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Shakshuka is a Middle Eastern dish with poached eggs in a spicy tomato sauce — a quick, easy, delicious, and savory brunch.
I first learned about the famous Israeli dish, Shakshuka, when I came across it on Smitten Kitchen.
And when I proceeded to google “Shakshuka,” I was amazed by the various ways this phenomenal egg dish was prepared.
On a bitterly cold snowy afternoon, I decided I was going to make Saveur’s version of Shakshuka, this is probably the most authentic version out there, I made a couple of minor swaps (less oil, less garlic, & no feta cheese) for my version.
Anaheim chilies, onion, garlic, crushed tomatoes, warm spices, and eggs.
Keep in mind the Anaheim chilies, once deseeded, are not that spicy, alternatively jalapenos would work beautifully.
This to me epitomizes Middle Eastern comfort food.
Serve it up with toasted bread, or warm pita bread.
Just perfection! Sunday brunch, anyone?
DIRECTIONS:
1. Deseed the green chilies, and then chop the chilies, onion, and garlic.
NOTE: The long green chilies are more flavorful than hot, just make sure you deseed them completely. 
2. Heat a 10 inch cast-iron skillet on medium heat, add 2 tbsp EVOO.
3. Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden. 
4. This is what you should have after after a few minutes.
5. Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.
6. Now add the crushed tomatoes. 
7. Stir to combine all the ingredients.
8. Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.
9. This is what you should have. 
10. Now form a well in the center.
11. Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.
12. Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.
13. Cover with a lid and allow the eggs to simmer on medium heat for 8 minutes. For runny eggs, cook slightly less for about 5 minutes total. I prefer my eggs well-done. 
14. While the eggs cook, chop up a handful of fresh parsley. 
15. Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita. 
More Breakfast Egg Recipes
- Avocado Egg Salad Sandwich (Indian Viral Chopped Sandwich)
- Bread Omelette Recipe
- Smashed Chickpea Avocado Salad Sandwich (Indian-inspired)
- Chaat Masala Eggs Potato Hash
- Black Bean Mexican Skillet Eggs
Shakshuka
EQUIPMENT
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 4 Anaheim Chilies, deseeded, chopped
- 5 cloves garlic, chopped
- 1 tbsp paprika
- 1 tsp cumin powder
- just a sprinkle black pepper
- to taste salt
- 28 ounces crushed tomatoes
- 6 eggs, I used 5, but 6 is the right amount
- handful fresh parsley, chopped and use as garnish
INSTRUCTIONS
- Deseed the green chilies, and then chop the chilies, onion, and garlic.
- NOTE: The long green chilies are more flavorful than hot, just make sure you deseed them completely.
- Heat a 10 inch cast-iron skillet on medium heat, add 2 tbsp EVOO.
- Once hot, add the onion, chilies, and garlic. Season with salt. Saute for 6 – 7 minutes until lightly golden.
- This is what you should have after after a few minutes.
- Add cumin, paprika, and black pepper. Stir and cook the spices and onion mixture for about 1 minute.
- Now add the crushed tomatoes.
- Stir to combine all the ingredients.
- Cover with a lid, and cook for 10 minutes until the tomatoes thicken slightly.
- This is what you should have.
- Now form a well in the center.
- Crack an egg directly over the well, or just crack an egg into a bowl and pour into the well.
- Repeat steps 11 and 12 with the remaining eggs, although I used 5 eggs, I really should have used 6.
- Cover with a lid and allow the eggs to simmer on medium heat for 8 minutes. For runny eggs, cook slightly less for about 5 minutes total. I prefer my eggs well-done.
- While the eggs cook, chop up a handful of fresh parsley.
- Garnish with lots of parsley on top. Gorgeous, right? Serve with toast or warm pita.
Yum, this looks so delicious. I'm going to have to try and make this dish one of these days.
Thanks Johnny! Hope you do, let me know how it goes.
This sounds amazing! I think my friend who is from Sicily, Italy makes a similar version and they call it eggs in the basket. Great recipe!
This was amazing Anna.. hope you make it. Yes, I'm sure there is a great Italian version of this with Parm + Basil, YUM!
I am totally craving it Nisha. It looks so good, after checking it out on insta late last night, I sorta dreamt of it. I am totally gonna make this soon.
Haha.. it's addictive.. I made it 2 days in a row, once for brunch and another for dinner. I wanna try different versions going forward. It's so good! 🙂
Looks perfect. I made your fresh toast on the weekend and my son ask me for more, so thanks!!
Awww.. thanks Amelia. That's so great to hear.. makes my day when the little kids enjoy the food especially. 🙂
I love the colors, everything looks so fresh and vibrant and most importantly: very easy to make. Thank you for the recipe!
Thanks Tara. It is so fresh and very easy to make. I think you'll really enjoy it. Perfect for this cold weather.
This is such a great dish, and so many different cuisines have something similar. Your version is wonderful — great pictures. Thanks.
Thanks! I appreciate it, I made very few swaps and I loved my version. 🙂
This looks amazing…I've never had it before but I think this would be the most perfect brunch dish. Also, it's been SO COLD here that all I want to do is eat at home. No interest in going out to restaurants. So I might actually make this soon!
Thanks Ameena.. it's so easy, anyone can put it together, really! It's perfect for brunch, but I made it for dinner last night.. and it goes well with quinoa and makes great leftovers. I know, it's so cold here, I end up eating at home cause I'm so lazy to go out and ordering out is just so unhealthy. 🙂
This is very similar to Eggs in Purgatory. The main difference is we use Crush red Pepper in lieu of the chilis, no cumin and we top each egg with Mozzerella and Parmasean Cheese and fresh basil. We also serve if on fresh Italian bread from Colandra's. We make this every home Giants game and have been doing it for years.
Yes, I have heard of Eggs in Purgatory, just didn't quire realize what the difference was. I wanted to make an Italian version of this … basil, mozarella, crushed pepper, so I guess it's the same thing to Eggs in Purgatory. Good stuff!
Make sure you use the San Marzano tomatos. The cost is more but the taste is well worth it.
Oh most definitely.. those are the BEST when it comes to Italian food. Thanks for the tip!
This looks like the perfect rainy day meal! I love poached eggs and so does the hubby. Will be making this soon!
Thanks Parita, rainy or freezing cold. 🙂 I love poached eggs too, I cooked them a bit longer cause I don't like runny eggs. Let me know how it goes.
i have seen them in few blogs and have been dying to make it. I am totally smitten Nisha. I will make it maybe for brunch this weekend.
This is so delicious Dixya, you will love it. ANd the ingredients are stuff we have at home at all times. 🙂