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    Home | Vegetarian Recipes

    Shakshuka Recipe

    Dated: October 21, 2019 Last Modified: August 15, 2022 by Sarah Mock 6 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.  
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    Shakshuka in a cast iron pan, square image.
    easy shakshuka recipe in a cast iron pan with a towel and a serving spoon.

    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.  

    detailed image of shakshuka with a cutting board

    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. 

    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

    shakshuka in a cast iron pan with bread garnish
    • 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.

    📝 Frequently asked questions, answers and tips:

    Can I use canned diced tomatoes?

    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. comatoes cut in half on a cutting board.

    Can this recipe 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. 

    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. detailed image of shakshuka with a cutting board

    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.

    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 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'.

    What kind of pan should be used?

    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.shakshuka in a cast iron pan, spinach garnish, horizontal image

    Shakshuka in a cast iron pan, square image.

    Shakshuka

    Sarah Mock
    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.  
    5 from 4 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Breakfast Recipes
    Cuisine Mediterranean
    Servings 4
    Calories 247 kcal

    Ingredients
     
     

    • 3 tablespoons olive oil
    • 1 onion finely diced
    • ½ red bell pepper sliced
    • 1 clove garlic minced
    • 1 teaspoon cumin
    • 1 ½ lbs tomatoes sliced in half, seeds removed
    • 6 eggs
    • ¼ cup spinach

    Instructions
     

    • Heat oven to 425.
    • Slice the red tomatoes in half and remove the seeds.
      1 ½ lbs tomatoes
    • Heat olive oil in a large oven safe skillet.
      3 tablespoons olive oil
    • Add the onion and thinly sliced red bell peppers and sauté until soft and the vegetables start to caramelize.
      1 onion, ½ red bell pepper
    • Stir in the minced garlic, cumin, salt and pepper.
      1 clove garlic, 1 teaspoon cumin
    • Add the sliced tomatoes, cup side up into the pan.
    • Transfer the oven safe skillet to the oven and roast for 10 minutes.
    • After 10 minutes, remove the pan from the oven and make wells in the roasted tomatoes for the eggs.
    • Add an egg to each of the wells.
      6 eggs
    • Return the pan to the oven and bake 7-8 minutes to cook the eggs.
    • The eggs are done when the egg whites are set and the yolk is still fluid.
    • Remove from the oven and garnish with salt, pepper, olive oil and sliced baby spinach.
      3 tablespoons olive oil, ¼ cup 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.

    Nutrition

    Serving: 1Calories: 247kcalCarbohydrates: 11gProtein: 12gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 13gCholesterol: 279mgSodium: 125mgFiber: 3gSugar: 7g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    published March 21, 2019

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Chandra

      January 24, 2020 at 4:04 pm

      Thanks so much for the beautiful explanation of the recipe. I have always wondered if this recipe was as simple as it looked.

    2. Gabby

      January 11, 2020 at 3:35 pm

      Best breakfast is eggs and bacon ! !

    3. Sarah

      March 21, 2019 at 12:41 pm

      I am sooooooooooo glad you loved it Justine! I love a good savory breakfast too.

    4. Sarah

      March 21, 2019 at 12:40 pm

      It is a great meal to make! breakfast, lunch or dinner. Always a good time.

    5. Justine

      March 21, 2019 at 12:22 pm

      This was soooooooo good! I love a good savory breakfast, and this one totally fit the bill.

    6. wilhelmina

      March 21, 2019 at 12:20 pm

      Shakshuka is always a delicious option! We enjoy it on a regular basis!

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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