Keep'n it Spicy Shakshuka

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Nolan Salad Plate

This dish was inspired by my first visit with my hubby to Israel to meet his lovely family we had this for breakfast or lunch, but it’s really perfect for any meal!  Especially one with friends or family because of its easy sharing... This variation is one of many you can do. It’s so easy to make, so have fun and enjoy it! This variation is inspired by Dr. Shakshuka’s famous shakshuka recipe.

Total Time


   40 Min



  • 1 28 Oz. Can of diced tomatoes or 3 large slightly over-ripened tomatoes-diced
  • 2 Tbsp. Tomato paste
  • 2-3 Italian or Merguez sausages or ground Chorizo is an option
  • 1 Tsp. of Smoked Paprika -less if you like it less spicy
  • 1 Tsp. Ground Cumin
  • 4-5 Mini sweet peppers-seeded and chopped
  • 1/4 Red onion- finely chopped
  • 6 Eggs
  • 6 Garlic cloves- Diced
  • 2-3 Tbsp. of Extra Virgin Olive Oil
  • 1 Tsp. Kosher Salt
  • Dash of ground pepper
  • 1 Tsp. of green Za’atar
  • 1/4 Tsp.  Sumac for garnish-optional
  • A small bunch of fresh Dill- Chopped for garnish.
  • 6 or more slices of good rustic bread- cut on the thicker side & slightly toasted or fresh pita bread.
  • 1/2 C. Labneh or Mexican Crema-Garnish garnished with Za’atar

Recipe Preparation:

      1. Heat olive oil over medium-high heat in a large cast-iron skillet or pan
        (cast iron will give a nice char).
      2. Add your sausages, break them up vigorously, and brown for about 5 minutes or until you have a good rich color on them. Remember
        color = flavor!
      3. Add your onions, peppers, and garlic, cover and let simmer for about 2-5 minutes.
        Add your diced tomatoes, cumin, salt, pepper, and paprika.
      4. Reduce heat to medium, cover again, and let simmer for about
        10 minutes, stirring occasionally.
      5. Add your tomato paste and simmer for another 5 minutes.
        (If your shakshuka looks too thick, you can add a Tbsp. of water or
        chicken stock and stir until you get a better consistency.)
      6. Make a small well for each egg in the shakshuka, and carefully
        break each egg into its spot.
      7. Cover and let sit for about 5-10 minutes or until the egg whites are firm,
        but yolks are still runny.
        ( I advise to check halfway to make sure your eggs aren’t overcooking)
      8. While eggs are cooking cut and toast your bread/pita slices.
      9. Once eggs are to your liking, remove the pan from heat and garnish with parsley or fresh Dill and Sumac or more Za'atar.
      10. Serve with bread and Labneh or Mexican Crema.Shakshuka


            • You can make this for any size party or do in smaller batches in a mini
              cast iron pans for serving to each person individually.
            • This can also be done without the dairy or meat which is just as yummy.


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