Shakshuka Recipe

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Shakshuka is a baked egg and rich tomato sauce dish that everyone loves. Try serving it with some crusty bread – it’s delicious dipped in the incredible savory sauce!

This post is sponsored by Klarbrunn.

Shakshuka with Feta

If you’re looking for the perfect vegetarian meal, shakshuka is it! It’s easy to prepare, can be served for any meal, is healthy, and is packed with so much delicious flavor. I love serving it with feta cheese, but you can omit that if you’d prefer (but everything is better with cheese in my book!).

A black skillet with shakshuka against a white background.

I’ve partnered up with Klarbrunn to bring you this delicious meal. It tastes amazing served with an ice cold can of their Lime Sparkling Water! You can find out where to buy Klarbrunn here.

Shakshuka next to a can of Klarbrunn.

What Is Shakshuka?

Shakshuka is a popular dish consisting of eggs poached in a tomato-based sauce. Other common flavor additions to the sauce are bell pepper, olive oil, onion, garlic, with spices like paprika and cumin.

Shakshuka ingredients in individual containers and labeled.

What Do You Eat Shakshuka With?

It is commonly served with crusty bread or warm pita for dipping into the flavorful tomato sauce. Try serving it with a loaf of soda bread for an easy homemade bread recipe that doesn’t need to rise before baking.

Seasoned chopped bell peppers and onions before and after cooking.

Is Shakshuka the Same as Eggs in Purgatory?

Shakshuka and Eggs in Purgatory are very similar dishes, but they aren’t the same. Eggs in Purgatory is the Italian version, so the flavor profile is a bit different.

A process collage showing cooked tomato sauce and then adding raw eggs into it before baking.

Is Shakshuka a Breakfast Food?

It can be eaten for breakfast, lunch, or dinner. For breakfast, try serving it with a side or roasted potatoes. For a healthy vegetarian dinner, it’s delicious with a side salad or a side dish of roasted vegetables.

Shakshuka before and after baking.

How Runny Should Shakshuka Be?

The whites should be set, but the yolks should still be runny. You should also still be able to see a bit of a jiggle in the egg yolk when you pull the dish out of the oven.

Shakshuka against a yellow background.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

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A Pinterest pin with a picture of shakshuka and title text.

Egg Recipes

If you like this recipe, be sure to check out our entire egg recipe section! Some reader favorites are:

Yield: 6 servings

BEST Shakshuka Recipe

The best shakshuka recipe.

Shakshuka is a baked egg and rich tomato sauce dish that everyone loves. Try serving it with some crusty bread - it’s delicious dipped in the incredible savory sauce!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 1 large red bell pepper (stem and seeds removed, chopped)
  • 1 large yellow onion (chopped)
  • 1/4 teaspoon fine sea salt (plus more to taste)
  • 2 medium cloves garlic (minced)
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 Tablespoons tomato paste
  • 1 (28 ounce) can whole peeled tomatoes
  • Pepper (to taste)
  • 6 large eggs
  • 1/2 cup crumbled feta
  • Fresh parsley (diced, for garnish)
  • Fresh cilantro (diced, for garnish)

Instructions

  1. Preheat the oven to 375 F (190 C).
  2. Heat a large oven-safe skillet over medium heat (I recommend an oven safe stainless steel skillet* see notes). Once it’s hot, add the oil and swirl to coat the pan.
  3. Add in the bell pepper, onion, and salt. Saute, stirring often, for 5 minutes (or until the onions have softened and are translucent). Add the garlic, paprika, cumin, and red pepper flakes and saute for 30 seconds (or until aromatic).
  4. Add in the tomato paste and the can of tomatoes with their juices. Use the back of a spoon to break down the tomatoes. Stir to mix everything together, then bring it to a simmer, and let it simmer for 5 minutes. Carefully taste (it’s hot) and season with salt and pepper.
  5. Use the back of a large spoon to make wells to crack the eggs into. Crack an egg into each well. Transfer the skillet carefully to the oven, and bake for 8 to 12 minutes. The eggs are finished baking when the whites have set and are opaque, but the yellow is still jiggly when you shake the pan. The eggs will continue cooking after they come out of the oven.
  6. Use oven mitts and both hands (it’s heavy) to remove the skillet from the oven and place it on a trivet. Sprinkle the crumbled feta and diced herbs on top, and serve.

Notes

*Even though I filmed this in cast iron, I recommend using a different oven safe skillet (like a stainless steel skillet with an oven safe handle, or enameled cast iron, like a Dutch oven). The combination of a tomato based sauce (which is acidic) with a cast iron pan isn’t the best and it changes the taste.

Nutrition Information:

Serving Size:

1/6

Amount Per Serving: Calories: 229Total Fat: 15.3gCarbohydrates: 12.9gNet Carbohydrates: 10.3gFiber: 2.6gSugar: 7.3gProtein: 10.3g

Nutrition information isn’t always accurate.

DID YOU MAKE THIS RECIPE?

Tag @KeyToMyLime on Instagram so we can see your delicious meal!

If you’re looking for a new take on baked eggs, try this delicious shakshuka recipe!

The best shakshuka recipe.

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