Shakshuka Recipe

This is an easy version of a traditional Shakshuka recipe of eggs in tomato sauce. Shakshuka is a low carb, gluten free, keto breakfast idea. This easy breakfast recipe can be made in less than 30 minutes.  

I would serve shakshuka with a baguette, naan bread, no knead bread or thick slice of ciabatta to scoop up the tomatoes and dip in the egg yolk. For another layer of flavor, I would sprinkle on a large pinch of everything but the bagel seasoning. I would also have a dish of Muhammara on the table to spread of the bread for an additional layer of savory flavor. 

What country is Shakshuka from?

Shakshuka recipes can be found all over the Arab world. Many cultures from north Africa have a version of or lay claim to the tomato based shakshuka to include Yemen, Syria, Tunisia, Turkey, Israel, Morocco and Egypt. 

Can Shakshuka be reheated?

The tomato portion of the dish can be reheated well but you may want to do a fresh egg. Another option would be to make a poached egg as another egg option.

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

What kind of pan should be used for Shakshuka?

Traditionally a cast iron pan is used for shakshuka but any wide, oven safe skillet can be used for a full recipe. Also individual small skillets or large ramekins can be used for individual shakshukas.

Can I use poached eggs for shakshuka?

I did sous vide poached eggs for the photos in this recipe. I was able to get a consistent temperature throughout the egg and once the tomatoes were roasted, I cracked the eggs directly into the pan. I set my sous vide to 145F/62C and cooked the eggs for one hour.

How to you pronounce ‘Shaksuka’?

You can make it, you can write it but how to you pronounce shaksuka? Say it with me ‘Shak shoe ka’.

Is Shakshuka spicy?

Shakshuka can be as spicy or as mild as you would want to make it. This is a savory one skillet breakfast dish that can be made spicier or milder based on the additional spices you may add to it. 

Can Shakshuka be made ahead?

 You can roast the tomatoes and make the sauce in advance and finish the dish just before serving. Crack the eggs into the pan and bake for 10 minutes at 425. 

Can I use canned diced tomatoes for Shakshuka?

When tomatoes are out of season I will use a 14 ounce can of diced tomatoes as a substitute for the fresh tomatoes. Be sure to allow the tomatoes to reduce so that the moisture evaporates and concentrated the tomatoes into a sauce. 

Shakshuka ingredients:

• olive oil
• onion, finely diced
• red bell pepper, sliced
• garlic, minced
• cumin
• tomatoes, sliced in half, seeds removed
• eggs
• spinach

Tips to Make this Shakshuka Recipe

• For runny eggs: If you prefer the eggs on the runny side of done, pull the shakshuka from the oven at the 5 minute mark to check for doneness.
• More flavors: Don’t be afraid of spice with this dish! Add a teaspoon of cumin, smoked paprika, a dash of red pepper flakes or cayenne pepper when the garlic goes in the sauté  pan.
• Add cheese: Add your favorite cheese to shakshuka to the dish after it comes out of the oven. Delicious suggestions would be crumbled feta cheese, Cotija cheese or even a herbed goat cheese.

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Printable Shakshuka Recipe:

Yield: 4

Shakshuka

Print

This is an easy version of a traditional Shakshuka recipe of eggs in tomato sauce. Shakshuka is a low carb, gluten free, keto breakfast idea. This easy breakfast recipe can be made in less than 30 minutes.  

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 3 tablespoons olive oil
• 1 onion, finely diced
• 1/2 red bell pepper, sliced
• 1 clove garlic, minced
• 1 tsp cumin
• 1 1/2 lbs tomatoes, sliced in half, seeds removed
• 6 eggs
• 1/4 cup spinach

Instructions

1. Heat oven to 425.
2. Slice the red tomatoes in half and remove the seeds.
3. Heat olive oil in a large oven safe skillet.
4. Add the onion and thinly sliced red bell peppers and sauté until soft and the vegetables start to caramelize.
5. Stir in the minced garlic, cumin, salt and pepper.
6. Add the sliced tomatoes, cup side up into the pan.
7. Transfer the oven safe skillet to the oven and roast for 10 minutes.
8. After 10 minutes, remove the pan from the oven and make wells in the roasted tomatoes for the eggs.
9. Add an egg to each of the wells.
10. Return the pan to the oven and bake 7-8 minutes to cook the eggs.
11. The eggs are done when the egg whites are set and the yolk is still fluid.
12. Remove from the oven and garnish with salt, pepper, olive oil and sliced baby spinach.

Notes

• For runny eggs: If you prefer the eggs on the runny side of done, pull the shakshuka from the oven at the 5 minute mark to check for doneness.
• More flavors: Don’t be afraid of spice with this dish! Add a teaspoon of cumin, smoked paprika, a dash of red pepper flakes or cayenne pepper when the garlic goes in the sauté pan.
• Add cheese: Add your favorite cheese to shakshuka to the dish after it comes out of the oven. Delicious suggestions would be crumbled feta cheese, Cotija cheese or even a herbed goat cheese.

I did sous vide poached eggs for the photos in this recipe. I was able to get a consistent temperature throughout the egg and once the tomatoes were roasted, I cracked the eggs directly into the pan. I set my sous vide to 145F/62C and cooked the eggs for one hour.

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• 
  Lodge Cast Iron Pan 12"
• 
  Lodge Miniature Skillet, 3.5-inch - Pack of 8

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 247 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 279mg Sodium: 125mg Carbohydrates: 11g Fiber: 3g Sugar: 7g Protein: 12g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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