• Shakshuka (Eggs Baked in Tomato Sauce)

    Shakshuka – eggs baked in tomato sauce – is a recipe on your list if you’re looking to break the breakfast monotony in your life. In fact, you might already have everything you need in the pantry!

    Make this one-skillet Shakshuka recipe for your next weekend breakfast. Eggs are gently nestled in a lightly spiced tomato sauce and baked! | StupidEasyPaleo.com

    What is Shakshuka?

    Shakshuka is a one-skillet dish with a rich, spiced sauce of tomatoes, onions and peppers finished off with eggs nestled on top. Its origins are in Africa, though it’s popularly made throughout the Middle East. You’ll find many variations, some with fresh hot peppers used, some with dry spices.

    Make this one-skillet Shakshuka recipe for your next weekend breakfast. Eggs are gently nestled in a lightly spiced tomato sauce and baked! | StupidEasyPaleo.com

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    My recipe uses dried spices, and I took the time to toast the spices first which really brings out their flavors. Do this extra step and you’ll be rewarded.

    Make this one-skillet Shakshuka recipe for your next weekend breakfast. Eggs are gently nestled in a lightly spiced tomato sauce and baked! | StupidEasyPaleo.com

    Shakshuka (Eggs in Tomato Sauce – Paleo, Gluten-Free)

    Course: Breakfast
    Cuisine: Eggs, Gluten-Free, Paleo, Whole30
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 3
    Calories: 331 kcal
    Author: Steph Gaudreau

    Make this one-skillet Shakshuka recipe for your next weekend breakfast. Eggs are gently nestled in a lightly spiced tomato sauce and baked!

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    Ingredients

    • 2 tbsp olive oil extra virgin
    • 2 tsp ground cumin
    • 2 tsp paprika
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • Pinch ground red pepper
    • 1 onion medium, sliced
    • 1 red bell pepper seeded and sliced
    • 14 oz crushed tomatoes
    • 3 cups fresh tomatoes chopped, about 3 medium
    • 6 large eggs
    • Handful fresh parsley chopped for garnish, optional

    Instructions

    1. Preheat the oven to 375F.

    2. Heat a large oven-safe skillet (I like cast iron) over medium heat, then add the olive oil, cumin, paprika, ground red pepper, salt and black pepper. Stir the spices for about 30 seconds to 1 minute, until they become fragrant.
    3. Add the onion and bell pepper. Stir to coat with the oil and spices, then continue to cook and stir for about 15 to 20 minutes or until the veggies soften. You don’t want them to brown so be sure the heat isn’t too high.
    4. Add the crushed and fresh tomato and bring to a low simmer. Cook for about 10 minutes more until the fresh tomato softens.
    5. Now, you’ll add the eggs. Make little wells in the tomato sauce and crack an egg into each one. Place the skillet in the oven and bake for 8 to 10 minutes or until the whites are set. Carefully remove from the oven (that handle is hot!), garnish with parsley and serve.

    Recipe Notes

    My recipes are all in a meal planner. Check it out!

    Nutrition Facts
    Shakshuka (Eggs in Tomato Sauce – Paleo, Gluten-Free)
    Amount Per Serving
    Calories 331 Calories from Fat 180
    % Daily Value*
    Total Fat 20g 31%
    Saturated Fat 4g 20%
    Cholesterol 372mg 124%
    Sodium 718mg 30%
    Potassium 1074mg 31%
    Total Carbohydrates 23g 8%
    Dietary Fiber 6g 24%
    Sugars 13g
    Protein 17g 34%
    Vitamin A 81.6%
    Vitamin C 104.2%
    Calcium 14%
    Iron 29.6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Make this one-skillet Shakshuka recipe for your next weekend breakfast. Eggs are gently nestled in a lightly spiced tomato sauce and baked! | StupidEasyPaleo.com

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    7 thoughts on “Shakshuka (Eggs Baked in Tomato Sauce)

    1. Yum. I spent a year in Israel and Shakshuka was one of my favorite dishes. Can’t wait to try out this version.

    2. A simplified version of this has been one of my staple breakfasts for ages. Simmer a good tomato sauce in a non-stick pan, crack eggs into it, cover pan, cook 5-6 min & plate.

      (If I’m feeling self indulgent, I’ll add slices of fresh mozzarella or queso fresco on top. If I really miss pizza, I’ll sautee mushrooms & sliced olives into the sauce first.)

    3. Is this dish very soupy? I’ve seen this recipe before as a recommendation for bread on the side. I’m on the whole30. What would you recommend on the side?

      1. Hi Brittney,

        Its not soupy but there is a tasty sauce. A sweet potato would pair nicely or parsnips. The starchier root vegetables will soak up all that delicious sauce. There’s really no need for bread. 🙂

    4. This is the BEST make-ahead recipe, for any meal! I’ve done it by doubling (or so) the sauce recipe and just refrigerating it (flavors meld even more as a day or three go by), then scooping out enough to fill my little skillet, heating it, making the wells, then cracking in two eggs (for a BIG lunch or dinner for one person, or a great breakfast or lunch for two). If you’re not avoiding dairy, a little crumbled feta on top is amazing. Baguette slices are great with it, but bread is totally optional and unnecessary.

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