- 2 tablespoons ghee
- 1 large onion, thinly sliced
- 1 jalapeño pepper, diced
- 2 cloves garlic. minced
- ½ cinnamon stick
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander seed
- ¼ teaspoon paprika
- 1 (28 ounce) can diced tomatoes
- 5 large eggs
- salt and freshly ground black pepper
- Melt ghee in a large skillet over medium heat. Stir onion, jalapeño, garlic, cinnamon stick, cumin, coriander, and paprika together in the skillet and cook, stirring frequently, until onion begins to caramelize, about 10 minutes. Remove and discard cinnamon stick.
- Pour tomatoes into the skillet; cook until tomatoes soften, about 10 minutes more; season with salt and pepper.
- Press the back of a ladle into the tomato mixture in five places to make slight indentations. Gently crack an egg directly over each indentation.
- Reduce heat to medium-low and simmer until egg is cooked to your preference, about 2 minutes.
Removes the seeds and pith of the jalapeño pepper to reduce the heat. Ghee has a higher smoke point than butter or olive oil. To make your own, melt 1/2 cup butter in a small pan. Skim off the milky whey from the top, and use remaining clarified butter to cook.
What others are saying
Aja A says:
A delicious, hearty breakfast is not complete without eggs- and quite a few of them I might add. Before making this dish, make sure you have a baguette on hand as you will want to use it to slop up all of the sauce. From the spicy tomato sauce, to the runny egg yolks, this recipe is very easy to make and a crowd pleaser. For a little bit of cheesy goodness, add some shredded Parmesan cheese. You won't be disappointed with this dish.
Jessica Scott says:
This is my first time trying shakshuka, it's so delicious. I used butter instead of ghee, and it worked well. I love the jalapeño for some extra spice, it was so tasty. This is the perfect recipe!
McKenzie C says:
I made this recipe, but added bell pepper and cooked it in the sauce. I also added feta cheese and olives for topping. The hint of cinnamon kind of felt out of place to me, but I liked the recipe enough to use as my base for next time. When I think of shakshuka I am reminded of the spice, so I will probably add more jalapeño or serrano pepper next time too.
Sarah Gray says:
I skipped the jalapeño all together and made my own homemade ghee. Perfect!
Jeremy Hughes says:
This was really, really good. I enjoyed all the flavors and spice. I did remove the seeds of the jalapeño to reduce some of the heat. Definitely going to make this again.
Corey Corey says:
Love it :)