Shakshuka Recipe

Shakshuka Recipe

Shakshuka is a terrific one-pan egg dish that you can make for breakfast, lunch or dinner. It is wildly-popular, easy to make, and can be customized like crazy. 

In it's simplest form, it's egg cooked in a spicy tomato sauce originating in Northern Africa. In its most complex form, you can add to the sauce, you can add cheese, and you can cover it with delightful toppings. 

Our Shakshuka Merguez Spice makes seasoning a breeze so you can focus on your perfectly cooked eggs and exactly what extras you want to add! 

Want cheese, add cheese. Want spinach, add spinach. Want avocados, garnish with avocados. Want Everything Everywhere Spice on your Shakshuka, we won't stop you!

It's healthy, tasty, easy to make. What more can you ask for?  

Serve as breakfast, lunch or dinner with crusty bread.     


  • 2-3T Shakshuka Merguez Spice
  • 2T Olive Oil
  • 1 Onion - diced
  • 1 Red Pepper - thinly sliced or diced
  • 28-ounce can of tomatoes - whole or crushed tomatoes 
  • 4-6 large eggs
  • salt & pepper to taste
  • optional 
    • 5 ounces feta 
    • 2 garlic cloves for those who love garlic

Garnish - so many options

  • 1/4c parsley leaves - chopped
  • 1/4c cilantro leaves - chopped
  • feta or goats cheese\
  • avocado,
  • olives,
  • artichoke hearts,
  • microgreens


  • Preheat  oven to 375˚F (190˚C).
  • Heat oil in a large skillet over medium-high. Make sure it's deep enough to hold the sauce.
  • Add onion and peppers, and spread into an even layer.
  • Drop temperature to m edium-low
  • Cooking vegetables without stiring, for 3-5 minutes. The initial higher temperature gives you a little char on the onion and pepper which will add an extra depth of flavour.)  
  • Then stir and sauté until soft. 
  • Add 2T of Shakshuka Merguez Spice and optional extra garlic.
  • Stir until the vegetables are coated with the spices and it starts to be fragrant from the warmed spices.
  • Add tomatoes and if you haven't broken them down by hand, squish them with your spoon to break them into small chunks.
  • Stir to combine.
  • Reduce heat to a low simmer and simmer for 10 minutes until the sauce is thickened and the flavours are coming together,
  • Season to taste with additional Shakshuka Merguez Spice. 
  • if you are adding cheese or cooked meat to the sauce, now is the time to stir that in.
  • Make 4-6 wells in the sauce with the back of a spoon and crack in the eggs into them.  (If you prefer a scrambled egg, mix it up before adding to the well.)
  • If you are topping with cheese, sprinkle it on top.
  • Transfer the pan to the oven and bake until the egg whites are just set, 15 to 18 minutes, depending on how runny you like your egg yolks.
  •  If cooking on the stove top, cover and continue cooking at medium-low.
  • Sprinkle with cilantro or parsley, along with any of the optional toppings and garnishes you want.
  • Serve immediately with crusty bread.

Get creative with your garnishes from the simple garnish of cilantro or parsley,  and a final sprinkle of Merguez Spice to topping with avocado, feta or goats cheese, olives, artichoke hearts. lebeneh and harissa. 

Serve with crusty bread or toasted pita for dipping. 

Pro Tips

  • Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.
  • Want a spicier sauce? Hit with Harissa on your plate. 
  • You can finish on the stovetop, by using a lid. Just cover and cook at low simmer until the eggs are set, 5 to 8 minutes. The timing will depend on how runny you like your egg yolks. 
  • Shakshuka looks great cooked in a cast iron pan but tomatoes are acidic and may erode the seasoning on your cast iron pan leaving you with a slight metallic flavor to the dish and a dull cast iron pan. Use stainless steel pan instead. 
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