Quick and easy shakshuka

    45 min

    Eggs for dinner doesn't get tastier than shakshuka, and this satisfying and budget friendly midweek version comes together effortlessly.

    10 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 2 cloves garlic, finely chopped
    • 1 onion, sliced
    • 1 green pepper, sliced
    • 2 (400g) tins whole plum tomatoes with juice
    • 1 teaspoon paprika, or to taste
    • 2 slices pickled jalapeno chillies, finely chopped
    • 4 eggs
    • 4 pitta breads (optional)

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Heat the oil in a deep frying pan or saute pan over medium heat. Stir in the garlic, onion and green pepper; cook and stir until the onion has softened, about 5 minutes. Add the tinned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer uncovered for about 25 minutes.
    2. Crack an egg into a small bowl, then gently slip the egg into the sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have started to set, 2 1/2 to 3 minutes. If the sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the sauce and pitta bread.

    Cook's note

    The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.

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    Reviews in English (29)


    Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern grocery store sprinkling with Za'atar spice mix really makes it so tasty... Or you can make your own as well... This recipe is awesome on its own but you should try the more traditional way sometime just for fun!  -  19 Jun 2010  (Review from Allrecipes US | Canada)


    I am a big fan of shakshuka but like this recipe, I like to improvise on just about any recipe I read. Just some options for you all... I make it a few ways but my favorite is made by using 28oz can of fire roasted tomatoes w green chilies. I add baby Bella mushrooms, heads of asparagus and onions to the sauce along with garlic, cumin and spicy paprika. I have even used okra in place of asparagus if you want to go another route. If I am unhappy with spice level I will add some chipotle to give it some kick or throw some dried chilies into the mix. Salt and pepper to taste. Add parsley on top and enjoy.  -  20 Aug 2011  (Review from Allrecipes US | Canada)


    This is a variation of a very old Italian dish my Grandmother made. Of course, she used left over pasta sauce from Sundays dinner & served it with crunchy italian bread toast!  -  21 Nov 2010  (Review from Allrecipes US | Canada)