Shakshuka Recipe

This came out wonderful. I love savory breakfasts and this really hits the spot! I multiplied by about 10 and used 36 eggs. Our staff really enjoyed it. Thank you!

Randman says...This is one of those old world recipe's where you can't go wrong, once you get the hang of it. Seasonal ingredients & herbs were used when avilable i.e. black olives & fresh basil or fennel - and any kind of green thrown in. With my take I start off by frying button mushrooms in butter with a big handfull of fresh spinach sauteed in the mix at the last minute so that it's partially wilted. This makes a great base & adds more fiber & flavour to this recipe'. Go ahead with the rest of the ingredients as posted, & when everythig is nearly finished, top things off with a handfull of freshly cut herbs, like basil, & then a big handful of freshly grated parmesan. The idea is It's supposed to be fresh - from the garden & the coop. I've been making this for years minus the peppers & onions & less tomato, always romas, too so it's not soupy. Add more eggs too & you have a meal that will easily serve four. Plate up with some fresh greens & some sliced avocado on the side & top all with some chopped green scallions. My favorite dressing is simply fresh lemon with a few drops of evoo & you now have a very impressive meal fit for invited guests. Yep - It's already dressed for the party. I would suggest serving a lite white wine like prosecco and grab a loaf of sourdough from the bakery - torn, not sliced, around the table with gobs of herbed butter...& freshly sliced watermelon for dessert. It's traditional peasant food fit for royalty.

This was beyond fabulous! Super easy and delicious. I used drained canned diced tomatoes instead of fresh and used smoked paprika. I made black eye peas (slightly on the mushy side) in the Instant Pot and used the bean broth to make the risotto. Served the Chakchouka over the rice and beans to make a fantastic healthy and filling dinner. Thank you for sharing this amazing dish!

This recipe was easy to make, delicious, and filling. As per another reviewer's suggestion, I made extra sauce, so that all I have to do the next time is to warm it, and cook the egg. I added 1 shredded carrot, sliced mushrooms and chopped kale just to add more nutrition. I used 1-15 oz. can diced tomatoes in place of the fresh tomatoes. I didn't have a hot chile pepper, so used 1/2 tsp. cayenne powder. This was just right for me, but I will reduce it to 1/4 tsp. when I serve it to others. I will also increase the cumin to 2 tsp. I totally omitted the salt. Thanks for the delicious recipe!!

I have made it several times, adding mushrooms. My cheat is a can of Rotel. I have poached the eggs on the stove and in the microwave. To not blow up the eggs in the microwave, put a glass or ceramic dish on top. The density of the plate evens out the microwave rays and you avoid a disaster.

Just made this for breakfast, fresh tomatoes, peppers and hot pepper from the garden. The only change I made was I did 5 garlic cloves instead of 2, and left the seeds in the hot pepper. This was crazy awesome!! The directions say to cook the eggs about 5 minutes, the video says, I think 8. Did them for 7 minutes and they turned out a bit to done for me, will go with the directions next time and cook them for 5 minutes. Will make again for sure, it was so dang good! Served with naan bread. YUMMY!!

Very good. I used red pepper flakes, 3/4 teaspoon, and that was enough heat for me. I also had to cook the sauce a little longer than 10 minutes to get the the water out the sauce.

I've found that to get the eggs to cook faster or become firmer, place the oven-safe skillet or Dutch oven under the broiler for a few minutes.

This is SO good!!! Its like eating spaghetti sauce and pizza topping at the same time :) I added some left over black olives and some corn I just harvested from the local U Pick, and Parmesan cheese on top. Ive got some low carb flour tortillas I'm going to brush with olive oil, cut into wedges and air fry to eat with this! And an avocado thats sitting in the fridge!! ps.the first time i used fresh tomatoes and the next time i used canned. NOT a fan of the canned tomatoes so i will always stick with fresh.

Easy to make, but i put it in a cast iron skillet and bake the eggs instead on the stove top. I've once prepared it and got interrupted and finished it off in the microwave. It worked! I like to add a squeeze of lemon or lime juice and hot sauce. The recipe is so easy, you'll make it by rote,

This is generally how I make mine but I don't drain the tomatoes. I use canned stewed tomatoes that have onion and green pepper already added. I chop the tomatoes, pour the entire contents of the can into my pan, add 2 to 3 Tbs. of Kerrygold butter, add Basil or Oregano, parsley, and white pepper, stir well. It is critical to add the butter; it makes the dish. Then put 4 eggs in a dish then slide them into the tomato mixture after the liquid boils. Lower heat. When the tops are opaque, I flip each egg so the tops are cooked. I serve this over 6 steamed (in the microwave 10 sec. per tortilla, so 1 min.) *corn* tortillas. This is one of my favorite breakfasts!

Been wasting my eggs recipe before. Henceforth will be shakshukaring. Thank you. Mohammed. Nairobi. (Kenya).

Definitely chop everything up first! If you don’t have a chile pepper, you can just use Frank’s Red Hot and it works out great! Would recommend!

So satisfying — thank you!

Read the notes of you use canned tomatoes! Very tasty. Ate it with pita bread.

very good

Quick, simple, and everyone loved it.

Totally delicious! ❤️

Even my picky eaters gave it thumbs up.

We were looking for a change of pace for breakfast. My partner had ordered at a restaurant for brunch some months ago, and today, she asked I could make it for us. The only change I made was to replace the hot chili pepper with chili flakes, and added a pinch of allspice. It is a keeper, and have added it to our regular household menu!