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Shakshuka

11 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Jan. 09, 2024
Shakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Shakshuka
Shakshuka Recipe photo by Taste of Home
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
  • 2 medium tomatoes, chopped
  • 4 large eggs
  • Chopped fresh cilantro
  • Whole pita breads, toasted

Directions

  1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
  2. With back of spoon, make 4 wells in vegetable mixture; break 1 egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.

Shakshuka Tips

What do you serve with shakshuka?

Shakshuka can be served with any breakfast potato or vegetable. Check out our collection of breakfast potatoes, including loaded breakfast potatoes and potato pancakes.

How long does shakshuka last in fridge?

Shakshuka leftovers will keep for 7 days in the fridge, so plan on doubling the recipe to use throughout the week!

—Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.