Shakshuka (Eggs in Spicy Tomato Sauce)

A cast iron skillet with the eggs cracked into the tomato and pork sausage sauce, ready for the final stage of cooking.

Originating in the Middle East, Shakshuka is eggs poached in a spicy tomato sauce. This is a perfect meal for breakfast, lunch, or light dinner. Though this dish is great on its own, it also goes well with fresh bread. Try grilling the bread to get a nice appearance and toasty aroma.

You can change the spice level of the dish by using mild Italian or spicy sausage. Depending on how much you like salty bursts in your dish, the green olives can be sliced or left whole. You can use a variety of cheeses or keep it simple with just one cheese.

If you are going for a fancy presentation each individual serving can be made in a small skillet and served directly in it. Or, you can prepare it family-style in a large skillet. You can omit the sausage and add more tomatoes if you would like a vegetarian dish.

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Shakshuka served on a camp plate ready to be eaten.
The Shakshuka is served on a plate. If you have any fresh bread it is great for mopping up any leftover sauce.
Close up of the Shakshuka showing two firm cooked eggs, sausage, and green olives.
You can cook the eggs to your preferred doneness, from runny to firm.
A cast iron skillet with the eggs cracked into the tomato and pork sausage sauce, ready for the final stage of cooking.
This dish is cooked in a skillet but needs a lid, one from a same sized Dutch oven works well.

Shakshuka (Eggs in Spicy Tomato Sauce) Recipe

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A cast iron skillet with the eggs cracked into the tomato and pork sausage sauce, ready for the final stage of cooking.
Originating in the Middle East, Shakshuka is eggs poached in a spicy tomato sauce, which is perfect for breakfast.
Preparation 20 minutes
Cook 40 minutes
Ready in 1 hour
Servings 4 Servings
CourseBreakfast
InfluenceMiddle East
DifficultySeasoned
MethodPoach

Ingredients

  • 12 ounces Italian pork sausage
  • 1 small onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1/2 cup pimiento-stuffed green olives whole or sliced
  • 1 can (28 oz) diced tomatoes
  • 1 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • salt and pepper to taste
  • 4 large eggs
  • 1/2 cup shredded cheddar parmesan, or similar cheese

Equipment

  • skillet with lid

Directions

  • Heat a skillet over a gas stove. Slice each sausage longways and remove the filling. Add to the skillet and stir immediately to break into small pieces. Cook and stir until the sausage is cooked through.
  • Add the onions, bell pepper, and garlic. Stir until the onions are translucent. 
  • Add the olives, tomatoes, oregano, paprika, cumin, salt, and pepper, then bring to a simmer.
  • Give the mixture one final stir then use a spoon to create four divots evenly spread through the tomato sauce. Crack an egg into each divot then sprinkle with the cheese. Place the lid on the skillet and simmer until the eggs are cooked to your preference, 3 to 10 minutes.
  • When cooked scoop out the egg along with a quarter of the tomato and pork sausage sauce and serve in a bowl or deep plate.

Nutritional Information

Sodium: 1396mgCalcium: 231mgVitamin C: 61mgVitamin A: 1817IUSugar: 8gFiber: 4gPotassium: 810mgCholesterol: 240mgCalories: 465kcalTrans Fat: 1gMonounsaturated Fat: 15gPolyunsaturated Fat: 4gSaturated Fat: 12gFat: 35gProtein: 25gCarbohydrates: 15gIron: 5mg

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About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

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