This easy Shakshuka recipe is hearty, flavorful, and the perfect breakfast, brunch, or even DINNER. It’s paleo, whole30, gluten-free, and packed with flavor! It’s a one pan dish that requires minimal clean up! 

Homemade Shakshuka


Shakshuka is a Middle Eastern dish. I first discovered it on my trip to Israel years back. Now, they probably wouldn’t approve of my sausage addition, but I was served a version of Shakshuka last weekend at a brunch (at The Beehive in Boston), and it was served with Moroccan sausage. I loved it. So naturally, my version has sausage added to it. 

It’s breakfast, but hearty and sophisticated making it a perfect dinner. I’m thinking it’s a must for weekend brunch, too. 

Shakshuka Recipe For One

It’s no secret I love me some breakfast! Breakfast for dinner? Even better. It’s also even better on a night you just don’t feel like cooking. Ever have those? I do about once a week. I made this on Monday night and it was requested Tuesday night again for dinner. Does that tell you something? A winner all the way!

If you like this savory breakfast recipe, try these favorites: 

Shakshuka Recipe



Prep Time 5 min Cook Time 25 min Total Time 0:30 Serves 2



  • 1. Heat oil in a skillet
  • 2. Add sliced onions and red bell pepper, sauté for 5 minutes until translucent
  • 3. Add in sausage and spinach, let sausage cook and spinach wilt
  • 4. Add in diced tomatoes, chili powder, sea salt, cumin, and cayenne; mix to combine
  • 5. Gently spread an area and crack an egg in, continue with remaining eggs
  • 6. Let cook until egg whites are opaque
  • *For quicker cooking, cover your skillet
  • 7. Garnish with parsley, additional cayenne pepper, and freshly cracked black pepper
  • Recipe Notes

  • You can leave out the sausage for an equally delicious Shashuka
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    11 comments on “Shakshuka

    • I love shakshuka! But I always overcook the eggs… and there’s nothing sadder than no runny yolks! Any tips to keep from overcooking?

    • I rarely find paleo recipes I thoroughly enjoy let alone feel compelled enough to go back and comment on. But this was awesome! I didn’t have chicken sausage so I used thinly sliced chicken breast pieces, but it was still amazing. After this success I made your banana bread donuts for tmrw morning but sampled one tonight 🙂 also soo delicious! Excited to try more of your recipes!

    • Delicious and so satisfying! I had to substitute what I had on hand. I used: 2 Tsp. evoo, 1/2 green bell pepper (not red), 1/2 white onion (not yellow), 16 thin slices Harvestland Pork Polish Kielbasa sausage (not chicken) contains no gluten, preservatives, msg, nitrates, etc., 2 big handfuls spinach (no stems), 4 lg. sliced bella mushrooms, chopped roman tomato (not canned), 1/2 chopped jalapeno (not chili pepper, cumin), 4 free range eggs. Season: Celtic sea salt, fresh cracked pepper, turmeric and fresh ground Simply Organic Chophouse Seasoning. Family loved it and I will make this again & again!

    • Made this for dinner tonight and my whole family loved it! I added 1/2 teaspoon of cinnamon, since that’s what my Turkish mama puts in her shakshuka. Thanks for a great recipe!

    • I just made this (meatless) and added avocado for garnish! Love this breakfast!!! I also used some fresh garden cherry tomatoes instead of a whole can and some mushrooms to make for a single serving. So so good.

    • The only change I’ll make is substituting turkey sausage for the chicken kind; don’t know why, but just cannot swallow the chicken sausage. Sure sounds like a good recipe!

    • I’d love to try shakshouka with sausage, but what kind do you use, other than spicy chicken? Is it like an Italian sausage or more like breakfast sausage? I make my own so I’d like to know what flavors go best.


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