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Close up Bird's eye view of a pan pf shakchuka

20-Minute Shakshuka

  • Author:
  • Prep Time: 5 minutes
  • Cook Time: 25 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Diet: Vegetarian


Have you heard of Shakshuka? It’s been gaining popularity over the last few years and we’re not surprised! It’s a spicy and savory dish made with tomatoes, warm seasonings, and eggs all simmered together. Can you think of anything more comforting?



  • 1 lb jar tomato based spaghetti or pizza sauce, or your choice or jarred Shakshuka sauce if available
  • 1- 15 ounce can of chickpeas, rinsed and drained
  • 6 eggs
  • 1/3 cup crumbled feta cheese (1 1/2 ounce/45gr)  (You can sub goat cheese, mozzarella, cheddar cheese or your favorite non-dairy cheese)
  • Hot red pepper flakes to taste (optional) or use the spices we used in this shakshuka recipe
  • 4 tsp Schug, pesto sauce or just some chopped parsley or cilantro (optional) (See notes  for other ingredient suggestions)


  1. Heat the sauce in a medium-size skillet over low heat. Add the chickpeas, hot pepper flakes and spices, if using them.
  2. Using a spoon, make a little well, and add one of the eggs.  Repeat the process with the remaining eggs
  3. Sprinkle the cheese, cover the skillet and cook over medium-low heat for 10-15 minutes, until the eggs are done to your liking and the egg whites are set.
  4. Before serving, sprinkle a little more cheese if desired, Schug, pesto or chopped parsley or cilantro


  1. You may add olives, capers, black beans, corn, thawed frozen artichokes, thawed frozen spinach or fresh spinach, chopped kale  and even veggie sausage.  
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Middle Eastern


  • Serving Size: 2 eggs with sauce
  • Calories: 452
  • Sugar: 9.1
  • Sodium: 1528.7
  • Fat: 15.8
  • Saturated Fat: 5.9
  • Unsaturated Fat: 8.4
  • Trans Fat: 0
  • Carbohydrates: 20.5
  • Fiber: 6.2
  • Protein: 23.9
  • Cholesterol: 386.8

Keywords: What is shakshuka, shakshuka,