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Shakshuka Recipe

  • Author: Dr. Josh Axe
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Diet: Gluten Free


A Tunisian dish, shakshuka is one of those rare dishes that can work for breakfast, lunch and dinner. It’s very savory and features eggs, the harissa spice, tomatoes and other great flavors. It’s not only delicious but also good for you, and it’s popular across the globe.


  • 2 tablespoons avocado oil
  • ½ cup harissa
  • 3 tablespoons organic tomato paste
  • 2 large red peppers, small diced
  • 4 cloves garlic, crushed and minced
  • 1½ teaspoon smoked paprika
  • 1½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1 teaspoons pepper
  • 1 teaspoon crushed red pepper
  • ½ cup fire roasted tomatoes
  • 3 very ripe tomatoes
  • 4 pasture-raised eggs
  • plain grass-fed dairy or coconut yogurt (optional)
  • sauerkraut (optional)
  • 1 handful of fresh basil (optional)


  1. In a large cast-iron skillet over medium heat, add in the avocado oil, harissa, red peppers, garlic and spices.
  2. Cook, stirring occasionally, until mixture thickens.
  3. Add in the fire roasted tomatoes and continue cooking for 10 minutes.
  4. Using the back of a wooden spatula, form four shallow indents for the eggs.
  5. Add in the eggs and cook, uncovered for an additional 10 minutes or until eggs are desired doneness.
  6. Serve optionally topped with yogurt, sauerkraut and basil.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Breakfast, Main Dishes
  • Method: Stovetop
  • Cuisine: Tunisian


  • Serving Size: 1 (549g)
  • Calories: 385
  • Sugar: 17g
  • Sodium: 410mg
  • Fat: 24g
  • Saturated Fat: 4.6g
  • Unsaturated Fat: 17.5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 9.4g
  • Protein: 16.8g
  • Cholesterol: 327mg

Keywords: shakshuka recipe