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Updated On: Oct 10, 2023

A simple recipe for Shakshuka that is made in one skillet and is incredibly flavorful and delicious.

Shakshuka - via farmgirlgourmet.com

Today’s Secret Recipe Club reveal comes to you from Fried Ice & Donut Holes .  What a fun blog!  I was totally jonesin for cookies after perusing Melissa’s blog.  I knew I’d love her to bits when I noticed her tags.  You know…the list of keywords on most blog sidebars that displayed with different font sizes?  The bigger the font, the more recipes that correspond to that word.  Melissa’s – Baked Goods & Pasta.  Hello new best friend.  I heart you!

I looked around for quite some time and finally landed on Shakshuka .  Just like Melissa, I’ve always wanted to make it, but just never have.  Too many recipes in this world that I want to try and sometimes some of the most interesting get slipped to the back burner.  Well not anymore, this was our Sunday morning breakfast and the kids and hubs were pretty darned stoked.  They gobbled it up in fact.

You definitely need to go check out Fried Ice & Donut Holes  and tell her that I sent ya!  Great foodie and a lot of fun to have gotten her as my Secret Recipe blog!


Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings


  • cooking spray
  • 2 large onions diced
  • 1 teaspoon ground cumin
  • 3 large sweet bell peppers yellow, red, orange
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 tablespoons cilantro coarsely chopped
  • 2 tablespoons Italian parsley coarsely chopped
  • 28 ounce can crushed tomatoes
  • ¼ teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • up to 1 cup of water if needed
  • 8 eggs
  • pinch of paprika
  • 10 Korean Chili Threads optional
  • shaved Parmesan optional


  • Spray a very large saute pan or skillet with cooking spray. Heat over medium-high heat. Add the onions and cumin and saute for 5 minutes. Add the peppers, brown sugar, bay leaves, cilantro and parsley, reduce to medium-low and continue to cook for 15 minutes.
  • Add the tomatoes and season to taste with salt and pepper. If the consistency becomes too dry, add some of the 1 cup of water as needed. Continue to cook until the mixture becomes thick.
  • Make wells and carefully break eggs into the wells. Sprinkle with salt, pepper, paprika and Korean chili threads. Cook over medium low heat for 10 minutes, or until the eggs are cooked to your liking. Serve immediately with shaved Parmesan cheese and more cilantro if desired.


Calories: 253kcalCarbohydrates: 30gProtein: 16gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 327mgSodium: 399mgPotassium: 1023mgFiber: 7gSugar: 19gVitamin A: 4257IUVitamin C: 140mgCalcium: 147mgIron: 5mg
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Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


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