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


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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Middle Eastern
Keyword: eggs in cheesy purgatory, shakshuka
Servings: 3
Calories: 334kcal


  • 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


  • 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.


  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.


Serving: 1serving | Calories: 334kcal | Carbohydrates: 14g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 1618mg | Potassium: 750mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1672IU | Vitamin C: 14mg | Calcium: 275mg | Iron: 4mg