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    This is a favorite on so many brunch menus for a reason, and it's not difficult to make this 1-skillet dish at home. Baked eggs cracked into a smoky sauce of tomatoes, sautéd onions & spices, topped with crumbled feta. Enjoy with crunchy toast. Make this using a single large skillet to serve at the table, or divide into 5-6" small skillets for individual servings. Did we say brunch? Shakshuka is one of those dishes that works for breakfast, lunch, dinner - and brunch too.
    Prep Time25 minutes
    Course: Breakfast, brunch, dinner, lunch
    Cuisine: Mediterranean
    Keyword: eggs, tomatoes


    • 3 tbs olive oil
    • 1 onion, medium, thinky sliced
    • 1 jalapeño, small, stem removed, seeded, thinly sliced serrano, fresno, or your favorite
    • 2 cloves garlic, thinly sliced
    • 1 1/2 tbs smoked paprika Hungarian, Spanish
    • 1 tsp ground cumin seeds
    • 1 can tomatoes, whole peeled. Yes, use canned! more flavor and ready any season
    • Sel Magique Spicy Blend, to taste
    • black pepper, to taste
    • 5 large eggs
    • 1/2 cup feta cheese, freshly crumbled
    • 1 cup italian parsley, chopped for garnish
    • toasted or buttered & broiled crusty bread to serve



    • Make this using a single large skillet to serve at the table, or divide into five 6" small skillets for individual servings. To make individual servings, pre-heat the skillets to medium-high heat. In a larger skillet, prepare the vegetables and recipe as below. Spoon and evenly transfer the mixture to the small skillets, and add a cracked egg to each. Cover each, and cook to desired doneness. Using small skillets with lids is a great option for picky eaters who like their eggs done just right, everyone gets what the want. If your small skillets dont have lids, dont worry! Use a broiler to cook the eggs for 2-4 minutes or so until done, watch to make sure the eggs don't overcook.


    • Heat olive oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, and chile, arranged evenly. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine. Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with Magique and pepper and stir in half of the parsley.
    • Make 5 nests in the sauce for the eggs: Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg to hold it in place, leaving yolk exposed. Repeat with remaining 4 eggs, working around pan as you go.
    • Season eggs with a little Magique, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes, or 8-10 minutes for a more done yolk.
    • Now is a good time to toast or broil your bread 🙂 We suggest sliced broiled bread, toasted with butter (or garlic butter!) till golden brown.
    • Remove from heat, and evenly sprinkle crumbled feta, remaining parsley, and serve with crusty breat. Enjoy!


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