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Chef John's Shakshuka

Rated as 4.66 out of 5 Stars
59k

"This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking."
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Ingredients

45 m servings 185
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Sprinkle with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Stir in bell peppers and jalapeno pepper. Cook and stir until peppers begin to soften up, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Stir and cook to "wake up" the flavors, about 1 minute. Pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
  2. Make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Season with salt and pepper. Cover and cook until eggs are to your desired doneness.
  3. Top with feta cheese and parsley.

Footnotes

  • Cook's Note:
  • No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you're serving a large group, you can scale this up to any size pan or baking dish. (one egg per portion as appetizer - double for a main course)

Nutrition Facts


Per Serving: 185 calories; 10.8 14.9 9.9 189 670 Full nutrition

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Reviews

Read all reviews 100
  1. 134 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.

Most helpful critical review

I definitely liked the texture of the mushrooms, eggs and feta. I personally needed to up the spice amount and added some garlic but not as much as I usually would to try to keep the integrity ...

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Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie.

The first time my husband and I experienced this was at a local restaurant - we absolutely loved it; my husband and found this recipe to be quite similar and very forgiving...as I decided to add...

Wow! Absolutely amazing! I followed the recipe to a tee and it came out perfectly. The flavor of the combination of spices is so amazing. Really different than anything I've ever had before. My ...

I usually make this recipe for brunch, and when my kids were young I used to add half a cup of rice (already asked in water) after adding the tomato. After 15 min. When the rice is almost cook...

I've already made this twice. It is really good. My husband is low carb and it is very much a challenge to vary his meals. Meat and salad is all well and good but it is awesome when I find a ...

9 6 16 ... http://allrecipes.com/recipe/245362/chef-johns-shakshuka/ ... No one had any compliments, but that's unusual. Nineteen year old boy - man, I mean :D - ate most of his big portion. N...

I definitely liked the texture of the mushrooms, eggs and feta. I personally needed to up the spice amount and added some garlic but not as much as I usually would to try to keep the integrity ...

Great dish! I typically make to spec the first go round, but had to dial the heat back a little for the family. Used half the amount of jalapeño and cayenne. Still had a nice kick that my five y...

I've followed this recipe and it's perfect. I actually make shakshuka every time I have leftover spaghetti sauce. The next day just add vegetables to your meat sauce and put your eggs in it!