Shakshuka

Written By Judy Doherty, MPS, PCII

Learn how to make shakshuka, a vibrant, flavor-packed dish of gently poached eggs nestled in a rich tomato and pepper sauce seasoned with garlic, cumin, and paprika. In this step-by-step video, we’ll show you how to build layers of flavor, achieve perfectly set egg whites with silky yolks, and finish the dish with fresh herbs and optional feta for a beautiful presentation.

Shakshuka is naturally packed with vegetables and protein, making it a satisfying breakfast, brunch, or light dinner. Serve it straight from the skillet with warm whole-grain bread for dipping. This recipe focuses on simple techniques and accessible ingredients so you can confidently recreate it at home.

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Shakshuka

Shakshuka

Yield 3
Author Judy Doherty
Prep time
5 Min
Cook time
10 Min
Total time
15 Min

Shakshuka is a popular Middle Eastern and North African dish that consists of eggs poached in a flavorful tomato and pepper sauce, often spiced with various aromatic herbs and spices. It's typically served as a breakfast or brunch dish and is known for its rich and comforting flavors.

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 15-ounce can of chickpeas, drained
  • Pinch red pepper flakes
  • 2 each 14.5-ounce cans of diced tomatoes with juice
  • 1 cup water
  • Salt and pepper to taste (pinch each)
  • 6 large eggs
  • Garnishes
  • Chopped parsley
  • 1 cup Greek yogurt or labneh (labneh is strained yogurt)

Instructions

  1. In a large Dutch oven over medium-high heat, add the olive oil. Add the onion and garlic and saute briefly. Add the pepper. Stir for a few minutes.
  2. Add the diced tomatoes, rinsing out the can with 1 cup water, and adding it to the sauce. Add the chickpeas and red pepper flakes. Simmer for 6 minutes.
  3. Create 6 divots in the sauce with a spoon and crack in 6 eggs, keeping them evenly distributed. Turn down the heat, cover the pan, and simmer until the eggs are set and the yolks are cooked to your liking, about 10-12 minutes.
  4. Garnish with chopped parsley and dollops of Greek yogurt or labneh. Serve hot.

Nutrition Facts

Calories

450.83

Fat

22.48 g

Sat. Fat

4.87 g

Carbs

35.5 g

Fiber

9.6 g

Net carbs

25.89 g

Sugar

9.2 g

Protein

28.74 g

Sodium

640.56 mg

Cholesterol

375.33 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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