Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It’s perfect for breakfast, brunch, lunch, dinner, or even as a late night snack. Loaded with eggs cooked in a spicy tomato-pepper sauce, it’s sure to satisfy. It’s called Shakshuka, and I know you’re going to love it. Shakshuka is originally a North African dish, but has become hugely popular throughout the middle east, particularly Israel, where it is commonly served today. It is one of those dishes that may look complicated, but in reality is incredibly easy to make. It is so simple, in fact, that I had been making a version of this YEARS ago before I even heard the name Shakshuka eggs. Saucy Eggs! So good! A fun creation! I didn’t have a name for that dish, but when I came across this particular dish, I couldn’t believe it. Such a great recipe! I’ve seen this, or dishes like it, go by other names - “Eggs in Purgatory” or “Eggs in Hell”. Both of those sound appropriate, depending on how spicy you want your sauce. You can make the sauce ahead of time to enjoy it as a quick meal. I like to simmer my sauce a good 30 minutes to let the flavors really develop. You don’t have to simmer that long, though I recommend it. Savor the flavor. Let’s talk about how to make Shakshuka! Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize. Garlic and Spices. Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute. This will let the spices bloom a bit in the pan. Add Tomatoes. Add tomatoes and break apart with a wooden spoon. Simmer the Shakshuka Sauce. Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely. Add Cilantro. Stir in 2 tablespoons of the chopped cilantro. Add the Eggs. With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover the pan. Cook the Eggs Through. Simmer, covered, about 7-8 minutes, or until the eggs whites have set. Cook up to 15 minutes for harder eggs. Garnish and Serve. Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread. Crusty bread is a MUST so you can scoop up all that wonderful sauce from the pan. Pita bread is great, too! I hope you enjoy it! Simmering Time. You can serve this dish quickly, or let the sauce simmer longer to develop more flavor. You can also simmer the eggs as long as you’d like, depending on how done you prefer your eggs. You can also use hotter or milder peppers in your base sauce to however you like it. Warm in gently in the oven or on the stovetop to enjoy again. NOTE: This recipe was updated on 6/16/23 to include new information, video, and photos. It was originally published on 1/20/17.
