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Your New Favorite Shakshuka Recipe

This shakshuka is perfect for breakfast, brunch, lunch or even a light dinner.
Prep Time 10 mins
Cook Time 15 mins
Course Breakfast, Brunch, Main Course
Cuisine Mediterranean
Servings 2 servings


  • Avocado oil (or other high-heat oil), for sautèing
  • 1 medium onion, chopped (about 1 cup)
  • 1 medium tomato, chopped (about 1 cup)
  • 1 cup tomato sauce or marinara sauce (basil flavored tomato sauce works well)
  • Black pepper to taste
  • Pinch of sea salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon onion salt
  • 2-4 eggs
  • Fresh parsley, roughly chopped


  • Heat oil over a medium-high flame in a large frying pan. Add onion and sauté until just translucent. Add bell pepper; continue sautéing until peppers are slightly softer. Add tomato; sauté until tomato juice runs. Add additional oil to pan if it appears dry.
    Once vegetables are soft, pour tomato sauce into pan. Mix well. Season sauce with black pepper, sea salt, garlic powder, oregano and onion salt. Mix well. Taste sauce and adjust spices if necessary.
    Cover pan tightly with foil, and lower flame. Allow sauce to simmer for about 3 minutes.
    Uncover pan. Stir sauce. Create separate wells for each egg in the sauce. Pour eggs, one by one, into wells. If you dislike runny eggs, run a wooden spoon or spatula through eggs after you add them to the pan. If you prefer your eggs undercooked, omit this step.
    Sprinkle black pepper and fresh parsley over eggs. Cover pan tightly with foil. Allow shakshuka to simmer for 5 to 10 minutes, checking frequently until eggs reach desired doneness. Serve with whole wheat toast or sourdough bread.


Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!
Keyword shakshuka