Shakshuka Recipe
Shakshuka Recipe photo by Taste of Home
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Shakshuka is a dish of poached eggs with tomatoes, peppers and cumin. I learned it while traveling through Southeast Asia, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 Asian hot chili sauce or hot pepper sauce, optional
  • 2 medium tomatoes, chopped
  • 4 large eggs
  • Chopped fresh cilantro
  • Whole pita breads, toasted

Nutritional 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.


  1. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic, seasonings and, if desired, hot chili sauce; cook 30 seconds longer. Add tomatoes; cook 3-5 minutes or until mixture is thickened, stirring occasionally.
  2. With back of spoon, make four wells in vegetable mixture; break an egg into each well. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cilantro; serve with pita bread. Yield: 4 servings.
Originally published as Shakshuka in Taste of Home April/May 2016, p72

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LindaS_WI User ID: 7202558 254320
Reviewed Sep. 19, 2016

"I have made this Shakshuka twice now for "breakfast for dinner" nights and have loved it both times. The first time I served it with hash browns and the second was with grits. Very tasty with either. The Sriracha chili sauce was just spicy enough for my taste but my husband would have loved more. I knew it was going to be a hit with him anyway because he loves anything with eggs."

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