Easy Shakshuka

22 minutes
15 minutes
Recipe developed for BC Egg by Eggs.ca

Shakshuka is a great way to pack extra veggies into your meal while still serving up something hearty and satisfying. Don’t be daunted by the long ingredient list – it’s mostly just spices.  This version is easy enough to tackle on a busy weeknight!

Watch as Chef Dez demonstrates this simple recipe on Global TV’s Saturday Chef segment.

Love Shakshuka and ready to try something a bit more complex? Try our Shakshouka Rancheros!


  • 3 tbsp (45 mL) olive oil
  • 1 small onion, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, minced
  • 3 tbsp (45 mL) tomato paste
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) ground coriander
  • 1 tsp (5 mL) smoked paprika
  • 1/2 tsp (2.5 mL) salt
  • 1/4 tsp (1.25 mL) cinnamon
  • 1/4 tsp (1.25 mL) hot pepper flakes
  • 1/4 tsp (1.25 mL) freshly ground pepper
  • 1 can diced tomatoes (28 oz/796 mL)
  • 8 eggs
  • 1/4 cup (60 mL) finely crumbled feta cheese
  • 2 tbsp (30 mL) chopped fresh parsley
  • 4 Greek-style pitas (7 inch/18 cm), toasted


  1. Preheat oven to 400°F (200°C). In large ovenproof high-sided skillet, heat oil over medium heat; cook onion, pepper, garlic, tomato paste, cumin, coriander, smoked paprika, salt, cinnamon, hot pepper flakes and pepper, stirring occasionally, until vegetables start to soften and tomato paste is deep red and very fragrant, approximately 3 to 5 minutes.
  2. Add diced tomatoes to skillet; cook, stirring occasionally, until thickened, approximately 10 minutes.
  3. Reduce heat to medium-low. Using a spoon, make 8 divots in the sauce mixture; crack egg into each divot.
  4. Baste each egg with a little of the tomato sauce; transfer to oven. Bake until egg whites are set but yolks are still soft, or until eggs are cooked to desired doneness, approximately 8 to 10 minutes. Garnish with feta and parsley. Serve with pita bread.


Substitute goat cheese for feta cheese and chopped mint for parsley if desired.

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