Recipe: Shakshuka | MOBE

Recipe: Shakshuka

Shakshuka (pronounced “Shahk-SHOO-kah”) is a popular dish in North Africa and the Middle East. It features poached eggs, and it’s just as delicious served for breakfast (or brunch) as it is for lunch or dinner. Shakshuka is packed with flavor and loaded with veggies, so you can feel good about adding it to your regular meal rotation. Serve as is, or with warm crusty bread to soak up the delicious spiced tomato sauce.

Prep time: 10 minutes 
Cook time: approximately 35 minutes 
Total time: approximately 45 minutes 
Serving size: approximately 2 cups


  • 2 tablespoons extra virgin olive oil
  • 1 medium sweet onion, diced
  • 3 teaspoons minced garlic
  • 1 cup diced red bell pepper
  • 1 jalapeno pepper, seeds and membrane removed, diced (optional)
  • ¼ cup tomato paste
  • 1 28-ounce can low sodium whole tomatoes, chopped
  • 2 teaspoons ground cumin
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground caraway seeds
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • 1 dried bay leaf
  • 1 15-ounce can black lentils, drained and rinsed
  • 2 cups baby spinach, roughly chopped
  • 4 eggs

For serving:

  • 8 parsley sprigs


Add olive oil to a large cast-iron or oven-safe skillet over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add red pepper and jalapeno and continue cooking for 5 minutes. Add tomato paste and mix well. Add tomatoes, cumin, black pepper, turmeric, caraway seeds, paprika, salt, and bay leaf and cook for 25–30 minutes on medium-low (until sauce thickens).

Add lentils, continuously stirring for approximately 5 minutes. Add spinach and fold in until spinach wilts. Remove bay leaf.

Use a spoon to make 4 shallow wells in the mixture for the eggs. Crack eggs and place into the openings. Cook for 5 minutes.

Turn on the oven broiler. Finish cooking the eggs under the broiler for 1–2 minutes until eggs are set. Remove from oven.

Let cool slightly. Garnish with parsley. Serve.

MOBE kitchen tips: 

  • If you cannot find ground caraway seeds, you can grind whole caraway seeds either in a coffee grinder or in a mortar and pestle.
  • Dried black lentils may be used in place of the canned lentils. Dried lentils should be sorted (to check for pebbles and other debris) and rinsed prior to cooking. Lentils do not need to be soaked prior to cooking. Lentils typically require 3 cups of liquid to 1 cup dried lentils. Bring to a boil, cover, then reduce to a simmer until tender, typically 15-30 minutes.

Recipe notes:

  • The spiciest parts of the jalapeno are the seeds and the membrane (ribs), but if you prefer less heat, leave out the jalapeno entirely.
  • If you are looking for a substitute for eggs due to an allergy, you can use slices of firm tofu.
  • This shakshuka is delicious served either on its own or with warm crusty bread.
  • If you have leftovers, you can serve them on a salad, tucked into a pita or on a sandwich, or over brown rice.


Nutrition facts per serving

Calories: 360 / Total Fat: 17g (22% DV) / Saturated Fat: 4g (20% DV) / Trans Fat: 0g / Cholesterol: 170mg (57% DV) / Sodium: 560mg (24% DV) / Total Carbohydrate: 36g (13% DV) / Dietary Fiber: 14g (50% DV) / Total Sugars: 12g / Added Sugar: 0g (0% DV) / Protein: 17g / Vitamin D: 1mcg (6% DV) / Calcium: 175mg (15% DV) / Iron: 7mg (40% DV) / Potassium: 677mg (15% DV)

Allergen statement: contains eggs.

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