Eggs In Tomato Sauce (Shakshuka) Recipe

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Everett Dean Modified: May 24, 2022
Eggs In Tomato Sauce (Shakshuka) Recipe

How To Make Eggs In Tomato Sauce (Shakshuka)

Eggs in tomato sauce or known as shakshuka recipe from Israel is a thick, runny yolk that meets rich tomato sauce. This is some good, fiery comfort food.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1tbspolive oil
  • 1onionchopped
  • 2largecloves garliccrushed
  • 1bell pepper
  • 9ozsausages
  • 1tspground cumin
  • 1tspsweet paprika
  • 1tspchilli powder
  • 1tspcayenneoptional
  • 14oztomatoeschopped
  • 2tbsptomato paste
  • saltto taste
  • 6largeeggs
  • ¼cupcilantroto serve
  • Flatbreadto serve


  1. Heat oil in a large nonstick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent.

  2. Add garlic, bell pepper, ground sausage, cumin, paprika, and chili; cook, stirring occasionally until garlic is soft and fragrant.

  3. Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly for about 10 to 15 minutes. Season with salt to taste.

  4. Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover the pan with a lid and cook until yolks are just set for about 5 minutes.

  5. Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.


  • Calories: 301.74kcal
  • Fat: 21.64g
  • Saturated Fat: 6.22g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 9.33g
  • Polyunsaturated Fat: 3.95g
  • Carbohydrates: 10.57g
  • Fiber: 2.69g
  • Sugar: 5.78g
  • Protein: 17.26g
  • Cholesterol: 258.92mg
  • Sodium: 588.09mg
  • Calcium: 66.83mg
  • Potassium: 627.20mg
  • Iron: 2.69mg
  • Vitamin A: 215.14µg
  • Vitamin C: 45.67mg
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