Shakshuka - (poached eggs in spicy tomato sauce)

Shakshuka - (poached eggs in spicy tomato sauce)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.0
  • Total Fat: 18.1 g
  • Cholesterol: 191.7 mg
  • Sodium: 622.8 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 14.3 g

View full nutritional breakdown of Shakshuka - (poached eggs in spicy tomato sauce) calories by ingredient
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This is a traditional Mediterranean breakfast. This is a traditional Mediterranean breakfast.
Number of Servings: 6


    • 1/4 cup olive oil
    • 3 jalapeños, stemmed, seeded, and finely chopped
    • 1 small yellow onion, chopped
    • 5 cloves garlic, crushed then sliced
    • 1 teaspoon ground cumin
    • 1 tablespoon paprika
    • 1 28-ounce can whole peeled tomatoes, undrained
    • Kosher salt, to taste
    • 6 eggs
    • 1/2 cup feta cheese, crumbled
    • 1 tablespoon chopped flat-leaf parsley
    • Warm pitas, for serving (I used whole wheat and quartered them)


Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.

Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle Shakshuka with feta and parsley and serve with pitas, for dipping.

Recipe adopted from Saveur and Smitten Kitten

Serving Size: Makes 6 1-egg servings with sauce

Number of Servings: 6

Recipe submitted by SparkPeople user LPWILLIAMS1.

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Member Ratings For This Recipe

  • Love eggs done this way. I don't use oil at all and saute veggies in a bit of broth, (a tip I got from reading Spark) then proceed. Seasonings are great and can try different seasoning etc each time you make it. I add spinach or swiss chard or what ever type green I have also. - 11/8/16

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  • Shakshuka is wonderful. I like mine with a little crusty bread (like a Paesano) to mop up the sauce - 5/6/14

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  • My mother made an Italian version called Eggs In Purgatory. I tried this one and de-LISH! Thanks for a great recipe! - 2/7/13

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  • I make a very similar recipe for my Israeli fiance all the time. He loves it! - 7/11/11

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  • I first found this recipe on Smitten Kitchen also. It has become one of our family's favourite vegetarian dishes! Thanks for taking the time to post it here so we can all benefit from the nutrition counts. :) - 4/19/11

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