Simple Shakshuka

by Dennis The Prescott

SERVINGS: 4 | Prep Time: 10 min Cook Time: 30 min

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Shakshuka is a fiery, tomato sauce based egg dish that is great for breakfast or to warm your dinner table on a cool evening. Start by cooking the dish on the stovetop and finish in the oven. 


 Pre-heat the oven to 350 degrees. 

Warm a 12-inch cast iron skillet over medium heat. Pour the olive oil into the hot pan, add the sliced onions and give them a toss to get them coated in the oil. Sauté the onions for 4-5 minutes until they start to become translucent, then add your red pepper, garlic, paprika, and cayenne pepper.

Continue cooking for 1 minute, then pour in your tomatoes and season with salt and pepper. Bring the sauce to a boil, then reduce your heat to medium low and allow the sauce simmer away for 4-5 minutes. Stir in the chopped kale and 1/2 cup feta. Remove from the heat. 

Using a spoon, make 4 deep wells in the sauce, and crack an egg in each. 

Transfer the skillet to your preheated oven, and cook for 8 - 10 minutes, until the whites of your eggs are cooked through, but the yolks remain runny. 

Crumble over your reserved 2 tablespoons of feta, and season the top of your eggs with pepper. Serve immediately with crusty bread and fresh lemon.


The Frigidaire Professional Range has PowerPlus® Convection that circulates the heat in the oven for an evenly cooked dish.