Shakshuka (Eggs Baked in Tomato Sauce)


Firstly an update on Mr Omnivore, it seems I may have spoken a little too soon yesterday. Overnight his eye swelled up and they discovered a piece of bone had begun to stick up towards the eye, so he has had another surgery tonight to fix that. As far as we know, it went well and he should be able to come home on Friday if there are no more complications.

Now, onto a more cheerful topic, I would like to share my recipe for shakshuka with you. Shakshuka is a middle-eastern dish that is very quick and easy to make and tastes delicious. As eggs are fairly cheap (even organic eggs), this is also a relatively frugal dish. The original recipe that I have based this recipe on comes from smitten kitchen, but I have tweaked it a bit to my tastes, and to include ingredients that I generally have on hand.

So far we have eaten shakshuka for dinner, but it would also make an excellent breakfast (in fact I’m thinking of making it for Christmas breakfast with my family). As long as you serve it with gluten-free pita bread (or eat it by itself) it’s a naturally gluten-free meal.

Ingredients (serves 3)

1 tbsp olive oil

1/2 red capsicum (bell pepper), diced finely

1 red chilli, diced finely (or 1/2 tsp chilli flakes)

2 400g (14oz) tins of crushed tomatoes

1 onion, diced

5 tsp minced garlic

1 tsp ground cumin

1 tsp paprika

6 eggs

1 tbsp flat-leaf parsley, chopped

Shakshouka ingredients


Heat the oil in a frying pan and saute the onions until soft and translucent. Add the garlic, red pepper, chilli, cumin and paprika and continue to cook until soft.

shakshouka mixture

Add the tomatoes, reduce the heat and simmer for about 10 minutes, until the mixture until it thickens slightly. Taste the mixture and season with salt.

Shakshouka eggs

Use a serving spoon to make six wells in the tomato mixture, spaced evenly. Carefully crack an egg into each well. Cover the frying pan (a plate works for this if you don’t have a lid) and cook until the eggs are just set (around 5-7 minutes).

Sprinkle with chopped parsley and serve carefully to avoid breaking up the eggs. Enjoy with pita bread and salad.

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  1. Wow, now that looks great. Might have that tonight!

    Dan @ ZenPresence

  2. Looks yummy!
    I’m hoping Mr. O will be done with all the surgery, and at home recovering, very soon!

  3. First, I can only imagine the roller coaster you and Mr. Omnivore must be on with all of this. I’m having a hard time with it and I’m only hearing the updates on your blog. Good luck and I hope it’s smooth sailing from here on.
    Second, here we are advised to cook our egg yolks until they are solid to avoid possible salmonella problems. Some people don’t worry about that if their eggs are local. Do you have similar concerns there?

    • It has definitely been a roller coaster ride and has taken over our lives but hopefully it will be done very soon.

      In terms of the eggs, I haven’t heard that you should cook the yolks solid (in fact I make homemade mayonnaise with raw egg yolks), but I think all eggs here are pasteurised anyway.

      If you were worried about it all you need to do is cook the shakshuka for a little bit longer until the yolks set as well. It will still taste good 🙂

  4. Allison says:

    So, I’m aware this is an old blog but I’m new. I was wondering how this kept overnight? As in, can you have it over two nights if you don’t eat it all on the first night.

    • Hi Allison, thanks for stopping by 🙂 This recipe keeps great in the fridge, I often eat it for lunch or breakfast the next day. I usually eat it cold though, so I don’t know if reheating it would work.

  5. Finally got around to making this. How delicious!!!! It was a huge hit, even with the kids. Served it with our homemade tortillas. LOVE! Definitely in the rotation now!

  6. Looks delicious.. gotta try this recipe 🙂


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