Creole Shakshuka

M Henderson

Eggs nestled in a thick, tomato gravy; hearty, elegant, and easy to make Shakshuka.
Creole ShakshukaPhoto byM Henderson

Originating in the North African country of Tunisia, shakshuka offers a pleasant break from meat. Delicious and easy to make, the egg and tomato-based dish can be seasoned any way you like.

This version gets its flavors from spices used in Creole cooking. Use a cast iron skillet for best results.


  • 4 fresh Roma tomatoes, diced, or one (14 oz.) can diced Roma tomatoes
  • 1 can tomato sauce
  • 2 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1 jalapeno pepper, seeded and thinly sliced (optional)
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon thyme
  • 6 eggs
  • 2 sliced green onions
  • 3 Tablespoons olive oil


  1. In a skillet, heat olive oil slightly, over medium/low heat.
  2. Saute garlic and onions for about one minute before adding peppers to the pot. Saute the vegetable mixture for about 4 minutes, until softened and lightly browned.
  3. Add dry seasonings and mix well.
  4. Pour in tomatoes and tomato sauce, blend evenly; cover and let simmer for about 15 minutes.
  5. When the tomato gravy has thickened, make a well in it and add one raw egg to the well. Repeat with the remaining 5 eggs.
  6. Cover and let cook over low heat until eggs are at the desired level of doneness.
  7. Sprinkle with green onions.

Any good commercial Creole seasoning can be used in place of salt and other dried spices. Good with toast, pita, or biscuits.

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Baton Rouge, LA

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