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


5.0 rating
2 reviews


Yield 2
Prep Time 5 min
Cook Time 25 min
Total Time 30 minutes

Author: Lexi



  • 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

  • Nutrition

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    What is your favorite way to eat eggs?

    July 16, 2014

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    11 Responses

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

    2. 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!

    3. 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!

    4. 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!

    5. 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.

    6. 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!

    7. 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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    Author: Lexi



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