do I store it? How do I season it? How do I keep it shiny? What does it like to eat?
It was kind of like how I get really stressed out about simple tasks. I overthink and overthink and once I finally just DO IT, I realize I spend way more time fixated onhowI'm going to conquer something than the time it takes to finish the damn thing. Better done than perfect, that's what I'm sayin'.
To answer the above questions, the skillet I have comes pre-seasoned so I didn't have to worry about seasoning it. I just make sure to coat it with oil before and after I cook, to not use a bunch of soap when I wash it, and to fully dry it versus letting it sit out wet so it doesn't rust. Easy peasy!
Today I'mteamingup with TheAmerican Egg Board to spread the good word about their new campaign that's putting a new twist on the age old question, "How Do You Like Your Eggs?"
We're breaking out of the ordinary to inspire you think about eggs differently, beyond the usual. Check out the Incredible Egg's website for more recipe ideas and inspiration!
SO. How do I like my eggs? Many ways, but most recently, in shakshuka!! I made my first shakshuka a few months ago when I was craving something savory but was bored with eggs and avocado toast. The first try was good, but it wasn't great.
Nowhere near blog-worthy. I made it again a number of times after Jeff repeatedly requested "charcuterie" (he meant shakshuka) on Sunday morning. I played with the spices, the tomatoes, the eggies. And here we are today with the perfected version.
What is this word that sounds like a gibberish shoe, you ask? Some say it's Israeli and some say it's North African and some say it's Middle Eastern. It's basically yummy cuminy spiced tomato sauce with peppers, onions, and poached eggs.
Now. This serves two people. If you're feeding a crowd, I would double it; although I would do that in a way larger pan than the 10-inch cast iron skillet I used for this baby or else the eggs will be all crowded.
I love to servethis epic shakshukawith crusty bread or pan fried taters. To make pan-fried potatoes, first heat a tablespoon of oil (I use avocado oil for all my high heat cooking) and half a tablespoon of butter over medium heat.
Dice up two medium sized potatoes and add them to the hot pan along with half a teaspoon of kosher salt, garlic powder, and pepper to taste. Cook for a while (maybe 15-20 minutes?), stirring often and turning down the heat if they get too browned.
Season to taste with more salt and pep!
I think what makes this shakshuka the best ever is the spices. I use a full teaspoon each of paprika, smoked paprika, and cumin plus half a teaspoon of oregano and plenty of salt and pepper.
Be sure to let the onion and pepper brown and really let the tomato juices cook down to enhance the flavor. If you don't have a cast iron skillet, no worries. You can totally use whatever pan you fancy.
Remember not to toss the yolks! They house the vitamin D, B12, selenium, and 40% of the egg's protein. Team whole egg, over here! 2018, guys. Brunch hard or don't brunch at all.
The Best Shakshuka
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 27 reviews
- Author: Alexis Joseph | Hummusapien
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 2 1x
- Category: Breakfast
- Method: Stovetop
Save Recipe
Description
The best shakshuka recipe with perfectly spiced tomato sauce, peppers, onions, and eggs. The most epic brunch served with pan-fried potatoes or crusty bread!
Ingredients
Scale
- 1 tbsp oil (I used avocado oil)
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeño, de-seeded and chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- ½ tsp oregano
- ½ tsp kosher salt + more to taste
- Freshly ground black pepper, to taste
- 1-14oz can diced tomatoes
- 4 large eggs
- Cilantro or parsley, for garnish
Instructions
- Heat oil over medium heat in a cast iron skillet or medium skillet of choice.
- Once hot, add onion plus a good pinch of salt and pepper and sauté for 5 minutes, stirring often. Add bell pepper and jalapeño and sauté for another 5 minutes or until veggies are getting nice and browned. Add garlic and cook for 30 seconds. Add spices, salt, and pepper. Stir for another minute.
- Immediately add tomatoes and their juices, stirring well to combine. If you have extra parsley or cilantro, stir that in too. Reduce heat to low and simmer for about 10 minutes, or until sauce has thickened.
- Use a spoon to make 4 wells in the sauce and crack eggs into holes, spooning a little sauce over the white edges. Sprinkle with salt. Keep heat on low, cover, and cook for 6-8 minutes, or until whites are set. Make sure you don't overcook them or they'll be rubbery.
- Garnish with cilantro or parsley and serve immediately with potatoes or crusty bread!
About Alexis Joseph, MS, RD
Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!
Reader Interactions
Lisa says
Easy and delicious
Reply
Alexis Joseph says
Thank you Lisa!
Reply
Erin says
This has become my new breakfast staple!
Reply
Taylor says
This recipe was so easy to make and so flavorful! Definitely will become a staple in my recipe rotation.
Reply
Alexis Joseph says
Awesome, thanks a ton Taylor!
Reply
Mihaela says
Just made this, and it's really delicious!
Reply
Alexis Joseph says
Thanks so much for the review! I'm thrilled you enjoy the shakshuka!
Reply
Gretchen says
No false advertising with the name here... this really is the best shakshuka. Couldn't be easier, and couldn't be tastier. Can attest it's just as yummy warmed up the next morning. Will become a new breakfast staple for sure, thanks!
Reply
Alexis Joseph says
You made my day! I agree--it gets even better with age. Thanks, Gretchen!
Reply
Penny Montgomery says
Amazing!! I was a little nervous bc this seemed like a more challenging recipe, but it was super simple and delicious. Highly recommend!
Reply
Alexis Joseph says
Yay!! It's easier than it looks, right?! Thanks for the review!
Reply
Caroline says
This is my favorite savory brunch recipe! I love it paired with roasted potatoes or avocado toast. Thanks for a great recipe!
Reply
Alexis Joseph says
Mmmm me too! SO good with both of the carbs you mentioned 🙂
Reply
Liz says
This was so easy and really good! The shakshuka had a really good flavor and texture (whereas sometimes at restaurants it feels like eggs in tomato sauce). I used what I had on hand - Lots of chili flakes and a squirt if chili purée instead of jalapeño, no oregano or fresh herbs - and it worked out great! Would definitely make again!
Reply
Alexis Joseph says
I love it! Totally agree--I don't like when it's really super. Thanks for the review, Liz!
Reply
Anne says
Just made this this morning. It is DELICIOUS. Thank you
Reply
Alexis Joseph says
Thanks so much for the feedback, Anne! I'm pumped that you loved it, If you could leave a star rating next time, I'd be so grateful. It helps other readers find my recipes 🙂 Thanks again!
Reply
EL says
I've made this several times when a friend is coming over for dinner. Never fails to impress. Also super easy.
Reply
Alexis Joseph says
Mmmm I need to go make this for dinner now!!
Reply
Mary says
An amazing dinner came together with this delicious shakshuka, poached eggs, and fried potatoes. Thanks for your tasty post, and thanks to this dish we have another meatless meal and a perfect Friday supper during Lent!
Reply
Alexis Joseph says
Heck yes! Breakfast for dinner is the absolute BEST.
Reply
Erin says
We make this for brunch all the time. My family loves it.
Reply
Ruby says
Made this twice in one week....so delicious!! We used fresh tomatoes, bell peppers, jalapeno, onion, and garlic from our local CSA with a little canned tomato sauce.
Reply
Alexis says
I love that you used everything from your CSA, how cool!
Reply
Danielle Liszka says
The name "The Best Shakshuka" is absolutely fitting! This savory brunch item is a favorite of mine and boyfriend approved. Also, saves great overnight I sometimes pack the leftovers for lunch at work the next day. Not to mention the name itself is so fun to say 🙂
Reply
Danielle Liszka says
The name "The Best Shakshuka" is absolutely fitting! This savory brunch item is a favorite of mine and boyfriend approved. Also, saves great overnight I sometimes pack the leftovers for lunch at work the next day. Not to mention the name itself is so fun to say 🙂
Reply
Filip says
Today is the first time ever I heard about shaksuka! I had to find out what it was and now I want to make it myself. Thanks for the recipe Alexis. I will keep you guys updated with my shashuka!
Reply
Filip says
Today is the first time ever I heard about shaksuka! I had to find out what it was and now I want to make it myself. Thanks for the recipe Alexis. I will keep you guys updated with my shashuka!
Reply
Ilse says
This recipe is amazing!!! I made it already 10 times. Only once in my cast iron and that I stopped doing because when I wanted to reheated the leftover the next day the eggwhite turned black from the black iron of my pan ? I don’t think that can be healthy?? So I prepare it in a regular non stick pan. Do you have any idea why the food absorbs the black of the pan ?
Reply
Ilse says
This recipe is amazing!!! I made it already 10 times. Only once in my cast iron and that I stopped doing because when I wanted to reheated the leftover the next day the eggwhite turned black from the black iron of my pan ? I don’t think that can be healthy?? So I prepare it in a regular non stick pan. Do you have any idea why the food absorbs the black of the pan ?
Reply
setman says
I love almost all of your recipes, but not this one. I thought you were vegan.
The amount of suffering chickens endure to produce eggs is inhumane and wrong. I'm disappointed to see you supporting this cruel industry.
Take a look here to learn more: https://www.youtube.com/watch?v=utPkDP3T7R4I know that you can come up with a vegan version of this recipe! I'll be waiting...
Reply
Mary says
Please get off your high horse and stop deliberately offending others. There's no call for that. These days it's super easy to source ethically-produced eggs. SOOOO many people these days have backyard chickens (cherished family pets!) or know a local farmer who farms happy free-range chickens.
Reply
setman says
I love almost all of your recipes, but not this one. I thought you were vegan.
The amount of suffering chickens endure to produce eggs is inhumane and wrong. I'm disappointed to see you supporting this cruel industry.
Take a look here to learn more: https://www.youtube.com/watch?v=utPkDP3T7R4I know that you can come up with a vegan version of this recipe! I'll be waiting...
Reply
Mary says
Please get off your high horse and stop deliberately offending others. There's no call for that. These days it's super easy to source ethically-produced eggs. SOOOO many people these days have backyard chickens (cherished family pets!) or know a local farmer who farms happy free-range chickens.
Reply
Amanda says
Made this last night for dinner and loved it! I added some feta based on other Shashuska recipes I've seen (I know, I know, not vegan, but Cheese <3 )
My husband, who vehemently is opposed to breakfast for dinner actually liked it! Win-win!
Reply
Alexis says
The ultimate compliment with the hubby approval! I'm not vegan nor is this eggtastic recipe so bring on the feta, girl. I've actually eaten it with feta, too! So good.
Reply
Amanda says
Made this last night for dinner and loved it! I added some feta based on other Shashuska recipes I've seen (I know, I know, not vegan, but Cheese <3 )
My husband, who vehemently is opposed to breakfast for dinner actually liked it! Win-win!
Reply
Alexis says
The ultimate compliment with the hubby approval! I'm not vegan nor is this eggtastic recipe so bring on the feta, girl. I've actually eaten it with feta, too! So good.
Reply
Will says
I've never heard of Shakshuka before but that sure does look awesome. I frequently cook brunch for the family on Sundays and I think I'll have to give this a shot! Thanks.
Reply
Alexis says
Hope you love it!
Reply
Will says
I've never heard of Shakshuka before but that sure does look awesome. I frequently cook brunch for the family on Sundays and I think I'll have to give this a shot! Thanks.
Reply
Alexis says
Hope you love it!
Reply
Belle says
Where is your gold cutlery from? It's gorgeous!
Reply
Alexis says
Target!
Reply
Belle says
Where is your gold cutlery from? It's gorgeous!
Reply
Alexis says
Target!
Reply
Courtney Glausi says
Made this yesterday for brunch and it was delicious! <3
Reply
Alexis says
Yay!! Brunch twins forever!
Reply
Courtney Glausi says
Made this yesterday for brunch and it was delicious! <3
Reply
Alexis says
Yay!! Brunch twins forever!
Reply
Robyn says
YOU KNOW HOW I FEEL ABOUT THIS!
Reply
Alexis says
It't not brunch without Shakshuka!!
Reply
Robyn says
YOU KNOW HOW I FEEL ABOUT THIS!
Reply
Alexis says
It't not brunch without Shakshuka!!
Reply
Mary says
A quick Wiki search gave me this: "The word Shakshouka (Arabic: شَكْشُوكَةٌ) means "a mixture" in Arabic slang, from Tunisian Arabic, itself derived from the Arabic verb شَكَّ' 'translit'. shakka, meaning "stick together, clumped together, adhere or cohere".
So, not quite "gibberish", just means something in a language that is not English 😉
Reply
Alexis says
Hi Mary!
The foods and words of other cultures certainly are beautiful. Thanks for taking the time to look up a little history on Shakshouka! When I said it sounded like gibberish, I was simply referring to fact that the word may be unfamiliar to a lot of readers, as it was new to me when I discovered the dish. I in no way meant to imply that other languages are gibberish or unimportant. Hope you understand!Reply
Mary says
A quick Wiki search gave me this: "The word Shakshouka (Arabic: شَكْشُوكَةٌ) means "a mixture" in Arabic slang, from Tunisian Arabic, itself derived from the Arabic verb شَكَّ' 'translit'. shakka, meaning "stick together, clumped together, adhere or cohere".
So, not quite "gibberish", just means something in a language that is not English 😉
Reply
Alexis says
Hi Mary!
The foods and words of other cultures certainly are beautiful. Thanks for taking the time to look up a little history on Shakshouka! When I said it sounded like gibberish, I was simply referring to fact that the word may be unfamiliar to a lot of readers, as it was new to me when I discovered the dish. I in no way meant to imply that other languages are gibberish or unimportant. Hope you understand!Reply
Hilary says
I have been looking at this brunch meal on your Instagram all weekend and am so excited you have the recipe posted! Can’t wait to try this out with a side of breakfast potatoes for a yummy weekend brunch!
Reply
Alexis says
It gives me all the cozy feels for weekend brunching!
Reply
Hilary says
I have been looking at this brunch meal on your Instagram all weekend and am so excited you have the recipe posted! Can’t wait to try this out with a side of breakfast potatoes for a yummy weekend brunch!
Reply
Alexis says
It gives me all the cozy feels for weekend brunching!
Reply
Katie Carmichael says
This sounds great, my mouth is watering already! I do something similar with salsa instead of canned tomatoes so I am sure your Shakshuka will be on a whole other level. One thing I noticed with cooking with spices is the higher quality the spice the better the flavor outcome. I now buy my spices at a local spice shop and I noticed an immediate difference in a soup I regularly make - flavor explosion in my mouth. Every bite.
I have been using cast iron skillets and a griddle for years and the key takeaways are: never use soap because whatever food is not completely cleaned up will help 'season' the pan even more, get some legit oven mits that you can use easily while holding that big boy because it gets awkward with certain types, and lastly dry with a rag not paper towels. We cook our eggs on the cast iron flat top griddle - great way to incorporate iron into your food 😉
Reply
Alexis says
Love those tips!! The cast iron is my new kitchen bff.
Reply
Katie Carmichael says
This sounds great, my mouth is watering already! I do something similar with salsa instead of canned tomatoes so I am sure your Shakshuka will be on a whole other level. One thing I noticed with cooking with spices is the higher quality the spice the better the flavor outcome. I now buy my spices at a local spice shop and I noticed an immediate difference in a soup I regularly make - flavor explosion in my mouth. Every bite.
I have been using cast iron skillets and a griddle for years and the key takeaways are: never use soap because whatever food is not completely cleaned up will help 'season' the pan even more, get some legit oven mits that you can use easily while holding that big boy because it gets awkward with certain types, and lastly dry with a rag not paper towels. We cook our eggs on the cast iron flat top griddle - great way to incorporate iron into your food 😉
Reply
Alexis says
Love those tips!! The cast iron is my new kitchen bff.
Reply
Alexa says
Considering I'm in the same boat that you were, could you let me know: what kind of oil you use in your cast iron, do you use soap at all?, do you wash the pan right away or after you've eaten, and do you mean you dry it with a dishtowel instead of letting it air dry??
thanks!!Reply
Alexa says
Considering I'm in the same boat that you were, could you let me know: what kind of oil you use in your cast iron, do you use soap at all?, do you wash the pan right away or after you've eaten, and do you mean you dry it with a dishtowel instead of letting it air dry??
thanks!!Reply
Dylan Miles says
Delish!!! I know what I'm making for brunch this weekend!
Reply
Alexis says
It's gonna rock your world!
Reply
Dylan Miles says
Delish!!! I know what I'm making for brunch this weekend!
Reply
Alexis says
It's gonna rock your world!
Reply
Laura says
Ha omg I bought a cast iron skillet a few months ago (after YEARS of wanting one but not doing anything about it) and still am too scared to use it too! This may be the perfect first thing to make with it...
Reply
Alexis says
Haha why is it so intimidating?! This recipe is easy peasy so it's perfect for overcoming the fear of the cast iron!
Reply
Laura says
Ha omg I bought a cast iron skillet a few months ago (after YEARS of wanting one but not doing anything about it) and still am too scared to use it too! This may be the perfect first thing to make with it...
Reply
Alexis says
Haha why is it so intimidating?! This recipe is easy peasy so it's perfect for overcoming the fear of the cast iron!
Reply
Kori says
This sounds amazing! This weekend, I have shakshuka on our meal plan! We’ll be brunchin’ hard. ✌?
Reply
Alexis says
You and I both!! Let me know how it goes!
Reply
Kori says
I wanted to come back and rate this recipe. If I could give it more than five stars, I would! It gave me an idea - next time we have leftover spaghetti, I am going to reheat it in our iron skillet and cook eggs on top just like this. I. cannot. wait. Thank, Alexis! You keep outdoing yourself with these recipes!
Reply
Kori says
This sounds amazing! This weekend, I have shakshuka on our meal plan! We’ll be brunchin’ hard. ✌?
Reply
Alexis says
You and I both!! Let me know how it goes!
Reply
Kori says
I wanted to come back and rate this recipe. If I could give it more than five stars, I would! It gave me an idea - next time we have leftover spaghetti, I am going to reheat it in our iron skillet and cook eggs on top just like this. I. cannot. wait. Thank, Alexis! You keep outdoing yourself with these recipes!
Reply
Charmaine Ng | Architecture & Lifestyle Blog says
Been waiting for a shakshuka recipe from you for a long time! It goods so good! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
https://charmainenyw.comReply
Alexis says
It's become one of my FAVORITE brunch recipes. Hope you love it!!
Reply
Charmaine Ng | Architecture & Lifestyle Blog says
Been waiting for a shakshuka recipe from you for a long time! It goods so good! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
https://charmainenyw.comReply
Alexis says
It's become one of my FAVORITE brunch recipes. Hope you love it!!
Reply
