$0.00 Cooking Fee
Serving Size: 1 egg with 3/4 cup sauce
Recipe adapted from:
Jenn Tidwell
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • 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.
  • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  • 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.
  • 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 (be careful with the cayenne... it is extremely spicy!).
  • 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.
  • 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. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
  • 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.

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook20
Total Time35 minutes
Recipe Serving Size10



  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 clove garlic minced
  • 2 green bell pepper seeded and chopped
  • 3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
  • 3 tablespoon tomato paste
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 pinch cayenne pepper add more to make it more spicy, per client preferences
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg
  • 2 tablespoon Italian parsley minced

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Skillet, Top Stove
Reheating/Serving Instructions
Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.


Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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