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Breakfast Lunch One Pot 30 Minutes or Less Vegetarian Middle Eastern
4.7 from 14 votes

Shakshuka Recipe

Jump to RecipePrintRate
By: Joanna Cismaru •12/14/22 25 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for shakshuka.

This Shakshuka is a spicy and savory breakfast also known as Eggs in Cheesy Purgatory. With just a few ingredients and very easy to follow steps, this recipe of baked eggs in a delicious spicy tomato sauce, fully loaded with cheese, is the perfect start to any day!

freshly made shakshuka in a beige skillet with some toasted bread.
Table of Contents Open
  • Shakshuka Recipe
  • Ingredient Notes
  • How To Make Shakshuka
  • Frequently Asked Questions
    • What is Shakshuka?
    • How can I serve it?
  • Expert Tips
  • Leftovers
  • More Delicious Recipes To Try
  • Shakshuka
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Shakshuka Recipe

Shakshuka, also known as eggs in purgatory, is basically a dish of eggs poached in a tomato sauce, onions and spices. It’s a very popular Middle Eastern dish. I also love to add lots of fresh mozzarella cheese, because tomato sauce without cheese? I think not!

  • Quick Breakfast Idea
  • Simple Easy Steps
  • Delicious Tangy Flavor
  • Impressive

This Shakshuka is perfect for weekends for breakfast, brunch or lunch. I love to serve this right from the skillet with some crusty bread. It’s delicious and truly decadent. And, let’s not forget about the cheesy part. I used fresh mozzarella cheese, cut it in slices and then added it around the eggs. As this bakes the cheese melts, turning this dish into cheesy goodness. To me this is the perfect start to any day.

Ingredient Notes

overhead shot of ingredients needed to make shakshuka.
  • Cheese – Fresh Mozzarella cheese melts beautifully in this recipe, but you can work with either feta or goat cheese as well. You can use either shredded mozzarella or you can buy a mozzarella ball and cut it into slices.
  • Eggs – I used six fresh eggs to add to the recipe.
  • Onion and Garlic – This is what’s going to flavor our tomato sauce.
  • Sauce – I used my homemade marinara sauce, but your favorite store-bought marinara sauce works as well.
  • Oil – Olive oil or any vegetable oil.
  • Basil – Fresh roughly chopped basil leaves to garnish.
  • Salt & Pepper – To taste.

How To Make Shakshuka

detailed process shots showing how to make shakshuka.
  1. Prep oven: Preheat oven to 375°F.
  2. Cook onion and garlic: In a large ovenproof skillet heat the olive oil and add the chopped onion and cook for 5 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another 30 seconds just until the garlic becomes aromatic.
  3. Make the sauce: Add the marinara sauce, chopped basil, red pepper flakes and season with salt and pepper. For more heat add more red pepper flakes. Bring the sauce to a boil the remove the skillet from the heat.
  4. Add the eggs and cheese: Gently crack the eggs in the skillet over the tomatoes and top the fresh Mozzarella cheese around the eggs.
  5. Bake and serve: Transfer the skillet to the oven and bake for 8 to 10 minutes or until the eggs are just set. Garnish with additional basil and serve warm.

Frequently Asked Questions

What is Shakshuka?

It’s a simple breakfast recipe made of spiced tomato sauce and poached eggs. Its origin is Middle Eastern, some say Israel is the birth place of this delicious recipe, but there are quite a few places in North Africa that make this delicious recipe.

How can I serve it?

As I mentioned, I love to serve this right out of the skillet with a great French baguette or other crusty bread. However this is also great served with a salad and turn it into dinner. The great thing about Shakshuka is that it’s also quite versatile. Use Feta cheese instead or even blue cheese. This is a great simple dish perfect for breakfast, brunch or dinner!

freshly made shakshuka in a beige skillet with some toasted bread.

Expert Tips

  1. I cooked my eggs so that the yolk was still runny, but you can cook them however you prefer. 
  2. While store bought marinara sauce works very well with this recipe, I preferred to use my homemade recipe of Marinara Sauce to keep the flavors as bold and fresh as possible.
  3. If you would like to add a bit more texture to your dish, you can sub the mozzarella with crumbled feta or goat cheese, then serve it with a pita on the side to dip into that heavenly sauce.

Leftovers

This recipe is best served fresh. If you do end up with any leftovers, you can let your dish cool down at room temperature, before adding it to an airtight container. You can store it in the fridge for up to 3-4 days.

freshly made shakshuka in a beige skillet with some toasted bread.

More Delicious Recipes To Try

  • Chicken Parmesan
  • Italian Meatballs
  • Healthy Turkey Meatballs with Marinara Sauce
  • Cheesy Chicken Meatball Rolls
  • Sausage Frittata
  • Sweet Potato Hash

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

freshly made shakshuka in a beige skillet with some toasted bread.
Print
4.65 from 14 votes

Shakshuka

Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Rate Recipe
This Shakshuka is a spicy and savory breakfast also known as Eggs in Cheesy Purgatory. With just a few ingredients and very easy to follow steps, this recipe of baked eggs in a delicious spicy tomato sauce, fully loaded with cheese, is the perfect start to any day!
3

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 cups marinara sauce (store-bought)
  • 4 leaves basil (fresh, chopped)
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 6 eggs
  • 4 ounce Mozzarella cheese (fresh, cut into slices)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep oven: Preheat oven to 375°F.
  • Cook onion and garlic: In a large ovenproof skillet heat the olive oil and add the chopped onion and cook for 5 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another 30 seconds just until the garlic becomes aromatic.
  • Make the sauce: Add the marinara sauce, chopped basil, red pepper flakes and season with salt and pepper. For more heat add more red pepper flakes. Bring the sauce to a boil the remove the skillet from the heat.
  • Add the eggs and cheese: Gently crack the eggs in the skillet over the tomatoes and top the fresh Mozzarella cheese around the eggs.
  • Bake and serve: Transfer the skillet to the oven and bake for 8 to 10 minutes or until the eggs are just set. Garnish with additional basil and serve warm.

Equipment

  • 12″ AllClad Stainless Skillet

Notes

  1. I cooked my eggs so that the yolk was still runny, but you can cook them however you prefer. 
  2. While store bought marinara sauce works very well with this recipe, I preferred to use my homemade recipe of Marinara Sauce to keep the flavors as bold and fresh as possible.
  3. If you would like to add a bit more texture to your dish, you can sub the mozzarella with crumbled feta or goat cheese, then serve it with a pita on the side to dip into that heavenly sauce.
  4. This recipe is best served fresh. If you do end up with any leftovers, you can let your dish cool down at room temperature, before adding it to an airtight container. You can store it in the fridge for up to 3-4 days.

Nutrition Information

Serving: 1servingCalories: 334kcal (17%)Carbohydrates: 14g (5%)Protein: 22g (44%)Fat: 22g (34%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 357mg (119%)Sodium: 1618mg (70%)Potassium: 750mg (21%)Fiber: 3g (13%)Sugar: 9g (10%)Vitamin A: 1672IU (33%)Vitamin C: 14mg (17%)Calcium: 275mg (28%)Iron: 4mg (22%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

freshly made shakshuka in a beige skillet with some toasted bread.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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25 Comments
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Ann Crouse
Ann Crouse
Posted: 1 year ago

The ingredients don’t list tomatoes, yet it says crack the eggs over the tomatoes. Please specify.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Ann Crouse
Posted: 1 year ago

Over the marinara sauce which is basically tomatoes. 🙂

0
Reply
Marian
Marian
Posted: 2 years ago

eggs add an extra yummy to it. yahoo i like it

0
Reply
Erik Roberts
Erik Roberts
Posted: 2 years ago

5 stars
Joanna, thank you!

0
Reply
Jan Myers
Jan Myers
Posted: 2 years ago

5 stars
The recipe you make looks delicious, it will be great for breakfast, thank you very much.

0
Reply
Jane Vaccaro
Jane Vaccaro
Posted: 3 years ago

5 stars
I omitted making the marinara sauce separately. A simple base of tomatoes (whole or crushed) with onions and garlic makes the best marinara sauce. I simply added a bottle of good quality imported tomato purée and fresh basil. It was a dish my Italian parents loved, but I hated as a kid. Thanks for reminding me! Brings back lots of great childhood memories.

0
Reply
Jumphobia Unblocked
Jumphobia Unblocked
Posted: 3 years ago

5 stars
Shakshuka features poached eggs in a hearty, spiced tomato and pepper sauce. I top mine with tangy feta cheese and fresh cilantro or parsley.

0
Reply
driving directions
driving directions
Posted: 3 years ago

I have made this twice now. Thank you so much for the amazing recipe. Definitely a new favorite.

0
Reply
run 3
run 3
Posted: 4 years ago

5 stars
Yummy!! I love shakshuka and this reminds me that I have to make it again. I am not very good at cooking hot breakfast/brunch (not a morning person so granola or oatmeal always win). But we make a shakshuka adaption for dinner with sausage slices and served over rice. Basil sounds like a yummy addition!

0
Reply
Adam Shed
Adam Shed
Posted: 5 years ago

5 stars
This inspired me to make a Thai fusion version. I gave you credit in the post.
http ://healthythairecipes.com/eggs-in-thai-red-curry-purgatory

0
Reply
Sue Gorman
Sue Gorman
Posted: 5 years ago

5 stars
I used approx. a 16oz jar of my own tomato juice/sauce. I use no sugar and very little salt in my canned tomato products. This turned out fantastic. I used a Dutch oven sans lid. Worked so well. My favorite part was how fluffy the egg whites turned out. I usually eat the yolks, but leave the whites. It was just the opposite for this recipe. Thank you.

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  Sue Gorman
Posted: 5 years ago

Thanks Sue, great to see your comments and hear that you enjoyed making the eggs and having the whites as well. It is a yummy recipe

0
Reply
amalia
amalia
Posted: 6 years ago

hi Jo

i need more info about what kind of skillet you use. is it an iron skillet?

i bought one iron skillet because i thought ok is very handy in the kitchen but is so heavy! i dont feel like use it . it supposed to be that heavy? maybe is a stupid question but i never heard before of this kind of pan.

thanks

0
Reply
Fenne Kieken
Fenne Kieken
Reply to  amalia
Posted: 6 years ago

We used a oven proof skillet that was stainless steel. You can use any skillet that is oven safe for this. No question is stupid….thanks for asking them and letting us answer and help out

0
Reply
Marcelle
Marcelle
Posted: 6 years ago

5 stars
Just pre-ordered your book! Congratulations from a fellow author! Can’t wait til August!!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marcelle
Posted: 6 years ago

Thank you Marcelle!!! That was very kind of you. 🙂

0
Reply
ashley
ashley
Posted: 6 years ago

Could you make this in a pyrex if you didn’t have an oven safe pan?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  ashley
Posted: 6 years ago

If the pyrex pan is safe for the stove top then sure, because remember first you have to cook the sauce on the stove top, unless you transfer it to the pyrex pan.

0
Reply
Sarah
Sarah
Posted: 6 years ago

I’ve been wanting to try Eggs in Purgatory for a while. I’ve seen a few different recipes, but this looks pretty easy to handle. I think I might make it for dinner tonight 🙂

Sarah
The Midwest Darling

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sarah
Posted: 6 years ago

It is easy to make, and great for dinner. 🙂

0
Reply
Maria
Maria
Posted: 6 years ago

Wow can’t wait to make this weekend ! 😉

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maria
Posted: 6 years ago

You’ll love it!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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