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Shakshuka : Eggs in Tomato Sauce

This dish is often called ‘Moroccan Eggs and Tomatoes’ or ‘Israeli Eggs and Tomatoes’, but it is popular in many cultures. It can be served as a breakfast or luncheon dish. With a side of rice, it makes a quick and easy dinner entree.Shakshuka : Eggs in Tomato Sauce

Serves 3-4.


  • 1 Tbsp olive oil
  • 1 c onion, minced
  • 1-2 jalapeño peppers, stemmed, seeded and minced
  • 3 cloves garlic, grated
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 tsp paprika
  • pinch cinnamon
  • 1-28 oz can crushed tomatoes (or 3 c fresh)
  • 1 c water
  • 1/2 c parsley, minced
  • 4-6 eggs


  1. In a large skillet over medium low heat, warm the oil. Add onions and saute until soft and golden brown, about 5 minutes.
  2. Add jalapeño and garlic and saute 1 minute. Stir in the salt, pepper, paprika, and cinnamon; saute 30 seconds.
  3. Stir in the tomatoes, water, and parsley. Bring to a simmer, and simmer 15 minutes or until thickened.
  4. Crack eggs into sauce so that eggs are evenly distributed in the skillet. Cover skillet and cook until yolks are just set, about 4-5 minutes. Serve immediately with slices of bread for dipping.

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