Shakshuka-Style Eggs in Tomato Salsa Recipe

Shakshuka-style baked eggs are having a moment, and we’re in love with their robust flavors and super-simple preparation.

When it comes to a high-impact, low-effort breakfast you simply cannot beat the simple shakshuka-style baked eggs. Eggs float in a sauce of tomatoes, traditionally mingling with peppers and spices– paprika, cumin, and red pepper (ground or flaked). We love this variation because of its fresh, Latin feel (but if you want it to taste a bit more Middle Eastern, feel free to add your favorite spice blends). If you’re really worried about the heat factor, swap the jalapeno out all together for something gentler (a Poblano pepper is just as lovely without being as aggressive).


Shakshuka-Style Baked Eggs in Tomato Salsa

Shashuka-Style Baked Eggs in Tomato Salsa

Dial the heat down in the tomato salsa by removing the ribs and seeds from the jalapeno. Any cheddar is good here, but we have a serious crush on the way sharp cheddar sets off all the other flavors. Looking for something milder? Mozzarella is your best bet. Sourdough toast or cheesy grits both make wonderful sides to this simple, sizzling dish.


1 tsp coconut oil
1 small sweet onion, peeled and finely chopped
1 clove garlic, peeled and minced
4 ripe tomatoes, rinsed, seeded, and diced
1 jalapeno pepper, rinsed, trimmed, and finely chopped
1 small red bell pepper, rinsed, seeded, and finely chopped
4 large eggs
coarse salt, to taste
freshly ground black pepper, to taste
¼ cup (30g) grated Cheddar cheese
2 sprigs fresh parsley; rinsed, trimmed, and finely chopped for garnish


Preheat oven to 350°F (180°C, 160° Fan).

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Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.

Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.

Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.

Garnish with parsley and serve right from the skillet.

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