• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Breakfast & Brunch

    Spicy Shakshuka

    Published: Mar 27, 2021 · Modified: Aug 17, 2021 by Zimmy · This post may contain affiliate links · Leave a Comment

    A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

    A spicy Shakshuka is one of our favourite brunches, lunches, or weeknight dinners.

    I appreciate that a basic recipe can be adapted to use whatever you have in the fridge/pantry to make it new and exciting.

    It started with some red onions, fennel, jalapeños, 3 colours of sweet peppers & garlic. Added some tomato paste, dried oregano, s&p, paprika & cayenne. Next, a jar of passata, chick peas and a few dashes of hot sauce, then let it lightly bubble away to make the sauce.

    Cracked in the eggs, added a few more jalapeño slices, some cherry tomatoes & feta and popped it in the oven until the egg whites set.

    Served with pita, chilli flakes and hot sauce… the perfect beginning, middle or end to a day.

    Ingredients

    2 to 4 Servings

    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • ⅓-1/2 cup fresh fennel, cored & diced – optional
    • 1 cup bell pepper, diced (I use multi-coloured fridge scraps) – optional
    • 1 jalapeño, finely chopped (seeds to preference)
    • 1 tablespoon tomato paste
    • 2 garlic cloves, minced
    • 1 cup canned chickpeas, drained
    • 1 teaspoon paprika
    • 1 teaspoon dried oregano
    • ¼ teaspoon cayenne
    • 2 ¾ cups Passata (650 ml/22 oz jar)
    • A few dashes of hot sauce (to taste) – optional
    • Kosher salt and freshly ground black pepper
    • ½ cup coarsely crumbled feta
    • More jalapeño slices – optional
    • Handful of cherry tomatoes – optional
    • 4 large eggs
    • 1 tablespoon chopped flat-leaf parsley
    • 1 tablespoon chopped fresh cilantro
    • Warm pita bread (store bought or my recipe here)
    Preparation

    Preheat oven to 425°. Heat oil in an 11” ovenproof skillet over medium-high heat. Add onion, and jalapeño; cook, stirring occasionally, until onion is soft, about 8 minutes. Add tomato paste, garlic, chickpeas, paprika, oregano, cayenne and cook for 2 minutes longer.

    Add Passata and hot sauce (if using). Bring to a low boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5-10 minutes. Season to taste with salt and pepper. Sprinkle feta, additional jalapeños & cherry tomatoes evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.

    A skillet filled with spicy Shakshuka. Four sunny side up eggs are poaching in a tomato sauce with herbs, veggies and feta cheese.

    Hope you enjoy my Spicy Shakshuka recipe! We would love to hear from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy) & Elaine


    This recipe was made (and served) in my Hestan NanoBond 11″ Skillet.

    Proud Hestan Culinary Ambassador. Opinions in this post are my own.

    More Breakfast & Brunch

    • Two chilaquiles breakfast bowls with a sunny side up egg and other colourful toppings.
      Chilaquiles with Eggs
    • Savoury French Toast Casserole served with fresh fruit for Easter brunch.
      Savoury French Toast Casserole
    • An heirloom tomato & pearl onion quiche with a slice removed and served with a fresh tomato salad.
      Heirloom Tomato & Pearl Onion Quiche
    • A colourful tray of four loaded tacos, bowl of extra topping and four tortillas with melted cheese.
      Cheesy Bacon & Egg Salad Crispy Tacos

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Shop Ooni

    A pepperoni pizza coming out of a flaming Ooni oven.
    Ooni - Ooni Koda 16 Gas Powered Pizza Oven

    Shop Hestan Culinary

    Thomas Keller Insignia™ collection.
    Hestan Culinary - Thomas Keller Insignia™
    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    It's Grilling Season!

    • A platter of charred chicken drumsticks with a bowl of Peruvian sauce and limes.
      Peruvian Chicken Drumsticks with Spicy Green Sauce
    • A stacked cheese and bacon burger with pickle and marinated onions.
      Zimmy’s Nook Signature Burger
    • A platter of Grilled Chicken Wings & Drums with a spicy Korean BBQ Sauce
      Korean Barbecue Wings (& Drums)
    • Two grilled branzinos on a plate with lemon slices and jalapeño-basil vinaigrette.
      Grilled Branzino with Jalapeño-Basil Vinaigrette

    Follow us!

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook