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Shannon's Shakshuka

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“I’ve made Shakshuka in a large cast iron skillet but found a recipe that makes them in individual baking dishes, so everyone gets their own portion and I really like that idea. You can do it either way, the concept is basically the same. Everyone likes their eggs cooked differently so keep an eye on the Shakshuka as its cooking and use the times as guidelines; various factors can affect cooking times. When served, the eggs should be still runny so that the yolks mingle with the spicy sauce. Prep time is approximate as I've never really timed it.”

Ingredients Nutrition


  1. In a large cast iron or heavy bottomed steel skillet, heat the olive oil over medium high heat.
  2. Add the onions and the garlic and cook for 5 minutes, until soft and translucent.
  3. Add the chili paste, salt, pepper, and spices.
  4. Cook for a minute, stirring constantly, to release their fragrance.
  5. Add the tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has reduced some.
  6. Stir in the chopped greens.
  7. Meanwhile, preheat the oven to 375ºF (180ºC.).
  8. Divide the sauce into 6 baking dishes and press the feta cubes into the sauce.
  9. Set the baking dishes on a baking sheet, make an indentation in each, and crack and egg into the center. Or,.
  10. Leave the sauce in the skillet, press the feta cubes in and make six indents evenly around the skillet.
  11. Crack the eggs into the indents.
  12. Bake until the eggs are cooked to your liking, anywhere from 10 to 15 minutes – begin checking them sooner to get them just right.
  13. If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over or an oven proof lid, but avoid having it touch the yolks.
  14. Serve with lots of crusty bread for scraping up the sauce.
  15. For a gluten-free friendly option serve over hot oatmeal or brown rice.

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