Chef John's Shakshuka

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 some spinach and threw in extra paprika just to finish the jar. This recipe is FULL of full of flavor and absolutely yummy...loved the addition of mushrooms. We will definitely be making this over and over again!!!!

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 husband went crazy for it! It made for a wonderful and special Sunday morning breakfast. Thank you, Chef John, for this amazing recipe and great video! Glad I watched it a couple times before I made the recipe. Very helpful!

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 cooked I make holes on the surface and crack the eggs into these holes. Add some shaved cheese over the eggs, cover and let cook for 10 min or so. It makes a delicious , inexpensive dinner and I called egg in a nest. The kids love it, and it is easy to make.

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 recipe like this that I always have the ingredients for and take so little time. I serve this over kale or spinach for him to fill out the meal. Frankly I was surprised at how much I liked this, the egg adds a creaminess to the dish that is surprising. Oh and I did use goat cheese as that is what I had. Yummy

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 of the recipe. I liked this recipe and it's easy to make but I highly doubt my kids would eat it. The feta made the flavours really pull together but the parsley was too demanding.

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!

9 6 16 ... http://allrecipes.com/recipe/245362/chef-johns-shakshuka/ ... No one had any compliments, but that's usual. Nineteen year old boy - man, I mean :D - ate most of his big portion. Nice! I served it over grits with buttered Texas toast. Used Italian brand, Dei Fratelli, diced toms instead of crushed, no water. Spicy, but not too spicy. Jalapeno was kinda wimpy though. Liked this. Oh, I wonder if the mushrooms should be half pound, not half cup. Until just now, looking at the recipe, did I remember they were in there. Next day, same male heated & ate leftovers! Wahw. :D Yup, I'll repeat this one.

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 year old could enjoy. Thanks for sharing this recipe!!!

I really enjoyed this meal. I serve it on flat bread or a pita, great for soaking up the sauce. I didn't have feta so I used a little grated cheddar mix. Very nice.

EASY VERY GOOD. I liked this. I tend towards Italian meals and spices. However I like to try and branch out just because I know I gravitate towards basil. So , I followed this exactly except I used goat cheese instead of feta and we both very much enjoyed. I will definitely make again for Sunday brunch or easy dinner..

I love this hearty breakfast recipe, especially when it's on the dinner menu. I used green & red bell peppers with the jalapeño. I over cooked the egg -- I like mine fairly soft -- and it was still delicious.

We really enjoyed this dish! I think I need to get better at my egg watching/cooking for this dish but since I don't care for runny eggs and hubby does, I start my eggs before his.

I lived in Morocco for a while, and a very similar dish is served there, and I came it love it. A street vendor shared the recipe with me, and when I read this one I realized it was almost identical. I made it as published, added 3 cloves of garlic, no mushrooms, and a pinch of Garum masala, and a splash of fish sauce for salt. The big difference is the recipe has a sticky rice added to it. I added 1/2 cup of Carolina gold rice, raw , and simmered for a while, poached eggs as directed, and garnished with goat cheese and fresh Italian parsley, at the time of serving. Amazingly, I accidentally hit the nail on the head. the nice thing is, you can refrig or freeze the unused portion of sauce, and run another batch of eggs thru it just by thinning and reheating.

really good and pretty easy to make, my dad said that he wanted me to make this every weekend and I said "well you should buy me the groceries then" and he said "I'll buy any groceries you want so long as you make that"

This was delish. Great meal to make when you don't know what to make and it was super easy. Going to be making this a lot. :)

Really delicious, the spice combination is on-point. The first time I made it, I made it exactly as the recipe recommended. Second time, I made some adjustments. 1/2 cup of mushrooms is way too little! I watch the video and judge it based on how much it looks like he puts in. First time, we ate a whole loaf of fresh bread with it. Second time, I served it over polenta. First time, I felt like the crushed tomatoes were too runny and diced would have been better. Second time, I used fresh diced tomatoes (they're in season) which was great, but DEF OMIT THE WATER if you use fresh. Love this recipe and will keep coming back to it for sure.

This was so great for brunch, now I have enjoyed at every meal of the day. I added some fresh spinach too, mixed all the spices in a bowl and added together into the veggies and the ramekin was a good idea, great hints Chef John thank you...as always...ENJOYED!

I decided to make this for breakfast and I add pork chorizo to it and served corn tortillas with it and it was a winner.

Delicious! I omiten the jalapeños and added only a dash of the Cayenne pepper, because some at home cannot eat hot (very spicy) food. Other than that, excellent.

This is one of my favorite breakfast recipes. I have made it 6 times now and it's just as good each time. Even my kids love it and they usually balk at the idea of peppers. I have also used the leftovers and mixed with chorizo, yellow bell pepper and egg whites to make a lovely breakfast taco. Absolutely delicious. Thanks!!!

Will definitely make again! Next time I'll include more mushrooms, and maybe some spring onion!

You know this is a great recipe because so many ingredients are interchangeable in amount and kind and it will still come out great. I used over one cup of mushrooms (will definitely use 1.5-2 cups next time) and based upon the video, I used less of the Italian Parsley (Chef John says he used Italian Parsley in the video, then says traditionally it should be cilantro). In any event, I don't think you can make this wrong. An if you don't want to use eggs, it will probably work just as well with shrimp, scallops, beef, or chicken). It is a great base to work with. Also, I did not change any of the amount of seasoning used.

I made it five times! Each time it was wonderful. Twice, I have added shrimp to the mix and it was delightful. I highly recommend this with slices of crisply toasted French baguette and a green salad.

I used fresh tomatoes and marinara sauce with a bit of tomato paste because I did not have crushed tomatoes. Topped with avocado - it was so delicious!

This is my first Chef John recipe and I have made it twice. I followed Chef John's instructions and the family liked the results. The dish is simple and easily followed and was my first go at learning to cook outside of the traditional SAD diet. The next time this dish is made, I plan to try making it with less salt and maybe add a little roasted garlic.

Delicious. I added a tablespoon of my own garam masala in addition to everything else....(and will admit that I only very loosely measured the other spices) This will definitely be a staple at our house since my spring chickens have finally started laying. A great way to incorporate a meatless Monday to the week and use up some extra eggs! Serve with some Israeli flat bread and you are GOLDEN.

Brilliant. My wife has had shingles for 6 weeks and I have been chief cook and bottlewasher. Using a number of sites for recipes but this site and Chef John have become a favourite. Another winner with this one. Just enough spice and we loved the mushrooms too. Thanks Chef John.

I kept seeing this week after week in the vegetarian section and was skeptical to make something with eggs and tomatoes for dinner but I was so wrong. My husband gave it 5/5 which he's only ever given two other times. I added some extra cayenne and served it over a little rice with some french bread.

Perfect. I didn’t change a thing except more mushrooms. Absolutely perfect and delicious! To each her/his own for preferences, but I think it’s a must for the yolks to be runny—to plunge the toast (or crisp ciabatta in our case) into that liquid gold deliciousness—then to spoon that rich, flavorful tomatoey goodness on and shove it into the mouth. Heavenly comfort food! It was also fun and easy to make! An instant favorite. Thank you Chef John! And I loved watching the helpful video prior to cooking!

This recipe is fantastic! I have made it several times already. I always have canned tomato products and some kind of peppers and eggs on hand, so I just make this using what I've got when I can! It's always a delight!

delicious! made as directed. may have splurged some on the spices and ran out of olive oil at the end but it did not matter. the video was great and I was glad I viewed it first. Thank you Chef John!

wife loved it. you don't fuss with a Chef John recipe. you just do it.

This is amazing, so good, loved the spice. It would be great for a chili base as well.

Delicious! Just the right amount of spice. Great balance with feta and parsley!

I made changes. I always make changes. I added zucchini, charred corn and sautéed chickpeas seasoned with the same spices as well as avocado as a final topping.

Needs more seasoning, was bland

I liked all the veggies in it. The only thing that I changed was that I used cheddar instead of feta.

Love this spicy dish. I used serrano instead of jalapeno pepper and omitted the cayenne. Yum Yum

Quick & easy. Made with ingredients I had on hand so there were some slight alterations. Used canned green chillies (no fresh jalapeño on hand), and substituted Colby/jack cheese for feta (which we do not like). Added a bit of diced ham and finely diced zucchini which I had in the refrigerator and served with flour tortillas. We enjoyed it for an early dinner before a rehearsal. Will probably make some version of this again. Should be good for brunch.

So delicious! I will make this again ??

The eggs and feta on top make all the difference in the world with this dish. My family and I enjoyed it!

It was delicious, hearty and my wife loved it. I’ve made it twice so far.

Wow what a different type egg dish. We had close friends over for early Christmas breakfast and I served it. It was a hit, a bit spicy to me, clears the sinuses lol. Yes I’d make this again. Tastebuds wake up enjoy.

mine didn't turn out as picture perfect like chef john did but it was still delicious, great recipe thanks a million.

Delicious! Nice breakfast alternative. Made as is, perfect as is.

Made per recipe except for the mushrooms as I didn't have any. Outstanding! Makes scrambled eggs seem pretty boring... :-) I'll definitely make this again!

Easy to follow recipe. Wonderful ingredients and magic putting it together. Super tasty :)

This was delicious and fun to make. I was a bit skeptical that it would taste good, but as a vegetarian, I'm always ready to try new things. This will become a regular for my husband and me. He loved it.

It was delicious! Definitely making it again.

This was spicy and good. I added black beans which made the dish more filling since it was our main meal for the day.

I gave this 4 stars because of the spices, they just werent for me. However I will be making this again with Italian spices and I think I will like it better.

Used Banana peppers. Very good dish! Will make this again.

My first experience making this and I thought it turned out really good. The poached eggs make this dish. I was unsure about it at first but once I tried it, I thought, oh yeah...the yoke was an excellent compliment to the sauce. The mushrooms added a great flavor as well. Will make this again and add a couple more eggs. I also added just a “touch” of brown sugar. That’s probably not a traditional thing for this dish but it just seemed to add something that worked for me. Thanks for the ShaKshuka recipe!

I replaced cayenne and jalapeno pepper with harissa (Moroccan hot sauce) and added smoked paprika. This dish is wonderful. Adjusting the spices can give this dish a wonderful zing which complements the mild flavor of the eggs.

no changes and will make it again, It was very good and a nice change from the ordinary everyday stuff we eat.

Love this! Great winter meal, with the right amount of heat for me. (Hubs splashes on some hot sauce). For dinner, I cook 1/4 cup of dried lentils until tender and add them with the tomatoes to soak up the spices. This ups the protein content and helps make this a very filling, warm dinner with some pita or Syrian flat bread.

So my sister and I made this together. So easy and SO DELICIOUS!! I will definitely be making this one again.

We had it for breakfast so I added a bacon garnish.

Didn't have any jalapeños, but this was still delicious! Added some red pepper flakes to pump up the spiciness. Great last minute weeknight dinner, thank you Chef John!

This is a fantastic way to start your day or as we did, made it for Brunch. Huge hit with the family! Incredible flavor and the richness of the egg yolks mixed with the acidity of the tomatoes and kick from the spice combination is a dish that will haunt your dreams!!

Great dish for brunch. This has a warm earthy, soft spice taste finished with unctuous silky, velvet soft eggs bathed in the pool of tangy sweet tomatoes and red peppers and melted feta cheese. I suggest putting most of the cheese in before the eggs to soften, as it takes longer than needed to cook the eggs (about 4 min). Only put in the number of eggs you actually will serve, and pull them out as soon as they’re done. If you leave them in the warm pan, they will continue to cook until hard. I served this on top of toasted rustic bread for a crunchy textural contrast.

This recipe is a winner. I personally don't like cumin very much, so I halved the cumin and doubled the paprika (I used smoked paprika, because I love it so much) and turmeric. Other than that, I was faithful to the recipe, and it is absolutely delicious and so very easy. I only used 4 eggs the first time out, because it is hard to reheat eggs as leftovers, so when I reheat the shakshuka, I will just add a new poached or soft boiled egg to the top.

This is tasty; I've had it made starting with fresh tomatoes which I think I slightly preferred, but the additions here were nice. Tricky to get the eggs cooked right; wonder if I were doing it again if I'd just add poached eggs to it

So good. Loved every bite.

LOL I didn't have tomato sauce so I subbed with pizza sauce and added italian herbs to kick it up. no jalapeno so I used a bell pepper instead...yum

I followed this recipe to a T and loved it. I wouldn’t make any changes.

Turned out great! Followed the recipe exactly. Thanks for the instructional video too Chef John!!

This was delicious and easy to make! Thanks Chef John for the treat!

This was sooo delicious. I personally like a lot of spice so I would double the spices next time to cut the tomato flavor a little but otherwise it was fantastic!

I liked it, maybe too spicy for breakfast. The amounts are for 1 red bell peppper and 4 big mushrooms.

The first time I made this dish, people were really upset because there wasn't more, so when I made it again, I made sure to use a full dozen. Totally worth it!

Delicious very easy but looks great and sounds exotic

Great meal for a winter dinner. Really good and next time maybe serve over rice. Will add carbs but would be tasty.

Used two jalapeño peppers....and that was a little too much! However, I still licked the spoon, as the flavors were fantastic! I always love Chef John's recipes!

Very different from our usual but loved it, will make it again.

This is excellent! Wonderful flavors in a meatless entree. It was too spicy for some in my household. Next time I will use less jalapeño & leave out the cayenne pepper. I doubled the mushrooms & we all loved it. My vegetarian son, who is very picky, loved it too!

I put more feta and i will make it again

delicious! I used fresh tomatoes and peppers from the garden and added sausage. A very hearty autumn dinner.

Loved it. No jalapeno on hand, so I added a wee bit more cayenne. Not a fan of feta, so substituted shredded cheddar. Still have some leftover sauce in the fridge, for the weekend.

Chef John's Shakshuka by Chef John. W buttered Texas toast & grits. Used Italian brand, Dei Fratelli, diced toms instead of crushed, no water. Leftovers eaten.

This was pretty good. I did have to add a fair amount of salt, as the spices have kind of a pungent flavor. Could have used some garlic. Crusty bread is a must have with this recipe.

So good. I made this and was pretty easy. Considering making the sauce the night before, refrigerating then just heating up the sauce and poaching the eggs at brunch. Anybody try that?

Absolutely delicious. I did leave out the jalapenos and garnished with spring onion and feta. Everything else was the same. Everyone from teens to grandparents enjoyed it. A great option for vegetarians too.

My family really enjoyed this dish! Something different for breakfast. I skipped the mushrooms. Also I used Sourdough bread for toast.

So yummy! I added a little harissa in with the spices for a kick and this was a huge crowd-pleaser. Will make again soon!

One of the few fond memories I have of my time in Ramadi was sitting around an open fire, sharing a breakfast with a group of men cooking Makhlama in what essentially was a massive wok. There are times when you want to revisit such experiences and this recipe was on the spot. You might try this family style with fresh naan.

I've made this twice now. The first time I didn't have the 28 oz can of Marzana tomatoes. I used a 14.5 oz. can of diced tomatoes. I also used a fresh jalapeño the first time, jarred, sliced jalapeño the second time. I really liked the recipe the first time over the second time I made it. I'm gonna use the smaller can of diced tomatoes in the future.

I make this on a regular basis for the wife and sometimes invite friends over for brunch. This can be a great meal any time of day. Instead of canned tomatoes and water, I dice 2 cups of fresh tomatoes and stir in all of the spices. The salt draws out the liquid from the tomatoes so it's finished a bit quicker I'd say. I use a cumin / coriander blend which has an incredible aroma and taste plus I crack the eggs right into the wells I make in the pan. Can't get enough of this one

Loved this dish! delicious and different. Definitely a keeper!

Made this just as written. It was fantastic! There were four of us and we all thoroughly enjoyed it. Thank you, Chef John!

Even my kids liked this! And the tomato base was tasty all on it's own.

I love shakshuka. There are so many different ways to make it. When I am in a hurry, I dump a can of stewed tomatoes (onion and green pepper style) in a skillet (cut the tomatoes to bite size), add 2 to 3 Tbs. of real butter, crush some basil or oregano, add white pepper, stir, add four eggs, cover and poach to desired texture. I flip them to cook the top for a couple of seconds. I serve these over about 5 or 6 *corn* tortillas. Add optional paprika, cumin or mild chile powder. The butter is a critical ingredient, it makes the dish. You won't believe how good this is.

Awesome, fast recipe. I followed the recipe exactly except I stirred about 4 oz of feta into the sauce and veggies instead of using it as a topping. The amount of spice is just right, and I'm usually someone who doubles them in every recipe. I have made other recipes for this dish and this one was the fastest, easiest, and tasted just as great as the others I have made!

I really love this! Did not use jalapeño pepper because we don’t like it that hot but it was delicious.

Easy, fun, fantastic and delicious! Will make again but tone down spicy peppers a bit. Thanks Chef John!

Love this recipe! Will make it again and again

So delectable....this dish is easy to make and a home run when it comes to breakfast! One of our new faves!

It was delicious and versatile! Will be making again. Thanks Chef John :-)