Shakshuka Eggs

by | May 2, 2011 | 27 comments

Spicy Shakshuka Eggs


Every time I say Shakshuka, I feel a warmth creeping up from my toes to my neck. I am weird with words like that. I have favourite words and words I abhor. I have words that tickle me when I say them out loud and words that comfort me when I roll them off my tongue. Shakshuka meaning “all mixed up” and originating from Tunisia is my feel-warm-all-over word. And this egg dish that is a close reminder of the Mexican huevos rancheros or the Indian Parsi egg does indeed warm you up with the eggs swimming on a gorgeous bed of chili spiked tomatoes.


Shakshuka Eggs


I cooked these beautiful eggs in two mini stoneware dishes from Maxwell & Williams. I recently bought these baby casseroles. They look like cast iron but are actually stoneware that is microwave, oven, stovetop and dishwasher safe. Pretty awesome right? (I wrote the recipe for one pan, but then decided to divide the ingredients up into two. The recipe below is for cooking in one pan)


Shakshuka eggs are meant for sharing. Cooking them in a small paella pan to serve 8-10 people would be lovely. I might do that when family comes over for breakfast and serve it with some greens and fresh pull-apart bread. Perfect for digging in.


Shakshuka Eggs

Gorgeous spicy Jewish eggs studded with chili

 Shakshuka Eggs


Shakshuka Eggs - Styling & Photo By Sneh Roy


Print Recipe Rate / Comment
Course // Breakfast
Cuisine // Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2


  • 4 free range eggs
  • 1 green bullhorn chili, thinly sliced
  • 1 long red chili, thinly sliced (the spicy kind)
  • 2 garlic cloves, finely chopped
  • 4 small red tomatoes, diced
  • 2 tablespoons olive oil
  • 2 teaspoons mild/medium paprika
  • 1/4 cup water
  • coarse sea salt
  • thyme sprigs to garnish


  • In a shallow non-stick sauté pan, heat oil on medium heat. Add garlic and chili. Sauté for 5 minutes till tender. Add tomatoes and water. Cook for 5 minutes until tomatoes are slightly tender.
  • Sprinkle paprika and mix well. Reduce heat to low. Crack eggs slowly over the chili tomato mixture. Cover with a plate and cook for 8 to 10 minutes until eggs are done and slightly runny.
  • Season with salt and garnish with thyme. Serve hot with bread and salad greens.
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I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Gaby

    I’d happily have those eggs every morning.

  2. dayle

    soothing & delicious on a lazy morning…this beats my bbq in the park this morning that turned into the park bbq itself loosing heat and the fried eggs becoming completely mashed…i wish we stayed in & had shakshuka eggs – next weekend! dayle

  3. Bunny Eats Design

    My favourite breakfast at my favourite cafe was once a dish very similar to this called “Bus Stop Eggs”. There was an extra addition though with lamb meat balls. I wonder if it is an entirely different dish or if all mixed up can included mixed up with lamb meat balls? They removed this item from their menu though so I haven’t had it since but it really set you up for the day!

    • Sneh

      I love the name “Bus Stop Eggs”, how quirky! Excellent idea with the meatballs, would love to experiment with that!

  4. Carolyn Jung

    Now, this would be the ultimate breakfast to wake up to on a lazy weekend. Spicy, comforting and nourishing — all rolled into one. 😉

  5. heather

    This is a dish we’ve made several times for breakfast, lunch and supper. Cures whatever ails you — illness, in a snit, blue or rainy doldrums! Yours looks lovely, and those dishes are great!



    • Sneh

      This is so comforting isn’t it? Heather, you are so spot on about curing anything that ails you 🙂

  6. Leanne @ Healthful Pursuit

    Wow, this looks absolutely divine! Any family would love this with some break apart bread. Yum!

  7. ovenhaven

    Gorgeous photography, and so many drool-worthy recipes to bookmark; how could I not have found your blog sooner?? This looks absolutely divine!

    • Sneh

      Thank you! Glad you found me 🙂

  8. LimeCake

    I love eggs cooked this way! The sauce almost protects it and ensures its deliciousness. Yum!

    • Sneh

      So true. The sauce makes it possible to have the yolk almost untouched and perfectly formed yet runny!

  9. Miss Piggy

    I love what Shakshuka means – sometimes I feel all mixed up after a long weekend sleep in. Looks like a lush breakfast.

  10. Tanvi

    I think I saw these pictures on first page of FG a couple of days back and uttered “wow”..beautiful pictures,I can have this for weeks as breakfast and dinner.So So good with all those chillis going in.
    P.S. Thanks for the stoneware insight, I thought these were cast iron too. Cool!

    • Aspiringchef

      Where can I get those dishes?!

  11. Holly

    Yum!!! I’m glad to have found a fellow egg lover to share all my egg recipes!! I cannot wait to try this appealing breakfast in my stone dishes too! I am loving all the chilli it calls for too!!

    Melbournians are experiencing quite a bit of rain as well, so I empathize with you! I’ve been craving warming curries all week!!!


  12. john@heneedsfood

    I may have just had these glorious eggs a couple of times but I can safely say I love them! It’s nice to see them popping up on a few breakfast menu’s around town

  13. Petra

    Love the recipe card!

  14. Susan

    I have been meaning to cook this for ages. It looks delicious!

  15. sunitha

    Awesome recipe! I loved the idea of egg over veggies and gave it my own spin. Loved it and blogged about it too. I have given credits to you and wanted to thank you for a fantastic recipe!

  16. Summer A.

    Love this recipe and look forward to trying it. Its very close to one of my favorite breakfast recipes. I use (forgive me) jarred salsa, sometimes adding in some fresh chopped cilantro or crumbled bacon. When its warmed through and beginning to bubble, I add the eggs as in your recipe and top with a plate or a glass lid so I can watch my eggs. I love to serve it over crispy hash browns or a great slice of toasted bread. Mmmmmmmm so good. Thanks for sharing.

  17. marla

    These eggs look wonderful!

  18. Adi

    Love your blog!!!
    Great post !!
    Btw Shakshuka is a Hebrew word:);)

  19. mark shirley

    Hi – thanks for the recipe – do you have a link to the black stoneware dish’s I’ve looked online but can’t find them

  20. Candice

    “long red chili (the spicy kind)” is awfully vague. Can you be more specific please?

    • Sneh

      Hi Candice, red cayenne pepper is perfect for this recipe. Cheers!


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