How to make Shakshuka

How to Make Shakshuka


Do you ever see a picture of a dish and think to yourself “WOW, I really wanna eat that!” This is how I felt the first time I laid eyes on Shakshuka. Baked eggs in a tasty, savory tomato sauce. What’s NOT to like??

What exactly is Shakshuka?

Shakshuka is a dish that features eggs poached (or sometimes baked) in a spicy tomato and red pepper sauce. The traditional or classic version (which originated in North Africa) features cumin, coriander, and paprika to season up the sauce. But as the dish has gained popularity in many parts of the world, it’s flavors have evolved too. In my search online I found recipes that changed up the seasonings and spices to re-create this dish with inspiration from just about every cuisine you can imagine, so get creative with yours!

How to make Shakshuka

The basics of Shakshuka are the eggs and the tomato-based sauce. After that, the sky is the really the limit!

If you’re sick to death of plain old eggs and toast in the morning, this recipe is definitely for you. Of course, Shakshuka isn’t JUST a breakfast food. Enjoy it for any meal of the day and you won’t be disappointed!

Shakshuka recipe


Serving Size:
40 minutes


  • 1 tbsp olive oil or canola oil
  • One onion, minced
  • One red bell pepper, minced
  • 2-3 cloves garlic, minced
  • 1 tsp each cumin, coriander, paprika
  • salt to taste
  • chili flakes to taste
  • 1 can diced tomatoes (or crushed if you want a less-chunky sauce)
  • 1/2 cup crumbled feta cheese
  • 4-6 large eggs
  • Fresh herbs to garnish (parsley, cilantro, and/or mint)


  1. Heat oil in a large frying pan over medium heat. Choose a pan with a lid, or one that is oven-safe
  2. Add the minced onion and bell pepper to the frying pan and saute until soft.
  3. Stir in the minced garlic and other spices, stir to combine and heat through.
  4. Add the canned tomatoes to the frying pan and let simmer on low for about 10-15 minutes or until the extra liquid has cooked off and you have a thick/stew like texture. Stir occasionally while you let it thicken.
  5. Stir in the crumbled feta.
  6. Create small ‘nests’ in the sauce and crack one egg into each nest.
  7. Cover the pan and cook until egg whites are set, or place in the oven at 350F. Ensure the egg whites are set, and the yolks are as runny/firm as you want them.
  8. Remove from heat, top with fresh herbs and enjoy!

When to eat Shakshuka

If you’re eating for athletic performance, Shakshuka fits the bill perfectly. It’s high in protein (thanks eggs!), and full of nutrients thanks to the veggie-packed tomato sauce. Enjoy it after a workout no matter the time of day! To get your post-workout carb fix, serve your Shakshuka with a side of your favorite bread.

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How to make Shakshuka