Easy Spicy Shakshuka Recipe: Turn Up the Heat On Sunday Brunch by Chef Gigi

Easy Spicy Shakshuka Recipe: Turn Up the Heat On Sunday Brunch

Though it's North African in origin, these days Shakshuka is popular throughout the Middle East, particularly in Israel, and is also now trending in hip neighborhood diners all over. Shakshuka is quick. It's simple. And it works for breakfast, brunch, lunch, dinner or a midnight snack

To make this gluten-free and vegetarian shakshuka recipe you will need olive oil, onion, red pepper, hot peppers, garlic, harissa, paprika, ground cumin, a can of whole peeled tomatoes, fresh cilantro, feta cheese and eggs. Serve this spicy egg dish immediately with warm crusty bread and delicious sides such as a variety of olives, pickled vegetables and jarred artichoke hearts.

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Cuisine: African
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 6


  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, charred then thinly sliced
  • 1 large red pepper, seeds and ribs removed and thinly sliced (see Recipe Notes)
  • 1 fresh small hot chili, such as jalapeño, Serrano or Fresno, stems, seeds and ribs removed, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 tablespoon harissa
  • 1 1/2 tablespoons sweet Hungarian paprika or smoked Spanish paprika
  • 2 teaspoons ground cumin
  • 1 can (28 ounces) whole peeled tomatoes, crushed 
  • 1 bunch cilantro, parsley or a mix, chopped
  • 1 cup feta
  • 6 eggs

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Recipe Notes

  • You can substitute the feta for thick and creamy plain Greek yogurt.
  • Use a bell pepper for milder heat or a hotter variety, such as a red horned pepper, depending on your heat preference.

Here’s how to make it: 

  1. In a large, deep skillet or straight-sided sauté pan, heat the oil over high heat until shimmering. Add the onion and chili and spread into an even layer. Cook, undisturbed, to allow a little charring, for approximately 6 to 8 minutes. Stir and repeat. Cook until the vegetables are fully softened and charred in spots.
  2. Add garlic and cook an additional minute. Add the spices and stir, until fragrant. Immediately add tomatoes and combine. Reduce heat to a bare simmer and cook for 10 minutes. Season to taste with salt and pepper and stir in half of the cilantro or parsley.
  3. Using a large spoon, make a well for each egg near the perimeter of the pan. Break an egg directly into the well. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt. Add the feta and cover. Reduce heat to lowest setting and cook until egg whites are barely set, yolks are still runny and cheese is melted, 5 to 8 minutes. Sprinkle with remaining cilantro or parsley. 

Nutrition Facts Per Serving

Calories: 251

Total Fat: 17.6g

Saturated Fat: 6.2g

Cholesterol: 187mg

Sodium: 478mg

Total Carbohydrate: 11.7g

Dietary Fiber: 1.5g

Total Sugars: 4.1g

Protein: 11g

Vitamin D: 15mcg

Calcium: 175mg

Iron: 2mg

Potassium: 203mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
Hello, yummy! I'm thinking of breakfast for dinner tonight, Chef Gigi Gaggero !!
Jessica Acree
This looks wonderful! I like the surprise of feta mixed in!
Chef Gigi
Im usally full of surprises! Enjoy!
Kristan Wager
Oh my goodness. I fell in love with these in Israel! Miam! Thanks for sharing Chef Gigi Gaggero Sounds like Sunday brunch to me.
Gwen Johnson
Harissa is my latest fave ingredient. Will have to try this.

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