Breakfast Shakshouka Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - extra virgin olive oil, divided
  • 1 - small onion, chopped
  • 3/4 cups - chopped fresh Anaheim chiles OR a 4 oz. can of chopped chiles, drained
  • 2 cloves - garlic, chopped
  • 1 teaspoons - ground cumin
  • 1/2 teaspoons - kosher salt
  • 1 tablespoons - sweet or hot paprika
  • 1 cans - 28 oz. crushed tomatoes
  • 2 teaspoons - sugar
  • 1/4 cups - chopped flat-leaf parsley, divided
  • 6 - large eggs
  • - pepper
  • 1/2 cups - crumbled feta cheese
  • Directions:

    1. Heat 2 tablespoons of oil in a 12-inch cast-iron skillet over medium-high heat on a camp stove. Sauté onion and fresh chiles, if using, until softened, about 7-8 minutes. Add canned chiles, if using, along with garlic, cumin, salt, and paprika. Cook, stirring until garlic is softened, about 1 minute.

    2. Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tablespoon parsley.

    3. With a wooden spoon, make 6 depressions in the tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, about 5-9 minutes, rotating skillet 180 degrees halfway through cooking.

    4. Scatter feta and remaining 3 tablespoons parsley over shakshouka, then drizzle with remaining 2 tablespoons oil. Serve with more oil at the table, if you like.

    Brief Description

    A great camping recipe - this spicy egg and tomato dish is popular in North Africa and Israel.

    Main Ingredient:


    Category:  Breakfast

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 35 min


    Per serving: 249 Cal., 62% (154 Cal.) from fat; 12 g protein; 18 g fat (4.8 g sat.); 15 g carbs (3.3 g fiber); 584 mg sodium; 223 mg chol.

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    Posted On:

    April 22, 2015

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