Rating: 4.48 stars
54 Ratings
  • 5 star values: 35
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Canned produce is just as nutritious as fresh and frozen, and in some cases even better! The canned tomatoes in this hearty dish contain more of the healthful antioxidant, lycopene, than fresh!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • In 12-inch oven-proof or cast-iron skillet over medium heat, in hot oil, cook onion, red pepper and garlic about 5 minutes until tender-crisp, stirring occasionally. Stir in cumin and hot pepper sauce; cook 1 minute.

  • Add crushed tomatoes, green chilies, salt and pepper. Over high heat, heat to boiling; simmer 6 to 8 minutes until mixture has thickened and flavors are blended.

  • Make 6 indentations in tomato sauce. Gently crack eggs into indentations. Place skillet in oven; bake 5 to 10 minutes, just until eggs are just set. Sprinkle with chopped parsley.

Nutrition Facts

291 calories; protein 13.8g; carbohydrates 21.7g; fat 18.4g; cholesterol 279mg; sodium 1034.9mg. Full Nutrition
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Reviews (36)

Most helpful positive review

Rating: 4 stars
03/15/2016
Shakshuka Eggs in Purgatory Haiku: "There was too much sauce, but it tasted freaking great. We ate ours with naan." I look forward to making this again but using a 14.5 oz. can of tomatoes instead of 28 oz. My cast-iron skillet didn't want to accommodate 6 indentations w/ all that sauce, so I used 5 eggs instead, and it beautifully fed 2 adults and 1 child. Said child and I saw Shakshuka during a Netflix binge of "Street Food Around the World" and she requested that I make it - it was a fun and different way to mix up our breakfast-for-dinner-Fridays. Read More
(37)

Most helpful critical review

Rating: 3 stars
10/19/2016
This is a very famous recipe in Egypt, the one simple dinner to go to when you have hungry children or unexpected company. However, we use less tomato sauce and we add shredded cheese and black pepper on top of each egg . The skillet is covered and cooked on low heat on top of the stove, no need for an oven. Read More
(44)
54 Ratings
  • 5 star values: 35
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
10/19/2016
This is a very famous recipe in Egypt, the one simple dinner to go to when you have hungry children or unexpected company. However, we use less tomato sauce and we add shredded cheese and black pepper on top of each egg . The skillet is covered and cooked on low heat on top of the stove, no need for an oven. Read More
(44)
Rating: 4 stars
03/15/2016
Shakshuka Eggs in Purgatory Haiku: "There was too much sauce, but it tasted freaking great. We ate ours with naan." I look forward to making this again but using a 14.5 oz. can of tomatoes instead of 28 oz. My cast-iron skillet didn't want to accommodate 6 indentations w/ all that sauce, so I used 5 eggs instead, and it beautifully fed 2 adults and 1 child. Said child and I saw Shakshuka during a Netflix binge of "Street Food Around the World" and she requested that I make it - it was a fun and different way to mix up our breakfast-for-dinner-Fridays. Read More
(37)
Rating: 5 stars
10/22/2016
My Jewish bf makes this for me all the time. He uses diced tomatoes (fresh, when available) instead of crushed, no bell peppers, and he simply covers the skillet to let the eggs cook instead of heating up the oven.He serves it with fresh pita breads from the middle eastern bakery. Read More
(27)
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Rating: 5 stars
02/26/2017
Delicious! I added mozzarella on top and served with garlic naan per other users feedback. Read More
(6)
Rating: 5 stars
10/19/2016
I added mozzeralla on top of eggs it was delicious Read More
(5)
Rating: 4 stars
06/22/2016
I made this with real eggs and egg substitute Read More
(4)
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Rating: 4 stars
11/26/2017
If you are cooking dinner for guests who are dairy and gluten free this is a great option. There's a nice mix of flavors and this dish looks attractive too. The gluten fans among us ate it with toasted pita bread and the gluten-frees ate it with corn tortilla chips. It was a hit with some picky kids too. I've made this twice and as others have noted there's too much sauce with 28 oz of tomatoes so I used about 20 oz. the second time. That was perfect. Read More
(3)
Rating: 5 stars
03/01/2017
Everyone loved it! I eliminated the hot pepper sauce because one of my kids will not eat anything hot used diced tomatoes but less than what it calls for otherwise it would have been overwhelming and covered the skillet instead of placing in the oven which worked just as well. Will make this again in a heartbeat. Read More
(3)
Rating: 5 stars
07/07/2016
I used a pablano pepper instead of the red pepper and hot sauce. Also used a 12" cast iron skillet. Fit perfectly. Read More
(2)