Shakshuka Recipe

Shakshuka in a cast iron skillet topped with cooked eggs and parsley.

5 from 2 votes

Shakshuka is an easy and savory Middle Eastern and African dish of eggs made of tomatoes, onions, herbs. It’s delicious and filling and will leave you feeling satisfied and ready for the day!

Course Breakfast, Main Course

Cuisine Israeli

Prep Time 10

Cook Time 25

Servings

Calories 400kcal

Author Alexandria Drzazgowski

Equipment

Cast Iron Skillet

Ingredients

3 tbsp olive oil
¾ cup Red onion diced (about ½ large onion)
1 tsp Salt
½ tsp cumin
½ tsp black pepper
2 tsp paprika
4 cloves Garlic sliced
3 tbsp Tomato paste
1 Green chili pepper cut into rounds
4 Roma Tomatoes finely diced
4 Eggs
¼ cup chopped parsley for garnishment

Instructions

In a skillet add 3 tbsp oil and heat over medium heat.
Add ¾ cup red onion and saute for a few minutes until softened
While the onion is cooking, add 1 tsp salt, ½ tsp cumin, ½ black pepper, 2 tsp paprika and 4 cloves garlic.
Once the onions are cooked, add the 3 tbsp tomato paste. Mix to combine.
Then add the green chili pepper and the 4 diced roma tomatoes.
Put a cover on the pan and allow the vegetables to simmer for 15 minutes until the tomatoes get juicy and fall apart. Stir occasionally.
Once the tomatoes have turned into a juice, use the back of a spoon to make 4 pockets in the tomatoes. Crack the 4 eggs into the pockets.
Allow the pan to keep cooking, covered, for about 2 minutes until the egg whites are set but the yolks are runny.
Garnish with ¼ cup parsley and serve with crusty bread. Enjoy!

Notes

Red Onion: You could substitute yellow or white onion
Spices: Cumin, black pepper, paprika, chili powder, garlic and tomato paste melt together beautifully and you can add fresh parsley or fresh cilantro on top! You could even add a little red pepper flakes or cayenne pepper for some additional spice.
Green Chili Pepper: Any green chili pepper will work, depending on how much spice you like. You can make them less spicy by removing the seeds or even use green bell pepper instead.
Roma Tomatoes: I’ve seen some recipes use canned tomatoes but I prefer to use fresh tomatoes when they are available. Fresh tomatoes make for a thick sauce.
This is a base recipe for shakshuka, but it can certainly be adjusted to add other ingredients you like! Consider adding red bell pepper, yellow peppers, eggplant, harissa paste, or even crumbled feta cheese.
I’ve heard of this dish being scooped into warm pita bread to take it on the go, and that idea sounds delicious!