Shakshuka Recipe

Megan Myers | Stetted

Shakshuka can serve two for brunch or more. So easy for a crowd.

Shakshuka Photo

While I am the breakfast Fanatic, I’ll readily admit that it took me a long time before I was willing to eat any variety of egg that wasn’t scrambled. I still love a comforting plate of scrambled eggs and buttered toast, but I’m also happy that I have expanded my egg eating to include fried on burgers, poached on salads, and now, this wonderfully savory breakfast dish, shakshuka.

Shakshuka is a popular breakfast dish in the Mediterranean, especially Tunisia, Morocco, and Israel. You start with a simple sauce made from peppers, onions, and tomato, and whatever spices you like, then crack some eggs into it. So simple! It’s perfect for dipping bread into, and hearty enough to serve for dinner as well.

Cumin is often one of the main spices in shakshuka, but I like to go a step further and use za’tar. Za’tar is a spice blend popular in Mediterranean and Middle Eastern cooking, made with thyme, oregano, marjoram, sesame, and other ingredients. In the Moroccan open-air markets, it is said that every spice vendor has their own special blend – no two are alike! While we don’t get quite the variety here in the United States, I love the depth of flavor za’tar adds to shakshuka and how it tingles my nose every time I cook with it.

Shakshuka Picture

You can easily scale this recipe up or down depending on how many people are dining with you. It’s an impressive yet easy brunch dish as well. Round out the spread with fresh rustic bread, a tabbouli or cucumber and tomato salad, and some spicy sausages, and you’ll have an aromatic, savory feast ahead of you. You can even cook sausages and potatoes right into the shakshuka, if you like.

If you haven’t made the leap yet from scrambled eggs, I encourage you to do it with this recipe. If the runny yolks have you worried, simply cover the pan for a couple of minutes to help the yolk cook a bit. But trust me – once you break those yolks and mop it up along with the sauce, you’ll be forever changed in the world of egg-eating.

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Shakshuka Recipe

    2 Servings


  • 2 tablespoons Olive Oil
  • 1/4 cup Onion, Diced
  • 1/2 Red Bell Pepper, Diced
  • 1 clove Garlic, Minced
  • 1 tablespoon Za'tar Seasoning
  • 1 teaspoon Salt
  • 1 tablespoon Tomato Paste
  • 15 ounces Diced Tomatoes
  • 4 large Eggs


  1. Heat olive oil in a saucepan set over medium. When oil shimmers, add onion, red pepper, za’tar, salt, and tomato paste and mix thoroughly. Saute for 10 minutes, until vegetable are softened and the mixture is very fragrant.
  2. Stir in tomatoes and cook for another 10 minutes, until tomatoes are breaking down and a sauce is formed.
  3. Create four wells in the sauce, and carefully crack one egg into each well, taking care to not break the yolks. Simmer for about 10 minutes, until whites are set but yolks are still runny.
  4. Serve with thick plain yogurt or crusty bread.


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Related Recipes:
Breakfast Recipes, Brunch Recipes, Egg Recipes, Sauteed Recipes, Easy Recipes, Tomato Recipes, Mediterranean Recipes
Recipe Yields:
2 servings
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Cook Time:
Total Time:
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Author: Megan Myers
Recipe Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 235
Calories 313

% Daily Value*
Total Fat 29g
  Saturated Fat 3g
Sodium 1311mg
Total Carbohydrate 11g
  Dietary Fiber 0g
  Sugars 1g
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

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