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.
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.
📝 Frequently asked questions, answers and tips:
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. 
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.
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.
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.
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.
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.
You can make it, you can write it but how to you pronounce shaksuka? Say it with me 'Shak shoe ka'.
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
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!
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.
Nutrition
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.
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
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.
Chandra
Thanks so much for the beautiful explanation of the recipe. I have always wondered if this recipe was as simple as it looked.
Gabby
Best breakfast is eggs and bacon ! !
Sarah
I am sooooooooooo glad you loved it Justine! I love a good savory breakfast too.
Sarah
It is a great meal to make! breakfast, lunch or dinner. Always a good time.
Justine
This was soooooooo good! I love a good savory breakfast, and this one totally fit the bill.
wilhelmina
Shakshuka is always a delicious option! We enjoy it on a regular basis!