Shakshouka: Middle Eastern Eggs

shakshouka eggs brunch shakshuka middle eastern

As you can probably tell from my posts on the blog so far, I’m a fan of Middle Eastern food. One of my favorites is shakshouka: an egg dish that is traditionally brunch fare, but works for any meal in my opinion. I often cook it for dinner on days where we haven’t eaten eggs for breakfast. Pair it with a few different sides and crusty bread for a hearty dinner.

P.s. – if you are ever in New York, I’d highly recommend 12 Chairs Cafe for their shakshouka and Middle Eastern guacamole.

Note: if you have a large cast iron skillet, this is best cooked in one. If you don’t, use another large skillet.


shakshouka middle eastern eggs brunch gluten free
Patience is the key. Let it cook….


Shakshouka: Middle Eastern Eggs
Recipe type: Main
Cuisine: Middle Eastern
  • 6-7 tomatoes, chopped finely
  • 1 red bell pepper, sliced thinly
  • 2-3 onions, sliced thinly
  • 6-8 sprigs thyme, chopped
  • 6-8 springs parsley, chopped
  • 4 eggs
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • ½ cup water
  • 1 tbsp cilantro, for garnish
  • Salt and pepper, to taste
  1. In a large skillet on medium-low heat, add the olive oil, onions and peppers. Cook until the onions and peppers are softened, about 10 minutes.
  2. Add the cumin, cayenne pepper, thyme and parsley and sauté for a few minutes.
  3. Add the chopped tomatoes, lower the heat and let the tomatoes cook for 10-12 minutes.
  4. At this stage, once the tomatoes have melded together with the spices and flavors, add up to half a cup of water. Continue to cook on a low flame for 10 minutes. If you prefer a chunky shakshouka, you can skip this step: take up to three-fourths of the tomato-onion-pepper mix into your blender, blend into a thick sauce. Add this sauce back to your skillet.
  5. Increase the heat to medium-low once again and create four wells in the mixture, into which you will crack the eggs.
  6. Crack eggs one by one. I prefer my yolks well done while my dad prefers them runny, so I pause for a few minutes in between and let two eggs cook before cracking the others. Feel free to space out the timing of your egg-cracking and cooking based on how you prefer your eggs.
  7. Garnish with chopped cilantro while the eggs are cooking.

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