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a bowl of oven baked shakshuka topped with feta, herbs, and edible flowers
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4.70 from 10 votes

Easy Shakshuka Recipe

A popular North African breakfast with tomatoes, onions, spices, and eggs!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, brunch, Recipes
Keyword: algerian shakshuka, breakfast, easy shakshuka, egg breakfast, eggs, egyptian shakshuka, healthy breakfast, how to make shakshuka, moroccan shakshuka, north african shakshuka, poached eggs, shakshouka recipe, shakshuka
Servings: 4 servings
Author: Food Dolls

Ingredients

  • 2 cups cherry tomatoes, sliced in half
  • 2 Tablespoons olive oil
  • 1/4 cup canned tomato sauce
  • 1 small onion peeled and diced
  • 3/4 cup roasted red pepper roughly chopped
  • 1 jalapeño optional, diced and seeded
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 teaspoon chilli powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 4-6 eggs
  • 1/4 cup Italian flat leaf parsley
  • 1/2 cup feta cheese crumbles

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Add cherry tomatoes, olive oil, tomato sauce, chopped onion, peppers, jalapeño (if using) to an oven safe baking dish. Sprinkle in garlic, cumin, paprika, chili powder, salt and pepper and mix it together.
    2 Tablespoons olive oil, 1 small onion, 2 cloves garlic, 3/4 cup roasted red pepper, 1 jalapeño, 2 cups cherry tomatoes, sliced in half, 1/4 cup canned tomato sauce, 1 teaspoon cumin, 2 teaspoon chilli powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
  • Bake it in the oven for 30-35 minutes or until the tomatoes have burst. Remove the baking dish from the oven and mash the ingredients together until saucy.
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. Pop this back in the oven to let the eggs cook for a few minutes. You want the egg whites to be firm and the yolk to be runny!
    4-6 eggs
  • Top with chopped parsley and crumbled feta.
    1/2 cup feta cheese crumbles, 1/4 cup Italian flat leaf parsley
  • Serve hot with warm pita bread, crostini or toast!

Video

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 10g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 669mg | Potassium: 433mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2318IU | Vitamin C: 66mg | Calcium: 151mg | Iron: 3mg