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+ servings
Baked Shakshuka in a Skillet

Shakshuka with Pasture Raised Eggs

A delicious red tomato sauce and nutritious pasture raised eggs from Utophien Farms are what make our Shakshuka recipe special. Our homemade version of this traditional egg breakfast uses a variety of spices that you can customize to your taste and spice level.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 1/4 c Olive Oil
  • 1/4 c Harissa If you like it hot, go for a ½ cup. If you can’t find harissa, you can substitute ¼ teaspoon red pepper flakes instead.
  • 1 cup Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1/2 Red Pepper, diced
  • 1/2 Orange Pepper, diced
  • 1/2 Yellow Pepper, diced
  • 1 tsp Cumin
  • 1 tbsp Smoked Paprika
  • 1/4 Tsp Turmeric
  • 1/4 teaspoon Sea Salt
  • 1 28-ounce can Whole Peeled Tomatoes, undrained
  • 1/2 cup Water
  • 4-6 Eggs (Use any Utopihen eggs that suit your fancy)
  • Pepper, to taste

Instructions
 

  • Heat oven to 375° Fahrenheit.
  • In an 8- to 12-inch skillet, heat oil over medium-high heat. Add onions, garlic and chopped peppers and cook for approximately 5 minutes, stirring from time to time.
  • Add cumin, paprika, turmeric and sea salt. Stir for another 2 minutes.
  • In a separate bowl, add canned tomatoes and mash with a potato masher. Add chopped tomatoes once smooth.
  • Add tomatoes mixture, harissa and water to the pan with vegetables. Bring mixture to a boil. Then reduce heat to a simmer. Cook sauce for approximately 15 minutes, stirring occasionally. Add pepper to taste and more salt if needed.
  • Crack eggs over sauce. Try to distribute them evenly. If there are just two of you eating, you can use an 8- to 10-inch skillet and just two or three eggs. For more guests, you can use the 12-inch skillet with more eggs.
  • Place the skillet in the oven and cook for 4-7 minutes until the eggs are just set — the whites have just turned opaque and the yolk is set, but still runny.
  • If adding cheese, sprinkle it over the Shakshuka before the dish goes into the oven or sprinkle it halfway through cooking. You can also wait and sprinkle the cheese on top immediately after you take the dish out of the oven.
  • Once the Shakshuka is removed from the oven, top it with cilantro or parsley.
  • Let the Shakshuka rest until warm. Then serve with bread and, if you'd like, a side dish of your choice.

We like our Shakshuka served with chard or spinach — here's an easy-to-make version of one of our favorite side dishes:

  • Tear chard into large pieces (or use spinach). Drizzle with olive oil and the juice of half a fresh lemon.
  • Place chard or spinach in a skillet and sauté, or place it in a glass casserole dish and cook for approximately 8-10 minutes in the oven (along with the Shakshuka).
  • Sprinkle with salt and pepper to taste.
  • If you didn’t sprinkle the cheese on the Shakshuka or have cheese remaining, you can sprinkle a little over the chard or spinach, or leave your side dish cheeseless.

NOTES: