Shakshuka. Shakshouka. Eggs poached in a red sauce of tomatoes and chili peppers. No matter the name or spelling, this Tunisian dish is always worth it. Shakshuka, “all mixed up”, is satisfying for breakfast, light enough for lunch, and suitably savory for dinner. A red sauce bath poaches the eggs to a silky smoothness that begs to be devoured with crispy pita.

I’m going to go ahead and get something out of the way, we take some liberties when it comes to our version of shakshuka. We add cinnamon and nutmeg, and use mozzarella instead of feta. So, maybe it’s not shakshuka after all. Maybe it’s eggs in red sauce. So be it. It’s all good.

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  1. Heat olive oil in a large sauté pan or dutch oven over medium heat. Add celery, carrot,onion, poblano, ¼ tsp salt, ⅛ tsp pepper, and cook for approximately 5 minutes until onions are translucent. Add garlic and cook for 2 minutes. Add parsley, red pepper flake, tomato paste, and cook for 2 minutes. Add tomatoes with their juices, crushing them up with your hands as you go. Add stock, tomato sauce, oregano, cumin, paprika, thyme, nutmeg, cinnamon, ½ tsp salt, ¼ tsp pepper, and stir to combine. Reduce heat to low and cook until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper.
  2. Preheat oven to 400°. Using a spoon, create small wells around the pan to nestle your yolks. One at a time, carefully crack the eggs evenly over the tomato mixture. Layer on torn mozzarella pieces. Bake in a 400° oven until eggs are set but runny, about 8 minutes. Serve immediately with grilled or toasted pita, baguette, or Naan.
Recipe Notes

**We typically cook this dish over an open flame. For the sake of saving you from sweltering in the heat most of us are experiencing, we are posting the oven finished version of our shakshuka (ahem, eggs in red sauce). If you're in to cooking over an open flame like us, leave a comment and we will make sure to post a note with our open fire cooking method.

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