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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Top with feta cheese and parsley.

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

185 calories; protein 9.9g 20% DV; carbohydrates 14.9g 5% DV; fat 10.8g 17% DV; cholesterol 188.8mg 63% DV; sodium 669.8mg 27% DV. Full Nutrition
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Reviews (184)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/06/2016
Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie. Read More
(65)

Most helpful critical review

Rating: 3 stars
11/14/2015
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. Read More
(4)
256 Ratings
  • 5 star values: 204
  • 4 star values: 41
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/06/2016
Delicious. Thank you, John, you make people think I'm brilliant. All I have to do is follow your recipe and lie. Read More
(65)
Rating: 5 stars
11/08/2015
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!!!! Read More
(35)
Rating: 5 stars
08/28/2016
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! Read More
(17)
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Rating: 5 stars
08/31/2016
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. Read More
(10)
Rating: 5 stars
10/24/2016
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 Read More
(7)
Rating: 5 stars
11/26/2016
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! Read More
(7)
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Rating: 4 stars
03/25/2020
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. Read More
(6)
Rating: 3 stars
11/13/2015
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. Read More
(4)
Rating: 5 stars
01/09/2017
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!!! Read More
(3)
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