Spicy Shakshuka Recipe: Turn Up the Heat on Brunch or Breakfast With This Easy Shakshuka Recipe by Chef Gigi

Spicy Shakshuka Recipe: Turn Up the Heat on Brunch or Breakfast With This Easy Shakshuka Recipe

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. It's quick. It's simple. And it works for breakfast, brunch, lunch, dinner or a midnight snack. You can substitute the feta for thick and creamy plain Greek yogurt.

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

Servings: 4 to 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 (a bell pepper for milder heat or a hotter variety, such as a red horned pepper, depending on your heat preference)
  • 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 
  • kosher salt and freshly ground black pepper
  • 1 bunch cilantro, parsley or a mix, chopped
  • 1 cup feta
  • 6 eggs

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.
  4. Sprinkle with remaining cilantro or parsley. Serve immediately with warm crusty bread and delicious sides such as a variety of olives, pickled vegetables and jarred artichoke hearts.

Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

How to Poach Eggs: The Secret to a Perfectly Poached Egg in 10 Minutes or Less

Easy Eggs Benedict Recipe Is Pure Brunch Perfection (and May Help a Hangover)

5-Minute Breakfast Recipes: Johnsonville Sausage Wake-up Cups Are Family Pleasers

Omelette in a Bag Recipe Will Change the Way You Make Breakfast

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.

join discussion

Please login to comment.

recommended tips

Creamy Deviled Egg Pasta Salad Recipe: The Best of Two Worlds

Easy 6-Ingredient Broccoli Cheese Casserole Pie Recipe Is a Slice of Heaven

This Hearty Amish Beef Barley Soup Recipe Will Stick to Your Ribs

Creamy Honey Mustard Egg Salad Recipe With a Surprise Ingredient