Shakshouka Recipe

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This Shakshouka Recipe is my take on the classic. Shakshouka is a healthy and delicious saucy breakfast, lunch or dinner. It’s a phenomenal combination of eggs, 🍅 tomatoes, and spices popular across the Middle East and North Africa. It has been said that this dish is likely of Tunisian or Yemini origin. I personally don’t think we will ever know the exact origin as it’s now a staple all over the world. I know Italy also has a version called 🥚 “Eggs in Purgatory”. Here, I’m putting my own European spin on the dish by adding creamy feta and using our Italian tomato sauce, but you can totally leave out the feta.

Why You’ll Love Shakshouka Recipe

This Shakshouka Recipe really amps up your breakfast. It’s full of nutritious, delicious and wholesome ingredients, and it’s a big skillet of warm, satisfying flavors. There’s nothing better than scooping out a portion or dipping into the sauce and soft 🥚 eggs with a beautiful piece of 🥖 crusty bread.

How to Prepare Shakshouka Recipe

🔪 Start by using a sharp knife to chop your onion and bell pepper.

🫑 In a skillet on medium-high heat, add olive oil, onion and bell pepper and then saute for 2 minutes.

🧂 Now, sprinkle with salt and pepper.

🍅 Next, add the tomato sauce, stir and then add another pinch of salt.

🔥 Let it simmer for 5-10 minutes, covered on medium-low heat.

🥚 Open the lid and then slowly add the eggs (you can crack your eggs one at a time in a bowl and add them in or gently crack them directly into the skillet).

👀 Cover your pan and simmer. Open the lid every 2 minutes to check on them until they’re cooked to your liking.

🌿 Garnish with parsley and feta, and enjoy!

Nonna’s Tip 🥚

The eggs are done when the whites are set, and the yolks are cooked to your preference. For runny yolks, cook for about 4-5 minutes. For firmer yolks, cook longer, around 7-8 minutes.

Shakshouka

Variations and Substitutions for Shakshouka Recipe

  1. You can certainly add additional vegetables to this Shakshouka recipe, such as mushrooms, 🥬 spinach, or zucchini.
  2. You can also add proteins like cooked sausage, chorizo, or chickpeas.
  3. If you want to add some spiciness to this recipe, feel free to add diced 🌶️ jalapeños, chili flakes, or a splash of hot sauce.

Similar Recipes

Best Served With

  • A wedge of warm, 🥖 crusty bread is perfection with Shakshouka.
  • Serve a scoop of this dish over 🍚 rice or couscous.
  • Serve this with pita or naan bread.

Common Questions

which tomato sauce do you use?

I use our traditional, homemade Italian tomato sauce, but you can use whatever canned or jarred version you enjoy. I suggest choosing one with minimal ingredients for the best quality.

can I make this shakshouka recipe spicy?

Yes, you can certainly add some heat to this recipe by adding diced jalapeños, chili flakes, or a splash of hot sauce.

what’s the best way to add the eggs to the sauce?

I usually just crack the eggs directly into the skillet, but if you’re nervous to do that simply crack them into a bowl first and then gently slide them into the sauce. This helps avoid shells and ensures the yolks remain intact.

How do I know when the eggs are done?

The eggs are done when the whites are set, and the yolks are cooked to your preference. For runny yolks, cook for about 5-6 minutes. For firmer yolks, cook longer, around 8-10 minutes.

Shakshouka

Shakshouka Recipe

This Shakshouka Recipe is a big skillet of warm, satisfying flavors, full of nutritious, delicious, and wholesome ingredients. There's nothing better than scooping out a portion or dipping into the sauce and soft eggs with a beautiful piece of crusty bread.
No ratings yet
Course: Breakfast
Cuisine: European, Middle Eastern
Servings: 3
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 cloves garlic, minced, optional
  • 1 bell pepper, finely diced
  • ½ teaspoon salt, to taste
  • ¼ teaspoon pepper, totaste
  • 750 ml plain tomato sauce, about 3 cups
  • 6 eggs
  • 2 tablespoons Macedonian-style feta, optional
  • parsley for garnish

Instructions 

  • Begin by finely dicing the onion and pepper and mincing the garlic clove (if using).
  • In a skillet on medium-high heat sauté the onion and bell pepper first in some olive oil for 2 minutes. Sprinkle with salt and pepper.
  • Add the sauce in, stir and add another pinch of salt. Let it go for 5-10 minutes covered on medium-low heat.
  • Slowly add the eggs. You can crack them one at a time in a bowl and then add them, or crack them gently directly. Cover the pan and check on them every 2 minutes by opening the cover.
  • Once cooked to your liking garnish with parsley, feta and enjoy.

Video

Nutrition

Calories: 327kcal, Carbohydrates: 21g, Protein: 17g, Fat: 21g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.03g, Cholesterol: 337mg, Sodium: 1872mg, Potassium: 1041mg, Fiber: 5g, Sugar: 13g, Vitamin A: 2888IU, Vitamin C: 72mg, Calcium: 155mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: European, Middle Eastern
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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