We were introduced to this dish in Key West at Moon Dog’s Café. It was so amazing we thought we would attempt to make it ourselves. This dish was so easy to make and we are huge fans of bread dipping so it was a match made in heaven!


Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins


1 tbsp olive oil

1/2 onion, peeled and diced

1 clove garlic, minced

1 bell pepper, seeded and chopped

4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes

2 tbsp tomato paste

1 tsp mild chili powder

1 tsp cumin

1 tsp paprika

Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)

Pinch of sugar (optional, to taste – omit for low carb)

Salt and pepper, to taste

6 eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

Crusty Bread, for dipping


Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.  

Onion sautéing in black cast iron frying pan on stovetop.

Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.

Diced onion and bell pepper sautéing in black cast iron frying pan on stovetop.

Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.

Diced tomatoes, pepper and onion sautéing in black cast iron frying pan on stovetop.

At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” style on top of the tomato sauce.

Eggs cooking on top of tomato sauce with pepper and onion sautéing in black cast iron frying pan on stovetop.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Eggs cooked on tomato sauce sautéing in black cast iron frying pan on stovetop.

Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.

Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal!

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3 thoughts on “Shakshuka

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  1. This was fabulous! We covered it with Aluminum foil and I personally, would add a little liquid, maybe like 2-3 tablespoons of vegetable broth or even water. This will help steam the eggs in the aluminum foil and not change the flavor and not burn everything at the bottom. Our eggs were a little runny in the “whites” side of things but we could of left them on a bit longer. We shut the heat off at the end and let them sit for 5 minutes covered when we were setting the table! I hope this helps! Please try it and let us know how it turns out!

    Liked by 1 person

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