Easy Shakshuka Recipe

I discovered Shakshuka at a local eatery back in November and have been hooked ever since. It’s perfect, comforting stay-at-home food & you most likely have the ingredients in the house already!

It’s a middle eastern dish of eggs poached in a spicy tomato sauce & it makes you feel all warm & happy inside!

I first had it served in an individual cast iron skillet with crusty bread and falafel on the side (at the cafe) which was awesome but I didn’t have falafel so I swapped in roasted mini potatoes and that was pretty darn good too!

Shakshuka Recipe


  • 2 T Olive Oil
  • 1/2 of a Red Onion chopped
  • 2 Cloves of Garlic
  • 1 Red Pepper chopped
  • 1 t Ground Cumin
  • 1/2 t Paprika
  • 1/8 t Red Pepper Flakes
  • Salt & Pepper to taste
  • 1 28 oz. Can Chopped Tomatoes
  • 1/4 can Tomato Paste
  • 2-6 Eggs
  • Small white potatoes for roasting
  • Crusty bread, toasted

  1. Heat olive oil over medium-high heat.
  2. Add chopped onion, garlic and red pepper, saute until soft.
  3. Add spices and mix to blend.
I didn’t have red peppers 🙁

4. Add tomatoes and tomato paste, stir and simmer over medium heat for
5-10 minutes.

5. While tomato mixture cooks, wash & cut potatoes in half, season with
kosher salt & pepper and preheat Air Fryer.

6. Using the back of a spoon, make a depression in the tomato sauce and
break an egg into it, repeat with each egg.

7. Sprinkle sea salt & pepper over eggs and cover pan to help eggs cook.

8. While eggs cook, roast potatoes in Air Fryer for 7-10 minutes on 375,
and toast bread.

9. When whites are set and yolks are still runny spoon eggs & sauce into a
bowl (you can garnish with parsley, cilantro, cheese etc. but I leave it

10. Serve with toast and roasted potatoes.

Download printable recipe here!

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