Go Back
+ servings
finished shakshuka in the pan garnished with fresh chopped parsley.
Print Recipe
4.44 from 23 votes

Shakshuka

Shakshuka is an easy and delicious Middle Eastern dish made with eggs cooked in a tomato, pepper sauce. It's a perfect meal for breakfast, brunch, lunch or dinner!
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Keyword: eggs, red pepper, tomato, vegetarian
Servings: 6 or more
Calories: 169kcal
Author: Andrea Mut

Ingredients

  • 2 tablespoon olive oil
  • 1 large white onion, peeled and diced
  • 1 large zucchini, diced
  • 1 yellow or orange bell pepper, diced
  • 4 cloves garlic, peeled and chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup roasted red peppers, chopped (jarred are fine)
  • 1 can (28 oz/830 ml/3.5 cups) whole tomatoes with juices, chopped, crushed or pureed
  • 1 teaspoon Sambal Olelek or other chili paste, or to taste
  • 6-8 eggs
  • Salt and pepper to taste
  • ½ cup parsley or cilantro leaves, packed then chopped

Optional Toppings

  • Plain Greek yogurt or Labneh
  • Sour cream
  • Feta or any cheese of your choosing

Make It Vegan By Replacing Eggs With Any Of The Following:

  • Silken Tofu
  • Chickpeas, lentils or any other beans/legumes

Serve With

  • crusty bread
  • pita or naan
  • rice, quinoa or any other grain

Instructions

  • Preheat oven to 400℉
  • Heat olive oil over medium heat. Add onions and saute for 6-8 minutes or until soft and translucent.
  • Add zucchini, orange or yellow pepper, garlic, cumin and salt. Saute for another 4-5 minutes.
  • Add roasted red pepper, tomatoes and their juices, and chili paste. Bring to a boil then reduce heat. Let simmer for approximately 10 minutes.
  • Stir in half of the parsley and reserve the other half to garnish
  • With the back of a spoon make wells in the tomato mixture for the eggs. Crack eggs into wells. Break up the whites around the edges with a fork. Sprinkle eggs with salt and pepper to taste.
  • Bake in preheated oven for 10 minutes, for a soft yolk, or until the eggs are cooked the way you like.
  • Remove from oven and sprinkle with the remaining parsley and any of the optional toppings or serve toppings on the side.

Notes

Storage - The sauce will keep for up to a week in the fridge. The eggs will become tougher as they are reheated. I recommend poaching or frying some fresh eggs to have with leftover sauce. The sauce also freezes well for 3 months. 
Make it vegan: Replace the eggs with silken tofu, chickpeas, lentils or any other beans or legumes you like. Of course that's steering away from traditional but...so what? Then we can just call it something else... Veganshuka?

Nutrition

Serving: 1serving | Calories: 169kcal | Carbohydrates: 11g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 186mg | Sodium: 546mg | Potassium: 165mg | Fiber: 3g | Sugar: 7g