Chef John's Shakshuka Recipe

Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.

I make this on a regular basis for the wife and sometimes invite friends over for brunch. This can be a great meal any time of day. Instead of canned tomatoes and water, I dice 2 cups of fresh tomatoes and stir in all of the spices. The salt draws out the liquid from the tomatoes so it's finished a bit quicker I'd say. I use a cumin / coriander blend which has an incredible aroma and taste plus I crack the eggs right into the wells I make in the pan. Can't get enough of this one

I lived in Morocco for a while, and a very similar dish is served there, and I came it love it. A street vendor shared the recipe with me, and when I read this one I realized it was almost identical. I made it as published, added 3 cloves of garlic, no mushrooms, and a pinch of Garum masala, and a splash of fish sauce for salt. The big difference is the recipe has a sticky rice added to it. I added 1/2 cup of Carolina gold rice, raw , and simmered for a while, poached eggs as directed, and garnished with goat cheese and fresh Italian parsley, at the time of serving. Amazingly, I accidentally hit the nail on the head. the nice thing is, you can refrig or freeze the unused portion of sauce, and run another batch of eggs thru it just by thinning and reheating.

We Absolutely loved it! We’re “vegetarian” this week. Definitely one of our heartier meals, the added egg makes this a very filling dish. This was an exotic dinner for us, as I usually stick to more traditional staples but decided to branch out since meat is no longer on the menu. I don’t know what to compare it to, it was kinda its own thing so I am happy for the experience. Only 1 substitution, I did not have a 28oz can of Crushed San Marzano Tomatoes so I used three 10oz cans of Rotel instead. The liquids in the Rotel made it more runny than Chef Johns video so, you’ll have to omit the water in this recipe if you make it this way, or pour some of the Rotel liquid off before adding to the pot... I did not pour off any liquid and ended up having to add about a teaspoon of corn starch to stiffen it up during the last 5 minutes of simmer before introducing the eggs to the dish but, do NOT even think about using my Rotel substitution if you can not stand heat. The result was a bold level of hot that was VERY obvious, (a lesser chef would toss it in the bin) however all the flavor, taste, and intensity of the dish was still there, so I think my one substitution made it into a whole new dish that is crave worthy for fire fans and I recommend any heat lovers to definitely try my adjustment. I may try it with the recommended San Marzano tomatoes next time but my Rotel version of Chef John’s Shakshuka is DEFINITELY going into the cook book as-is! #SoAddictive #SoYummy #FireShakshuk

Great dish for brunch. This has a warm earthy, soft spice taste finished with unctuous silky, velvet soft eggs bathed in the pool of tangy sweet tomatoes and red peppers and melted feta cheese. I suggest putting most of the cheese in before the eggs to soften, as it takes longer than needed to cook the eggs (about 4 min). Only put in the number of eggs you actually will serve, and pull them out as soon as they’re done. If you leave them in the warm pan, they will continue to cook until hard. I served this on top of toasted rustic bread for a crunchy textural contrast.

Delicious & so easy. Substitutes: green pepper instead of red, red pepper flakes instead of chili powder, 2 fresh ripe tomatoes + 1 can of diced tomatoes instead of crushed tomatoes, Parmesan instead of feta. Omitted: jalapeño pepper (didn’t have any). Served with warm pita bread.

This was delicious. I had a bunch of ripe tomatoes from my garden, which I tossed in the food processor and blitzed briefly. I didn’t feel I needed any water, as it was a mix of paste and non paste tomatoes. I also threw in about a teaspoon of sumac, which I got for Persian cooking. It adds a bit of lemony tang. I’m sure the recipe would have been fine without it.

I absolutely LOVE this recipe! I used pablano peppers to create some color, baby belles for my mushrooms, & a tiny drop of carolina reaper paste for the bit of heat. I'm not a cumin fan so I used 1/2 a tsp cumin & a full tsp of both turmeric & paprika. It is delicious & I've already made it twice!

I left out the jalapeño because I can’t handle really spicy food. The cayenne gives just a hint of heat, and the rest of the seasonings are spot on! I also add spinach and homemade breakfast sausage to up the veggie and protein content. I prefer to cook my eggs separately. This is great served with roasted potatoes or toast!

Really delicious, the spice combination is on-point. The first time I made it, I made it exactly as the recipe recommended. Second time, I made some adjustments. 1/2 cup of mushrooms is way too little! I watch the video and judge it based on how much it looks like he puts in. First time, we ate a whole loaf of fresh bread with it. Second time, I served it over polenta. First time, I felt like the crushed tomatoes were too runny and diced would have been better. Second time, I used fresh diced tomatoes (they're in season) which was great, but DEF OMIT THE WATER if you use fresh. Love this recipe and will keep coming back to it for sure.

Such a tasty dish and a perfect addition to a vegetarian night rotation. We absolutely love it. COOK'S NOTE: I now use (1) 14 oz can of fire-roasted diced tomatoes, (1) 14 oz can fire-roasted crushed tomatoes as opposed to the 28 oz can of crushed tomato. I like the texture better. Also, I now use roasted red peppers as opposed to fresh red peppers 1:1. I feel like the adjustment of these two items really makes a huge difference in flavor (and it's also more shelf-stable in case my dinner plans change over the week). Enjoy!

Simple yet offers some variety and spice. Will make again

Great! I made it with 8 eggs and served it with toast. Instead of parsley, I put one leaf of raw spinach on top for garnish. This was for lunch, and I only got positive feedback. I will most certainly be looking out for Chef John products again.

Easy to make and very delicious ⭐️5

My family of four loves this recipe as well as others by Chef John.We always eat this for dinner. It is quite easy and it can be modified. If we don't have mushrooms or feta no big deal. Still just as delicious. We make sure to always use the onion and red bell pepper though. We lightly toast sourdough slices and scoop it onto the toast and I serve it with breakfast potatoes. Sometimes I use canned tomatoes and sometimes I use a jarred high end no sugar sauce like Rao's Arrabiata. I also always add a big spoon of harissa to make it spicier.

Very good just the way it is written. I thought the feta added a lot.

simply amazing. Very easy to make, low cal and incredibly tasty. A perfect recipe! However after sever overcooked eggs I decided to separate the yolks and the whites and to cook them separately. So the whites took ~15 minutes to cook and the yolks were cooking only for a minute. From now on this is the only way I'm going to cook shakshuka

Delicious and easy! I used Harissa instead of cayenne and added garlic.

Even my picky roommate loved it.

Bit of work but the results were outstanding. I used cilantro in place of the parsley. While the mushrooms aren’t traditional, they are a great add to this recipe and bring extra heartiness to the dish. My eggs came out a tad more done than I like them - they will keep cooking in the tomato sauce after you take it off the stove so be sure to factor that in.