ShakshukaShakshuka 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.

Spicy Shakshuka
Serves 6
287 calories
12 g
383 g
20 g
16 g
6 g
223 g
478 g
3 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 287
Calories from Fat 175
% Daily Value *
Total Fat 20g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 383mg
Sodium 478mg
Total Carbohydrates 12g
Dietary Fiber 2g
Sugars 3g
Protein 16g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. • 3 tablespoons olive oil
  2. • 3 jalapeños, stemmed, seeded, and finely chopped
  3. • 1 shallot, chopped
  4. • 4 cloves garlic, crushed and minced
  5. • 1 teaspoon ground cumin
  6. • 1 tablespoon paprika
  7. • 1 pinch of cayenne pepper
  8. • 1 can (28 oz.) whole peeled tomatoes with juices
  9. • 
salt and pepper
  10. • 12 eggs
  11. • 1/2 cup feta cheese, crumbled
  12. • 1 tablespoon parsley, chopped
  13. • Toasted sliced bread/baguette or pita bread
  14. • 6 Ramekins (8 oz. / 240 ml)
  1. 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. 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. 3. Preheat oven to 375 F
  4. 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. 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.

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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