Man, a change of medication, some emotional stress, the upcoming new moon and solar flares mixed with Daylight Savings Time had me up all night! I think I went to bed at 9am today! So when I finally got up (around 2pm!) I was hungry but wanted some easy, quick & filling. Northern African cuisine to the rescue!

I believe I was first introduced to this dish when I shot a TV show in Morocco- we had this dish on more than one occasion, cooked and served in a tagine. Today I used my “cooking for one” cast iron skillet.

Use a few tablespoons of olive oil (enough to cover the surface) and get that heated over a medium-high heat. Add your onions & peppers first. If youre using chopped or diced tomatoes add those here as well. Stir until soft and carmelized.


Then add your tomato sauce + spices. I used a bay leaf, cumin, salt, a pinch of chili powder and red pepper flakes. Stir.


When it’s to the point of bubbling & boiling, scrape out a little divot for your eggs. I used two eggs here, making sure to keep yolk together.


Add cheese here if you like. Most recipes call for feta cheese but I used a dairy-free “Monterey Jack”-style cheese from Daiya. Cover your skillet and let the eggs cook in the sauce to your liking. I went a little too far today letting them sit about 8 minutes. They should have been a little runnier but that’s ok. I threw out the bread and just ate it right out of the skillet!


Sprinkle with chives or parsley and you’re good to go. This is a great, easy dish for groups and you can mix up the spices and ingredients to your liking. Here are some other ideas to try:

  • Red onion
  • White onion
  • Peppers
  • Mushrooms
  • Spinach
  • Arrabiata sauce (jarred)
  • Feta
  • Goat cheese
  • Garlic
  • Bay leaf
  • Cayenne
  • Cumin
  • Red pepper flakes
  • Parsley
  • Basil pesto
  • Naan
  • Pita bread
  • Black pepper
  • Salt

What do you like in your shakshuka?!


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