If you’re not familiar with shakshuka, prepare to have your mind (and tastebuds) blown. This dish, pronounced shack-shoe-kuh, basically consists of eggs poached in a spicy tomato sauce and believe me, it’s reeeeeally good. It’s also super easy to make but looks impressive, so be sure to bookmark this for the next time you have friends or family over for breakfast. Who am I kidding? This would be a welcome treat at dinnertime too.
The recipe is naturally gluten-free, paleo, and vegetarian-friendly but, as you can see, we enjoyed ours with some herbed goat cheese on top and some toasted homemade bread. If those foods aren’t part of your diet, I also highly recommend just eating straight out of the pan. 😇
Total prep time: about 30 mins
- 2 cans diced or whole tomatoes (I always use fire-roasted!)
- 1 large garlic clove, minced
- 1/4 red onion, diced
- 1/2 red bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes or cayenne (optional)
- 4 large eggs
- fresh herbs to garnish
- Preheat oven to 350*F
- Heat 12-inch cast iron skillet (or another oven-safe pan) over medium heat with a bit of cooking oil. Sautee garlic, onion and bell pepper until tender.
- Add tomatoes and spices, stir to combine and allow to simmer for about 10 minutes.
- Crack eggs on top (it helps if you use a spoon to create four lil’ craters in the sauce for the eggs to sit in) and carefully transfer to the oven. Allow to bake for about 8 minutes or until eggs have reached your desired doneness — yolks will be runny at 8 mins; firm at about 10 minutes.
- Serve topped with fresh herbs, goat cheese, and toast as shown OR if you’re gluten-free/paleo, just enjoy right out of the pan.