Classic Shakshuka

I first tried Shakshuka at Jack’s Wife Frieda in New York City, and immediately knew I had to figure out how to make it at home. The delightfully rich tomato stew combined with the perfectly poached eggs in flavourful herbs and spices blew me away. I’ve always been more of a savoury breakfast person, so finding a new savoury brunch dish is always exciting news in my books.

Another reason that I love this dish is that it’s so versatile, and flavours vegetables wonderfully. Traditional shakshuka is mainly comprised of stewed tomatoes, onion, and bell pepper, but I like to add extra veggies to mine for a healthy bonus. I typically add in carrots, but I’ve also tried subbing in celery, spinach, and other leafy greens and it always turns out well. Try adding in your fave veggies – you can’t go wrong!

Even though this is typically a brunch dish in North America, I make it for dinner often too. It’s a great option for Meatless Monday, and the poached eggs serve as great protein. No matter what time of day, I like to serve mine with fresh, soft pita cut into chip-sized pieces, perfect for dipping and scooping to get every last drop from your plate.

PRO TIP: Be sure to sprinkle the feta on top – it truly completes the dish!

Skillet shakshuka sprinkled with fresh feta and cilantro


  • 1 tablespoon olive oil
  • 1 small onion, peeled and diced
  • 1 medium sized carrot, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, seeded and diced
  • 1 large can diced tomatoes
  • 1 tablespoon mild chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • Pinch of sugar (optional, to taste)
  • Salt and pepper, to taste
  • 4 eggs
  • 1/4 cup fresh chopped cilantro or parsley (optional, for garnish)
  • 1/2 cup crumbled feta (for garnish)


  1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan.
  2. Add chopped onion and carrots, sauté for a few minutes until they begin to soften.
  3. Add garlic and continue to sauté till mixture is fragrant.
  4. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  5. Add in canned tomatoes, then sprinkle in chili powder, cumin and paprika and thoroughly mix.
  6. Taste the mixture and spice it according to your preferences. Add salt and pepper to taste, or sugar for a sweeter sauce.
  7. Make small craters within the sauce and crack the eggs, one at a time, directly into the craters. The eggs will poach directly in the tomato sauce.
  8. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
  9. Remove skillet from heat and sprinkle generously with crumbled feta and cilantro or parsley (or both!)

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