Shakshouka is a beautiful amalgamation of Maghrebi flavors. Tomatoes, onions, bell peppers, cumin, cayenne, all stewed together and then baked with eggs! Just yum!

You can find a delicious shakshouka throughout the Middle East and Israel. And depending where you are, each country will heatedly argue that shakshouka was invented there. However, for all intents and purposes, it is widely believed that it originated in Northwestern Africa and traveled to new countries with the Ottoman empire. How cool is that? I find food history absolutely fascinating. So much of modern cuisine is based on trade routes and the cultivation of non native species. I couldn’t imagine Indian cuisine without potatoes, tomatoes, or chili peppers. Or Italian food without pasta or tomatoes, for that matter. It’s truly incredible to learn about how conquests and colonization, with all of their evils (which there are too many to count) also left behind this silver lining.

This dish is so incredibly easy to make that no quick fixes or hacks are needed. It’s absolutely delicious, and again, so easy to make, fairly fast, and never ceases to impress. The flavors are earthy, warm, complex, and so satiating. There are so many great things about this recipe, from the flavor to the ease, but one of my favorites is that it’s easily scalable – which isn’t always the easiest of tasks. Meaning, you can scale the recipe down for 1 egg or up for 20 eggs, assuming that you have a skillet large enough for 20 eggs. And if you do, we should be friends because that’s just fucking fabulous. But the point being, scaling this recipe is easy and doesn’t require figuring out how to quarter a peppercorn.

Normally, I’m not a huge fan of sweet breakfast dishes, they tend to just be too sickening for me. But a savory and hearty dish like shakshouka or shirred eggs, I can do any day of the week.

Love a good breakfast? Try these:


Course: BreakfastCuisine: YemeniDifficulty: Easy


Prep time


Cooking time


Total time


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  • 3 tbsp olive oil

  • 1 onion, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 5 cloves garlic, minced

  • 2 tsp cumin, ground

  • 2 tsp paprika

  • 1 tsp cayenne, ground

  • 28 can can, whole plum tomatoes, with juice, chopped coarsely

  • Salt, to taste

  • Black pepper, to taste

  • 5 oz crumbled feta

  • 6 eggs

  • 1 cup cilantro, chopped

Equipment/Specialty Items


  • Preheat oven to 365 degrees.
  • In a large skillet, heat oil over medium-low heat.
  • Add in onions and bell peppers, saute till soft. Approximately 15 minutes.
  • Add in garlic and saute for 1 minute.
  • Add in cumin, paprika, and cayenne. Saute for 1 minute.
  • Add in tomatoes and cook until the sauce thickens, approximately 5-10 minutes.
  • Stir in feta.
  • Gently break eggs into the skillet.
  • Season with salt and pepper.
  • Transfer the skillet to the oven and bake until the eggs are set. Approximately 7 minutes. (You want them to be just set because they will continue to cook even out of the oven.)
  • Sprinkle cilantro over eggs and serve hot.

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 25.6g 39%
    • Saturated Fat 9g 45%
  • Cholesterol 277mg 93%
  • Sodium 544mg 23%
  • Amount Per Serving% Daily Value *
  • Potassium 815mg 24%
  • Total Carbohydrate 19.3g 7%
    • Dietary Fiber 4.5g 16%
    • Sugars 11.6g
  • Protein 16.7g 32%
  • Calcium 20%
  • Iron 19%
  • Vitamin D 116%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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