Eggs all gently poached to perfection by a simmering, spicy red sauce, with that delicious egg yolk spilling over all … mmm-mmm!
There’s nothing I find more satisfying than a dish with a runny egg yolk that doubles as a sauce. Cut into a perfectly poached or baked egg, and that golden yolk spills out, coating everything on your plate with rich, velvety goodness. Add a bold, spicy sauce for that yolk to spill into, and you’ve got culinary magic.
For this Southern chef, few things compare to watching that yolk swirl into a deeply seasoned red sauce — it’s the kind of eating experience that makes you slow down and savor every bite. And with this dish, you’ll want to! As you scoop up a bit of poached egg and just drag it through that red sauce, you’ll create a bite just bursting with clashing and complementary flavors and layers of spice and tomatoey warmth. It’s a rich, soulful casserole with roots in African and Middle Eastern cooking, and it brings a whole lot of flavor with surprisingly little effort.
What makes shakshuka so flavorful is that slow build of flavors acquired through every step of the cooking process, leaving you a sauce that’s a complex blend of savory, smoky, spicy, and sweet notes. Once that velvety egg yolk hits all the delicious interplay of flavors in this sauce, you’ll think you’re in hog heaven (I know I do!).
Building flavor step by step
Shakshuka is believed to have originated in North Africa — most likely Tunisia — some time around the 16th century. The dish later spread across the Middle East, where it has remained a staple in Israeli and Arab cuisines. What really sets this dish apart are a few easy but flavor-building steps that really help this dish blossom into the feast of flavors that it is. First, blistering those red pepper skins helps release their flavors — flavors which are only intensified even more when you sauté them again with your aromatics. Then, when you roast your sauce base in the oven, the tomatoes begin to caramelize, the spices begin to bloom even more, and the whole dish takes on an even more complex blend of sweet, spicy, and smoky flavors. And when it’s time for the eggs, no need to poach or fry. Just pull the skillet from the oven, make six little wells in that bubbling sauce, crack your eggs in, and let the residual heat gently cook them. You’re aiming for set whites and just-flowin’ yolks — no extra poaching vessel necessary.
How do I store leftovers?
Leftover shakshuka can be stored in an airtight container in the refrigerator for 3-4 days, tops. To reheat, add a little water and then heat this in an oven on low-medium (about 325°F) until the sauce begins to bubble a bit and warms the eggs. I do not recommend microwaving this dish to reheat it. Your eggs will definitely get overdone and rubbery.
Similar recipes to try
Want more casseroles with an international twist? How about some Southern-fusion casseroles with a Mexican or Italian twist? First, this Chicken Enchilada Casserole layers tender shredded chicken, enchilada sauce, Monterey Jack cheese, and low‑carb tortillas into a rich, Tex‑Mex-style bake. Next, this Crock-Pot Keto Supreme Pizza Casserole turns pizza night into a melty, layered feast of American and Italian flavors with a stretchy pull of cheese that kids love, love, love. And this Mexican Layered Ground Beef Casserole is a family favorite, and you’d never know it’s low-carb from the flavor profile (but it most certainly is).
Keto Shakshuka Recipe
Ingredients
- 1 red pepper
- 2 tablespoons olive oil divided
- 1 brown onion finely diced
- 3 cloves garlic crushed
- 4 tomatoes diced
- 1 teaspoon ground cumin
- 2 teaspoons ground paprika
- 2 cans diced tomato
- Salt and pepper
- 6 eggs
- 1/4 cup Parmesan finely grated (optional)
- 1/2 avocado chopped (optional)
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Place the red pepper in an oven-proof dish and drizzle with olive oil. Grill in the oven for 10–15 minutes or until blistered. Remove from the oven and allow to cool. Peel off the blistered skin. Remove the top and seeds, slice, and set aside.
- Heat a drizzle of oil in a large skillet on medium-high. Add the onion and garlic. Sauté for 3–5 minutes until aromatic.
- Add the diced fresh tomato, blistered red pepper, cumin, and paprika. Mix and allow to simmer.
- Pour in the 2 cans of diced tomato, season with salt and pepper, and mix. Reduce the heat. Simmer for 10–15 minutes until thickened.
- Make 6 wells in the sauce. Place an egg in each one. Lightly sprinkle on the Parmesan, the diced avocado, and the cilantro.
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