Shakshuka is believed to have a Tunisian origin. It is a wonderful dish that we often eat for breakfast, but it is also great as a dinner meal, and basically consists of eggs baked in tomato sauce.
I have had many different versions of this dish, including recipes with peppers and other vegetables. I have come to the conclusion that I like the simple and spicy version of the tomato sauce, although I will sometimes add a little chorizo in the mix.
This dish is really easy to make, and the best part is that it’s easy to find these ingredients available at home. You can prepare a large pan to serve as a big family meal, or, as I prefer, make them in individual ramekins.
Amount Per Serving
Calories from Fat 175
% Daily Value *
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Total Carbohydrates 12g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • 3 tablespoons olive oil
- • 3 jalapeños, stemmed, seeded, and finely chopped
- • 1 shallot, chopped
- • 4 cloves garlic, crushed and minced
- • 1 teaspoon ground cumin
- • 1 tablespoon paprika
- • 1 pinch of cayenne pepper
- • 1 can (28 oz.) whole peeled tomatoes with juices
- • salt and pepper
- • 12 eggs
- • 1/2 cup feta cheese, crumbled
- • 1 tablespoon parsley, chopped
- • Toasted sliced bread/baguette or pita bread
- • 6 Ramekins (8 oz. / 240 ml)
- 1. Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
- 2. Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
- 3. Preheat oven to 375 F
- 4. In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
- 5. Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.